Sheet Pan Herbed Chicken

1 hourServes 4
Herbed Chicken Sheet Pan Little Big Meal


  • Roasted Potato and Brussels Kit
  • 1 pt grape tomatoes
  • 3 tbsp extra virgin olive oil, divided
  • Kosher salt and freshly ground pepper
  • 1 (.5 oz) container The Fresh Market Poultry Mix, de-stemmed, finely chopped and divided
  • 2 lb boneless chicken thighs
  • 6 ct yeast rolls
  • ½ lemon, for serving

Roasted Potato and Brussels Kit ¾ lb Mixed One Bite Potato ¾ lb Brussel Sprout Halves



Preheat oven to 425°F. Line two large sheet pans with aluminum foil.

Add potatoes, Brussels sprouts and tomatoes to a large bowl and toss with 1 tbsp olive oil and salt and pepper, to taste. Spread in a single layer on sheet pan and place in oven for 15 minutes.

To the same large bowl, add chicken thighs, remaining 2 tbsp olive oil, salt and pepper, to taste and 1 tbsp poultry mix, and toss to coat. Add more poultry mix if desired. Heat a large nonstick skillet over medium high. Once hot, add half the chicken thighs and sear 2 minutes per side. Transfer to other prepared sheet pan and repeat with remaining chicken thighs.

After veggies have roasted for 15 minutes, give them a toss, return to oven and add sheet pan with chicken thighs to oven. Continue cooking chicken and veggies about 10 minutes more, or until chicken thighs reach an internal temperature of 165°F and veggies are golden brown.

Remove veggies and chicken and set aside. Decrease oven temperature to 350°F. Wrap yeast rolls in foil and heat in oven for about 10 minutes or until warm.

Serve chicken and veggies alongside warmed rolls, and top with a squeeze of lemon juice.