Sheet-Pan Herb Roasted Chicken

with roasted fall veggies.

Prep Time: 15 minutes
Cook: 40 minutes
What you’ll need
  • 2 Chicken Breasts, boneless, skin on
  • 2 tbsp. Coco Essential Herb Seasoning
  • 6 Baby Sweet Potatoes
  • 1 lb. of Brussels Sprouts
  • 1 Bulb of Fennel
  • 3 Shallots
  • Olive Oil
  • Salt and Pepper
From the coco kitchen
  1. Preheat your oven to 400 degrees.
  2. Prepare your veggies. Wash and dry produce well. Slice baby sweet potatoes lengthwise. Cut the fennel bulb into 6 wedges. Slice brussels sprouts in half. Cut shallots into quarters.
  3. Season your veggies. Place prepared vegetables in a bowl and toss with 2-3 tablespoons of oil, and season with kosher salt and pepper. Sprinkle 1 tbsp of the Coco Essential Herbs Spice Blend and toss to coat.
  4. Spice your chicken. Rub chicken with the other tablespoon of Coco Essential Herbs Spice Blend and 1 tbsp of olive oil. Make sure to rub well, under the skin.
  5. Assemble your sheet tray. Place chicken in the center, skin side up. Spread seasoned vegetables around, ensuring that everything is spread in an even layer.
  6. Roast for 35-40 minutes or until everything is golden brown. Serve and enjoy!

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