Express
One Sheet Pan
Roasted Rosemary Chicken
with baked potato & apricot-glazed carrots
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Coin Cut Carrots
- 2 oz. Creme Fraiche
- 1 oz. Apricot Preserves
- ½ oz. Shredded Parmesan Cheese
- 2 tsp. Minced Garlic and Parsley
- ½ tsp. Potato Spice Seasoning
- 1 Rosemary Sprig
- ½ tsp. Poultry Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories690
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Carbohydrates65g
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Net Carbs57g
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Fat29g
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Protein44g
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Sodium1550mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salted Butter
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Microwave-Safe Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Cook, skin-side up first, in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Vegetables
Prick potatoes all over with a fork.
Place potatoes on a microwave-safe plate and microwave uncovered until slightly tender, 5-8 minutes.Carefully remove from microwave and let cool, 5 minutes.Once cool enough to handle, transfer potatoes to a flat, clean work surface and halve lengthwise. Season cut-sides with 2 tsp. olive oil and potato spice seasoning. Place potatoes, cut-side down, on prepared baking sheet. -
2 Add the Carrots and Chicken
Place carrots in center of sheet and toss with 1 tsp. olive oil, half the minced garlic and parsley (reserve remaining for sauce), and a pinch of salt and pepper. Spread into an even layer in center.
Pat chicken dry. Season both sides with 1 tsp. olive oil, poultry seasoning, and a pinch of salt. Place chicken on empty side of sheet. -
3 Finish the Vegetables and Chicken
Roast in hot oven until potatoes are browned, carrots are tender, and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove sheet from oven. Stir apricot preserves into carrots until combined. Sheet will be hot! Use a utensil.While vegetables and chicken roast, continue recipe. -
4 Make Sauce and Finish Dish
Stem and mince rosemary.
In a microwave-safe bowl, combine remaining minced garlic and parsley, 1/4 tsp. rosemary (to taste), creme fraiche, a pinch of salt, cheese, and 2 Tbsp. water.Microwave uncovered until heated through and cheese is melted, 1-2 minutes, stirring once halfway through.Carefully remove from microwave and stir to combine.To serve, top chicken with sauce and garnish potatoes with 1 Tbsp. softened salted butter. Bon appétit!
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