There’s nothing quite like a roast, especially when it's as convenient as this one-pan recipe. With the smell of rosemary and thyme wafting through your home, and the taste of perfectly golden veggies and juicy chicken, there’ll definitely be hands up for seconds of this at this table.

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10 minutes

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35 minutes

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  • 3 Fresh From The Farm Boneless, Skinless Chicken Breasts
  • 3/4 pound baby potatoes, cut into chunks
  • 3/4 pound sweet cherry tomatoes on the vine
  • 3 garlic cloves, peeled and halved
  • 4 pieces of fresh rosemary
  • 4 teaspoons thyme
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • Salt & pepper


1Arrange oven rack to upper middle position. Preheat oven to 475 degrees F.

2Toss vegetables with the thyme, oil, sugar, salt, and pepper in a large bowl. Spread vegetables in an even layer in a large sheet pan.

3Pat chicken dry with paper towels and season lightly with salt and pepper. Place chicken on top of vegetables in sheet pan, arranged skin side up. Stir thyme and melted butter together and brush evenly over chicken pieces. Add rosemary leaves onto the pan.

4Roast approximately 35 minutes or until chicken registers done on an instant read meat thermometer. Rotate pan once halfway through cooking. Remove from oven and ten loosely with aluminum foil and let rest for 5 to 10 minutes before serving.

To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.

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