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Sheet Pan Chicken

Sheet Pan Chicken with Spinach, Roasted Potatoes, and Lemon-Parsley Cream Sauce

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Recipe Details


Chef Michelle knows the truly crowd-pleasing comfort of a slow-roasted chicken slathered in a silky pan sauce. But we’ve officially reached easy season: the time of year when “easy to make” also needs to mean “easy to clean up after.” So here, the chicken is roasted with crushed garlic and lemon slices, right alongside potatoes on the same baking sheet. During the roast, you’ll throw together the quick, luscious yet light sauce of lemon, parsley, a splash of cream, and white wine (good news for the under-21 crowd: the alcohol cooks off!).


  • < 600 Calories
  • Low Carb Diet
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 450
  • Protein 33g
  • Total Carb 38g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • peanut potatoes
    12 ounces
    peanut potatoes
  • lemons
  • garlic
    1 clove
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • white wine
    2 tablespoons
    white wine
  • chicken stock
    1 container
    chicken stock
  • heavy cream
    1 container
    heavy cream
  • baby spinach
    2 ounces
    baby spinach
  • rosemary
    1/8 ounce
  • parsley
    1/8 ounce
  • thyme
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Halve potatoes. Roughly chop parsley leaves, discarding stems. Halve 1 lemon; thinly slice remaining lemon. Using the flat side of a knife, gently crush garlic clove.

  2. Roast potatoes

    Roast potatoes

    On a baking sheet, toss potatoes with whole rosemary sprigs, whole thyme sprigs, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer on 1 half of sheet (to leave room for the chicken in the next step). Space potatoes apart as much as possible and roast until slightly tender, about 8 minutes.

  3. Roast chicken

    Roast chicken

    While potatoes roast, pat chicken dry with paper towel and rub all over with 2 teaspoons olive oil, ½ teaspoon salt, and pepper. After 8 minutes of potatoes roasting, remove baking sheet from oven and add crushed garlic to potatoes. To other half of sheet, add chicken and top with lemon slices. Roast until potatoes are tender and golden and chicken is cooked through and no longer pink, 12-15 minutes.

  4. Make cream sauce

    Make cream sauce

    While chicken and potatoes roast, in a large pan, combine white wine and ½ cup chicken stock and bring to a boil over high heat. Cook, stirring occasionally, until liquid is reduced by half, 3-4 minutes. Reduce heat to medium high and add parsley, 2 tablespoons heavy cream, and juice of ½ lemon. Cook, stirring, until sauce thickens, 1-2 minutes more. Remove pan from heat. Taste and add salt and pepper as desired.

  5. Finish chicken and vegetables

    Finish chicken and vegetables

    Once roasted, gently transfer chicken to pan with sauce, still off heat, and spoon over sauce to coat. Remove and discard rosemary sprigs and thyme sprigs from baking sheet (any whole leaves that fell off during roasting will add extra flavor). Add spinach to baking sheet and toss with potatoes to wilt slightly.

  6. Plate chicken

    Plate chicken

    Divide roasted potatoes and spinach between serving plates. Top with chicken, spooning over lemon-parsley cream sauce from pan. The lemon slices will be caramelized and a little sweet from roasting (plus they add summery color to the plates), but feel free to discard them, depending on your taste preferences. Enjoy your fast and fun Plated Night!

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