Sheet Pan Provençal

Sheet Pan Provençal 

What’s better than an entire meal cooked on one single pan? Not much! We’re talking protein, starch, veggies AND sauce, all on one pan.  This Chicken Provencal is the perfect winter dish; hot, comforting and filling and without the mess like the rest.


  • 3 chicken breast, bone in, skin on, patted dry
  • 3 red skin potatoes, cut into sixths 
  • 1 small red onion, cut into eighths 
  • 2 heirloom tomatoes, cut in to sixths 
  • 12 sprigs rosemary, divided 
  • 12 sprigs thyme, divided 
  • 2 lemons, halved, divided 
  • 1 cup olives (I used Cracked Green Olives & Herbs and Whole Purple Slashed Olives from Pete’s deli case) 
  • 6-8 carrots, peeled 
  • Good quality olive oil 
  • Salt and pepper to taste
  • Fresh parsley

Preheat oven to 425’f. On a parchment lined sheet, lay out all ingredients, leaving lemons and herbs for last. Squeeze lemon juice from 3 of the halves over ingredients, excluding chicken and place lemon halves among the ingredients. Lay most of rosemary and thyme on top, saving some for garnish. Drizzle with a good amount of olive oil and season well. Place tray in oven and roast for 20 minutes at 425’f, reduce heat to 350’f and continue cooking until chicken is cooked through (internal temperature of 165’f), approx 25-35 minutes. Remove from oven. Drizzle with a little more olive oil and squeeze juice of remaining half of lemon over top. Top with fresh parsley, rosemary and thyme. Serve immediately, spooning sauce from bottom of sheet pan over chicken and vegetables. Freezes well. Enjoy! 

Recipe created by Chef Dany Duguay


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