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Home ยป Recipe Index ยป Chicken and Poultry Recipes

Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
April 10, 2018
5 from 14 votes


Last Updated November 18, 2018 | 2 Comments

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Dinnertime will be a breeze thanks to this healthy, delicious, and SUPER EASY Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables.

Dinnertime will be a breeze thanks to this healthy and delicious Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables.

Every single part of this amazing chicken dinner is guaranteed to make it part of your regular dinner rotation plan.

Which actually gets me thinking- who out there has something like that? I often wonder if I would have favorite meals on rotation if I wasn’t a food blogger. You know, a list of my family’s top 10 favorite dinners. I’m pretty sure that’s what my parents did.

Why this Herb Grapefruit Sheet Pan Chicken is the absolute best

  • I’ve officially decided that one of the most delicious flavor combinations includes some kind of citrus, fresh herbs, and honey.
  • You need just one baking pan (maybe two), a medium bowl, and a zip-lock bag. This keeps clean up easy and stress-free.
  • The flavor is BOLD, yet mellow enough for all ages. Translation- no crazy spices so the kids will (maybe) eat it.
  • So many vegetables.
  • Easy enough to prep ahead of time.
  • The leftovers (if there are any).

Dinnertime will be a breeze thanks to this healthy and delicious Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables.

 

Dinnertime will be a breeze thanks to this healthy and delicious Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables.

 

Dinnertime will be a breeze thanks to this healthy and delicious Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables.

Sheet Pan dinners are just better overall

and this Herb Grapefruit Sheet Pan Chicken is definitely no exception. After all, the last thing I want to do after a long day is find myself cooking a complicated dinner and scrubbing dishes.

At least until Octavian is old enough to do the dishes himself…

Anyway, sheet pan dinners are pretty awesome and are becoming more and more popular in my house as I discover how much one can do with just a couple baking sheets. My favorite baking sheets are these rimmed baking sheets since they keep any mess contained within the pan, but any baking pans will do.

As for the chicken, it’s the juiciest, dreamiest, most delicious chicken you may ever eat. And I say this seriously since I KNOW that the worst thing is dry chicken.

Dinnertime will be a breeze thanks to this healthy and delicious Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables.

If you love this Herb Grapefruit Sheet Pan Chicken, you may also enjoy-

Easy Sheet Pan Sumac Chicken with Roasted Vegetables

Easy Sheet Pan Chili Lime and Orange Salmon

Sheet Pan Macadamia Coconut Crusted Chicken Tenders with Peanut Sauce

15 Minute Sheet Pan Shrimp Fajitas

Dinnertime will be a breeze thanks to this healthy and delicious Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables.

 

RECIPE CARD

Dinnertime will be a breeze thanks to this healthy and delicious Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables.

Herb Grapefruit Sheet Pan Chicken Recipe with Roasted Vegetables

5 from 14 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Dinnertime will be a breeze thanks to this healthy, delicious, and EASY Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Servings 4
Calories 643 kcal

Ingredients
 
 

For the Marinade/Sauce

  • 2 large limes - juiced
  • 1 large grapefruit - juiced
  • ½ cup honey
  • 3 tablespoon olive oil
  • 6 cloves garlic - minced
  • 3 tablespoon soy sauce
  • ½ teaspoon fresh ground black pepper
  • ⅓ cup fresh cilantro - finely chopped
  • ⅓ cup fresh parsley - finely chopped
  • 2 tablespoon fresh rosemary - finely chopped

For the Chicken and Vegetables

  • 4 chicken breasts - equal sized
  • 2 tablespoon olive oil
  • 1 pound petit carrots
  • 6 small purple or yellow potatoes - halved
  • 1 head cauliflower - chopped into small florets
  • 1 large grapefruit - sliced
  • Fresh chopped cilantro - to garnish
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Instructions
 

  • Preheat oven to 400 degrees F. Lightly grease a large baking sheet or tray with cooking spray and set aside.
  • In a medium bowl whisk together the lime juice, grapefruit juice, honey, olive oil, minced garlic, soy sauce, and black pepper. Stir in the fresh cilantro, parsley, and rosemary, and set aside.
  • Transfer chicken breasts to a large zip-lock bag. Add HALF the marinade to the chicken, seal the bag, and set aside in the refrigerator to marinate for at least 30 minutes to overnight. Reserve the remaining marinade for later.
  • When ready to cook, transfer vegetables to the prepared baking sheet(s) and drizzle with olive oil. Gently toss to coat. Create room in the middle of the baking sheet for the chicken breasts. Transfer the chicken breasts to the baking sheet and drizzle leftover marinade in the zip-lock bag over the chicken and vegetables. Place the sliced grapefruit slices over the chicken.
  • Transfer baking sheets to the oven and bake for approximately 25-30 minutes, switching baking trays to corresponding baking rack once during cooking time. Remove from oven once chicken reaches an internal temperature of 165 degrees F.
  • Remove baking trays from the oven and drizzle with remaining half of the marinade. Sprinkle with fresh chopped cilantro, if desired.

Nutritional Information

Calories: 643kcal | Carbohydrates: 56g | Protein: 53g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 144mg | Sodium: 1144mg | Potassium: 1725mg | Fiber: 6g | Sugar: 43g | Vitamin A: 19550IU | Vitamin C: 87.6mg | Calcium: 103mg | Iron: 2.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

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About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Faye says

    July 2, 2019 at 4:48 pm

    5 stars
    Thank you so much for this delicious recipe! My partner and I enjoyed it very much! I substituted lemon slices for the grapefruit slices.

    Reply
  2. lorna says

    April 21, 2018 at 3:03 pm

    5 stars
    I made this last night – my grandson loved it!

    Reply

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Recipe Rating




5 from 14 votes (12 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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