Sheet Pan Chicken Strips with Roasted Carrots and Baby Potatoes

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A simple sheet pan meal featuring tender chicken strips with perfectly roasted baby potatoes and sweet carrots, ideal for a quick family dinner. This American sheet-pan recipe, ready in about 48 minutes, pairs chicken breast strips, baby potatoes, and carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken breast strips
• 1 lb baby potatoes
• 3 medium carrots
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh thyme

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Instructions

1. Step 1: Preheat the oven to 425°F. Wash and halve 1 lb baby potatoes, peel and cut 3 medium carrots into 1/2-inch sticks. Place both in a large mixing bowl.
2. Step 2: Add 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to the potatoes and carrots. Toss well until evenly coated.
3. Step 3: Spread the potatoes and carrots evenly on a large rimmed baking sheet. Roast in the oven for 15 minutes.
4. Step 4: While the vegetables roast, pat dry 1 lb chicken breast strips. In a separate bowl, toss the chicken strips with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh thyme until well coated.
5. Step 5: After the vegetables have roasted 15 minutes, remove the sheet pan and push the potatoes and carrots to one side. Arrange the chicken strips in a single layer on the other half of the pan.
6. Step 6: Return the pan to the oven and roast for an additional 15-18 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized around the edges.
7. Step 7: Remove from the oven and let rest for 5 minutes before serving.