Sheet Pan Chicken Strips with Roasted Carrots and Baby Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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-inspired sheet pan ready in about 48 minutes pairs chicken breast strips, baby potatoes, medium 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 "Plan a meal with the AI" 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.

Prep: 15 min Cook: 33 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Chicken Strips with Roasted Carrots and Baby Potatoes take to make?

Total time is about 48 minutes (15 min prep + 33 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Chicken Strips with Roasted Carrots and Baby Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast strips from drying out.

Can I substitute ingredients in Sheet Pan Chicken Strips with Roasted Carrots and Baby Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Chicken Strips with Roasted Carrots and Baby Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Chicken Strips with Roasted Carrots and Baby Potatoes?

American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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