Sheet Pan Roasted Chicken with Herbed Apple Salsa

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

The Herbed Apple Salsa brings wonderful flavours to an easy, well-balanced sheet pan dinner of green beans, potato wedges, and chicken.


  • 4 boneless, skinless chicken breasts (about 175g each)
  • 2 tbsp (30ml) olive oil, divided
  • 2 tsp (10ml) store bought chicken and rib spice rub
  • 6 small Yukon gold potatoes, cut into wedges
  • Salt and pepper
  • 2 cups (500ml) french green beans, halved

Herbed Apple Salsa:

  • 2 small USA Gala Apples, diced
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) grainy Dijon
  • 1 tbsp (15ml) white wine vinegar
  • 1 tbsp (15ml) chopped rosemary leaves
  • 1 tbsp (15ml) thyme leaves
  • 1 clove garlic, minced
  • Salt and pepper to taste


  1. Preheat oven to 450°F (235°C)
  2. Place chicken breasts in a large sheet pan and season all over with 1 tbsp (15ml) oil and spice rub. Arrange chicken to one side. Add potatoes to other side and season with remaining 1 tbsp (15ml) oil, salt and pepper. Bake for 10 minutes.
  3. Meanwhile, to make herbed apple salsa, combine apples, oil, grainy Dijon, vinegar, rosemary, thyme, garlic, salt and pepper in a medium bowl.
    Remove sheet pan from oven; mix beans with potatoes and top chicken with apple salsa.
  4. Return sheet pan to oven and roast further 7-10 minutes or until apples have softened and potatoes are light golden.