Chicken & Herbs Sheet Pan Dinner

Cooking Instructions

  • Preheat oven to 425°F. Cover large edged baking sheet with aluminum foil.
  • Mix herbs and blend together in a mortar and pestle or spice grinder. Add potatoes to a large bowl.
  • Sprinkle 1/3 of spice mixture and 1—1 1/2 Tbsp Herbs de Provence Olive Oil and mix well. Add potatoes to baking sheet.
  • Repeat process with cherry tomatoes and again with chicken.
  • Cook for about 20-30 minutes until tomatoes start to blister. Turn down heat to 350 degrees. Add cut asparagus and cook an additional 10-15 minutes or until chicken and veggies are done.
  • Remove from oven and squeeze juice of 1-2 lemons over chicken, potatoes, tomatoes, and asparagus.
  • Serve.


  • 3-4 Tbsp VS Herbs de Provence Olive Oil
  • 8 chicken thighs and/or drumsticks
  • 6-8 potatoes, cut into halves or thirds
  • 1 tsp Healthy Life Dried Parsley
  • 1/2 tsp Healthy Life Ground Thyme
  • 1 tsp Healthy Life Dried Rosemary
  • 1 tsp Healthy Life Oregano
  • 1 tsp Healthy Life Garlic Powder
  • 2 pints cherry tomatoes, halved
  • 1 bunch asparagus, trimmed & cut into 2” pieces
  • 2 lemons, cut into four wedges
  • Pink Himalayan Sea Salt and Pepper to taste


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