Description
This Sheet Pan Chicken and Roasted Vegetables recipe is a comforting and easy family dinner featuring succulent oven-roasted chicken paired with a medley of seasoned root vegetables and bell peppers. The chicken is rubbed with aromatic herbs and spices, roasted to juicy perfection, and served alongside caramelized, tender vegetables all prepared on one sheet pan for effortless cleanup.
Ingredients
Scale
Vegetables
- 1 pound sweet potato, peeled, cut into 2 inch pieces (about 1 large)
- 1 pound Yukon or red potatoes, washed, cut into 1 1/2 inch pieces (about 2 potatoes)
- 1 large red bell pepper, cored and seeded, cut into 2 inch pieces
- 1/2 large onion (or red onion), peeled, cut into 2 inch pieces
- 15 brussels sprouts, outer leaves removed, cut in half
Seasoning for Vegetables
- 3 tablespoon olive oil
- 1/2 teaspoon garlic powder (or 2 teaspoons fresh garlic, minced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme, rosemary, or oregano
- Zest of one lemon (optional)
Chicken
- 3 1/2 pounds chicken (whole or pieces, preferably kosher as it is already brined)
- 2 tablespoon olive oil (use a bit more if needed)
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Heat oven to 425F (218C). Line a large rimmed sheet pan with aluminum foil and spray well with oil spray for easy cleanup. Alternatively, use parchment paper but note it may become soggy.
- Prepare the vegetables: In a large bowl, combine the sweet potato, potatoes, red bell pepper, onion, and Brussels sprouts. Add olive oil, garlic powder, salt, black pepper, dried herbs, and lemon zest if using. Toss everything together until evenly coated. Spread vegetables in a single layer on the prepared sheet pan.
- Prepare the chicken: Pat chicken dry with paper towels. In a small bowl, mix olive oil, paprika, dried thyme, kosher salt, and black pepper. Rub this mixture all over the chicken, including gently lifting the skin to rub underneath without tearing. Place the chicken skin-side up (or breast side up if using whole chicken) on top of the vegetables on the sheet pan.
- Roast chicken and vegetables: Place the sheet pan in the preheated oven. Roast until an instant-read thermometer inserted into the chicken breast reads 160F. For a whole chicken, roast about 55 to 75 minutes depending on size. For chicken pieces, roast about 30 to 40 minutes based on piece size. Once done, transfer the chicken to a cutting board and loosely cover with foil to rest for 20 minutes. Stir the vegetables and return them to the oven for another 10 to 20 minutes to finish roasting. For quicker roasting of vegetables, increase oven temperature to 450F (232C).
- Finish and serve: Cut whole chicken into 4 to 8 pieces if using whole. Transfer chicken and roasted vegetables to a serving platter. Serve with optional gravy or other condiments as desired.
Notes
- You can substitute other vegetables according to preference, such as carrots or parsnips.
- Using a kosher chicken is preferred as it is already brined, enhancing juiciness and flavor.
- Be careful when lifting the chicken skin to rub seasoning underneath to avoid tearing.
- Optionally, prepare a simple gravy from pan drippings to serve alongside the chicken.
- For a quicker veggie roast, increasing the oven temperature during the last roasting stage helps caramelize vegetables faster.
Nutrition
- Serving Size: 1 serving
- Calories: 704 kcal
- Sugar: 7 g
- Sodium: 524 mg
- Fat: 43 g
- Saturated Fat: 10 g
- Unsaturated Fat: 32 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 41 g
- Cholesterol: 143 mg
