Description
This Sheet Pan Chicken and Roasted Vegetables recipe is a delicious and comforting one-pan meal featuring tender, juicy chicken roasted alongside a medley of flavorful vegetables. Easy to prepare and perfect for a family dinner, it combines sweet potatoes, bell peppers, Brussels sprouts, and onions seasoned with herbs and spices, all cooked to perfection in the oven.
Ingredients
Scale
Vegetables
- 1 pound sweet potato, peeled, cut into 2 inch pieces
- 1 pound Yukon or red potatoes, washed, cut into 1 1/2 inch pieces
- 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
Seasonings for Vegetables
- 3 tablespoons 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)
- 2 tablespoons olive oil (plus extra if needed)
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Heat oven to 425°F (218°C). Line a large rimmed sheet pan with aluminum foil and spray with oil spray, or use parchment paper for easier cleanup, noting parchment may get soggy.
- Prepare Vegetables: In a large bowl, combine all the vegetables and the vegetable seasoning ingredients (olive oil, garlic powder, salt, pepper, dried herbs, and optional lemon zest). Toss thoroughly to coat evenly. Spread the vegetables in a single layer on the prepared sheet pan.
- Prepare Chicken: Pat the chicken dry with paper towels. In a small bowl, mix olive oil, paprika, thyme, kosher salt, and black pepper. Rub this mixture all over the chicken, including under the skin carefully without tearing it. Place the chicken skin-side up on top of the vegetables on the sheet pan.
- Roast Chicken and Vegetables: Roast in the oven until an instant-read thermometer inserted into the chicken breast reads 160°F. Roast times vary: 55 to 75 minutes for a whole chicken depending on size; about 30 to 40 minutes for chicken pieces depending on size. Once done, transfer the chicken to a cutting board and cover loosely with foil to rest for 20 minutes. Stir the vegetables and return them to the oven for an additional 10 to 20 minutes. To speed this up, increase oven temperature to 450°F (232°C) to finish roasting the vegetables.
- Finish and Serve: If using a whole chicken, cut it into 4 to 8 pieces. Transfer the roasted vegetables and chicken to a serving platter. Serve with optional gravy or other preferred condiments.
Notes
- You can substitute vegetables based on preference, such as carrots, zucchini, or asparagus.
- Using a kosher chicken is recommended as they are already brined and tend to stay juicy.
- For extra flavor, lift the skin gently to rub seasonings underneath before roasting.
- If desired, prepare a gravy from pan drippings to accompany the dish.
- To speed vegetable roasting or get a crisper finish, increase oven temperature after removing the chicken.
- Ensure even cutting sizes of vegetables to promote uniform cooking.
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
