Description
This Sheet Pan Chicken and Roasted Vegetables recipe delivers a wholesome and comforting family dinner. Tender, juicy chicken pairs perfectly with a medley of roasted sweet potatoes, Yukon or red potatoes, bell peppers, onion, and Brussels sprouts, all seasoned with fragrant herbs and spices. The one-pan method simplifies cooking and cleanup, making it an ideal hearty meal for any night.
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
Vegetable Seasoning
- 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)
- 2 tablespoon olive oil
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Heat oven: Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with aluminum foil and spray with oil spray for easy cleanup, or use parchment paper noting it may become soggy.
- Prepare vegetables: In a large bowl, combine the sweet potatoes, Yukon or red potatoes, red bell pepper, onion, and Brussels sprouts with olive oil, garlic powder, salt, pepper, dried herbs, and lemon zest if using. Toss 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 the mixture all over the chicken, including gently lifting the skin to rub beneath it without tearing. Place the chicken skin-side up on top of the vegetables.
- Roast chicken and vegetables: Put the sheet pan in the oven and roast. For whole chicken, roast for 55 to 75 minutes until an instant-read thermometer inserted in the breast reaches 160°F. For chicken pieces, roast for 30 to 40 minutes until done. Remove the chicken and transfer it to a cutting board, loosely cover with foil, and let rest for 20 minutes. Stir the vegetables and return them to the oven for an additional 10 to 20 minutes. For faster finishing, increase oven temperature to 450°F (232°C) to crisp the vegetables.
- Finish and serve: Carve the chicken into 4 to 8 pieces if using whole chicken. Transfer the roasted vegetables and chicken to a serving platter. Serve with optional gravy or your favorite condiment.
Notes
- Use your favorite seasonal vegetables as a substitute or addition to the Brussels sprouts.
- If using a whole chicken, ensure it’s fully thawed and dry for best roasting results.
- For garlic flavor, fresh garlic can substitute garlic powder; adjust amount accordingly.
- Make a homemade gravy using pan drippings if desired for added flavor and moisture.
- To crisp vegetables faster after chicken removal, raise oven temperature to 450°F and cook for 10 minutes.
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
