Sheet Pan Roasted Chicken and Root Vegetables
Yield: About 4 servings
Yield: About 4 servings
- salt and pepper
- 1 tbsp vegetable oil
- 12 ounces brussels sprouts ( trimmed and halved)
- 12 ounces red potatoes (, unpeeled, cut into 1-inch pieces)
- 8 shallots ( peeled and halved lengthwise (i only used 6))
- 4 medium carrots (, peeled and cut into 2-inch lengths, th
- 6 cloves ( peeled)
- 4 tsp minced fresh thyme or 1 1/2 tsp dried ( divided)
- 2 tsp minced fresh rosemary or 3/4 tsp dried ( divided)
- 1 tsp sugar ((i omitted this))
- 2 tbsp unsalted butter ( melted)
- 3 1/2 lbs bone-inch chicken pieces ((2 split breasts cut in
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 10.2187500043822 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.752610937822751 g
- Serving Size 1 1 recipe (2308g)
- Sodium 73.6805729166668 mg
- Sugar 0 g
- Trans Fat 0.12436218755333 g
- Calories 90 calories
Step-by-step
- Adjust oven rack to upper-middle position and preheat oven to 475 degrees.
- Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 tsp fresh thyme, 1 tsp fresh rosemary, sugar, 3/4 tsp salt, 1/4 tsp pepper together in a large mixing bowl.
- In a small mixing bowl stir together melted butter, remaining 2 tsp fresh thyme, remaining 1 tsp fresh rosemary, 1/4 tsp salt and 1/8 tsp pepper.
- Pat chicken dry with paper towels and season with salt and pepper.
- Place vegetables in a single layer on an 18 by 13-inch rimmed baking sheet, arranging Brussels sprouts in center.
- Place chicken, skin side up, on top of vegetables, arranging breasts pieces in center and thighs and drumsticks around perimeter of sheet.
- Brush chicken with herb butter.
- Roast until breasts register 165 degrees and drumsticks/thighs register 175 degrees, 35 - 40 minutes, rotating pan halfway through roasting.
- Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes.
- Transfer chicken to platter or plates.
- Toss vegetables with pan juices, season with salt and pepper to taste and transfer to platter or plates and serve warm.
Sheet Pan Roasted Chicken and Root Vegetables: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and delicious – something that won't leave me stuck in the kitchen all evening. That's why I've fallen head over heels for sheet pan dinners. They're the ultimate weeknight solution, minimizing cleanup and maximizing flavor. This sheet pan roasted chicken and root vegetables recipe is a perfect example. In under an hour, you can have a complete, satisfying meal on the table, ready to fuel your family.
The beauty of this dish lies in its simplicity. It's all about letting the oven do the work. The chicken roasts to juicy perfection, while the root vegetables – Brussels sprouts, potatoes, carrots, and shallots – become tender and caramelized, absorbing all those delicious roasted flavors. I love the way the herbs – thyme and rosemary – infuse everything with an aromatic, earthy depth. A simple herb butter adds another layer of richness, leaving the chicken beautifully moist and flavorful. Honestly, the entire process is so straightforward that even on my busiest days, I find it relatively easy to pull off, which leaves more time to spend with my kids instead of slaving over a hot stove!
One of my favorite things about sheet pan meals is the versatility. You can easily adapt this recipe to whatever vegetables you have on hand. Feel free to swap out the Brussels sprouts for broccoli, or the carrots for sweet potatoes. The possibilities are endless. You can also adjust the seasoning to match your preferences. A little chili powder or smoked paprika would add a delicious kick, for example. Or, a squeeze of fresh lemon juice right before serving will add a nice zing. However, I personally find the simplicity of the recipe to be the perfect balance of flavor and ease of preparation.
The best part is the cleanup. One pan means one pan to wash! Talk about a win-win. This recipe is not only a fantastic weeknight solution but also makes a great impression when serving guests. It looks impressive, yet takes minimal effort to prepare and cook. So next time you're short on time but craving a delicious and satisfying meal, give this sheet pan roasted chicken and root vegetables a try. You won't be disappointed.
Tips and Variations:
- Customize your veggies: Feel free to use any root vegetables you like, such as parsnips, turnips, or butternut squash.
- Add some heat: A pinch of red pepper flakes or a dash of your favorite hot sauce can add a nice kick.
- Make it a complete meal: Serve with a side of quinoa or couscous for a more substantial dish.
- Leftovers are great!: This dish is even better the next day. The flavors meld together beautifully, making it perfect for lunch or a quick dinner.
Serving Suggestion: Serve this flavorful dish immediately after cooking for maximum enjoyment. A simple side salad or some crusty bread would perfectly complement the flavors and textures of this hearty meal.
This sheet pan roasted chicken and root vegetables is a recipe that has quickly become a staple in my home. It's a delicious, healthy and convenient option that's perfect for busy weeknights. I hope you enjoy it as much as I do!
