Description
This Sheet Pan Chicken and Roasted Vegetables recipe is a comforting and easy family dinner featuring juicy roasted chicken paired with a colorful medley of sweet potatoes, bell peppers, Brussels sprouts, and onions. Seasoned with garlic, herbs, and lemon zest, all cooked together on one pan for simple cleanup and delicious flavor.
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 and Oils
- 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 and brined)
- 2 tablespoon olive oil (plus more 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 the oven to 425°F (218°C). Line a large rimmed sheet pan with aluminum foil and spray with oil for easy cleanup, or use parchment paper but be aware it may get soggy.
- Prepare Vegetables: In a large bowl, combine all the cut vegetables with olive oil, garlic powder, salt, black pepper, dried herbs, and lemon zest if using. Toss everything to coat evenly. Spread the seasoned 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, 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 on top of the vegetables in the sheet pan.
- Roast Chicken and Vegetables: Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the chicken breast reads 160°F. For a whole chicken, this will take about 55-75 minutes depending on size; for pieces, about 30-40 minutes. Remove chicken and transfer to a cutting board, cover loosely with foil, and let it rest for 20 minutes. Stir the vegetables and return them to the oven for an additional 10-20 minutes. For faster roasting of vegetables, increase oven temperature to 450°F (232°C).
- Finish and Serve: If using a whole chicken, cut it into 4 to 8 pieces. Arrange the roasted chicken and vegetables on a platter and serve with your choice of gravy or condiments.
Notes
- You can substitute other vegetables you prefer, such as carrots or cauliflower, for the Brussels sprouts or potatoes.
- Using a brined or kosher chicken helps keep the meat juicy and flavorful.
- Lift the chicken skin carefully to rub seasoning underneath without tearing for maximum flavor infusion.
- Make a simple gravy from the pan drippings if desired to complement the roasted chicken and vegetables.
- If pressed for time, raise oven temperature to finish roasting vegetables quicker after removing the chicken.
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
