Description
This Sheet Pan Chicken and Roasted Vegetables recipe offers a comforting, wholesome family dinner with tender, flavorful chicken paired with perfectly roasted sweet potatoes, potatoes, brussels sprouts, and bell peppers. Easy to prepare and cooked all on one pan, it simplifies dinner without sacrificing taste, featuring a blend of aromatic herbs and vibrant veggies.
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, 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 to 4 pounds chicken (kosher, already brined recommended)
- 2 tablespoon olive oil (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 oven to 425°F (218°C). Line a large rimmed baking sheet with aluminum foil and spray well with oil spray for easy cleanup. Alternatively, you may use parchment paper, though it may get soggy.
- Prepare Vegetables: In a large bowl, combine sweet potatoes, Yukon or red potatoes, red bell pepper, onion, and brussels sprouts. Add olive oil, garlic powder, salt, black pepper, dried herbs, and lemon zest if using. Toss well to coat all vegetables 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, dried thyme, kosher salt, and black pepper. Rub this mixture all over the chicken, including gently lifting the skin to rub some underneath without tearing it. Place the chicken skin side up (or breast side up if using a whole chicken) on top of the vegetables on the sheet pan.
- Roast Chicken and Vegetables: Place the sheet pan in the preheated oven. Roast whole chicken for about 55 to 75 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 160°F. For chicken pieces, roast for 30 to 40 minutes until done. Once chicken is cooked, transfer to a cutting board and cover loosely with foil to rest for 20 minutes. While resting, stir the vegetables and return the pan to the oven for an additional 10 to 20 minutes. To speed up vegetable roasting, increase oven temperature to 450°F (232°C) during this last stage if desired. Optionally, prepare gravy for serving.
- Finish and Serve: Cut the rested whole chicken into 4 to 8 pieces if necessary. Transfer chicken and roasted vegetables to a serving platter. Serve with gravy or your preferred condiment.
Notes
- Use any vegetables you prefer or have on hand; brussels sprouts can be replaced with carrots, green beans, or zucchini.
- If using skinless chicken pieces, increase olive oil slightly to keep meat moist.
- For extra flavor, rub lemon zest into chicken skin along with spices.
- For gravy, use pan drippings combined with flour and chicken stock, simmered until thickened.
- Make sure to not overcrowd the pan so vegetables roast evenly and brown nicely.
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
