Description
A comforting sheet pan chicken and roasted vegetables recipe featuring succulent seasoned chicken roasted alongside a medley of sweet potatoes, Yukon potatoes, bell peppers, onions, and Brussels sprouts. This easy one-pan meal is perfect for a family dinner and delivers a hearty, flavorful dish with minimal cleanup.
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 Seasonings
- 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
- 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 prepared sweet potatoes, Yukon potatoes, bell pepper, onion, and Brussels sprouts. Add olive oil, garlic powder, salt, pepper, dried herbs, and lemon zest if using. Toss well 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, salt, and black pepper. Rub the mixture all over the chicken, including underneath the skin carefully without tearing it. Place the chicken skin-side up (or breast side up if whole) on top of the vegetables on the sheet pan.
- Roast chicken and vegetables: Place the sheet pan in the oven and roast. For whole chicken, roast approximately 75 minutes; for pieces, roast 40 minutes or until an instant-read thermometer inserted into the chicken breast reads 160°F (71°C). Then transfer 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 another 10-20 minutes or increase oven temperature to 450°F (232°C) to finish roasting the vegetables faster.
- Finish and serve: Cut whole chicken into 4-8 pieces if used. Transfer the chicken and roasted vegetables to a serving platter. Serve with optional gravy or your preferred condiment.
Notes
- Use your favorite vegetables or substitute with others like carrots, zucchini, or asparagus.
- Ensure chicken is fully thawed before roasting to cook evenly.
- Lifting the skin gently when rubbing seasoning helps flavor penetrate better.
- Resting the chicken after roasting allows juices to redistribute, keeping it moist.
- If preferred, make gravy from pan drippings to accompany the dish.
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
