Sheet Pan Roasted Chicken with Root Vegetables
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Sheet Pan Roasted Chicken with Root Vegetables
Description
This Sheet Pan Roasted Chicken with Root Vegetables features chicken thighs roasted on a rimmed baking sheet surrounded by halved Brussels sprouts, cubed red potatoes, shallots, carrots, and peeled garlic cloves. The chicken is brushed with an herb butter made from melted butter, thyme, rosemary, salt, and pepper, which adds flavor and helps crisp the skin during roasting at 475°F. The high heat encourages caramelization on both the chicken skin and vegetables, enhancing their natural sweetness and texture.
The use of thyme and rosemary, balanced with a touch of sugar, salt, and pepper, highlights the savory elements of this dish. The interplay of tender, juicy chicken with herbaceous, roasted vegetables makes it a complete meal on one pan. The method involves rotating the pan midway to ensure even cooking, aiming for safe internal temperatures (165°F for breasts, 175°F for thighs/drumsticks).
This recipe suits dinners where simplicity is valued without sacrificing flavor, as the single-pan approach reduces cleanup and concentrates flavors. Vegetables roast in the chicken drippings, further enhancing taste. The dish can be paired with a simple side like a salad or served alone for a rustic meal.
The recipe advises patting the chicken dry for optimal browning and precise temperature checks for doneness. Using bone-in, skin-on thighs preserves moisture and adds flavor during roasting.
Ingredients
- 12 ounces Brussels sprouts trimmed and halved
- 12 ounces red potatoes unpeeled, cut into 1-inch pieces
- 6 shallot peeled and halved lengthwise
- 4 carrot peeled and cut into 2-inch lengths, thick ends halved lengthwise, medium
- 6 garlic peeled, cloves
- 1 Tbsp vegetable oil
- 4 tsp thyme divided, minced fresh or 1 1/2 tsp dried
- 2 tsp rosemary divided, minced fresh or 3/4 tsp dried
- 1 tsp sugar
- salt
- black pepper
- 2 Tbsp unsalted butter melted
- 2.5 - 3 lbs chicken thigh bone-in, skin-on
Instructions
- 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 (since I only used thighs I mostly just placed them over the Brussels sprouts).
- 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 (I actually skipped this step). 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 (I also sprinkled on a little fresh parsley which is optional).
Notes
- This recipe is adapted from Cook's Country One Pan Wonders Cookbook, ensuring a tested technique for one-pan roasting.
- Pat the chicken dry before seasoning to help achieve crisp skin during roasting.
- Rotating the pan halfway through cooking promotes evenly browned chicken and vegetables.
User Reviews
Overall Rating
4.8
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