Description
This Sheet Pan Chicken and Roasted Vegetables recipe offers a simple and delicious one-pan meal featuring succulent chicken paired with a mix of roasted sweet potatoes, Yukon or red potatoes, bell pepper, onion, and Brussels sprouts. The chicken is seasoned with a flavorful blend of paprika, thyme, salt, and pepper, and roasted alongside the vegetables for an easy, comforting dinner.
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 in 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 pounds chicken (whole or pieces, preferably kosher)
- 2 tablespoon olive oil
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Heat your oven to 425F (218C). Line a large rimmed sheet pan with aluminum foil and spray well with oil for easy cleanup. Alternatively, use parchment paper but note it may get soggy.
- Prepare the vegetables: In a large bowl, combine all the cut vegetables with olive oil, garlic powder, salt, pepper, dried herbs, and optional lemon zest. Toss well to coat evenly. Spread the vegetables evenly in a single layer on the prepared sheet pan.
- Prepare the chicken: Pat the chicken dry with paper towels. In a small bowl, mix together olive oil, paprika, thyme, kosher salt, and black pepper. Gently loosen the skin and rub the seasoning mixture all over the chicken, including under the skin. Place the chicken skin-side up on top of the vegetables on the sheet pan.
- Roast chicken and vegetables: Place the sheet pan in the preheated oven. Roast until the chicken breast reaches an internal temperature of 160F, about 55-75 minutes for a whole chicken or 30-40 minutes for pieces. Remove 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 an additional 10-20 minutes. To finish vegetables faster, increase oven temperature to 450F (232C) if desired.
- Serve: Cut the chicken into 4-8 pieces if using a whole bird. Arrange the chicken pieces and roasted vegetables on a serving platter. Serve with gravy or preferred condiments.
Notes
- You can substitute or add other vegetables you like such as carrots, zucchini, or parsnips.
- Using a kosher chicken is recommended as it is already brined for extra flavor and juiciness.
- To ensure even cooking, cut vegetables into uniform pieces.
- If you want, prepare a simple pan gravy using drippings from the sheet pan after roasting.
- Resting the chicken before carving helps retain juices and improves texture.
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
