Description
A comforting sheet pan chicken and roasted vegetables recipe featuring tender, seasoned chicken and a medley of roasted sweet potatoes, bell peppers, brussels sprouts, and onions. This easy one-pan dinner is perfect for a family meal, combining savory herbs, garlic, and the zest of lemon for extra 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, peeled, cut into 2 inch pieces
- 15 brussels sprouts, outer leaves off, 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)
- 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 Oven: Heat the oven to 425F (218C). Line a large rimmed baking sheet with aluminum foil and spray well with oil spray for easy cleanup. Alternatively, use parchment paper but note it may become soggy.
- Prepare Vegetables: Place the sweet potatoes, Yukon/red potatoes, bell pepper, onion, and brussels sprouts in a large bowl. Add olive oil, garlic powder, salt, black 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, dried thyme, kosher salt, and black pepper. Rub this mixture all over the chicken, including gently under the skin without tearing it. 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 oven. Roast until the chicken’s internal temperature reaches 160F when checked with an instant-read thermometer. For whole chicken, this takes approximately 55 to 75 minutes depending on size; for pieces, 30 to 40 minutes. Once done, transfer the chicken to a cutting board and cover loosely with foil to rest for 20 minutes. Meanwhile, stir the vegetables and return them to the oven for an additional 10 to 20 minutes, increasing the oven temperature to 450F (232C) if you want to finish them faster and get a crisper texture.
- Finish and Serve: Cut the whole chicken into 4 to 8 pieces if applicable. Transfer the vegetables and chicken pieces to a serving platter. Serve warm with optional gravy or your preferred condiment.
Notes
- This recipe is highly versatile: substitute vegetables with your favorites or whatever is in season.
- Use kosher chicken if you prefer a pre-brined option for juicier meat.
- Be careful when lifting the skin to rub seasoning underneath without tearing it for maximum flavor.
- To make a gravy, use pan drippings and combine with flour or cornstarch and broth.
- Increase oven temperature at the end to get crisper roasted vegetables if desired.
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
