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Sheet Pan Roasted Chicken with Root Vegetables
A convenient, simple, flavorful one pan meal with easy clean up! It includes tender, herb butter brushed chicken thighs and seasoned, roasted fresh vegetables. It's all cooked together and makes a perfect weeknight dinner!
👥 5 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- baking sheet
- pan
📝 Preparation Steps
1
Adjust oven rack to upper-middle position and preheat oven to 475 degrees.
2
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.
Brussels sprouts, (trimmed and halved)12 ouncesmedium carrots, (peeled and cut into 2-inch lengths, thick ends halved lengthwise)4sugar1 tsp
3
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.
Salt and pepper
4
Place vegetables in a single layer on an 18 by 13-inch rimmed baking sheet, arranging Brussels sprouts in center.
Brussels sprouts, (trimmed and halved)12 ounces
5
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).
Brussels sprouts, (trimmed and halved)12 ounces
6
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.
7
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.
8
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).
Salt and pepper
Nutrition Facts
calories
662 kcal
fat Content
45 g
serving Size
1 serving
fiber Content
5 g
sugar Content
4 g
sodium Content
232 mg
protein Content
41 g
cholesterol Content
234 mg
carbohydrate Content
23 g
saturated Fat Content
15 g
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