Sheet Pan Roasted Chicken with Root Vegetables

01.24.2017

Aren’t sheet pan dinners just the best? I love how convenient and easy they are and when they taste as good as this Roasted chicken with Root Vegetables does it makes me even more of a believer in one pan meals.

Sheet Pan Roasted Chicken with Root Vegetables | Cooking Classy

Cook’s Illustrated recently released their One Pan Wonders cookbook and I’m loving it so I asked them if I could share a second recipe from the book (last week I shared their Quinoa and Vegetable Stew, which I highly recommend you try btw). This sheet pan Roasted Chicken with Root Vegetables is destined to become a go-to weeknight meal and I just can’t get enough of it! The flavors are so delicious and well balanced, plus this meal is breeze to throw together. And of course I really love the fact that it’s cooked in one pan. Cleaning dishes just ain’t my thang.

Sheet Pan Roasted Chicken with Root Vegetables | Cooking Classy Sheet Pan Roasted Chicken with Root Vegetables | Cooking Classy

I like their tip for roasting the Brussels sprouts in the center of the pan as it’s not as hot as the outer portions of the pan so they won’t be over-cooked by the time everything else is done (note that I did spread them around a little after baking so you could see them better but I do recommend, as they listed, to cook them in the center of the pan). I also love the addition of butter in this recipe. I shared a similar recipe a couple of years ago but mine lacked butter. I also wanted to try their version because it has more savory vegetables whereas mine used sweet potatoes and apples (which don’t get me wrong I love that one too, but now I can rotate that recipe with this one).

Sheet Pan Chicken with Root Vegetables | Cooking Classy

There are still so many more recipes I need to make from this cookbook and slowly but surely I’ll get there. I think next I’d like to try the Curried Chicken with Coconut Rice and Lime Yogurt Sauce. If you get the book let me know what you try and like! If you’d like to grab a copy for yourself you can buy it on Amazon.

Sheet Pan Roasted Chicken with Root Vegetables | Cooking Classy Sheet Pan Roasted Chicken with Root Vegetables | Cooking Classy

Print

Sheet Pan Roasted Chicken with Root Vegetables

Yield: About 4 servings

Ingredients

  • 12 ounces Brussels sprouts , trimmed and halved
  • 12 ounces red potatoes , unpeeled, cut into 1-inch pieces
  • 8 shallots , peeled and halved lengthwise (I only used 6)
  • 4 medium carrots , peeled and cut into 2-inch lengths, thick ends halved lengthwise
  • 6 garlic cloves , peeled
  • 1 Tbsp vegetable oil
  • 4 tsp minced fresh thyme or 1 1/2 tsp dried , divided
  • 2 tsp minced fresh rosemary or 3/4 tsp dried , divided
  • 1 tsp sugar (I omitted this)
  • Salt and pepper
  • 2 Tbsp unsalted butter , melted
  • 3 1/2 lbs bone-inch chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed*

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. *I just used 6 fairly large chicken thighs which were all roughly the same size.
  5. Recipe source: recipe from Cook's Country One Pan Wonders Cookbook

22 comments

  • 2pots2cook: Thank you ! Simple ingredients usually bring the best results ! Have a nice day ! January 25, 2017 at 2:05am Reply

  • Janet: This looks delicious! I have everything but the Brussels sprouts. Any suggestions of what I could sub. for them? It’s snowing here in MN. & I don’t feel like going out! Thanks! January 25, 2017 at 7:03am Reply

    • Jaclyn: A couple of cabbage slices (which I’d just add oil separately from everything else since you can’t really toss them) or maybe some asparagus. January 25, 2017 at 12:41pm Reply

  • june: As always the recipes you choose to post are very tempting and look nutritious too. Keep them coming and have a blessed day January 25, 2017 at 7:27am Reply

    • Jaclyn: Thanks June! January 25, 2017 at 10:06am Reply

  • Stephanie @ Velez Delights: OMG!!! This is just mouth-watering!!! January 25, 2017 at 7:44am Reply

    • Jaclyn: Indeed! Thanks Stephanie! January 25, 2017 at 10:06am Reply

  • Paige: We tried your sheet an chicken fajitas this week and they were amazing! Can’t wait to give this one a shot soon too!

    Paige Flamm
    The Happy Flammily January 25, 2017 at 9:12am Reply

    • Jaclyn: I’m so glad you loved them Paige! January 25, 2017 at 10:05am Reply

  • charlie: those vegetables just looks amazing! such a colorful mix. looks great as always
    January 25, 2017 at 9:29am Reply

    • Jaclyn: Thanks Charlie! January 25, 2017 at 10:04am Reply

  • Hanna: have you actually cooked it at 475F for 40 min??
    Seems liek its’ too high of a temp for too long of a time… could you double-check please? thank you! January 25, 2017 at 11:34am Reply

    • Jaclyn: Mine took 35 minutes. And I use an oven thermometer for me about 440 was actually really 475 degrees. But yes 475 is where it should be per the recipe in the book and it worked for me. I did use fairly large chicken thighs though, those small ones would probably cook faster. January 25, 2017 at 12:39pm Reply

  • Sara | Last Night’s Feast: I love the colors of this dinner! It’s beautiful January 25, 2017 at 1:12pm Reply

    • Jaclyn: Thanks Sara! January 25, 2017 at 5:53pm Reply

  • Melissa Howell: I am loving all these sheet pan recipes that keep popping up everywhere! I am totally going to have to try this. Is it o.k. to put tin foil or parchment in the bottom of the pan? January 26, 2017 at 12:20pm Reply

    • Jaclyn: Foil should be just fine. I hope you love it! January 28, 2017 at 11:28am Reply

  • Shannon Bazard: Would you consider making more vegetarian style dishes? I can’t cook very well and seeing your recipes really makes me want more. I am vegetarian and my husband is not. Lol
    Thanks so much. January 28, 2017 at 9:36am Reply

  • simonacallas: I love your photos! And the recipes are wonderful too! ❤❤ February 3, 2017 at 6:43am Reply

  • Mary: What flavor herb butter was used in the receipe. July 9, 2017 at 7:47pm Reply

  • Susan: How long would you cook this if you used boneless chicken breasts? August 18, 2017 at 8:57am Reply

Add your comment:

Copyright 2011-2017 Cooking Classy
Design by cre8d