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.

Roasted chicken thigh and roasted vegetables on a white serving plate.

Sheet Pan Chicken and Root Vegetables

Cook’s Illustrated recently released their One Pan Wonders cookbook and I’m loving it. 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).

Chicken and veggies on baking sheet before baking.

Easy One Pan Weeknight Dinner!

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.

Roasted Chicken with Root Vegetables on baking sheet after baking.

Tips for this Recipe

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.

Sheet Pan Chicken with Root Vegetables | Cooking Classy

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 Roasted Chicken with Root Vegetables

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.

Close up image of baked chicken thigh with vegetables.

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Sheet Pan Roasted Chicken with Root Vegetables

4.62 from 13 votes

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!

Servings: 5
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 12 ounces Brussels sprouts, trimmed and halved
  • 12 ounces red potatoes, unpeeled, cut into 1-inch pieces
  • 6 shallots, peeled and halved lengthwise
  • 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
  • Salt and pepper
  • 2 Tbsp unsalted butter, melted
  • 2.5 - 3 lbs bone-in, skin-on chicken thighs

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. Recipe source: recipe adapted from Cook's Country One Pan Wonders Cookbook

Nutrition Facts
Sheet Pan Roasted Chicken with Root Vegetables
Amount Per Serving
Calories 662 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 15g94%
Cholesterol 234mg78%
Sodium 232mg10%
Potassium 1184mg34%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 4g4%
Protein 41g82%
Vitamin A 7290IU146%
Vitamin C 68.5mg83%
Calcium 81mg8%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken, roasted vegetables
Calories: 662 kcal
Author: Jaclyn

47 comments

  • Tom: I discovered this recipe several years ago in an America’s Test Kitchen monthly magazine. I’ve made it multiple times, and it has always come out perfectly done. I’ve usually followed the recipe exactly as written. What I’ve found is to slice the sprouts in 1/2 and turn them face down- I always make sure that I use two split fryer breasts, and the sprouts always come out perfectly. I tried once to use just thighs, and it did not work as well. I shared this recipe with a friend who added beets into the veggie mix. It’s a delicious addition. Just make sure to cut the beets into small chunks, or they won’t be done in 40 minutes. February 23, 2019 at 8:06pm Reply

  • JK: This smelled amazing while cooking and was equally delicious. Omitted the sprouts because I didn’t have on hand. I used fresh herbs. Perfectly cooked at 425 on Convection setting for 40 minutes. I did line pan with foil for easy cleanup. This recipe will go into regular rotation. February 5, 2019 at 8:26am Reply

  • Mary: The chicken thighs cooked very well. I followed the recipe but there was so much juice in the pan. How does one cook it so the veggies do not sit in all that water and chicken fat. February 3, 2019 at 6:12am Reply

    • Jaclyn: If there’s an excess of liquid you can try to carefully tilt the pan and pour some off of one corner (at one point during baking). February 3, 2019 at 10:38am Reply

  • Karen: This recipe is really tasty. My vegetables were a bit too well cooked. Even tho I followed the recipe some of my carrots and Brussels sprouts were mushy and it looked nothing like the photo. I used olive oil instead of vegetable oil and it worked fine. In the instructions it says to mix sugar with the spices although in the ingredients list there is no mention of sugar.

    45 grams of fat seems like a lot for this recipe but it could be due to using vegetable oil and butter.

    I would make this again! January 27, 2019 at 5:04pm Reply

  • Amanda: It says sugar in the recipe but not in the ingredients… January 12, 2019 at 10:15pm Reply

    • Jaclyn: sorry that’s 1 tsp. January 30, 2019 at 11:48pm Reply

  • Lisa E Dworkin: After reading the previous comment I made a few changes which turned out pretty well.I reduced the heat to 425 instead. After 30 minutes I removed the vegetables from the oven and they were cooked perfectly. I transferred the chicken to a different pan and put it back in the oven for an additional 10 minutes at 485. I also subbed the vegetable oil for a generous amount of bacon fat and added much more rosemary. YUm! January 2, 2019 at 4:03pm Reply

  • Katie: The temp was way too high! Cooking for that time frame, at that temp resulted in charred veggies. Usually it’s better to cook chicken thighs & veggies at a lower temp for longer, but I went against my better judgement and tried it this way. Disappointed. November 12, 2018 at 4:43pm Reply

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