Sheet Pan Roasted Chicken with Root Vegetables

January 24, 2017

This post may contain affiliate links. Read our disclosure policy.

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.

More Sheet Pan Dinner Recipes You’ll Love

4.80 from 25 votes

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!
Servings: 5
Prep20 minutes
Cook35 minutes
Ready in: 55 minutes


  • 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


  • 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.
  • 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.
  • 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).


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.
Nutrition values are estimates only. See full disclaimer here.


Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Jennifer K Shaver

    I subscribed to Cook’s Country for years and had already tried this recipe and it is one of my favorites! Cookbooks are currently in storage and I found your recipe! SO THANKFUL! It’s in the oven right now and already smells amazing. If you haven’t tried this yet you are in for a taste sensation!!!

  • Linda

    Yum!!! I just about doubled the recipe and roasted for 45 minutes – turned out perfect!! I DID use the sugar as it is the ingredient used in many sauces to help carmelize!! No complaints here!!

  • Christina S.

    Absolutely delicious! I used only thighs and placed the sheet pan on the top rack for 3-5 minutes to get the chicken skin crispier. My family loved it!

  • Nicole v.

    I swapped eggplant for Brussel sprouts (due to availability). Also why sugar? There is absolutely no reason to add sugar. It tastes amazing without sugar. This is one of the reasons why so many Americans are overweight…. they put sugar everywhere

    • Jaclyn

      Jaclyn Bell

      The small amount of sugar just encourages browning. You can omit if preferred.

  • Nicole v.

    Great recipe, I swapped eggplant for Brussel sprouts (due to availability). Also why sugar? There is absolutely no reason to add sugar. It tastes amazing without sugar. This is one of the reasons why so many Americans are overweight…. they put sugar everywhere

    • Amy

      Not all of us follow those parts of recipes, that’s only ignorant hicks, who cook and eat like that. Those too stupid to realize when their addictions are being reinforced by soulless corporations. The rest of us, leave those parts out of recipes. We tend to remain overweight, despite dietary considerations, because we are chronically over-tired,
      over-worked, over-stressed and all that cortisone build-up, keeps us fat. Neither our employers, NOR our government refuse to see us as anything more than sub-human, automatons and treat us accordingly.

      You can see these attitudes reflected in our shitty educational system, overflowing prison system and utter failure of our Healthcare system, as well as how many of us are emotional zombies, addicted to prescription
      anti-depressants, have ZERO time for personal pursuits that don’t involve alcohol or television, and have shitty, unfulfilling, soul-sucking jobs, because a college education gets us nowhere, except in crippling, life-long debt, in the form of student loans. You wildly oversimplify, by stating, we are only fat, because we put sugar on everything. Food companies put sugar in everything, as well, it is practically unavoidable, unless we want to spend every free moment washing, chopping, peeling and performing other food prep chores.

      • Jaclyn

        Jaclyn Bell

        Over 1 tsp of sugar?😂 Thanks for the “ignorant hick” labeling. So unnecessary. Just relax.

        • Trevor

          Omg, this correspondence is riveting and impossibly ridiculous; I love it! I dumped much more sugar on mine, btw.

          • CelticPride83

            Wow, you seem to have some serious issues! You must be a Democrat! Mad about everything, including a teaspoon of sugar in a recipe YOU DONT HAVE TO USE! Pick something else that doesn’t make you do upset!

        • Jennifer

          Bahahahahaha! Sugar helps caramelize the veggies and I don’t think using 1 tsp mixed in ALL those veggies is going to make you fat! Maybe you should stick with Salad then. JS

      • Caleigh

        Well…that little tirade was unexpected. I subbed honey for sugar (just a matter of personal preference, one tsp of sugar is not the devil), and it turned out amazing!

      • Jennifer

        Y’all… Y’ALL!!! I know I’m late to this party, but cheese and rice! Pinterest comment feeds are not a good sub for therapy 😂. This recipe looks great as is… just prepped the veggies before taking my democratic self to church so that I can toss it in the oven when we get home, and have it ready in time to celebrate Hanukka this afternoon. I’m sure there’s plenty of ammo in this response for all the “Karens” out there 🤷🏻‍♀️

  • Leanna Hillmer

    Don’t you think separate instructions are due when only using thighs, which was hoe this recipe was introduced?
    Breasts, legs, thighs are all different timing.
    Leaving this ste for something ore tailored to my needs.

    • Kat

      Hi Leana, I’m under the impression you were unable to finish reading the recipe’s instructions in its entirety. I just finished reading her whole page line by line and she explicitly described what to do for thighs only. I think she was very helpful and clear for all types of chicken pieces to be cooked, hope you can try it again.
      As for this recipe, I’m trying to learn how to cook, and one dish meals are insanely my desire because dishes are not my thing either 😂
      Thanks for this recipe. I look forward to trying it once I can find chicken at the store again!

  • Sue E

    I have made this twice. My husband absolutely loves this! It is so flavorful. The chicken cooks perfectly. I made the recipe exactly as directed except I added some chicken breasts as I like white meat. This will go into the “make frequently” rotation! Thanks for the recipe!

  • Cheryl Sonnenwald

    Used onion rather than shallots and added big strips of red pepper. Yum!