Sheet Pan Roasted Chicken with Root Vegetables Recipe

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Everett Dean Modified: March 21, 2022
Sheet Pan Roasted Chicken with Root Vegetables Recipe

How To Make Sheet Pan Roasted Chicken with Root Vegetables

Tender chicken in herb butter, plus seasoned root vegetables all cooked together in one pan. This roasted chicken recipe is a tasty weeknight dinner.

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes

Serves:

Ingredients

  • 12ozBrussels sproutstrimmed and halved
  • 12ozred potatoesunpeeled, cut into 1-inch pieces
  • 6shallotspeeled and halved lengthwise
  • 4mediumcarrotspeeled and cut into 2-inch lengths, thick ends halved lengthwise
  • 6garlic clovespeeled
  • 1tbspVegetable Oil
  • 4tspsfresh thyme(or 1 1/2 tsps dried) minced, divided
  • 2tspsfresh rosemary(or 3/4 tsp dried) minced, divided
  • 1tspsugar
  • salt and pepper
  • 2tbspsunsalted buttermelted
  • 3lbschicken thighsbone-in, skin-on

Instructions

  1. Adjust oven rack to upper-middle position and preheat oven to 475 degrees F.

  2. Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 teaspoons fresh thyme, 1 tsp fresh rosemary, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper together in a large mixing bowl.

  3. In a small mixing bowl, stir together melted butter, remaining 2 teaspoon fresh thyme, remaining 1 teaspoon fresh rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper.

  4. Pat chicken dry with paper towels and season with salt and pepper.

  5. Place vegetables in a single layer on an 18×13-inch rimmed baking sheet, arranging Brussels sprouts in center.

  6. Place chicken, skin side up, on top of vegetables, arranging breasts pieces in the center and thighs and drumsticks around perimeter of sheet.

  7. Brush chicken with herb butter. Roast until breasts register 165 degrees F and drumsticks/thighs register 175 degrees F, 35 to 40 minutes, rotating pan halfway through roasting.

  8. Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes. Transfer chicken to platter or plates.

  9. Toss vegetables with pan juices, season with salt and pepper to taste and transfer to platter or plates and serve warm.

Nutrition

  • Calories: 828.61kcal
  • Fat: 53.20g
  • Saturated Fat: 15.55g
  • Trans Fat: 0.44g
  • Monounsaturated Fat: 22.15g
  • Polyunsaturated Fat: 10.35g
  • Carbohydrates: 37.47g
  • Fiber: 7.99g
  • Sugar: 11.16g
  • Protein: 51.26g
  • Cholesterol: 278.92mg
  • Sodium: 1263.74mg
  • Calcium: 115.95mg
  • Potassium: 1565.91mg
  • Iron: 4.66mg
  • Vitamin A: 537.15µg
  • Vitamin C: 74.45mg
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