This flavorful and heartwarming sheet pan roasted chicken with root vegetables is a perfect dish for a family dinner. The combination of tender and juicy chicken with beautifully roasted brussels sprouts, potatoes, carrots, and shallots creates a harmonious fusion of flavors that is simply irresistible.
The key ingredients in this recipe are fresh brussels sprouts, red potatoes, shallots, and carrots, which are all common root vegetables. If you're not accustomed to using these, take note when you're at the supermarket. Brussels sprouts are small, leafy green vegetables that resemble miniature cabbages. Shallots, on the other hand, look like small, elongated onions and have a sweet, delicate flavor.
Ingredients for Sheet Pan Roasted Chicken with Root Vegetables
Brussels sprouts: Small leafy green vegetables that add a delightful crunch and a slightly bitter flavor. Red potatoes: These are waxy potatoes that hold their shape well when cooked, contributing a creamy texture. Shallots: Shallots offer a mild and slightly sweet flavor that complements the other ingredients. Carrots: They bring a hint of sweetness and a lovely color contrast. Garlic: This adds an aromatic and savory touch to the dish. Vegetable oil: It helps to evenly roast the vegetables and chicken. Fresh thyme and rosemary: These herbs infuse the dish with a fragrant and earthy flavor. Sugar: A small amount enhances the natural sweetness of the vegetables. Butter: It lends a rich, creamy taste to the chicken. Chicken thighs: They are juicy and flavorful, perfect for roasting.
One reader, Camile Benitez says:
This sheet pan roasted chicken with root vegetables recipe is a game-changer! The chicken was juicy, and the vegetables were perfectly roasted. The flavors were amazing, and the dish was so easy to prepare. It's now a regular in my dinner rotation. Highly recommend trying it out!
Techniques for Perfectly Roasted Chicken and Root Vegetables
How to prepare the vegetables: Clean and trim the brussels sprouts, red potatoes, shallots, and carrots. Cut the brussels sprouts in half, quarter the red potatoes, slice the shallots, and cut the carrots into 1-inch pieces.
How to season the chicken: Pat the chicken dry with paper towels and season with salt and pepper. Ensure that the seasoning is evenly distributed on all pieces of chicken.
How to check for doneness: Use a meat thermometer to check the internal temperature of the chicken. The breasts should register 165 degrees F, while the drumsticks and thighs should register 175 degrees F. Rotate the pan halfway through roasting to ensure even cooking.
How to rest the chicken: After roasting, tent the chicken loosely with aluminum foil and let it rest for 5 minutes. This allows the juices to redistribute, resulting in juicier meat.
How to serve the dish: Transfer the chicken to a platter or individual plates. Toss the roasted vegetables with the pan juices, season with salt and pepper to taste, and then transfer them to the platter or plates. Serve the dish warm.
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.
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
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Adjust oven rack to upper-middle position and preheat oven to 475 degrees F.
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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.
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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.
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Pat chicken dry with paper towels and season with salt and pepper.
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Place vegetables in a single layer on an 18×13-inch rimmed baking sheet, arranging Brussels sprouts in center.
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Place chicken, skin side up, on top of vegetables, arranging breasts pieces in the center and thighs and drumsticks around perimeter of sheet.
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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.
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Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes. Transfer chicken to platter or plates.
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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
Pro Tip for Making Sheet Pan Roasted Chicken with Root Vegetables
When roasting chicken and vegetables together, it's important to cut your vegetables into uniform sizes. This ensures that they all cook evenly and at the same rate. Also, placing the chicken on top of the vegetables allows the juices from the chicken to drip down and flavor the vegetables, creating a delicious and cohesive dish.
Time-Saving Tips for Sheet Pan Roasted Chicken with Root Vegetables
Prep ahead: Chop and prep the vegetables and herbs the night before, so you can quickly assemble the dish when you're ready to cook.
Use pre-cut vegetables: Save time by using pre-cut vegetables from the grocery store to cut down on prep work.
Multi-task: While the chicken and vegetables are roasting, use that time to clean up the kitchen or prepare a simple side dish.
One pan, easy clean-up: Use parchment paper or aluminum foil to line the baking sheet for easy clean-up after cooking.
Invest in a good sheet pan: A high-quality sheet pan can distribute heat more evenly, resulting in faster and more even cooking.
Substitute Ingredients For Sheet Pan Roasted Chicken with Root Vegetables Recipe
brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can caramelize beautifully when roasted, providing a delicious alternative to brussels sprouts.
red potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a vibrant color, adding a unique twist to the dish.
shallots - Substitute with yellow onions: Yellow onions can provide a similar mild and sweet flavor when roasted, complementing the other ingredients well.
carrots - Substitute with parsnips: Parsnips have a similar earthy flavor to carrots and can caramelize beautifully when roasted, adding a delightful sweetness to the dish.
garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves, providing a convenient alternative while still imparting a delicious garlic flavor.
vegetable oil - Substitute with olive oil: Olive oil can add a rich and fruity flavor to the dish, enhancing the overall taste of the roasted chicken and vegetables.
fresh thyme - Substitute with dried thyme: Dried thyme can be used as a substitute for fresh thyme, providing a similar earthy and aromatic flavor to the dish.
fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used as a substitute for fresh rosemary, imparting a robust and pine-like flavor to the roasted chicken and vegetables.
sugar - Substitute with honey: Honey can add a touch of sweetness to the dish, complementing the savory flavors of the roasted chicken and vegetables.
unsalted butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to butter, providing a similar richness and enhancing the flavors of the dish.
chicken thighs - Substitute with chicken drumsticks: Chicken drumsticks can be used as an alternative to chicken thighs, offering a juicy and flavorful option for the sheet pan roasted dish.
Presenting Sheet Pan Roasted Chicken with Root Vegetables
Elevate the plating: Arrange the roasted chicken thighs in a circular pattern, with the drumsticks and vegetables artfully placed around them to create a visually appealing display.
Garnish with fresh herbs: Sprinkle the dish with finely chopped thyme and rosemary to add a pop of color and enhance the aroma.
Drizzle with herb-infused butter: Using a small spoon, delicately drizzle the herb-infused butter over the chicken and vegetables, creating an enticing sheen and adding a burst of flavor.
Incorporate edible flowers: Introduce a touch of elegance by incorporating edible flowers such as nasturtiums or pansies to add a sophisticated and visually stunning element to the dish.
Use high-quality serving platters: Present the sheet pan roasted chicken with root vegetables on elegant, porcelain or earthenware platters to elevate the overall presentation.
Add a touch of gold leaf: For a luxurious touch, consider adding edible gold leaf to the dish, creating a sense of opulence and refinement.
Create a symmetrical arrangement: Arrange the vegetables and chicken in a symmetrical and balanced manner, showcasing precision and attention to detail in the presentation.
Utilize negative space: Embrace the concept of negative space on the serving platter, allowing the dish to stand out and be the focal point of the presentation.
Essential Equipment for Making Roasted Chicken and Root Vegetables
- Oven: An essential appliance for roasting the chicken and root vegetables to perfection.
- Mixing bowl: Used for tossing the vegetables with oil and herbs, as well as for preparing the herb butter.
- Baking sheet: A large, rimmed baking sheet is used to arrange the vegetables and chicken in a single layer for even roasting.
- Small mixing bowl: Used for combining the melted butter and herbs to create the herb butter for brushing over the chicken.
- Aluminum foil: Used to tent the roasted chicken and vegetables, allowing them to rest and retain their juices.
- Paper towels: Used for patting the chicken dry before seasoning.
- Instant-read thermometer: Essential for checking the internal temperature of the chicken to ensure it is fully cooked.
- Brush: Used for applying the herb butter to the chicken before roasting.
- Platter or plates: Used for serving the roasted chicken and vegetables.
Storing and Freezing Roasted Chicken and Root Vegetables
- Let the sheet pan roasted chicken with root vegetables cool completely before storing or freezing.
- For storing in the refrigerator, place the chicken and vegetables in an airtight container or wrap tightly with plastic wrap. It will keep in the fridge for up to 4 days.
- If you want to freeze the leftovers, follow these steps:
- Remove the chicken from the bones and place it in a freezer-safe container or zip-top bag.
- Place the root vegetables in a separate freezer-safe container or bag.
- Label the containers or bags with the date and contents.
- Freeze for up to 3 months for best quality.
- To reheat, thaw the chicken and vegetables overnight in the refrigerator.
- Place the thawed chicken and vegetables in a baking dish, cover with foil, and reheat in a 350°F (175°C) oven until heated through, about 20-25 minutes.
- Alternatively, you can reheat individual portions in the microwave, covered, on high power for 2-3 minutes or until heated through.
- Be sure to use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) when reheating.
- Enjoy your reheated sheet pan roasted chicken with root vegetables within 2 days for optimal taste and texture.
How To Reheat Leftover Roasted Chicken and Vegetables
Preheat your oven to 375°F (190°C). Place the leftover chicken and vegetables on a baking sheet and cover with aluminum foil. Bake for 15-20 minutes or until the chicken is heated through and the vegetables are tender. This method helps to retain the moisture in the chicken and prevents it from drying out.
If you have a microwave-safe dish, you can reheat the sheet pan roasted chicken and root vegetables in the microwave. Place the leftovers in the dish, cover with a damp paper towel, and microwave on high for 2-3 minutes or until heated through. Stir the vegetables halfway through to ensure even heating.
For a quick and easy reheat, you can use a skillet on the stovetop. Add a tablespoon of olive oil or butter to the skillet and heat over medium heat. Add the leftover chicken and vegetables and cook, stirring occasionally, until heated through. This method will give the vegetables a slightly crispy texture and the chicken a nice golden-brown color.
If you have an air fryer, you can use it to reheat the leftover roasted chicken and vegetables. Preheat the air fryer to 350°F (175°C) and place the leftovers in the basket. Cook for 5-7 minutes or until heated through, shaking the basket halfway through to ensure even heating. This method will give the chicken and vegetables a crispy texture without the need for additional oil.
For a flavorful twist, you can shred the leftover chicken and add it to a soup or stew. Simply add the shredded chicken to your favorite broth or stock, along with some diced carrots, celery, and onions. Simmer for 10-15 minutes or until the vegetables are tender and the chicken is heated through. This method is perfect for a cozy and comforting meal on a cold day.
Interesting Trivia About Roasted Chicken and Root Vegetables
The sheet pan roasted chicken with root vegetables recipe is a great way to incorporate a variety of nutritious and delicious vegetables into your meal. This dish is not only flavorful and satisfying but also provides a healthy dose of essential nutrients. The combination of brussels sprouts, red potatoes, shallots, and carrots offers a rich source of vitamins, minerals, and fiber. Additionally, the high temperature roasting method helps to caramelize the vegetables, enhancing their natural sweetness and creating a delightful texture. This recipe is a convenient and wholesome option for a hearty and well-balanced meal.
Is Sheet Pan Roasted Chicken with Root Vegetables Budget-Friendly?
This sheet pan roasted chicken with root vegetables recipe is highly cost-effective for a household. The combination of chicken thighs, brussels sprouts, potatoes, and carrots provides a balanced and nutritious meal. The ingredients are affordable and readily available, making it a budget-friendly option. The approximate cost for a household of 4 people is around $20, making it an economical choice. The versatility and simplicity of this recipe make it a practical and delicious option for families. Overall Verdict: 9.
Is This Roasted Chicken and Vegetable Recipe Healthy?
This sheet pan roasted chicken with root vegetables recipe is a relatively healthy choice, offering a balance of lean protein and nutrient-dense vegetables. The use of chicken thighs provides a good source of protein, while the variety of vegetables, including brussels sprouts, potatoes, shallots, and carrots, offers a range of vitamins, minerals, and fiber. The recipe also uses minimal added sugar and relies on fresh herbs for flavor.
However, there are a few aspects that could be improved to make the dish even healthier:
- Swap the vegetable oil for a healthier alternative like olive oil or avocado oil, which are rich in heart-healthy monounsaturated fats
- Reduce the amount of butter used or replace it with a small amount of olive oil to minimize saturated fat content
- Consider using skinless chicken thighs to reduce the overall fat content of the dish
- Increase the proportion of vegetables to chicken to boost the fiber and nutrient content of the meal
- Experiment with additional herbs and spices, such as garlic powder, onion powder, or smoked paprika, to enhance flavor without relying on excessive salt or fat
By making these small adjustments, you can elevate the nutritional value of this already wholesome and delicious sheet pan meal. The combination of lean protein, fiber-rich vegetables, and heart-healthy fats creates a satisfying and nourishing dish that supports overall health and well-being.
Editor's Opinion on This Roasted Chicken and Root Vegetable Recipe
This sheet pan roasted chicken with root vegetables recipe is a delightful combination of flavors and textures. The high roasting temperature ensures a crispy exterior on the chicken while keeping the meat juicy and tender. The mix of brussels sprouts, potatoes, shallots, and carrots provides a colorful and nutritious base, complemented by the aromatic blend of thyme, rosemary, and garlic. The herb butter adds a rich and savory finish, tying the dish together beautifully. It's a simple yet elegant dish that is sure to impress with its rustic charm and delicious taste.
Enhance Your Sheet Pan Roasted Chicken with Root Vegetables Recipe with These Unique Side Dishes:
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Why trust this Sheet Pan Roasted Chicken with Root Vegetables Recipe:
This sheet pan roasted chicken with root vegetables recipe guarantees a delicious and wholesome meal. The combination of chicken thighs, brussels sprouts, red potatoes, and carrots creates a harmonious blend of flavors and textures. The use of fresh thyme and rosemary infuses the dish with aromatic and earthy notes, while the addition of garlic and shallots enhances the overall depth of flavor. The high oven temperature ensures a crispy and golden exterior on the chicken, while the herb butter adds a luxurious finish. Trust in this recipe for a satisfying and effortless meal.
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