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Roasted chicken thigh with Brussels sprouts, carrots and baby potatoes on a white plate, illustrating one of the chicken sheet pan recipes made with root vegetables.
Olivia

Sheet Pan Chicken and Root Vegetables

Make Sheet Pan Chicken and Root Vegetables your new go-to meal. Quick, savory, and satisfying. Learn the foolproof method now.
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Prep Time 20 minutes
Cook Time 34 minutes
Total Time 55 minutes
Servings: 5 people
Course: Main Course
Cuisine: American
Calories: 660
Ingredients Method Notes

Ingredients
  

  • 2.5 to 3 lbs bone-in skin-on chicken thighs
  • 12 oz Brussels sprouts halved
  • 12 oz red potatoes cut into 1-inch chunks
  • 4 medium carrots peeled and sliced
  • 6 shallots peeled and halved
  • 6 garlic cloves peeled
  • 2 tbsp unsalted butter melted
  • 1 tbsp olive oil
  • 4 tsp fresh thyme or 1.5 tsp dried, divided
  • 2 tsp fresh rosemary or ¾ tsp dried, divided
  • 1 tsp sugar
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 475°F and place oven rack in upper-middle position.
  2. Toss vegetables (Brussels sprouts, potatoes, carrots, shallots, garlic) with olive oil, 2 tsp thyme, 1 tsp rosemary, sugar, ¾ tsp salt, and ¼ tsp pepper.
  3. Prepare chicken: Pat dry, season with salt and pepper. Mix melted butter with remaining thyme and rosemary.
  4. Assemble on a rimmed sheet pan: spread vegetables in an even layer and place chicken skin-side up over them.
  5. Brush chicken with herb butter. Roast 35–40 minutes, rotating pan halfway through.
  6. Rest for 5 minutes, then serve. Toss vegetables in pan juices for extra flavor

Notes

Estimated Nutrition per Serving
Nutrient
 Amount
Calories
 660 kcal
Total Fat
 45g
Saturated Fat
 15g
Cholesterol
 230mg
Sodium
 230mg
Potassium
 1180mg
Total Carbohydrates
 23g
Dietary Fiber
 5g
Sugars
 4g
Protein
 41g
Vitamin A
 145% DV
Vitamin C
 80% DV
Calcium
 8% DV
Iron
 18% DV
Note: Values are approximate and based on general nutritional databases. Exact values may vary depending on specific ingredients or substitutions