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.
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
Instructions
- Preheat oven to 475°F and place oven rack in upper-middle position.
- 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.
- Prepare chicken: Pat dry, season with salt and pepper. Mix melted butter with remaining thyme and rosemary.
- Assemble on a rimmed sheet pan: spread vegetables in an even layer and place chicken skin-side up over them.
- Brush chicken with herb butter. Roast 35–40 minutes, rotating pan halfway through.
- Rest for 5 minutes, then serve. Toss vegetables in pan juices for extra flavor
Notes
Estimated Nutrition per Serving
Note: Values are approximate and based on general nutritional databases. Exact values may vary depending on specific ingredients or substitutions
| 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 |