Sheet Pan Roasted Chicken with Root Vegetables

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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. - 1

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. - 2 Chicken and veggies on baking sheet before baking. - 3

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. - 4 Roasted Chicken with Root Vegetables on baking sheet after baking. - 5

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 - 6 Sheet Pan Chicken with Root Vegetables | Cooking Classy - 7

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 - 8 Sheet Pan Roasted Chicken with Root Vegetables - 9 Close up image of baked chicken thigh with vegetables. - 10 Close up image of baked chicken thigh with vegetables. - 11

More Sheet Pan Dinner Recipes You’ll Love

  • Sheet Pan Chicken Fajitas
  • Sheet Pan Hawaiian Chicken
  • Sheet Pan Chicken and Roasted Root Vegetables

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Sheet Pan Roasted Chicken with Root Vegetables - 12

Sheet Pan Roasted Chicken with Root Vegetables

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Ingredients

  • 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

Instructions

  • 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).

Notes

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  • Sue The vegetables were raw!! Cooked 3 times as long. Will definitely not be making this again! November 4, 2024 Reply
  • Jan Do you really mean 475F or do you mean 375F? July 17, 2024 Reply Jaclyn It is 475F. This helps things to brown nicely. July 18, 2024 Reply
  • Angie Can this be a freezer meal? July 17, 2024 Reply Jaclyn Unfortunately potatoes don’t freeze very well so I don’t recommend it. July 26, 2024 Reply
  • Terri Hi, Jaclyn! Question about the garlic. Are you dicing it and mixing it in as a seasoning? The recipe doesn’t say anything about it’s preparation. March 4, 2024 Reply Jaclyn It is just peeled and left whole. Enjoy! March 6, 2024 Reply
  • Linda Manning Had this at daughter’s house and it was so good. Will be making it myself soon. Is this okay to serve to a diabetic? November 13, 2023 Reply Jaclyn I’m sorry unfortunately I don’t know what exactly qualifies for a diabetic friendly meal. November 13, 2023 Reply Tate This is diabetic friendlyish. You want less carbs and starch in your diet so I’d maybe make sure to not eat as much of the potatoes and carrots. That little amount of sugar shouldn’t be too bad. December 19, 2023 Reply
  • Mary- Windy Meadows Farm Absolutely loved this! Quick and easy – the only change I made was I added sweet potatoes in addition to the red potatoes. Everyone loved it – even the Brussels sprouts- which aren’t a favorite, but they tasted great in this recipe. Will keep this on hand to make again, and I’m anxious to try more-thanks for sharing! May 8, 2023 Reply
Sheet Pan Roasted Chicken with Root Vegetables - 13

Sheet Pan Roasted Chicken with Root Vegetables

Ingredients

  • 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

Instructions

  • 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).

Notes

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