Roasted Chicken & Veggie Sheet Pan Dinner
A simple and satisfying roasted chicken and veggie sheet-pan dinner packed with herbs, garlic, and golden roasted flavor.
Equipment
- Sheet pan
- oven
- mixing bowl
- chef's knife
- cutting board
Ingredients
- 4 bone-in chicken thighs or breasts
- 2 cups baby potatoes, halved
- 1.5 cups carrots, thick-sliced
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- sea salt and pepper to taste
- 1 tbsp lemon juice (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan.
- Toss potatoes, carrots, and onions with half the oil, herbs, salt, and pepper.
- Roast vegetables for 15 minutes.
- Add chicken, season with remaining oil and herbs.
- Roast another 25–30 minutes until golden and chicken reaches 165°F (74°C).
- Drizzle with lemon juice before serving.
Notes
Use bone-in chicken for juicier results.
Try seasonal vegetables like zucchini or squash for variation.
Try seasonal vegetables like zucchini or squash for variation.
Nutrition
Calories: 410kcalCarbohydrates: 26gProtein: 32gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 420mgPotassium: 670mgFiber: 4gSugar: 5gVitamin A: 6800IUVitamin C: 18mgCalcium: 45mgIron: 2.1mg