Kitchen notes · a little help before you start
Sheet Pan Roasted Chicken with Root Vegetables
Herb butter over golden chicken makes a roasted vegetable dinner easy to look forward to. Shallots soften into the pan juices, with sweet carrots and potatoes beside them. The Brussels sprouts beneath the chicken catch plenty of savory flavor, making them a particularly good part of the plate.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Original yield
- Serves 5
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted · Sheet pan · One pot & sheet pan
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Dry before buttering
Pat the chicken dry and season it before placing it skin side up over the vegetables.
2. Center the sprouts
Arrange the vegetables in a single layer with Brussels sprouts in the center before adding chicken.
3. Rotate the tray
Rotate the pan halfway through roasting while checking the chicken for its specified doneness.
Get to know the ingredients
Chicken thighs
Use bone-in skin-on thighs and arrange them over the vegetables with the skin facing up.
Carrots
Peel and cut the carrots into lengths, halving thick ends lengthwise so their pieces roast evenly.
Shallots
Peel and halve the shallots lengthwise before tossing them with the potatoes, sprouts and seasonings.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Sheet Pan Roasted Chicken with Root Vegetables
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Vegetables in the juices
Toss the roasted vegetables with the pan juices, adjust their seasoning and serve warm with the chicken.
A little more help as you go
Divide the herbs
Put the first herb portions on vegetables and reserve the remaining thyme and rosemary for the butter.
A brief covered rest
Tent the roast tray loosely with foil for its rest before transferring the chicken and vegetables.
A few questions you might have
Can I use dried thyme and rosemary?
Yes, separate dried amounts are provided for each herb as alternatives to the minced fresh herbs.
Should I peel the red potatoes?
Leave them unpeeled and cut into the specified pieces before tossing with the other vegetables.
When is the herb butter applied?
Brush it over the chicken after arranging the pieces skin side up above the vegetables.
Does the garlic need mincing?
Use peeled whole garlic cloves among the vegetables; the herb butter contains the chopped herbs.
When do I adjust vegetable seasoning?
Toss them with the roasting juices after cooking, then season with salt and pepper to taste.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.