Description
Juicy roasted chicken paired with caramelized vegetables on a single sheet pan—an easy, flavorful, and balanced family‑style meal.
Ingredients
- 4 bone‑in, skin‑on chicken thighs (alternatively chicken breasts or pieces)
- 1 lb baby potatoes, halved
- 3 large carrots, cut into chunks
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary (or Italian seasoning)
- Salt and freshly ground black pepper, to taste
- Optional: fresh herbs (thyme or rosemary) and lemon wedges
Instructions
- Preheat the oven to 425 °F (220 °C). Line a baking sheet with parchment paper for easier cleanup. :contentReference[oaicite:0]{index=0}
- In a large bowl, toss the potatoes, carrots, and onion with half the olive oil, garlic powder, seasoning, salt, and pepper. Spread them evenly on the baking sheet. :contentReference[oaicite:1]{index=1}
- Rub the chicken with remaining oil, salt, pepper, and herbs; place it on top of the vegetables. :contentReference[oaicite:2]{index=2}
- Roast for about **35–40 minutes**, tossing or turning the veggies once for even browning, until the chicken reaches internal temperature of **165 °F** and veggies are tender. :contentReference[oaicite:3]{index=3}
- Remove from oven, rest for 5 minutes before serving. Optionally garnish with fresh herbs or squeeze lemon over top. :contentReference[oaicite:4]{index=4}
Notes
- This meal can be easily customized—swap in veggies like broccoli, zucchini, Brussels sprouts, or bell peppers. :contentReference[oaicite:5]{index=5}
- Make-ahead tip: chop vegetables in advance, store in fridge. Great for meal prep. :contentReference[oaicite:6]{index=6}
- Store leftovers in airtight containers in fridge up to 4 days; freeze up to 3 months. Reheat in oven or skillet to retain texture. :contentReference[oaicite:7]{index=7}
- Roasting chicken over vegetables allows flavorful drippings to enrich the veggies—efficient and delicious. :contentReference[oaicite:8]{index=8}
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Main Dish / Sheet Pan
- Method: Roasting
- Cuisine: American / One‑Pan
Nutrition
- Serving Size: 1 of 4 servings
- Calories: ≈540 kcal
- Sugar: ≈5 g
- Sodium: ≈650 mg
- Fat: ≈22 g
- Saturated Fat: ≈5 g
- Unsaturated Fat: ≈15 g
- Trans Fat: 0 g
- Carbohydrates: ≈36 g
- Fiber: ≈5 g
- Protein: ≈41 g
- Cholesterol: ≈235 mg
