I love sheet pan dinners and I especially love Sheet Pan Roast Chicken and Veggies. I prep the veggies and chicken ahead for this recipe, which means that on a weeknight, I toss the veggies on the pan, place the chicken on top, and it goes right into the oven. It’s easy, we can work on homework or play while it’s baking, and it’s a nutritious meal that we all enjoy.
I make Sheet Pan Roast Chicken and Veggies work for me. While the recipe below is the basic recipe, I use this recipe as an opportunity to use up veggies and herbs. In the Fall, since I grow sage in my garden, I’ll add a little chopped sage to the butter mixture. Other veggies that work well in this dish are fresh green beans, diced Yukon or purple potatoes, butternut squash, fresh beets, and cauliflower. Fresh thyme, rosemary, or sage all work well, too! Feel free to play with this recipe to make it work for you!
To prep the recipe ahead of time, peel and chop the veggies. Place them in a container or bag and refrigerate until needed. Prepare the herb butter mixture and work it under the skin of the chicken thighs. Refrigerate the chicken thighs until ready to cook. When ready to bake, proceed with the recipe instructions below! With a little prep done ahead of time, this recipe actually makes a crazy easy weeknight meal. My favorite way to serve it is with Pear and Cranberry Chopped Salad. Roasted chicken and veggies on a weeknight – who knew?!
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Sheet Pan Roast Chicken and Veggies
Ingredients
3 Tbsp butter, softened
2 tsp fresh rosemary, chopped
2 tsp lemon zest
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 onion, cut into wedges
1 parsnip, sliced into coins
3 carrots, sliced into coins
1 sweet potato, peeled and diced
1 rutabaga, peeled and diced
6 chicken thighs, bone in and skin on
Olive oil
Salt and Pepper, to taste
Instructions
Preheat the oven to 400°.
In a small bowl, combine the softened butter, rosemary, lemon zest, garlic, salt, and pepper. Loosen the skin on the chicken thighs in one place, careful not to remove the skin, and use your fingers to work the butter mixture under the skin.
Prepare the veggies and place on a sheet pan. Drizzle with a little olive oil, sprinkle with salt and pepper, and toss to combine. Spread evenly on the sheet pan. Place the chicken thighs on top. Roast for 30 to 40 minutes, until the veggies are tender and the chicken is cooked through.