Easy, delicious, and packed with lemony garlic flavor, this Sheet Pan Chicken recipe is a convenient one pan meal that looks gourmet.
We love one pan meals. They are often the foundation for our menu planning each week. The idea of not letting things go to waste, making good use of what you have, is an old concept that's very relevant today. Most importantly, these kinds of meals just taste good. A perfectly Roasted Spatchcock Chicken or Blackened Salmon, complete with all the veggies, is not just delicious, but it requires very little effort... or clean up. Hooray!
This Sheet Pan Chicken may seem simple, but the flavors are rich and complex. The chicken and vegetables take on the flavors of the lemon, garlic, and herbs while roasting. And the finished dish is tender, moist and completely satisfying.
Serve it with: Creamy Mashed Potatoes or Cilantro Lime Rice, or Mac and Cheese.
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Ingredients
- WHOLE CHICKEN: whole young chicken, cut into pieces (or use chicken thighs and chicken breasts)
- BRUSSELS SPROUTS: fresh Brussels sprouts
- CARROTS: large carrots, peeled
- POTATOES: medium size potatoes, we like russet potatoes or red potatoes
- ONIONS: we like red onions or Spanish onions
- GARLIC: whole garlic bulb
- LEMONS: fresh whole lemons
- ROSEMARY: fresh rosemary sprigs
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- PARSLEY: fresh parsley leaves
*see recipe card for quantities.
Instructions
- Prepare the Chicken: Dry skin of chicken pieces using a paper towel and place on a baking sheet. Sprinkle with salt and pepper.
- Preheat Oven to 425°F.
- Begin Cooking Chicken: Drizzle part of the olive oil over the chicken pieces and reserve the rest. Place in oven for 10 minutes.
- Prepare Vegetables: While chicken is cooking, cut all vegetables into 1" pieces and place in large bowl. Drizzle remaining olive oil over vegetables along with juice of one lemon and toss. Season with salt and pepper.
- Add Vegetables to Pan: Remove chicken from oven and add vegetables to baking sheet in a single layer. Slice remaining lemon in half and place cut side up on baking sheet along with one whole bulb or garlic (cut in half).
- Reduce Heat and Bake: Lay sprigs of rosemary on chicken and return to oven. When you return to oven, reduce heat to 375° F and allow to bake for an additional 30-40 minutes (or until chicken reaches an internal temperature of 165° F.)
- Rub Chicken With Garlic: Remove from oven and place chicken on serving platter. Using a fork, remove some of the garlic from the bulb and rub over skin of chicken.
- Add Lemon Juice to Vegetables: Place vegetables in mixing bowl and using tongs squeeze juice from roasted lemon over them and then toss with some fresh parsley.
- Serve: Allow chicken 5-10 to rest before serving.
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Substitutions and Variations
- Chicken: don't feel like butchering a whole chicken? Use boneless skinless chicken thighs or a combination of chicken thighs and chicken breasts.
- Vegetables: we love winter root vegetables for this recipe. You can use the ones in our recipe, or substitute sweet potatoes, turnips, or rutabaga, or broccoli.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on a sheet pan in the oven at 350°F or in the microwave until heated through.
- Use leftovers to make Chicken Street Tacos or Crispy Chicken Taquitos
FAQ
Sheet pan chicken is a simple and convenient cooking method where chicken and vegetables are roasted together on a single baking sheet. This method allows for easy cleanup and balanced flavors as the ingredients cook together.
It's best to use thawed chicken for sheet pan recipes to ensure even cooking. If using frozen chicken, make sure to fully thaw it in the refrigerator before cooking.
Many vegetables pair well with sheet pan chicken. We like potatoes, carrots and Brussels sprouts, but you can also use sweet potatoes, bell peppers, cauliflower, and broccoli. Choose vegetables with similar cooking times for the best results
A sturdy, rimmed baking sheet is ideal for sheet pan chicken. The rim helps contain any juices released during cooking. Avoid nonstick pans as they can limit browning and crisping.
Sheet pan chicken is a healthy meal option, especially if you use lean cuts of chicken and a variety of vegetables. It's a great way to enjoy a balanced meal with protein, fiber, and essential nutrients.
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Sheet Pan Chicken recipe
A hearty meal perfect for fall, as it incorporates the flavors of the fall harvest vegetables.
- Total Time: 1 hour 15 mins
- Yield: Serves 3-4 1x
Ingredients
- 1 whole chicken, cut into pieces (or use chicken thighs and chicken breasts)
- 12 oz Brussels sprouts
- 2 large carrots
- 4 medium potatoes
- ½ red onion
- 1 bulb garlic
- 2 lemons
- 2 sprigs of rosemary
- ½ C olive oil
- fresh parsley
Instructions
- Dry skin of chicken using a paper towel and place on a baking sheet. Sprinkle with salt and pepper.
- Preheat oven to 425°F.
- Drizzle part of the olive oil over the chicken pieces and reserve the rest.
- Place in oven for 10 minutes.
- While chicken is cooking, cut all vegetables into 1" pieces and place in large bowl.
- Drizzle remaining olive oil over vegetables along with juice of one lemon and toss.
- Season with salt and pepper.
- Remove chicken from oven and add vegetables to baking sheet in a single layer.
- Slice remaining lemon in half and place cut side up on baking sheet along with one whole bulb or garlic (cut in half).
- Lay sprigs of rosemary on chicken and return to oven. When you return to oven, reduce heat to 375°F and allow to bake for an additional 30-40 minutes (or until chicken reaches an internal temperature of 165° F.)
- Remove from oven and place chicken on serving platter. Using a fork, remove some of the garlic from the bulb and rub over skin of chicken.
- Place vegetables in mixing bowl and using tongs squeeze juice from roasted lemon over them and then toss with some fresh parsley.
- Allow chicken 5-10 to rest before serving.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Entrée
- Cuisine: American
Nutrition
- Serving Size: ¼ chicken
- Calories: 675
- Sugar: 10.4 g
- Sodium: 173.2 mg
- Fat: 26.7 g
- Carbohydrates: 67.4 g
- Protein: 48.3 g
- Cholesterol: 124.1 mg
Jackie says
this is my favorite chicken recipe! It's so easy and flavorful, and the kids love it.