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roasted chicken breasts, thighs, and wings on sheet pan with chopped colorful vegetables, garlic, and lemon wedges

Sheet Pan Chicken recipe

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5 from 1 review

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


  • 1 whole chicken, cut into pieces (or use chicken thighs and chicken breasts)
  • 12 oz Brussels sprouts
  • 2 large carrots
  • 4 medium potatoes
  • 1/2 red onion
  • 1 bulb garlic
  • 2 lemons
  • 2 sprigs of rosemary
  • 1/2 C olive oil
  • fresh parsley


  1. Dry skin of chicken using a paper towel and place on a baking sheet. Sprinkle with salt and pepper.
  2. Preheat oven to 425°F.
  3. Drizzle part of the olive oil over the chicken pieces and reserve the rest.
  4. Place in oven for 10 minutes.
  5. While chicken is cooking, cut all vegetables into 1" pieces and place in large bowl.
  6. Drizzle remaining olive oil over vegetables along with juice of one lemon and toss.
  7. Season with salt and pepper.
  8. Remove chicken from oven and add vegetables to baking sheet in a single layer.
  9. Slice remaining lemon in half and place cut side up on baking sheet along with one whole bulb or garlic (cut in half).
  10. 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.)
  11. 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.
  12. Place vegetables in mixing bowl and using tongs squeeze juice from roasted lemon over them and then toss with some fresh parsley.
  13. Allow chicken 5-10 to rest before serving.
  • Author: Superman Cooks
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Category: Entrée
  • Cuisine: American


  • Serving Size: 1/4 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

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