Can I use chicken thighs or breasts instead of a whole chicken?

Yes. This sheet pan chicken recipe works beautifully with bone-in, skin-on thighs or breasts. Adjust cooking time as needed and use a thermometer to ensure the thickest part reaches 165°F.

Why is my sheet pan chicken dry?

Overcooking is the most common reason. Use an instant-read thermometer and remove the chicken once it hits 165°F. Starting the chicken before adding the vegetables also helps protect the skin and keeps it from steaming.

How do I keep the vegetables from getting soggy?

Don't overcrowd the pan. Give everything space so it roasts instead of steams. Cutting the vegetables into even-sized pieces also helps them cook at the same rate.

What vegetables work best with sheet pan chicken?

Root vegetables like potatoes and carrots hold up well and roast beautifully alongside chicken. Onions, garlic, and lemonadd flavor while caramelizing in the oven.

What temperature should sheet pan chicken be cooked to?

Chicken is safe to eat when it reaches 165°F in the thickest part. Checking with a thermometer ensures juicy, properly cooked chicken every time.

Sheet Pan Chicken and Veggies

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F.
Pat the chicken dry with paper towels and place on a baking sheet. Season generously with salt and pepper. Drizzle some of the olive oil over the chicken pieces, reserving the rest for the vegetables.
Place the chicken in the oven and roast for 10 minutes.
While the chicken roasts, cut the Brussels sprouts, carrots, potatoes, and red onion into 1-inch pieces and place in a large bowl.
Drizzle the remaining olive oil over vegetables along with juice of one lemon. Season with salt and pepper and toss to coat.
Remove the chicken from the oven and arrange the vegetables in a single layer around the chicken on the baking sheet.
Slice the remaining lemon in half and place it cut-side up on the baking sheet alongside the garlic bulb, cut in half. Lay the rosemary sprigs over the chicken.
Reduce the oven temperature to 375°F and return the pan in the oven. Roast for 30-40 minutes more, or until the chicken reaches an internal temperature of 165° F.
Remove from the oven and transfer the chicken to a serving platter. Using a fork, squeeze some of the roasted garlic from the bulb and rub it over the skin of the chicken.
Transfer the vegetables to a bowl. Using tongs, squeeze the juice from the roasted lemon over the vegetables and toss with fresh parsley.
Let the chicken rest for 5-10 minutes before serving.

Notes

Chicken options: bone-in, skin-on thighs or breasts can be used instead of a whole chicken. Adjust cooking time as needed and cook to 165°F.
Even roasting: cut vegetables into similar-sized pieces so everything finishes at the same time.
Don't crowd the pan: give the chicken and vegetables space. Overcrowding causes steaming instead of browning.
Garlic tip: roasted garlic becomes soft and sweet. Squeeze it from the bulb and rub it over the chicken for extra flavor.
Rest before serving: let the chicken rest 5-10 minutes to keep it juicy.

Author: Superman Cooks
Prep Time: 15 mins
Cook Time: 1 hour
Category: Entrée
Cuisine: American

Nutrition

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