Sheet Pan Chicken and Veggies

5 from 1 vote

This meal combines juicy roasted chicken with root vegetables, all cooked perfectly in one pan. Here’s how to get it done with minimum effort.

Prep Time10

Cook Time50

Additional Time10

Total Time1 10

Course: Uncategorized

Cuisine: American

Servings: servings

Calories: 604kcal

Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together ½ cup avocado oil, ½ teaspoon salt, ½ teaspoon black pepper, 2 tablespoons fresh minced rosemary, juice from the two lemons (reserving the juiced halves), and 4 cloves garlic. Add in 2 pounds new potatoes, 1 pound carrots, and 1 large onion. Toss to combine.
Using a slotted spoon, transfer the potato mixture to the prepared baking sheet in one single layer, reserving the remaining oil mixture in the bowl.
Add the chicken pieces to the oil mixture in the bowl, and toss to coat. Arrange the chicken pieces, skin-side up, on top of the vegetables. Add the juiced lemon halves and additional sprigs of rosemary to the sheet pan.
Bake in preheated oven for 45-50 minutes, or until the veggies are all tender and an internal thermometer registers 165°F in the fleshy part of the chicken drumsticks.
Remove from the oven and let rest for 5-10 minutes before serving. Season with additional salt and pepper, if necessary.

Never cut up a whole chicken? It's easier than it seems! First, separate the legs and wings from the rest of the bird. Slice through the center of the chicken to separate the breast from the back. Cut the breasts in halves, and then again in quarters. You can also cut the legs in half by separating the thigh from the drumstick.
You can swap in other long-cooking veggies like sweet potatoes, butternut squash, or red onions. You'll want to be careful with softer veggies like bell peppers, zucchini, and broccoli florets because they could cook faster than your chicken!