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sheet pan chicken, tray bake, chicken and vegetables sweetsavant.com America's best food blog

sheet pan chicken and vegetable dinner

Demetra Overton
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 -6 servings

Ingredients
  

  • 4 chicken leg thigh quarters or 1 whole chicken cut into quarters
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon granulated garlic
  • 3 teaspoons of fresh thyme
  • 1 tablespoon canola oil
  • FOR THE VEGETABLES
  • 2 russet potatoes
  • 4 large carrots
  • 1 red onion
  • 3 whole peeled garlic cloves
  • 10 ounces of Brussels sprouts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoons canola oil

Instructions
 

  • Season the chicken with salt, pepper, granulated garlic and thyme.
  • Coat the chicken with canola oil
  • Let this sit in the refrigerator overnight if you have time. If you don't have time, let the seasoned chicken remain at room temperature while you prepare the vegetables (no more than 45 minutes)
  • Wash the potatoes but don't peel them. Cut them into quarters
  • Peel the carrots and cut into 3 large pieces
  • Slice the onion
  • All the vegetables including the onion and garlic to the sheet pan, toss with 1 tablespoon of canola oil, season with salt and pepper and place in one layer on the sheet pan,
  • Arrange the chicken on top of the vegetables
  • Cover the pan tightly with aluminum foil
  • Cook in the oven for 30 minutes at 425 degrees
  • Remove the aluminum foil and cook for another 30-40 minues