All the comfort and health of a roasted chicken supper with half the work and time!  

Winner, winner, sheet pan dinner!

I’ve become a bit obsessed with easy sheet pan cooking.  So far I have shared Sheet Pan Fajitas,  Crispy Chicken Sheet Pan Dinner and Chocolate Cherry Sheet Pan Cake.

I threw in parsnips, carrots and sweet potatoes, keeping the flavors simple.  I like the taste of simple roasted chicken and veggies.  I used a bit of olive oil, generous amounts of salt and pepper and tossed in a little lemon and rosemary because I had some hanging around.   You could change this up with red or white potatoes, brussel sprouts and most any other firm potato or vegetable.  You could also switch up the thighs for legs or both.  TIP- If using breast meat, best to buy bone in to keep it from drying out.

I used parchment but foil works just as well, keeping the clean up easy!  Next up…Easy One Skillet Pork Chops in Mushroom Gravy. Yum!

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics! 

4.34 from 3 votes

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Sheet Pan Roast Chicken Dinner

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

This delicious sheet pan meal comes together quick, and is a welcome change to easy weeknight dinners!

Course: Dinner, main couse

Cuisine: amercan

Servings: 4 people

: 272 kcal

: LaughingSpatula.com

Ingredients

• 6-8 in bone chicken thighs. Skin on and trimmed.
• 2 cups parsnips diced
• 2 cups carrots diced
• 2 cups sweet potatoes diced
• 1/4 cup olive oil plus two tablespoons
• 2 tablespoons chopped fresh rosemary
• 1 lemon - half juiced and half sliced
• Salt and Pepper

Instructions

1. Preheat oven to 475 degrees
2. Line a large sheet pan,with foil or parchment paper. (use the kind with an edge, not a cookie sheet)
3. In separate bowl, toss chopped veggies with olive oil, rosemary, lemon juice of half lemon, salt and pepper.
4. Pour onto prepared sheet pan.
5. Nestle chicken thighs and lemon slices on top of veggies.
6. Brush thighs with olive oil and sprinkle with additional salt and pepper
7. Roast in oven for 40-50 minutes or until meat thermometer read 165 degrees and veggies are slightly brown.

Nutrition Facts

Sheet Pan Roast Chicken Dinner

Amount Per Serving

Calories 272 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 2g 10%

Cholesterol 3mg 1%

Sodium 91mg 4%

Potassium 725mg 21%

Total Carbohydrates 34g 11%

Dietary Fiber 8g 32%

Sugars 9g

Protein 3g 6%

Vitamin A 403.1%

Vitamin C 38.3%

Calcium 8.5%

Iron 8.4%

* Percent Daily Values are based on a 2000 calorie diet.