Sheet Pan Roast Chicken Dinner

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

Course Dinner, main couse
Cuisine amercan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
272 kcal


  • 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


  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*
Fat 14g22%
Saturated Fat 2g10%
Cholesterol 3mg1%
Sodium 91mg4%
Potassium 725mg21%
Carbohydrates 34g11%
Fiber 8g32%
Sugar 9g10%
Protein 3g6%
Vitamin A 20155IU403%
Vitamin C 31.6mg38%
Calcium 85mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.