I am trying to stay focused so I can tell you all about how easy and delicious this Sheet Pan Roast Chicken Dinner actually is. The problem is that I keep wanting to wax on about just how terrible the Day Light Savings time change is, just how much it messes with my mind, and my sleep, and my schedule.
I’m already only weeks away from a fourth baby, which is a big issue of its own, and then someone (curse you George Vernon Hudson) steals an hour from me. It was an important hour. It was dark when the alarm went off this morning. It was not good, not good at all.
Dinner last night was good though (before DST had been fully realized and I lost a little bit of my life’s happiness for NO GOOD REASON). It also only took me 45 minutes to put together this delicious Sheet Pan Roast Chicken Dinner, yet it cam off like a really nice Sunday Dinner with friends and family. It really is as good as cooking a whole chicken, just without the really long cook time.
This is a really do-able weeknight dinner too! Chopping the vegetables is the only real effort required and you can easily do that in the morning and keep them in the fridge until evening when it’s time to pop everything in the oven.
Using bone-in chicken with its skin intact means that you end up with all the best of a rotisserie/roasted chicken – the crispy skin and moist meat – in a fraction of the time. Plus, you can cook as many drumsticks as you need to keep the kids from arguing over who deserves one most.
The bottom line here is that
DST needs to die a quick death this recipe is actually awesome because you can make a delicious dinner in one pan. The chicken and vegetables really don’t require much else to make a great meal. I served it to guests yesterday with a scoop of homemade tropical ice cream to end the meal, and every one went to bed happily satisfied . . . still blissfully unaware of the time suck awaiting us on this bleak DST morning.
I’m hoping I get over DST one of these days, but I’m not getting over how perfect this Sheet Pan Roast Chicken Dinner is anytime soon. Adapted from Cook's Country
Sheet Pan Roast Chicken Dinner
Adapted from Cook's Country
Hi, I really love this recipe! It is a perfect fall dish, and as we speak my husband is making it for dinner tonight. I have one quick question though, the ingredients list 6 cloves of garlic, do they just roast in the pan with the veggies or is there another purpose for them? I couldnt find any mention of them in the directions. Thank you so much!
Yay! This totally just made my day! This is one of our family favorites too – and this time of year it gets made almost once a week. I hope you guys love it like we do. I just roast the garlic along with the veggies. I will say, though, that when I don’t have garlic cloves, I just leave them out and it tastes fine. I just like a good roasted clove of garlic. Thank you so much for taking the time to comment – totally put a huge grin on my face.
cm field says
great recipe! for a lower carb version I omit the potatoes and sugar and add red onions, apples and cranberries .
heather sanchez says
This is a super easy recipe and gave me some different flavor ideas. I skipped the sugar and potatoes, and it was fine without them. I also didn’t have fresh herbs, so I used dried. Despite the substitutions and omissions, everything tasted great. I will definitely try using cranberries next time; that sounds delicious. Thanks for sharing.
I make this recipe often. It’s easy prep for a delicious healthy family dinner. I also love how flexible the recipe can be. If I have different veggies I need to use, I add them in and it all tastes great. The seasoning is perfect.