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.
- 1 large sweet potato, peeled and cut into chunks
- ¾ pound red potatoes, cut into chunks
- ¾ pound Brussels sprouts, trimmed and halved
- ½ pound shallots, peeled and halved
- 6 garlic cloves, peeled
- 4 teaspoons minced fresh thyme
- 1 tablespoon olive oil
- 2 teaspoons minced fresh rosemary
- 1 teaspoon sugar
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter, melted
- 3½ pounds bone-in chicken pieces (thighs and drumsticks work well), trimmed
- Arrange oven rack to upper middle position. Preheat oven to 475 degrees Fahrenheit.
- Toss vegetables with the thyme, oil, sugar, salt, and pepper in a large bowl. Spread vegetables in an even layer in a large sheet pan.
- Pat chicken dry with paper towels and season lightly with salt and pepper. Place chicken on top of vegetables in sheet pan, arranged skin side up. Stir rosemary and melted butter together and brush evenly over chicken pieces. Roast approximately 35 minutes or until chicken registers done on an instant read meat thermometer (for thighs and drumsticks, this is approximately 175 degrees). Rotate pan once halfway through cooking. Remove from oven and ten loosely with aluminum foil and let rest for 5 to 10 minutes before serving. Serves 4 to 6.