Sheet Pan Roast Chicken Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  1. Arrange oven rack to upper middle position. Preheat oven to 475 degrees Fahrenheit.
  2. 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.
  3. 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.
Adapted from Cook's Country
Recipe by Some the Wiser at