Since when can you have a roast chicken dinner on the table that
- Calls for just three core ingredients
- Is balanced and wholesome
- Is totally tasty
- And takes 10 minutes of hands-on time (15, tops).
Since now.
This Sheet Pan Chicken Dinner sprang from a refrigerator and freezer sweep when I had little time to cook and was on the verge of a 911 call to Dominos.
The big bonus? Just one pan to clean.
P.S. If you are a newcomer to carving a chicken, you can find a step-by-step tutorial on Eating Well OR watch this video over on The Kitchn.
Sheet Pan Chicken means dinner prep is done in 10 minutes (and just one pan to clean!). #chickendinner Share on X
Sheet Pan Chicken and Vegetable Dinner
A quick and easy family dinner that has all the bells and whistles from a taste and nutrition standpoint. Feel free to tinker with the vegetables, using sweet potatoes instead of white and other sturdy vegetables in place of the brussels. Keep in mind, that any ingredient swaps may affect cooking times, so keep an eye on things as your dinner roasts in the oven.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 to 5 servings
Ingredients
- One 3 1/2-pound chicken
- 1 teaspoon kosher salt , plus more for seasoning the vegetables
- Freshly ground black pepper
- 1 to 2 teaspoons favorite herbs or spices for roasting chicken (optional; see Notes)
- 1 pound small , waxy potatoes, such as yellow finn, red, or fingerling
- 1 pound brussels sprouts
- 1 tablespoon extra-virgin olive oil
- 1/2 lemon
Instructions
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Preheat oven to 400 degrees F
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Rinse and dry the chicken, and put it breast-side up on one end of a large baking sheet with sides. Season the outside of the chicken with 1 teaspoon salt and freshly ground black pepper. If desired, season with favorite herbs or spices.
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Use a paring knife to trim the bottoms off the brussels sprouts and lay alongside the chicken, leaving room for the potatoes.
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If the potatoes are much fatter than your thumb, cut them in half or in quarters so they are about the size of a large brussels sprout. Lay the potatoes alongside the brussels.
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Drizzle olive oil over the vegetables and use your hands to coat them evenly. Add a generous pinch of salt to the vegetables.
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Bake for 40 minutes. Remove the baking sheet from the oven and use a pastry brush to coat the chicken with its juices. The brussels are likely to be done by now, so use a large spatula to transfer them to a bowl to keep warm by the stove. Stir the potatoes.
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Return the baking sheet to the oven and continue to cook until the chicken is golden and cooked through (165 degrees on an instant read thermometer inserted in the inner thigh -- between the leg and breast). The chicken will take about 1 hour in total to cook.
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Remove pan from the oven. Return the brussels sprouts to the pan and squeeze the half lemon over the chicken and vegetables.
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Let the the chicken cool for at least 10 minutes and then carve into pieces. Spoon the chicken drippings over everything and serve.
Recipe Notes
If desired, season the chicken with 1 to 2 teaspoons of paprika, your favorite dried herb or spice mix, or favorite chopped fresh herbs.
