How is the healthy new year going? Are you sticking with it? Here’s a delicious and easy sheet pan recipe for roast chicken with root vegetables. One sheet pan. That’s it. Easy peasy. You can make it on a week night and have some leftovers for a healthy work lunch. Or have it for a Sunday family dinner.
This is SO EASY to make. I’m serious. Even after a long work day. It looks fancy but trust me, just it all on the sheet pan, throw it in the oven, pour a glass of wine, and put on some pajama bottoms and relax. The day is over and dinner is in the oven.
Rinse the chicken, discard the innards, and pat dry.
Get your largest sheet pan or a roasting pan. My sheet pan is large and I just covered it with aluminum foil for easy clean-up.
Preheat the oven to 425 degrees.
While the oven heats, peel and cut root vegetables and add them to a large bowl. Make sure the bowl is large enough so you can toss the veggies around, like a large salad bowl. Use any root veggies you like. Just be sure to keep them around the same size so they all cook evenly. Add olive oil, salt, and pepper to the root vegetables and toss it all together. Set aside.
Cut a lemon into quarters. Put 2 quarters into the chicken cavity and add the rest to the veggie bowl. Cut a head of garlic in half and put half in the chicken and the other half on the corner of a sheet pan. I didn’t realize I already had garlic at home so I cut that one in half too and added it to the sheet pan. Mmmm…roasted garlic. Brush the exposed half of the garlic with olive oil and sprinkle a little tiny bit of salt on it.
Place the chicken in the middle of the sheet pan and brush with olive oil and add salt and pepper. Tie the legs and tuck the wings. Add a few dabs of butter on top of the chicken for extra crispy, yummy roasted chicken skin.
Spread all the veggies around the chicken.
Bake for one hour. Chicken is done at 165 degrees and juices run clear.
Voila! Roast chicken with root vegetables. A perfect healthy weeknight dinner.Print
Sheet Pan Roast Chicken with Root Vegetables
1 roasting chicken
2–3 white potatoes
2–3 red potatoes
2 sweet onions
1 large sweet potato
1 tbs. extra virgin olive oil
1 tbs. butter
1 large lemon
1–2 heads of garlic
Preheat the oven to 425 degrees.
Rinse chicken, clean and pat dry inside and out. (remove giblets and neck if they are in there)
Cut a lemon into quarters.
Put two quarters into the chicken and add the other 2 to a large bowl.
Slice a head of garlic horizontally. Leave the paper on, just put half in the chicken cavity and reserve the other half.
If you love roasted garlic, slice another.
Brush the exposed ends of garlic with olive oil and add a touch of salt to each.
Place in the corner of the baking sheet or pan.
Place the chicken on the sheet pan, tie the legs, tuck the wings.
Brush chicken with olive oil.
Salt and pepper liberally.
Add pats of butter on top of the chicken for extra crispy skin.
Peel and chop root vegetables into large chunks, roughly the same size.
To the large bowl with the lemon slices in it, add the root veggies.
Pour a good amount of olive oil over the root vegetables, add salt and pepper to taste, and toss until veggies are well-coated. Add more salt and pepper if needed.
Arrange veggies around the chicken.
Bake at 425 for one hour or until the chicken juice runs clear. Chicken is done at 165 degrees.