Sheet Pan Roast Chicken with Root Vegetables

sheet pan roast chicken with root vegetables

Easy sheet pan roast chicken with root vegetables recipe. Moist, juicy chicken with flavorful root vegetables. Perfect fall dinner!



1 roasting chicken
2-3 white potatoes
2-3 red potatoes
2 sweet onions
4 carrots
1 large sweet potato
1 tbs. extra virgin olive oil
1 tbs. butter
1 large lemon
Kitchen string
1-2 heads of garlic


  1. Preheat the oven to 425 degrees.
  2. Rinse chicken, clean and pat dry inside and out. (remove giblets and neck if they are in there)
  3. Cut a lemon into quarters. Put two quarters into the chicken and add the other 2 to a large bowl.
  4. 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.
  5. 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.
  6. 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.


For leftovers, store the chicken and root vegetables separately. I recommend using a sealed plastic bag for each, squishing all the air out. You can also use a sealed container for each. Both the leftover chicken and roasted root vegetables will stay fresh in the refrigerator for up to four days.

Keywords: sheet pan chicken, easy sheet pan dinner, sheet pan chicken with roasted vegetables, root vegetables, roast chicken