Sheet Pan Roasted Chicken & Root Vegetables

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Thighs are often less expensive and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option.

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: vegetable broth

Vegetable broth can be a cost-effective substitute.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: no alternative

Dried herbs are often more accessible.

Zest 2 lemons into a medium-sized bowl (about 1/4 cup total).

Roll the lemons to loosen the pulp, then cut in half and squeeze the juice using a fork.

Add 1 tablespoon of honey to the lemon mixture.

Add 1 tablespoon of dry mustard to the mixture.

Add 1/2 cup of chicken stock to the bowl.

Add 1/4 cup of extra virgin olive oil to the mixture.

Add 1 teaspoon of kosher salt and 4-5 grinds of black pepper to the marinade.

Coat chicken thighs with the marinade and refrigerate for about 30 minutes.

Peel and split shallots, then add them to a bowl.

Peel and trim the ends off parsnips, cut into 2-inch pieces, and add to the bowl.

Peel 2 sweet potatoes and cut into 2-inch chunks, then add to the bowl.

Cut peeled butternut squash into 2-inch chunks and add to the bowl.

Peel and cut 4 large carrots into pieces like the parsnips, then add to the bowl.

Add a handful of whole fresh thyme to the vegetable mixture.

Stir the vegetables in the bowl to combine.

Add 1 cup of chicken broth (or veggie broth) to the vegetables.

Spread the vegetables out on a heavy-duty sheet pan.

Top the vegetables with the marinated chicken thighs.

Drizzle the remaining marinade over the chicken and vegetables.

Place the sheet pan in a preheated 350°F oven and bake for about 1 hour, checking that the chicken reaches 165°F.

After 1 hour, turn the oven up to 400°F to crisp the vegetables.

Remove the thyme stems from the roasted vegetables before serving.

Slice the roasted chicken and serve it on top of the roasted vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens