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Sheet Pan Chicken with Roasted Fall Vegetables

Name: Sheet Pan Chicken with Roasted Fall Vegetable
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: 1 roasting chicken, about 3 pounds; 2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1 lemon, cut into quarters, optional; 1 medium butternut squash, peeled, seeded and cubed (or buy it already cubed); 1 pound Brussels sprouts, large ones cut in half; 1 pound new potatoes; 1/2 pound shallots, peeled and large ones cut in half; 1-2 tablespoons olive oil; 3/4 teaspoon kosher salt; 2 teaspoons minced fresh thyme

posted by Liz Berg on November 15, 2017 (updated 8/4/24)

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Try this Sheet Pan Chicken with Roasted Fall Vegetables for a delicious, comforting meal with only one pan to clean!

Roasted Chicken and Vegetables is the epitome of comfort food. The tempting aroma coming from the oven is a clue that this dinner is a winner!

Sheet Pan Chicken with Roasted Fall Vegetables on a platter with a serving on a white plate in the foreground

Why You Must Make

There’s nothing better than the aroma of a chicken roasting in the oven. Well, brownies do it for me, too.
With the temperature cranked up, and a generous sprinkle of salt, this sheet pan chicken cooked to perfection in less than an hour.
So why not add an array of autumnal vegetables to the same pan? As the juices drip and caramelize from the bird, the veggies absorb some of those tantalizing flavors as a bonus. Serve this easy chicken for dinner along with the melange roasted fall vegetables which came along for the ride!

Recipe Tips

PRO-Tip: Generously salting the exterior of the chicken and sprinkling with herbs enhances the taste.
Putting a cut lemon in the cavity of the chicken helps infuse moisture and flavor into the chicken.
PRO-Tip: Use a meat thermometer when roasting your chicken. Overcooking will result in dry meat which won’t be as tasty and perfectly cooked chicken.
Let your chicken rest under foil for about 30 minutes before slicing. This helps the juices redistribute throughout the bird.
Use vegetables that will finish cooking in approximately the same amount of time. Veggies like carrots, sweet potatoes, new potatoes, butternut squash, and Brussels sprouts all work well. If you want to add mushrooms, they will need to be added later so they don’t burn.
Green vegetables like broccoli or green beans will overcook and lose their nice color if roasted along with the chicken.

Helpful Tools for Making Roasted Chicken and Vegetables

I’m a huge fan of OXO kitchen products and received 5 winners for this promotion. With our temperatures plummeting this week, comfort food was in order and a simple roast chicken fit the bill. I used 3 of the 5 OXO products to make this dish. The other two will get a workout on Thanksgiving day.

First up was the Chef’s Precision Digital Thermometer. It’s a digital read instant thermometer which was perfect for checking my chicken for doneness. Nobody wants an underdone (or dry overcooked) chicken! I especially loved the pivoting head which made it super easy to read at any angle.
I also used the easy to clean Silicone Roasting Rack. Just place one or two on your sheet pan, depending on the size of what you’re roasting, to prevent your meat from sticking and burning as well as promoting air circulation for fast, even roasting. I loved tucking veggies in the slots so that they could be bathed in juices!
The third product I used, and loved, was the Non-Stick Pro Half Sheet Jelly Roll Pan – 13″ x 18″. Perfect for baking holiday cookies, but it’s also ideal for a savory sheet pan supper! Cleanup was again a breeze with the non-stick, two-layer coating.
I did not test the Good Gravy Fat Separator, but own an earlier model. The redesign includes a drip free valve which allows the meat juices to be released via the bottom of the container with just a squeeze of the handle. The fat rises to the top, so you just release the handle when you get to the fat layer. Pretty slick!
I also received a Flavor Injector which is a simple way to inject marinades, brine, and other seasonings right into your turkey, chicken or roasts! I cannot wait to give it a try.

Tips for the Perfect Oven Roasted Chicken

You do not need to wash your chicken, but you must dry the exterior. This helps the skin to brown and get crisp instead of steaming. Also, make sure the cavity doesn’t have any juices sitting in it. They can coagulate when heated and won’t be very appetizing.
If you like crispy skin, salt your chicken and let it rest in the refrigerator for at least an hour before roasting.
I love Thomas Keller’s simple recipe which calls for only a generous sprinkling of kosher salt inside and out, then a few grinds of black pepper. That’s it until chopped fresh thyme is dusted over the finished bird.
You can stuff the cavity with a quartered lemon or onion which may make the pan juices a little tastier, but not essential for a yummy chicken.
There are two basic methods for roasting chicken: low and slow or hot and quick. This is the latter.
Trussing the chicken helps it cook more evenly. Use butcher’s twine to tie the legs together, then wrap the twine around the body making a more compact bird. See this New York Times Video for details.
Make sure to use a rack to help air circulate beneath the chicken (this isn’t always possible when roasting your chicken with loads of vegetables!).