Sheet Pan Chicken with Roasted Fall Vegetables

Try this Sheet Pan Chicken with Roasted Fall Vegetables for a delicious, comforting meal with only one pan to clean! I received five products to review from OXO in exchange for this post. As always, all opinions are my own.
Sheet Pan Chicken with Roasted Fall Vegetables | One pan; one delicious meal!

Sheet Pan Chicken with Roasted Fall Vegetables

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!

Sheet Pan Chicken with Roasted Fall Vegetables | One pan; one delicious meal!

A Sheet Pan with A Plan

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.OXO tools

  • 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.

Sheet Pan Chicken with Roasted Fall Vegetables | One pan; one delicious meal!

Tips for the Perfect Roast Chicken

  • You do not need to wash your chicken, but it is imperative that you dry it inside as out. This helps the skin to brown and crisp instead of steam.
  • If you like really 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!).

Sheet Pan Chicken with Roasted Fall Vegetable

Serves 2     adjust servings

Prep Time 20 minutes
Cook Time 60 minutes
Total Time 1 hr 20 mins



  • 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


 Pat chicken dry and trim of any excess fat. Sprinkle with 2 teaspoons salt and 1/4 teaspoon of pepper including tossing some in the internal cavity. Put a quartered lemon in the cavity, if desired.  Truss the turkey if desired.

In a large bowl, add the squash cubes, Brussels sprouts and shallots. Toss with 1-2 tablespoons olive oil and sprinkle with 3/4 teaspoon salt.

Place the silicone roasting racks on your sheet pan then place the chicken on the racks. Arrange the vegetables around the chicken, in one layer. If your pan is overcrowded, you can place some of the vegetables in the slots of the roasting rack.

Preheat oven to 475 degrees. Check the vegetables after 30 minutes and remove to serving dish when tender. Continue roasting chicken.

Roast chicken until internal temperature reaches 160 degrees in the thigh (45 minutes to 1 hour).

Remove from oven and sprinkle with thyme. Let rest 15 minutes before carving. Cover with foil to keep warm as it rests.


Recipe Notes


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2007kcal Calories from fat 1049
% Daily Value
Total Fat 117g 180%
Saturated Fat 32g 160%
Cholesterol 585mg 195%
Sodium 3188mg 133%
Carbohydrate 109g 36%
Dietary Fiber 22g 88%
Sugars 21g
Protein 134g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Did you make this recipe?
Leave review!
Sheet Pan Chicken with Roasted Fall Vegetables | One pan; one delicious meal!


  1. Dear Liz, sheet pan dinners are the best! There is enough to stress about during dinner, that it is always a good idea to have some wonderful, delicious, no-fuss recipes like this one on hand to prepare a wonderful family meal.
    Lovely post, my friend!

  2. Dear Liz, sheet pan dinners are the best! There is enough to stress about during dinner, that it is always a good idea to have some wonderful, delicious, no-fuss recipes like this one on hand to prepare a wonderful family meal.
    Loveloy post, my friend!

  3. YUM! The bird is perfectly roasted and those Fall veggies look super tasty too.

  4. A perfect meal and I bet the house smelled great! I see those racks work well in pressure cookers too-have fun:@)

  5. Yum, this looks wonderful and I love how easy it is! Those roasting racks are so nice! The old fashioned kind are so hard to clean!

  6. This looks delicious, Liz. Beautifully made and beautifully served.

  7. Beautiful meal Liz, your chicken looks perfectly roasted. Love one pan meals, especially like this.

  8. What a beautiful meal Liz. You are speaking my language with the fresh thyme. I love fresh herbs, especially in the fall and winter months. All that fresh flavor locked in. The squash and brussels are a perfect combo with the roasted chicken. Delicious. XO

  9. Love the one-dish meal, Liz!

  10. This is beautiful, the perfect autumn comfort meal! 🙂

  11. This is total comfort food! I hate to admit it, but I rarely roast a whole chicken. After seeing this mouthwatering sheet pan chicken, I’ve got to do it more! This looks SO good, Liz!

  12. Sheet pan meals are amazing as are these OXO products. Caramelized veggies are the beast and we would feast on these hearty meals year round.

  13. This looks so gorgeous, moist and also perfectly seasonal! I love it 🙂

Speak Your Mind