Sheet Pan Chicken Recipe with Potatoes and Veggies

Name: Sheet Pan Chicken Recipe with Potatoes and Veggies
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 Bone-In, Skin-On Chicken legs; ¾ lb (340g) baby red potatoes, skins on quartered; 10 Baby Brussel sprouts, sliced in half; 5-6 baby carrots, peeled and kept whole; 3 tbsp. (45 ml) fresh lemon juice; 1/3 cup (80ml) olive oil; 3 garlic cloves, sliced; 2 tbsp. (30ml) fresh rosemary, minced; salt and pepper to taste

4 steps

Prep:30minCook:40min

Sheet Pan Chicken dinners are a mainstay of the busy household! They come together so quickly and easily you'll wonder why you never served them more often!

Updated at: Mon, 18 Nov 2024 06:07:32 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories621.7 kcal (31%)

Total Fat46.5 g (66%)

Carbs13.7 g (5%)

Sugars1.4 g (2%)

Protein36.5 g (73%)

Sodium320.9 mg (16%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6Chicken legs

Bone-In, Skin-On

340gbaby red potatoes

skins on quartered

10Baby Brussel sprouts

sliced in half

5baby carrots

peeled and kept whole

45mlfresh lemon juice

⅓ cupolive oil

3garlic cloves

sliced

30mlfresh rosemary

Instructions

Step 1

Preheat oven to 400F(200C)

Step 2

In a large 9 x 13 (23 x 34) casserole dish combine lemon juice, olive oil, rosemary, garlic, salt and pepper. Whisk together. Add chicken legs and coat all over with mixture and then transfer to sheet pan, do the same with each of the veggies and transfer to sheet pan as well.

Step 3

Place pan in the oven and roast for 35-45 minutes, or until the chicken is golden brown and cooked through and veggies are tender and caramelized. This can depend upon the size of your chicken legs and size of your veggies. Bigger chicken legs and veggies could take a bit more time.

Step 4

Transfer veggies to a large platter, serve chicken on top. Garnish with fresh rosemary.

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