Sheet Pan Chicken and Vegetables
This method relies on high-heat convection to do the work, turning humble pantry staples into a complete meal. You want your vegetables cut to sizes that match the quick roasting time of chicken thighs.
Size matters for even cooking
Cut your vegetables into uniform, bite-sized pieces so they finish cooking at the same time as the chicken. Ensure the chicken skin is bone-dry before it hits the pan.
- rimmed baking sheet
- chef's knife
- mixing bowl
What goes in.
- 4bone-in, skin-on chicken thighs
- 1 lbYukon Gold potatoes, cut into 1-inch chunks
- 1 lbbroccoli florets
- 2carrots, sliced into rounds
- 3 tbspolive oil
- 1 tbspdried thyme
- 1 tspkosher salt
- 1/2 tspblack pepper
Moisture is the enemy of crispiness
Pat the chicken skin thoroughly with paper towels before seasoning. If the skin is damp, the chicken will steam instead of sear, leaving you with rubbery skin.
The method.
Preheat and prep
Heat your oven to 425°F. Arrange the potatoes and carrots on the baking sheet and toss with one tablespoon of oil, salt, and pepper.
Roast the base
Place the baking sheet in the oven for 15 minutes to start the hard vegetables.
Add chicken
Remove the pan. Move the vegetables to the edges to create space in the center. Place the chicken skin-side up in the middle. Rub the chicken with the remaining oil and herbs.
Final roast
Return the tray to the oven. Roast for 20 minutes, then scatter the broccoli over the vegetables. Continue roasting for another 10 to 15 minutes until the chicken skin is golden and the potatoes are soft when pierced with a fork.
Other turns to take.
Mediterranean Style
Swap potatoes for zucchini and bell peppers, and add kalamata olives and oregano.
Autumn Harvest
Use cubed butternut squash and Brussels sprouts instead of broccoli and potatoes.
When it doesn't go to plan.
Do not crowd the pan; if the ingredients are stacked on top of each other, they will steam rather than brown.
Use a metal baking sheet for better heat conduction than glass or ceramic.
If the vegetables look done before the chicken, remove them to a separate bowl and tent with foil while the chicken finishes.
The ones that keep coming up.
Can I use chicken breasts instead?
Yes, but they cook faster than thighs. Cut the breasts into large, even chunks and add them to the pan during the final 15 minutes of roasting.
Why did my vegetables turn out soggy?
The pan was likely too crowded or the oven temperature dropped too low when the tray was inserted. Stick to a single layer.
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