Roasted Cut Up Chicken and Vegetables
Elevate weeknight dinners with this irresistible Roasted Cut Up Chicken and Vegetables recipe, a one-pan wonder bursting with robust flavors and wholesome ingredients. Juicy, golden-brown chicken pieces are nestled atop a medley of vibrant vegetables—red potatoes, carrots, Brussels sprouts, and onions—all roasted to perfection. Infused with aromatic garlic, fresh rosemary, thyme, and a hint of paprika, this dish captures the essence of comforting, home-cooked goodness. Drizzled with olive oil and garnished with bright lemon wedges, it delivers both a crisp, caramelized texture and a zesty finish. Ready in just about an hour, this convenient sheet pan meal is perfect for busy families or casual gatherings, offering six satisfying servings with minimal cleanup. Indulge in this balanced, flavor-packed recipe that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 pounds bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
- 1.5 pounds red potatoes, quartered
- 1 pound carrots, cut into 2-inch pieces
- 1 pound Brussels sprouts, halved
- 1 yellow onion, cut into large wedges
- 0.25 cup olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon, cut into wedges
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken pieces dry with paper towels and set aside.
In a large mixing bowl, combine the potatoes, carrots, Brussels sprouts, and onion wedges.
Drizzle the vegetables with the olive oil, then add the minced garlic, rosemary, thyme, paprika, salt, and black pepper. Toss until the vegetables are evenly coated.
Arrange the vegetables in a single layer on a large, rimmed baking sheet.
Place the chicken pieces on top of the vegetables, skin side up. Drizzle a little olive oil over the chicken and season with additional salt, pepper, and a pinch of paprika.
Roast in the preheated oven for 45-55 minutes, or until the chicken is golden and a thermometer inserted into the thickest part of the chicken (not touching bone) registers 165°F (74°C).
If needed, remove the chicken pieces from the baking sheet and roast the vegetables an additional 5-10 minutes for extra browning.
Garnish the dish with fresh lemon wedges and serve immediately.
Nutrition Facts
Calories |
5345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.8 g | 437% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 6494 mg | 282% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 45.3 g | ||
| Protein | 362.2 g | 724% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 678 mg | 52% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 10079 mg | 214% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
