Continental · serves 2

Sheet Pan Roast Chicken + Vegetables

Fifteen minutes of work, forty-five of the oven doing it for you.

60 min Some work Non-vegetarian

Ingredients

  • 6 chicken thighs or drumsticks
  • 4 potatoes, wedges
  • 2 carrots, 1 onion, chunks
  • 1 whole garlic bulb, halved
  • 4 tbsp olive oil
  • 2 tsp paprika
  • 1 tbsp dried herbs
  • 1 lemon

Method

  1. Oven to 200°C.
  2. Toss the vegetables with half the oil, salt and herbs. Spread on a tray in ONE layer — crowding steams them.
  3. Rub the chicken with the rest of the oil, paprika, salt, pepper. Skin side up on top of the veg.
  4. 45 minutes. At 30 minutes, spoon the pan juices over the chicken.
  5. Skin should be crisp and juices should run clear. Squeeze lemon over the whole tray.
  6. Rest 5 minutes before serving.

Questions people ask about Sheet Pan Roast Chicken + Vegetables

How long does Sheet Pan Roast Chicken + Vegetables take?

About 60 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of chicken in Sheet Pan Roast Chicken + Vegetables?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Sheet Pan Roast Chicken + Vegetables ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Can I make Sheet Pan Roast Chicken + Vegetables vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Sheet Pan Roast Chicken + Vegetables?

Bread, potatoes or a simple salad. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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