Roasted Chicken Sheet Pan Dinner
Oven roasting does wonderful things for vegetables. It takes longer than boiling or steaming them, but that long, slow cooking brings out all their flavor. They come out tender and sweet, with a delicate crust that will win over even the most die-hard carnivore.
Of course, if you’re going to take the time to roast your veggies, it only makes sense to roast the whole rest of the meal at the same time. And with a big sheet pan, you can cook it all together, all in one batch. No need to juggle pans or set a bunch of different timers – just pop everything in at once, and take it out when it’s done.
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This sheet pan dinner combines chicken with red onion and two kinds of sweet potatoes, yellow and orange. But, to give it an extra flavor twist, both the chicken AND the veggies get seasoned before they go in the oven. The chicken gets rubbed with a mixture of bouillon, salt, and spices, then sprinkled with just a touch of cinnamon and allspice right on top. And the veggies get tossed with a sweet and spicy blend of olive oil, sugar, and spice.
Combine that hot and sweet seasoning with the oven-roasting, and you’ve got a tender, juicy, zesty, INCREDIBLY flavorful meal.
Roasted Chicken Sheet Pan Dinner
INGREDIENTS:
4 Chicken drumsticks
4 Chicken thighs
1 Yam, (large), chopped (russet potatoes can be substituted)
3 Sweet potatoes, (medium), chopped
1/2 Red onion, sliced
Chicken Rub:
1 teaspoon of each: Seasoned salt, pepper, garlic powder, dried rosemary, ginger powder, sweet paprika, and low sodium chicken bouillon.
1/2 teaspoon Allspice
1/4 teaspoon of cinnamon
For the Vegetable Seasonings:
1 Tablespoon brown sugar
1/4 teaspoon chili flakes
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cinnamon
3 Tablespoons of olive oil.
DIRECTIONS:
1. Preheat the oven to 350 degrees F. Mix together ingredients for chicken rub.
2. On a parchment lined baking pan, place all pieces of chicken, skin side up. Season both sides of the chicken with rub.
3. Next, mix together ingredients for vegetable seasoning. Please veggies in a large bowl, and pour seasoning over veggies. Mix until evenly coated.
4. Arrange the vegetables around the chicken pieces, laying them in one flat layer as much as possible.
5. Roast in the oven for approximately 40 – 45 minutes or until all chicken is cooked through. Remove from oven and let rest for 5 minutes before serving.
Roasted Chicken Sheet Pan Dinner
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Ingredients
- 4 Chicken drumsticks
- 4 Chicken thighs
- 1 Yam (large), chopped
- 3 Sweet potatoes (medium), chopped
- 1/2 Red onion sliced
Chicken Rub
- 1 teaspoon of each: Seasoned salt pepper, garlic powder, dried rosemary, ginger powder, sweet paprika, and low sodium chicken bouillon.
- 1/2 teaspoon Allspice
- 1/4 teaspoon of cinnamon
For Vegetables
- 1 Tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon chili flakes
- 1/4 teaspoon cinnamon
- 3 Tablespoons of olive oil.
Instructions
- Preheat the oven to 350 degrees F. Mix together ingredients for chicken rub.
- On a parchment lined baking pan, place all pieces of chicken, skin side up. Season both sides of the chicken with rub.
- Next, mix together ingredients for vegetable seasoning. Please veggies in a large bowl, and pour seasoning over veggies. Mix until evenly coated.
- Arrange the vegetables around the chicken pieces, laying them in one flat layer as much as possible.
- Roast in the oven for approximately 40 – 45 minutes or until all chicken is cooked through. Remove from oven and let rest for 5 minutes before serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This looks delicious and easy! Have you tried using chicken breasts? My family does not like dark meat. Suggestions?
Hey Michele! You might just need to adjust the cooking times slightly, depending on what size chicken breasts you have 🙂 I hope that helps!
This recipe is RIGHT up my alley lately. I’ve been roasting all kinds of things and I love it. 🙂
What kind of sheet pan do you use. I really want to get one but I am not sure what to pick or what to base my decision on.
I got mine off of amazon awhile ago. I suggest a nonstick one.
You said on your introductory page that you usually cover the sheet w/foil. Yet you don’t mention that in this chicken recipe or the salmon one. So should I use foil or not? Thank you!
yes you can. It just makes for easier clean up 🙂