Sheet Pan Roasted Chicken and Root Vegetables with tender roasted chicken, colorful baby rainbow carrots, sweet potatoes, and beets. An easy and delicious weeknight meal using one pan and bakes in just 30 minutes.
Denver and the surrounding areas just went on shelter-in-place this week because of the coronavirus. If we weren’t getting stir-crazy yet, we sure will be now.
On the bright side, I have vibrant yellow daffodils and purple and white striped crocuses blooming in my front yard! Spring is always a great reminder that seasons are only temporary. We are in a strange season with lots of unknowns and uncertainty right now, but seasons change. The hard seasons in life make us stronger and help change and shape us into who we are. I love this quote right now,
“Trust the wait. Embrace the uncertainty. Enjoy the beauty of becoming. When nothing is certain, anything is possible.” — Mandy Hale
Ingredients with a Longer Shelf Life
Since we all probably don’t get out to the grocery store as often these days, all of the ingredients in this sheet pan dinner have longer shelf lives. You can use frozen chicken thighs and sweet potatoes, carrots, and beets all last fairly long after purchase.
I love easy weeknight dinner meals like this sheet pan-roasted chicken thighs and vegetable recipe. I love that you can roast all your ingredients in one pan. The chicken is so juicy and flavorful and the root vegetables make a great compliment. This makes a great spring or fall weeknight dinner meal.
Baby Rainbow Carrots
Baby rainbow carrots should be stored in a plastic bag, in the refrigerator and will keep for 2-3 weeks. Cooked baby carrots can be placed in an airtight container in the freezer.
Sweet Potatoes
Raw sweet potatoes stored on the counter will keep for 1-2 weeks. They will keep for about a month if stored in a cool, dry, dark place. Loosely wrapping the potatoes or placing them in a woven basket helps the air to circulate around the potatoes, then they can be stored in your pantry or basement for longer keeping. Do not store sweet potatoes in the refrigerator as it is too cold and causes the center to harden. Raw sweet potatoes don’t freeze well. For best results, cook sweet potatoes before freezing. Freeze in an airtight container.
Beets
Raw beets should be stored in a plastic bag in the refrigerator. They will keep for about 2 weeks. The leaves should be trimmed about 2 inches from the stem before refrigerating. Beet greens are edible but don’t last as long as the beets themselves. The greens can be wrapped in a paper towel then placed in a Ziploc bag and will last 2-5 days in the refrigerator. The greens can be used in salads or smoothies. Do not wash beets until ready to eat. Cook the beets before freezing and store them in an airtight container.
How to Make Sheet Pan Roasted Chicken and Vegetables
- Place chicken and vegetables on a large cookie sheet.
- Drizzle with oil then toss to evenly coat. Arrange the chicken and vegetables in a single layer.
- Sprinkle parsley, garlic powder, paprika, salt, and pepper evenly over chicken and vegetables. About half of the seasoning will go on the chicken and the other half on the veggies.
- Bake approximately 30 minutes or until chicken is completely cooked through with no pink and the vegetables are tender.
Variations for Sheet Pan Roasted Chicken Thighs
- You can use bone-in, skin-on chicken thighs for this recipe. You will just need to add a little extra roasting time.
Roasted Chicken Thighs and Vegetables Storage
Store leftovers in an airtight container in the refrigerator for 4-5 days.
More Sheet Pan Recipes
Chicken Recipes
Sheet Pan Roasted Chicken and Root Veggies
Equipment
- large cookie sheet
Ingredients
- 4-5 chicken thighs boneless, skinless
- 12 ounce package baby rainbow carrots
- 1 medium sweet potato peeled, cubed
- 1-2 beets peeled, cubed
- 2 tbsp olive oil
- 1½ tsp dried parsley
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven 425°F.
- Place chicken and vegetables on a large cookie sheet. Drizzle with oil then toss to evenly coat. Arrange the chicken and vegetables in a single layer. Sprinkle parsley, garlic powder, paprika, salt, and pepper evenly over chicken and vegetables.
- Bake approximately 30 minutes or until chicken is completely cooked through with no pink and the vegetables are tender.Serve immediately.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
What adjustments would need to be made to use chicken breasts for this recipe? My family doesn’t love dark meat
Kylie, chicken breasts will work well for this recipe. If using average-sized chicken breast, no adjustments will need to be made. If using large or thick chicken breast, you may need to pound down the thick parts so the chicken breast cooks evenly. Hope your family enjoys the recipe!