Sheet Pan Roast Chicken Recipes
Roast Chicken Recipes with Vegetables: Bake and Serve From One Pan
Reading Time: 5 minutes
Whether it’s an oven fried chicken recipe, an old-fashioned chicken pot pie recipe or a Mediterranean style chicken eggplant recipe, roast chicken recipes are becoming staples in our kitchens. Here are two sheet pan roast chicken recipes with vegetables that work well as a family supper or for having company. The Greek roasted chicken recipe fills the whole house with the tantalizing aromas of oregano, garlic, and lemon. When you bite into a piece of paprika chicken with Brussels sprouts and smoked paprika, you’ll understand why smoked paprika is a trend that’s here to stay. Assemble, bake, and serve these roast chicken recipes from the same roasting pan. Cleanup is easy and minimal, and who doesn’t love that?
What kind of chicken to use for these roast chicken recipes depends on you. Learn how to cut a whole chicken up and you’ll be good to go with both. Or simply use your favorite chicken pieces.
Greek Roasted Chicken with Tomatoes and Root Vegetables
As it roasts, this chicken dish fills the whole house with tantalizing aromas. I choose the tomatoes from what I have on hand. Sometimes it’s Italian/plum, other times heirloom, grape, or cherry tomatoes.
- 2-1/2 to 3 pounds chicken thighs, bone in and skin on, or your favorite bone-in, skin on chicken pieces
- 6 Italian or garden tomatoes, cut into quarters or 1 pound or so grape or cherry tomatoes
- 1 very large yellow onion, cut into quarters, then into eighths
- 5 medium potatoes, peeled or not, cut into quarters or big chunks
- Salt and freshly ground black pepper to taste
- 2 teaspoons dry oregano or 2 tablespoons fresh, chopped, or more to taste
- Sprinkling of dry thyme or 2 sprigs fresh, pulled from stem (optional)
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1 generous tablespoon fresh garlic, minced
- Preheat oven to 425 degrees. Toss chicken, tomatoes, onion, and potatoes with salt and pepper.
- Mix oregano, thyme, oil, lemon juice, and garlic together. Pour over chicken and vegetables.
- Lay vegetables on sprayed rimmed roasting pan/baking sheet pan first, then place chicken skin side up on top of vegetables. Pour any remaining sauce over chicken.
- Roast until vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken without touching bone registers 165 degrees, 40 to 45 minutes. Skin will be golden brown and crisp.
Paprika Chicken with Brussels Sprouts
My daughter-in-law served this for a family dinner, and I immediately asked for the recipe, adapted from one in the Washington Post. Combining Brussels sprouts on a baking pan with chicken, shallots and flavorful herbs and spices makes this a stellar dish.
You can double the recipe if you like.
- 1 pound Brussels sprouts, trimmed and cut into halves if large
- 2 large shallots, cut into eighths
- 1 large lemon, sliced
- 5 tablespoons extra-virgin olive oil, divided into 3 and 2 tablespoon measurements
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground pepper, divided
- 1 generous tablespoon garlic, minced
- 1 tablespoon sweet smoked paprika
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 2-1/2 pounds chicken thighs, bone in and skin on, or your favorite bone-in, skin on chicken pieces
- Preheat oven to 450 degrees.
- Combine Brussels sprouts, shallots and lemon with 3 tablespoons oil and 1/2 teaspoon each salt and pepper. Place on a large sprayed rimmed roasting pan or baking sheet pan.
- Mash garlic and the remaining 1/2 teaspoon salt with the side of a chef’s knife to form a paste. Combine the garlic paste with paprika, thyme, and the remaining 2 tablespoons oil and 1/2 teaspoon pepper in a small bowl.
- Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts.
- Roast until the Brussels sprouts are tender and an instant-read thermometer inserted into the thickest part of the chicken without touching bone registers 165 degrees, 25 minutes or so. Skin will be golden brown and crisp, and some of the Brussels sprouts will be a little charred.
What’s the best place to store paprika? In the freezer, to maintain flavor.
How to Substitute Fresh Herbs for Dry Herbs
- Use the 3:1 rule. Fresh herbs contain moisture so use three times the amount of dry herbs.
- Dry herbs contain no moisture, so their flavor is stronger than fresh.
- Likewise, if a recipe calls for fresh herbs and you use dry, use the 1:3 rule. An example is if a recipe calls for a tablespoon (three teaspoons) fresh herb, use one teaspoon dry herb.
True or false? Always remove chicken skin before eating for roast chicken recipes.
False! Yes, you can enjoy chicken with the skin on without blowing your saturated fat allowance. To me, eating the crisp, golden skin of roasted chicken is part and parcel of the pleasure of eating chicken.
Take chicken breast, for example. For years the skinless, boneless breast reigned supreme. Healthy, yes. Tasty, not to my palate.
Research has shown that a 12-ounce chicken breast with bone in and skin on contains just 2.5 grams of saturated fat and 50 calories more than its skinless counterpart. Plus, chicken with the bone left in and skin on stays moist as it cooks. So go ahead, enjoy every bite of the crisp, yummy skin!
|Regular Paprika vs. Smoked Paprika|
|Regular Paprika||Made from sweet or hot bright red peppers dried in the sun. Hungarian is the most common. Flavor is fruity, a bit bitter, and either sweet or hot depending upon the variety of pepper used.|
|Smoked Paprika||Made from dried and smoked sweet or hot bright red peppers. Peppers are smoked over an oak fire. Spanish/Pimenton is the most common. Flavor is smokey, warm and complex and can be sweet, bittersweet or hot depending upon the variety of pepper used.|
What are your favorite one-pan roast chicken recipes?