Sheet Pan Chicken and Root Vegetables
Cook’s Illustrated recently released their One Pan Wonders cookbook and I’m loving it. I asked them if I could share a second recipe from the book (last week I shared their Quinoa and Vegetable Stew, which I highly recommend you try btw).
Easy One Pan Weeknight Dinner!
This sheet pan Roasted Chicken with Root Vegetables is destined to become a go-to weeknight meal and I just can’t get enough of it! The flavors are so delicious and well balanced, plus this meal is breeze to throw together. And of course I really love the fact that it’s cooked in one pan. Cleaning dishes just ain’t my thang.
Tips for this Recipe
I like their tip for roasting the Brussels sprouts in the center of the pan as it’s not as hot as the outer portions of the pan so they won’t be over-cooked by the time everything else is done. Note that I did spread them around a little after baking so you could see them better but I do recommend, as they listed, to cook them in the center of the pan.
I also love the addition of butter in this recipe. I shared a similar recipe a couple of years ago but mine lacked butter. I also wanted to try their version because it has more savory vegetables whereas mine used sweet potatoes and apples (which don’t get me wrong I love that one too, but now I can rotate that recipe with this one).
More Sheet Pan Dinner Recipes You’ll Love
Sheet Pan Chicken Fajitas Sheet Pan Hawaiian Chicken Sheet Pan Chicken and Roasted Root Vegetables
