4 medium potatoes, cut into 1-inch cubes (Yukon Gold or red potatoes work well)
2 large carrots, peeled and cut into 1-inch pieces
1 medium onion, peeled and quartered
1 bell pepper (any color), cut into strips
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary
Salt and freshly ground black pepper, to taste
Optional Garnish:
Fresh parsley or cilantro, chopped
Lemon wedges
Tools Needed:
Sheet pan (18×13-inch or similar size)
Small bowl for marinating the chicken
Large mixing bowl for vegetables
Knife and cutting board
Tongs (optional, for handling chicken)
Meat thermometer (optional but recommended for checking chicken doneness)
Preparation Steps:
Step 1: Prepare the Chicken Marinade
Start by preparing the chicken marinade, which will infuse the chicken with flavor. Scoring the chicken thighs (or breasts) before marinating helps the marinade penetrate the meat better.
Score the Chicken: Using a sharp knife, make shallow diagonal cuts across the chicken skin and meat, about 1 inch apart. Be careful not to cut all the way through the meat. This technique helps the seasoning penetrate the chicken, making it juicier and more flavorful.
Make the Marinade: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, Dijon mustard, thyme, paprika, oregano, salt, and pepper.
Marinate the Chicken: Rub the marinade generously over the scored chicken, ensuring that it gets into the slits you made. Place the marinated chicken on a plate, cover with plastic wrap, and refrigerate for at least 20 minutes (or up to 1 hour) to allow the flavors to meld. If you’re short on time, even a quick 20-minute marinade will still provide great flavor.
Step 2: Prepare the Vegetables
While the chicken is marinating, you can prepare the vegetables to go on the sheet pan.
Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature is ideal for roasting both chicken and vegetables, creating crispy skin on the chicken and caramelized vegetables.
Prepare the Vegetables: Wash and peel (if necessary) the potatoes, carrots, and onion. Cut the potatoes into 1-inch cubes, the carrots into 1-inch pieces, and the onion into quarters. Slice the bell pepper into strips.
Toss Vegetables with Seasoning: In a large mixing bowl, toss the prepared vegetables with olive oil, garlic powder, rosemary, salt, and pepper. Ensure all the vegetables are coated evenly with the seasoning.
Step 3: Assemble the Sheet Pan
Once everything is prepared, it’s time to assemble the dish on the sheet pan.
Arrange the Vegetables on the Sheet Pan: Take your sheet pan and arrange the seasoned vegetables in a single layer. This will help them cook evenly and get a nice caramelized edge.
Add the Chicken: Place the marinated chicken thighs (or breasts) on the sheet pan among the vegetables. You can nestle the chicken in between the vegetables or place it on one side, depending on your preference and how much space you need.
Optional: For extra flavor, you can squeeze a little more lemon juice over the chicken before roasting, or add a few sprigs of fresh rosemary or thyme around the chicken and vegetables for added fragrance.
Step 4: Roast the Chicken and Vegetables
Now it’s time to cook everything in the oven.
Roast in the Oven: Place the sheet pan in the preheated oven and roast at 400°F (200°C) for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. The vegetables should be tender and lightly browned around the edges.
After about 25 minutes of cooking, use tongs or a spatula to toss the vegetables, ensuring they cook evenly and get golden brown on all sides. If the chicken skin is browning too quickly, you can cover it loosely with aluminum foil to prevent burning.
Check the Chicken: To ensure that the chicken is cooked through, check the internal temperature with a meat thermometer. It should read 165°F (74°C) when inserted into the thickest part of the chicken. If the chicken needs more time, continue roasting for an additional 5-10 minutes.
Check the Vegetables: The potatoes and carrots should be fork-tender when done, with a nice caramelized texture. If they’re not quite done, give them a quick toss and let them roast for an additional 5 minutes.
Step 5: Serve and Garnish
Once everything is cooked to perfection, remove the sheet pan from the oven and allow it to rest for 5 minutes before serving. This gives the juices in the chicken a chance to redistribute.
Serve: Transfer the chicken and vegetables onto serving plates. You can also leave them on the sheet pan for a more casual presentation if you prefer family-style dining.
Garnish (Optional): Garnish with freshly chopped parsley or cilantro and a few lemon wedges on the side for extra freshness and a pop of color.
Tips and Variations
Chicken Alternatives: If you don’t have chicken thighs, you can easily substitute them with bone-in, skin-on chicken breasts. Bone-in chicken works best here, as the skin crisps up beautifully in the oven and the meat stays juicy. You can also use boneless chicken thighs or breasts, but reduce the cooking time by 10-15 minutes.
Vegetable Variations: This recipe is very versatile when it comes to vegetables. Feel free to swap out or add any other vegetables you like, such as zucchini, Brussels sprouts, parsnips, sweet potatoes, or even broccoli. Just be mindful of the cooking times for different vegetables; some may cook faster than others, so you may need to remove them from the pan earlier or add them later in the cooking process.
Add Spices: The seasoning in this recipe is simple, but you can add more complexity by experimenting with different herbs and spices. Try adding cumin, coriander, turmeric, or chili flakes for an extra kick.
Use a Baking Rack: If you want extra crispy skin on your chicken, place a cooling rack on the sheet pan before adding the chicken. This allows air to circulate around the chicken and helps the skin get even crispier.
Meal Prep: This sheet pan meal is great for meal prep. After cooking, let the chicken and vegetables cool and then store them in airtight containers in the refrigerator for up to 4 days. Simply reheat in the oven at 350°F (175°C) for 10-15 minutes when you’re ready to eat.
Make it a One-Pan Meal: If you want a complete meal in one pan, add some cooked quinoa, couscous, or rice to the sheet pan during the last 10-15 minutes of roasting. Just scatter it around the chicken and vegetables, and let it heat through.
Nutritional Information (per serving, based on 4 servings):
Calories: 380-420 kcal
Protein: 30-35 g
Fat: 25-28 g
Carbohydrates: 20-25 g
Fiber: 4-6 g
Sugar: 5-7 g
Conclusion
This Sheet Pan Scored Chicken with Vegetables recipe is not only a time-saver but also full of flavor. With just a few basic ingredients and an easy technique, you can create a meal that’s both hearty and satisfying. The scoring technique ensures that the chicken is juicy and flavorful, while the roasted vegetables are crispy and tender. Perfect for a busy weeknight or a weekend family dinner
