Roast chicken sheet pan dinner

59

PREP TIME

10 min

TOTAL TIME

45 min

Serves

4

Roast chicken sheet pan dinner

Photo, Roberto Caruso.


Ingredients

  • 3 medium carrots , halved lengthwise
  • 2 medium onions , cut into wedges
  • 500 g new potatoes , unpeeled and large ones halved
  • 6 garlic cloves , crushed and peeled
  • 2 tbsp canola oil , divided
  • 1 1/2 tsp herbes de Provence , divided
  • 1/2 tsp salt , divided
  • 1/4 tsp pepper , divided
  • 4 skin-on chicken legs , (1 kg)
  • 1 lemon , halved

Instructions

  • PLACE a rimmed baking sheet in oven and preheat oven to 450F.
  • TOSS vegetables and garlic with 1 tbsp oil, 1/2 tsp herbes de Provence, ¼ tsp salt and 1/8 tsp pepper in a large bowl.
  • DRIZZLE chicken with remaining 1 tbsp oil, then sprinkle with remaining 1 tsp herbes de Provence, ¼ tsp salt and 1/8 tsp pepper. Remove hot baking sheet from oven. Place chicken skin-side up on sheet and scatter veggies and lemon around it. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165F, about 35 min.
  • CUT chicken into 8 pieces. Serve with roasted vegetables and lemon.

 

How To Make A Roast Chicken Sheet Pan Dinner

Nutrition (per serving)

  • Calories
  • 496,
  • Protein
  • 37 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 23 g,
  • Fibre
  • 5 g,
  • Sodium
  • 482 mg.
  • Excellent source of
  • vitamin A
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