Roast chicken sheet pan dinner

Prep 10 min
Total 45 min
Serves 4



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


  • 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.



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

How To Make A Roast Chicken Sheet Pan Dinner

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