Sheet pan dinners are the best friend of anyone who doesn’t like doing a lot of dishes. This recipe for autumn chicken and root veggies sheet pan is perfect for busy weeknights when you don’t want to spend much time in the kitchen, but also want homemade meal served for your family. It is really easy to put together, but you can also do a quick prep the night before (or in the morning if you have time), and it will be done in no-time.
As you might notice by now, my favorite meat is chicken. It’s not just because it is fairly cheap and versatile, but it was my favorite since I can remember. I believe that I have already talked about this (and sorry if I’m repeating the story) but for my brother and me, when we were kids, the chicken was the only meat we would eat. I don’t know why, but my Mom says she could hardly make us eat any other meat than chicken.
And today, we eat all the meat, but the chicken is still my favorite, and you will see a lot of chicken recipes here 🙂
Here is one recipe, that I make pretty often since it’s very easy to put together, and is done fairly quickly. This autumn chicken and root veggies sheet pan dinner are perfect for the busy weeknights and when you don’t want to spend much time in the kitchen, cooking and doing dishes.
Since it’s Autumn, and I like eating seasonally, the root veggies seemed very obvious and delicious, other than pumpkins and squashes. And I was right! I chose to use potatoes, Parisienne carrots, and beets, but you can also add other root veggies like celeriac, sweet potatoes, turnip or something else you like and have on hand.
This sheet pan recipe is perfect since you can have all the ingredients prepped, and when you get home, just combine everything on the tray, pop them in the oven and cook. Easy-peasy!
Another great thing that I think would be of your interest is about chicken. This recipe calls for a whole chicken cut into 6 (or 8) pieces. When buying a whole chicken, you will get it for the much lower price than when you buy the cut-up pieces. So, why not buy a whole chicken and cut it yourself. It is very easy to do! Just follow the simple instructions on this post >> How To Cut Up A Whole Chicken | Step by Step Guide
And when the dinner is done you will enjoy all the juicy chicken and flavorful veggies. Your family will love this colorful autumn chicken and root veggies sheet pan!
Recipes you might also like:
- One-Skillet Chicken Korma Curry
- Easy Grilled Chicken Dinner Sandwiches
- Oven Baked BBQ Chicken Wings
- One-Skillet Curry Chicken Thighs and Potatoes
- Easy Roasted Sweet Potatoes
- One Skillet Ginger & Turmeric Chicken Thighs With Rice
Anchy
Yields 6-8 servings
Quick and simple one pan recipe that is PERFECT for busy and lazy weeknights!
15 minPrep Time
40 minCook Time
55 minTotal Time
Save Recipe
Ingredients
- 1 chicken, cut into 6 or 8 pieces
- 1 kg potatoes
- 500 g Parisienne carrots
- 200 g beets
- 3 Tbsp olive oil
- 2 tsp sea salt
- 1 tsp ground black pepper
- 2 tsp dried basil
Directions
- Preheat your oven to 200°C (400°F).
- Peel the potatoes, wash them and cut into bite-sized pieces.
- Scrub the carrots and beets. Cut any large ones to bite-sized pieces. When all the veggies are an approximately same size they will cook more evenly too.
- Add all the veggies to the baking tray. Drizzle with olive oil, mix with your hands and spread evenly in one layer.
- Nest the chicken cuts in between the veggies and season everything with sea salt and ground black pepper. Sprinkle with dried basil for more flavor.
- Place the baking tray in the oven and roast for 40-45 minutes, until the chicken skin is golden brown and all the veggies are cooked through.
- Leave to rest for 5-10 minutes, then serve. Enjoy!
Notes
To make sure the chicken is cooked through, I recommend using the instant-read thermometer . The chicken should be 75°C (165°F) at the thickest part of the thigh or breast.
The second way to check the chicken for doneness is to just pierce the thickest part of the thigh with a tip of the knife. If the juice that comes out is clear, the chicken is done. If it has any red or pink color, you need to roast your chicken more.
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Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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