Sheet Pan Roasted Chicken
Ingredients
- 2 small red onions
cut into 1/2-in.-thick wedges
- 1 small acorn squash
cut into 3/4-in.-thick wedges, about 1 lb
- 1 bulb fennel
cut into 1/2-in.-thick wedges
- 1 tbsp. plus 2 tsp olive oil
divided
- 4 sprigs thyme
- Kosher salt and pepper
- 2 small bone-in chicken breasts
about 1 1/2 lbs total
Directions
- 1
Heat oven to 425°F. On rimmed baking sheet, toss onions, squash and fennel with 1 tablespoon oil, thyme and 1/4 teaspoon each salt and pepper; roast 15 minutes.
- 2
Meanwhile, heat remaining 2 teaspoons oil in medium skillet on medium. Season chicken with 1/4 teaspoon each salt and pepper and cook, skin side down, until deep golden brown, 8 to 10 minutes. Flip and cook 3 minutes more.
- 3
Nestle chicken among veggies and roast until chicken is cooked through, 15 to 18 minutes. Transfer chicken to cutting board; let rest at least 5 minutes.
- 4
Meanwhile, continue roasting vegetables until ready to serve, about 5 minutes. Slice half of chicken and serve with one-third of vegetables. Refrigerate leftover chicken and vegetables for lunch the next day.
Sheet Pan Roasted Chicken
Similar Recipes
:max_bytes(150000):strip_icc()/Sheet-Pan-Chile-Crisp-Chicken-FT-MAG-RECIPE-1225-94126f15531040b991f5ed23d371a057.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a flavorful, fuss-free dinner that delivers both succulent chicken and tender, caramelized vegetables? This Sheet Pan Roasted Chicken recipe brings together all the components of a satisfying meal onto a single pan, making weeknight cooking a breeze without sacrificing on taste.
What sets this sheet pan wonder apart is a clever, yet simple, technique: briefly searing the chicken breasts before they even hit the oven. This initial step is key to ensuring you achieve that coveted, beautifully golden exterior and crisp skin, preventing the chicken from simply steaming while the vibrant vegetables roast alongside it. It's the secret to restaurant-quality roasted chicken right in your own kitchen.
Prepare for a delightful symphony of flavors and textures that will satisfy your palate. You'll enjoy incredibly juicy, perfectly cooked bone-in chicken breasts, boasting wonderfully browned and savory skin. These are perfectly complemented by tender, subtly sweet acorn squash, which caramelizes beautifully, alongside crisp-edged red onion wedges. The fennel, often overlooked, adds a delicate anise note that softens and sweetens as it roasts, while fresh thyme sprigs infuse the entire dish with an aromatic, earthy essence. It's a comforting yet vibrant one-pan meal that feels both wholesome and deeply satisfying, offering complex flavors with straightforward execution.
While the combination of acorn squash, red onion, and fennel creates a delicious balance, this sheet pan approach offers great flexibility. If you're looking to vary the meal, consider swapping the bone-in chicken breasts for bone-in thighs if you prefer darker meat, or perhaps adding a different sturdy root vegetable that roasts in a similar time frame. For a bright finish, a final drizzle of balsamic glaze or a sprinkle of fresh herbs like parsley or chives before serving can elevate the flavors further.
This Sheet Pan Roasted Chicken is an ideal meal for busy evenings when you want maximum flavor with minimal cleanup, presenting a complete and visually appealing dinner. It's perfect for a cozy family meal or even for a relaxed dinner with friends.