Description
A convenient and delicious way to prepare a full Easter dinner with minimal effort! Tender chicken, roasted vegetables, and savory herbs are all cooked together on one sheet pan, making cleanup a breeze while still delivering the flavors of a festive meal.
Ingredients
For the Easter Dinner on a Sheet Pan:
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2 lbs bone-in, skin-on chicken thighs or chicken breasts (or a mix of both)
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1 ½ lbs baby potatoes, halved or quartered
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1 lb carrots, peeled and cut into chunks
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1 lb Brussels sprouts, trimmed and halved
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1 large red onion, peeled and cut into wedges
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4 cloves garlic, minced
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3 tablespoons olive oil
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1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
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1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
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1 teaspoon paprika
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Salt and pepper, to taste
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Optional: 1 lemon, cut into wedges (for serving)
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Optional: Fresh parsley, chopped (for garnish)
Instructions
Start by preheating your oven to 400°F (200°C). While the oven heats up, line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
Wash and prep the vegetables for roasting. Cut the baby potatoes in half or quarters, depending on their size. Peel and cut the carrots into 1-inch chunks. Trim the Brussels sprouts and cut them in half. Slice the red onion into wedges. Place all the prepared vegetables into a large mixing bowl.
Drizzle the vegetables with olive oil, and add the minced garlic, fresh thyme, rosemary, paprika, salt, and pepper. Toss the vegetables thoroughly to coat them with the seasoning and oil. Make sure the garlic is evenly distributed to avoid burning during roasting.
If using bone-in, skin-on chicken thighs or breasts, season them with olive oil, salt, pepper, and a sprinkle of paprika for added flavor. You can also rub the chicken with a little bit of fresh thyme or rosemary to enhance the herbal aroma. Make sure the chicken is evenly coated with the seasonings.
Once the chicken and vegetables are prepped and seasoned, arrange them on the prepared sheet pan. Place the chicken pieces in the center of the sheet pan, and surround them with the seasoned vegetables. Try to keep the chicken and vegetables in a single layer to allow for even roasting. If necessary, use two sheet pans to avoid overcrowding.
Place the sheet pan in the preheated oven and roast for 45-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. If needed, flip the vegetables halfway through the roasting process for even cooking. If the chicken is cooking too quickly, you can cover it loosely with aluminum foil to prevent over-browning.
Once the chicken is cooked through and the vegetables are tender and golden, remove the sheet pan from the oven. If desired, you can broil the dish for 2-3 minutes at the end of cooking to give the chicken and vegetables an extra crispy finish.
After removing the sheet pan from the oven, let the chicken rest for a few minutes before serving. Transfer the chicken, vegetables, and any pan juices to a serving platter. Garnish with fresh parsley for added color and flavor. Serve with lemon wedges on the side for a fresh burst of acidity.
- Prep Time: 15 minutes
- Cook Time: 50 - 60 minutes
Nutrition
- Calories: 400-500 kcal
- Fat: 20-30g
- Carbohydrates: 35-45g
- Protein: 25-35g