Cooking Classy · by Jaclyn★ 4.8 (27)
Sheet Pan Roasted Chicken with Root Vegetables
NUTRITION · PER SERVING55M COOK
CAL 33%·PRO 95%
CARBS 28G17% OF CAL
6G FIBER1G ADDED6G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 41G56% OF CAL
14G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan dinner of herb-butter chicken thighs and roasted root vegetables including potatoes, carrots, and brussels sprouts. Simple, flavorful, and easy to clean up.
mainamericanroastchicken🍪 sheet pan🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 5- 12 ounces Brussels sprouts, (trimmed and halved)
- 12 ounces red potatoes, (unpeeled, cut into 1-inch pieces)
- 6 shallots, (peeled and halved lengthwise )
- 4 medium carrots, (peeled and cut into 2-inch lengths, thick ends halved lengthwise)
- 6 garlic cloves, (peeled)
- 1 Tbsp vegetable oil
- 4 tsp minced fresh thyme or 1 1/2 tsp dried, (divided)
- 2 tsp minced fresh rosemary or 3/4 tsp dried, (divided)
- 1 tsp sugar
- Salt and pepper
- 2 Tbsp unsalted butter, (melted)
- 2.5 - 3 lbs bone-in, skin-on chicken thighs
At a glance
PER SERVING · TIME 55M
CAL 33%·PRO 95%
CARBS 28G17% OF CAL
6G FIBER1G ADDED6G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 41G56% OF CAL
14G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 395mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1395mg
- Calcium
- 67mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 395MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.