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Sheet Pan Chicken and Roasted Vegetables

11 ingredients · 11 steps · from Quarantine Cooking with Carolyn

Sheet Pan Chicken and Roasted Vegetables

Ingredients

  • as desired Chicken parts (legs/wings)
  • 4, peeled and cut into chunks Potatoes
  • 1-2, cut into wedges Onions
  • 1, sliced Green pepper
  • 1, sliced Red pepper
  • about 4 (or baby carrots) Carrots
  • several, cut into 1-inch chunks diagonally Celery ribs
  • 1-2 tablespoons Olive oil
  • to taste Salt
  • about 1/2 teaspoon Garlic powder
  • about 1/2 tablespoon Paprika
Watch the original video

Steps

  1. Preheat your oven to 425 degrees.
  2. Line a sheet pan with heavy-duty aluminum foil.
  3. In a bowl, combine the potatoes, onions, green pepper, red pepper, carrots, and celery ribs.
  4. Add 1 to 2 tablespoons of olive oil to the vegetables and toss until coated.
  5. Transfer the seasoned vegetables onto the prepared sheet pan.
  6. Add the chicken parts to the sheet pan alongside the vegetables.
  7. Sprinkle salt over the chicken from a high vantage point.
  8. Add garlic powder and paprika over the chicken.
  9. Place the sheet pan in the oven for 40 to 45 minutes.
  10. At about the 20-minute mark, pull the pan out of the oven.
  11. Baste everything with the pan juices by tipping the pan forward or using a food-safe brush dipped in the juices.

Recipe extracted by Foodle from “Quarantine Cooking with Carolyn Sheet Pan Baked Chicken and Vegetables” by Quarantine Cooking with Carolyn. Quantities follow the video and may be approximate — watch the original for technique.