The Chicken Sheet Pan Dinner, Elevated
Sheet Pan Dinners are perfect for busy weeknights.
Easy to pull together… easy to clean up, using just one simple pan.
With a small amount of preparation, your oven does the heavy lifting.
It’s in the Technique
Roasting is one of the easiest cooking techniques. And it delivers big flavor.
This chicken sheet pan dinner deliciousness comes from high-heat roasting.
We roast our chicken at an even 450 degrees Fahrenheit.
This level of heat, a rack placed in the middle position, olive oil and lemon juice… achieves a browned, crispy, crave-worthy skin. While maintaining a tender, juicy interior.
Oh, and the vegetables! Roasting concentrates natural sugars in vegetables creating huge flavor.
The potatoes and vegetables cook perfectly inside and get beautifully browned with this method.
Ingredients + Size Matter.
We use bone-in, skin on chicken split breasts for this recipe to maintain a juicy interior.
You’ll roast your veggies whole for this recipe… making prep even easier.
Choose small vegetables similar in diameter so they cook at the same rate. This chicken sheet pan dinner includes fingerling potatoes, carrots, and baby brussels sprouts.
No chopping required!
If you’re watching the carbs, simply substitute more brussels for the potatoes.
Enjoy an effortless natural pan sauce by adding whole garlic bulbs and lemon halves. The lemons release their juice in the roasting process… blending with the fresh thyme, chicken and vegetable drippings.
A quick squeeze of the roasted garlic into the pan at the finish results in a heavenly spoon-over sauce.
No Crowd Allowed.
Resist the temptation to add too much to the pan.
Your chicken and vegetables won’t roast.. they’ll steam.
The pan should have enough room between the ingredients for the dry heat to circulate… creating that scrumptious roasted brown result you want in a chicken sheet pan dinner.
The Right Tools
Line your sheet pan with parchment paper for easy cleanup.
It helps to control scorch to the pan and it makes washing it a breeze!
Our favorite type is precut. Sheets perfectly fit the pan without any cutting required or curling in the cooking process.
A quality half sheet pan is essential.
We like these professional grade Nordic Ware sheet pans for their even heat distribution. The result… consistent browning.
And no warping in the oven because of their encapsulated and a reinforced rim.
For this recipe, you’ll need a good set of tongs.
Think of tongs as an extension of your hands and fingers.
You’ll be squeezing hot garlic bulbs and lemons with this recipe.
An instead-read thermometer is the ONLY way to check for doneness.
Simply ensuring that the chicken juices run clear is not enough to determine whether your chicken is cooked through.
You want your chicken breasts to reach 160 degrees, Fahrenheit. Let them rest for 10 minutes after removing them from the oven.
Note that the temperature of the chicken continues to rise due to carryover cooking time.
Our hands-down favorite instant-read thermometer is the ThermoPop by Thermoworks.
At just $34, it’s an absolute steal from the best in professional instant-read thermometer makers.
After you remove the chicken from the oven, turn it off. Cover your vegetables with foil on an oven-safe dish and hold them in the cooling oven to keep them warm while the chicken rests.
Slice the rested chicken breasts into 1/4″ slices. Spoon the sauce over them and serve with the potatoes and vegetables.