Sheet Pan Chicken and Vegetables

Method

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1. Heat the oven to 220°C / 425°F with a large rimmed tray inside.

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2. Toss the potatoes, carrots and onion in 2 tablespoons of the oil, half the salt and a pinch of pepper.

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3. Mix the remaining oil with the garlic, lemon zest, oregano, paprika, remaining salt and pepper and rub all over the chicken.

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4. Carefully spread the vegetables over the hot tray and nestle the chicken skin side up between them. Everything roasts on the one tray.

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5. Roast 25 minutes.

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6. Toss the broccoli with a little oil and tuck it around the chicken. Roast 15 minutes more, until the skin is crisp and the chicken reaches 74°C / 165°F.

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7. Squeeze the lemon juice over the tray and scatter with parsley.

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Chef’s Tips

• Preheat the tray so the vegetables sizzle when they land.
• Add the broccoli late or it burns before the potatoes are done.
• Do not overcrowd. Use two trays if needed, or the vegetables steam.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A green salad
• Garlic yogurt sauce
• A dry white wine

Storage & Reheating

Refrigerate up to 3 days and reheat in a 200°C oven for 15 minutes. Freeze cooked chicken for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.