Sheet Pan Roast Chicken Dinner
A classic British roast chicken with crispy skin and tender meat, cooked alongside roasted potatoes and root vegetables on a single pan. Ready in under an hour with minimal prep.
- Total time
- 55 min
- Servings
- 4
- Calories
- 625
- Protein
- 58g
Ingredients
- 1 about 4 lbs whole chicken, skin on and patted dry
- 1.5 lbs potatoes, peeled
- 3 medium carrots, peeled
- 2 medium parsnips, peeled
- 3 tablespoons butter, softened
- 4 sprigs fresh thyme sprigs
Instructions
- 1
Set the oven to 425°F and wait for the indicator light or beep to signal it has finished heating, about 10 minutes.
- 2
Cut the potatoes lengthwise into halves or quarters, aiming for pieces about the size of a golf ball, so they roast evenly.
- 3
Cut each carrot crosswise into 2-inch-long pieces, then cut each piece lengthwise into sticks about the thickness of your pinky finger.
- 4
Cut each parsnip lengthwise in half, then cut each half crosswise into 2-inch-long pieces, keeping them similar in size to the carrots.
- 5
Rub the softened butter all over the outside of the chicken, paying special attention to the breast, thighs, and legs, until the skin is completely coated.
- 6
Season the outside of the chicken generously with salt and pepper, and stuff the cavity with the 4 thyme sprigs.
- 7
Place the chicken breast-side up in the center of a large roasting pan, then arrange the potatoes, carrots, and parsnips in a single layer around the chicken.
- 8
Drizzle the vegetables with 2 tablespoons of olive oil and season them with salt and pepper, then toss them gently so the oil and seasonings coat all sides.
- 9
Place the roasting pan in the preheated oven and roast for 50 to 55 minutes, until the chicken's thigh registers 165°F on an instant-read thermometer inserted into the thickest part without touching bone.
- 10
Remove the roasting pan from the oven and let the chicken rest in the pan for 5 minutes before carving—this keeps the meat juicy.
- 11
Carve the chicken into breasts, thighs, drumsticks, and wings by cutting through the joints connecting each leg to the body, then cutting the breast away from the ribcage.
- 12
Divide the carved chicken and roasted vegetables equally among four plates, spooning any pan juices over the top.
Tools you’ll need
- 12-inch roasting pan
- instant-read thermometer
- cutting board
- chef's knife
- small bowl for mixing butter
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