Sheet-Pan Roast Chicken & Veg
Bone-in chicken thighs and drumsticks roasted with potatoes, carrots, and onions until golden and crispy. A classic British dinner that actually fits on one pan and cooks in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
comfortwholesomebritishchickencrispytenderjuicyweeknight
Ingredients
- 8 pieces (about 2.5 lbs) bone-in chicken thighs and drumsticks
- 1.5 lbs potatoes, unpeeled
- 3 medium, cut into 2-inch chunks carrots
- 1 large, cut into thick wedges yellow onion
- 3 sprigs fresh thyme (or rosemary)
- 3 tbsp olive oil
Instructions
- 1
Heat oven to 450°F. Cut potatoes into 1.5-inch chunks.
- 2
Toss chicken, potatoes, carrots, and onion with oil, salt, pepper, and thyme on a large sheet pan.
- 3
Spread everything in a single layer. Roast for 40–45 minutes until chicken skin is deep golden and an instant-read thermometer hits 165°F in the thickest thigh.
- 4
Rest for 5 minutes before serving. Taste and season with more salt and pepper if needed.
Tools you’ll need
- large sheet pan (18 x 13 inches or larger)
- instant-read thermometer
- chef's knife
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