Family Suppers Sheet Pan Meals
Sheet Pan Roasted Chicken, Potatoes, and Carrots
A family sheet-pan supper with seasoned chicken, browned potatoes, and sweet roasted carrots that all finish together instead of fighting the oven.
Meet Ruthann About Ruthann’s Baking
This recipe stays visible, but recipe rich markup stays off until a real finished-dish image is available.
If this is your kind of supper, breakfast, or bake, keepCreamy Garlic Chicken Skillet, Big-Batch Chicken and Dumplings, and Buttermilk Mashed Potatoes nearby for the next pan.
If you want a cleaner fix or a little backup, these guides helpHow to Fix a Broken Pan Sauce and When Butter, Oil, and Shortening Change the Pan.
If you want the household logic around this pan, keepBy Wednesday, the Supper Plan Breaks — Here Is How We Catch It and At 7:10, Breakfast Starts Too Fast — Here Is How We Hold It nearby too.
This is a plain good supper in the best way. Nothing fancy, nothing fussy, just a hot pan of chicken and vegetables that looks like you had more time than you really did.
If roast chicken suppers are your kind of steady, Creamy Garlic Chicken Skillet and Big Batch Chicken and Dumplings are both good next stops when you want the same comfort in a different form.
Recipe Rescue
Need the fix fast?
Get the safe cooling, storage, reheating, and carryover logic for leftovers built around chicken thighs, potatoes, and carrots.
Recipe details
Timing & yield
- Prep
- 20 minutes
- Cook / bake
- 45 minutes
- Total
- 65 minutes
- Yield
- 8 servings
Ingredients
Chicken
- 3 pounds bone-in chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Vegetables
- 2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1 1/2 pounds carrots, cut into thick diagonal pieces
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Method
- Step 1. Heat the oven to 425 degrees Fahrenheit and line 2 sheet pans with parchment for easier cleanup.
- Step 2. Toss the chicken with the oil, salt, pepper, smoked paprika, garlic powder, and thyme until evenly coated.
- Step 3. Toss the potatoes and carrots on the first sheet pan with the remaining oil, salt, and pepper, then spread them wide so they roast instead of steam.
- Step 4. Put the vegetable pan in the oven first and roast for 15 minutes to give the potatoes a head start.
- Step 5. Add the chicken to the second pan, place it in the oven, and continue roasting both pans for 25 to 30 minutes, rotating once, until the potatoes are browned and the thickest chicken piece reaches 165 degrees Fahrenheit.
- Step 6. If the carrots are done before the chicken, pull their pan and tent it lightly so they stay warm without overcooking.
- Step 7. Rest the chicken 5 minutes before serving so the juices settle instead of running out on the pan.
Equipment
- 2 half-sheet pans
- mixing bowl
- parchment paper
Storage & safety
Refrigerate leftovers within 2 hours and use within 4 days. Reheat on a sheet pan or in a hot skillet so the potatoes crisp again instead of going limp.
Safe minimum internal temperature: 165°F
Rest time: 5 minutes
Pull the chicken off the hot pan before chilling leftovers so it cools faster.
Reheat leftovers to 165°F before serving.
Chicken should reach 165°F at the thickest part before serving.
Troubleshooting
- The vegetables turned pale
- Spread them wider and roast longer without crowding. A packed pan steams instead of browns.
- The chicken finished before the potatoes
- Pull the chicken once it reaches temperature and let the potatoes keep roasting until they catch up.
Recipe rescue notes
- The potatoes browned before the chicken finished
-
Likely cause: The potato pieces were too small or the vegetable pan sat too close to the top heat.
Fix: Move the pan lower, cover loosely if needed, and let the chicken finish on its own pan.
Next time: Cut the potatoes a little larger and keep the chicken and vegetables on separate pans.
Substitutions
- Bone-in chicken thighs
- Use bone-in drumsticks or boneless thighs. — Boneless pieces may finish sooner, so start checking them earlier.
Carryover / Next Meal Ideas
Chicken supper hash
Chop the leftover chicken and potatoes together and warm them in a skillet for a fast next-day hash with eggs or gravy.
- Pull the chicken off the bone before reheating so the hash comes together faster.
Comments
Questions about this recipe?
Loading comments.
right.