Christy Rost
celebrating home and family

Sheet Pan Chicken Dinner

| Christy Rost


Preheat the oven to 400 degrees. Line two sheet pans with parchment paper, folding up the edges of the paper. Place the chicken on the pans and arrange potato wedges, carrots, broccoli, onion, and garlic around the meat. Season meat and vegetables with fresh thyme and rosemary leaves.

In a small bowl, stir together garlic powder, seasoned salt, creole seasoning, kosher salt, pepper, and dried thyme. Generously season the meat and vegetables with the mixture. Drizzle with olive oil.

Roast 45 to 60 minutes, tossing the root vegetables once after 30 minutes so they roast evenly. When the chicken is done and the vegetables are knife tender, remove them from the oven and transfer them to a large platter. Serve immediately.

Yield: 5 to 6 servings

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