Chicken leg quarters and root vegetables on a sheet pan.

Sheet Pan Roasted Chicken and Veggies Recipe

Contributor: Christine Pittman

This easy Sheet Pan Roasted Chicken and Veggies meal is so delicious and cozy. To double the recipe, use two sheet pans so as to not overcrowd.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


  • 2 turnips, peeled, diced 1/2-inch
  • 3 large parsnips, peeled, diced 1/2-inch
  • 3 large carrots, peeled, diced 1/4-inch
  • 12 oz. mixed baby waxy potatoes, cut in half
  • 1 Tbsp. olive oil
  • 5 sprigs fresh thyme
  • 3/4 tsp. salt, divided
  • 2 chicken leg quarters
  • 1/4 tsp. granulated garlic


  1. Preheat oven to 420°F.
  2. On a large sheet pan add turnips, parsnips, carrots, potatoes, olive oil, thyme, and ½ of the salt. Toss until vegetables are well coated in the oil and salt.
  3. Spread vegetables into a single layer on the sheet pan. 
  4. Rub remaining salt all over chicken legs. Place chicken legs on top of vegetables, skin side up. Sprinkle garlic powder evenly over both chicken legs.
  5. Place pan in oven. Bake 55 minutes or until chicken registers 165°F on an instant read thermometer inserted into the thickest part of the thigh.
  6. Remove pan from oven. Let stand 10 minutes before serving.

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