How to Make a Sheet Pan Meal

I love roasted vegetables. I think that roasting carrots and onions brings out their natural sweetness, and roasted potatoes have the perfect balance of crispy outside and melty inside. Sometimes, though, I struggle to cook a protein dish along with those vegetables. That’s when I like to make this recipe. It’s flexible for what you have on hand, and you can just stick one pan in the oven and already have your meat, veggie, and starch! Add a side of fruit and dinner is served!

You don’t have to do the brining step if you don’t have the time, but I think that the extra small effort it takes to brine chicken can make so much difference in the flavor and tenderness of the meal.

~ Theresa

What you need:



  • 3 lb. bone-in chicken
  • 1 c. kosher salt
  • water
  • 1/3-1/2 c. olive oil
  • 1 1/2 lb. vegetables (carrots, potatoes, celery, fennel, etc.)
  • salt and pepper to taste
  • lemon wedges (optional)


  • pot or dish with lid (for brining)
  • shallow roaster or medium baking sheet with rim
  • aluminum foil (optional)
  • cutting board and knife

Time: 1-4 hours prep (time for brining), about 40 minutes cooking

Freezeable: You could freeze the cooked chicken after de-boning it.

Serves: 4-6

Multiplying the recipe: Yes, though you would have to use a larger baking sheet and add roasting time.

Sheet Pan Meal:

To brine: Place the chicken in a stock pot. Pour salt over the chicken and cover with water. Refrigerate for at least 1 hour, but could even be overnight.

Preheat oven to 450F. Peel potatoes (if using), and cut all vegetables to roughly the same size. Carrots, celery, and fennel should be cut in 1/4-1/2 inch coins and potatoes similarly cubed. Line a baking sheet with aluminum foil and spread half of the olive oil on the bottom of the pan. Evenly spread the vegetables on the pan, sprinkling with salt and pepper. Drizzle the remaining oil over the top of the vegetables. Roast for 10 minutes.

Drain the chicken and pat it dry with paper towels. Season it with salt and pepper. When the vegetables have roasted for 10 minutes, carefully lay the chicken on top of the vegetables. Pour some of the oil from the pan on top of the chicken. Roast for 15 minutes.

Baste the chicken with the pan droppings again, and stir the vegetables to loosen them from the pan. Sprinkle with more salt and pepper if desired. Roast for another 10-15 minutes, until chicken is browned and juices run clear.


About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Main Dishes, Meals, Sides and tagged , , . Bookmark the permalink.

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