One Sheet Roasted Chicken and Vegetables with Garlic
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Roasted Chicken and Vegetables is a simple sheet pan supper that your family will thank you for. Featuring a honey garlic chicken marinade, enjoy moist and tender poultry plus Brussels sprouts and sweet potatoes that are roasted to caramelized perfection. The ultimate family dinner, this recipe for sheet pan chicken and vegetables is one that you will be making again and again.
Roasted Chicken and Vegetables
This recipe for sheet pan chicken and vegetables starts with some of my favorite fall veggies.
You can use whatever your favorite is, but sweet potatoes and Brussels sprouts are the perfect accompaniment for this amazing garlic roasted chicken.
It is moist and tender, marinated in a sweet and mildly spicy honey garlic chicken marinade that will wake up your taste buds.
This fabulous family dinner wouldn’t be complete without Lipton iced tea.
Living in Florida, I grew up on this Southern favorite and it’s a staple addition to so many meals.
Next, try roasted chicken and vegetables with an Italian or Asian twist!
Or enjoy roasted fall vegetables on their own with my sweet potato and Brussels sprouts recipes for the air fryer.
Ingredient Notes and Substitutions
- Chicken – I prefer boneless, skinless breast meat for this recipe, but garlic roasted chicken thighs would be just as tasty!
Avoid tenderloins as they will cook faster than the vegetables. - Veggies – Sweet potatoes and Brussels sprouts go together like PB&J, and red onions tie these roasted fall vegetables together.
Small to medium sprouts can be left whole, but larger ones need to be cut in half. You can also swap the sweet potatoes with butternut squash if you’d like! - Garlic – Here’s where you really don’t want to make substitutes. Grab a fresh bulb and peel those cloves yourself!
Powdered garlic will get lost in the honey garlic chicken marinade, and jarred minced cloves will be too bitter. - New Mexico Chile Powder – This is not the same as chili powder.
It has an earthy chile flavor that is slightly sweet with fruity undertones. It’s also smoky, with a moderately spicy bite.
You can find it with the international spices at most grocery stores, or substitute ancho chile powder if necessary. - Smoked Paprika – Adds another layer of smoky heat, though you can use regular paprika if you need to tone it down.
Tips for Making Roasted Fall Vegetables with Chicken
- Cut veggies to a similar size.
This helps them to cook evenly so everything is done at the same time.
Aim for 3/4 – 1″ cubes for the sweet potatoes, then use that as your guide for the sprouts.
- Boost the flavor.
You can marinate the chicken for up to 24 hours — the longer it sits, the bolder the flavor will be!
- Prep recipe ahead of time.
If you plan on marinating the poultry overnight, you might as well chop up all the veggies ahead of time too!
Store them in the fridge — all together is just fine — then toss with oil and spices just before assembling your sheet pan chicken and vegetables.
- Test for doneness.
Roasted fall vegetables are good to go once fork tender — meaning they can be easily pierced with a fork.
Chicken is safe to eat when it reaches an internal temperature of 165°F. Use a digital meat thermometer for accuracy.
If you find that the meat is done but the veggies are still undercooked, transfer it to a plate and tent with foil so it doesn’t dry out.
Sheet Pan Chicken and Vegetables FAQ
You bet — this recipe is proof! It’s a great way to enjoy roasted chicken and vegetables without making a pile of dishes that you have to clean later.
No! If you do, you won’t get that gorgeous browned exterior.
For this particular recipe, we need to direct heat to transform the marinade into a glaze. Plus, covering the sheet pan would cause the veggies to steam instead of roast.
That depends on the recipe. If you’re making a whole garlic roasted chicken, the lower temperature is better for tender, fall-off-the-bone meat.
For smaller cuts, especially skin-on, the higher temp creates a crisp exterior and firmer texture.
And we also need the higher temp to ensure the veggies are done at the same time. I’ve found that 425°F is actually the sweet spot for one pan roasted chicken and vegetables!
Enjoy!
With love, from our simple kitchen to yours.
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Other Delicious Chicken Recipes
One Sheet Roasted Chicken and Vegetables with Garlic
Ingredients
- 2 medium sweet potatoes, about 1 pound, cut into 3/4″-1″ cubes
- 1 pound small Brussels sprouts, (if they are bigger, cut them in half)
- 1 medium red onion, cut into slices
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 1 1/2 pound boneless skinless chicken breasts
- 4 tablespoons honey
- 2 tablespoons Dijon Mustard
- 2 teaspoons New Mexico chili powder
- 2 teaspoons smoked paprika
- 6 cloves garlic, minced
- optional garnish: Parsley, chopped
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil, for quick clean up. Place the baking sheet into the oven to preheat the pan with the oven; this will help the vegetables caramelize faster.
- In a medium bowl combine 2 tablespoons olive oil with the honey, mustard, chili powder, smoked paprika, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk to combine. Add chicken and toss to coat. Set aside.
- Add sweet potatoes, Brussels sprouts, onion, and garlic to the preheated sheet pan. Drizzle with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss vegetables with a spoon, until coated well.
- Clear a space for chicken breasts around the pan. Place coated chicken breasts on the baking sheet. Spoon the remaining honey mustard marinade over the chicken. Wiggle the pan until the vegetables are in a single layer.
- Bake 30-35 minutes until chicken is cooked through and vegetables are fork tender. Set oven to broil high for 2 minutes or until the edges of the vegetables begin to brown.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2016, updated and republished January 2025
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Oh my! This looks simply delicious! Any ideas for other appropriate substitution for substitution? Both the New Mexico Chile Powder or Ancho Chile Powder are not available in my small town in Northern Canada.
Amazon carries it.
I checked and Amazon carries it.
I am subbing in Paprika or Smoked Paprika. I won't be buying a chili powder that I will only use in one recipe.
This looks great! What would you suggest as a substitution for the Brussels sprouts? No one in my family likes them. I was thinking of carrots, but they're the same color as the sweet potatoes. Thank you!
Would parchment paper be an alternative replacement for aluminum foil?
Made this last night and it was absolutely delicious!
This is a keeper! We really enjoyed this delicious dish!
Thanks so much! we are so happy you enjoyed it!!
Made this tonight, it was really REALLY good! My family of 6 devoured it (kids ranging from 1-11 years old). I couldn't find either of the two types of chili powder from the recipe, so I ended up using regular chili powder along with some red pepper flakes (added for the missing heat). It turned out SO good, I can't wait to try it with the right stuff! LOL! And man, oh, man – my first time using smoked paprika – YUM!!
We are happy to hear everyone enjoyed it!
This was so good! I used the marinade as stated, but switched the veggies a bit with what I had on hand-so used regular potatoes, Brussels and carrots along with onion. I also accidentally added the garlic to the marinade so sprinkled a bit of garlic powder with the salt and pepper on the veggies. 🙂 It was SOOOO delicious! Definitely a keeper. The whole family loved it and even went in for seconds. Thanks for a yummy recipe!!
Hi Bridget,
We are so happy you enjoyed it! Have a great day!
TSRI Team Member,
Holli