Sheet pan dinners are the best. You simply load up an aluminum-foil-lined sheet pan with your ingredients, pop ’em into the oven, and wait for dinner to be served. There’s no need to use excessive oil for cooking (a great way to keep the calories low), and clean-up is a breeze. Seriously, what’s to hate about that? In that spirit, we created this One-Pan Rosemary Chicken and Root Vegetables dish.
If you’re new to using root vegetables, this dish is an ideal place to get started. The carrots, parsnips, turnips, and sweet potatoes will soften and caramelize as they cook in the hot oven. The result is sweeter-than-you-though-possible vegetables that are guaranteed to satisfy your tastebuds. It’s not all about sweetness, either: the savory balance from the chicken and the spices will have you digging back in bite after bite!
Sheet Pan Dinner Success
Anyone who has made a sheet pan dinner knows that they’re not exactly magical. It is possible to undercook some vegetables while others burn! To take the frustration out of sheet pan dinners, follow these tips when making this One-Pan Rosemary Chicken and Root Vegetables Dish.
Tip #1: Cut Everything to the Same Size
Take a look at your carrots, parsnips, turnips, and sweet potatoes. What do you notice? Well, they’re all different sizes! If you were to throw all those vegetables into the oven at the same time, the carrots would burn before the sweet potatoes even began to cook.
It’s so important to cut everything into similar sized pieces so they all cook evenly. If you have one of those nifty vegetable chopping machines, now would be the time to use it! Or pull out your chef’s knife and use the opportunity to practice your knife skills.
Tip #2: Don’t Overcrowd
If you only take one takeaway from this article, let it be this! Sheet pan dinners work so brilliantly because everything on the pan caramelizes perfectly, adding a layer of flavor without having to add any extra effort. If you pack the vegetables in too tightly, you’ll overcrowd the pan, and the veggies will steam instead of roasting.
While there’s nothing wrong with steamed vegetables, they’re just not right for this type of dish. You want the veggies on this One-Pan Rosemary Chicken and Root Vegetables to have crispy edges and slightly crunchy centers. It won’t happen if you don’t create enough space, so don’t overcrowd the pan!
Tip #3: Rotate and Stir Halfway
As we said earlier, sheet pan dinners aren’t magical. You do have to put in the slightest bit of effort to make them work! So, halfway through the cooking time, rotate the pan all the way around and stir the veggies. This will ensure they all cook evenly (no one wants some burnt vegetables and some undercooked ones!).
It’s as easy as that. Have some fun with this dish, and feel free to switch up the vegetables based on what’s in season. We love the flavors of the root vegetables in the fall and the winter, but you could also use onions, zucchini, and summer squash when you find them fresh at the farmer’s market.
Yield: 4 servings | Serving Size: 1 chicken breast; 1 cup vegetables | Calories: 355 | Total Fat: 12 g | Saturated Fat: 2 g | Carbohydrates: 22 g | Fiber: 5 g | Sugar: 6 g | Protein: 40 g | Cholesterol: 124 mg | Sodium: 599 mg | Smartpoints (Freestyle): 3
- 4 (6 to 8 ounce) boneless and skinless chicken breast
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground rosemary
- 2 tablespoons olive oil
- 2 carrots, peeled and diced into 1 inch pieces
- 2 parsnips, peeled and diced into 1 inch pieces
- 1 small turnip peeled and diced into 1 inch pieces
- 1 small sweet potato, peeled and diced into 1 inch pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Preheat oven to 425 degrees. Line a baking sheet with foil and spray with nonstick spray.
- Place the chicken breasts on half the baking sheet. Sprinkle half the salt, half the pepper over the chicken and the rosemary over the chicken.
- Combine the remaining ingredients in a large bowl and toss together to coat the vegetables in the oil and seasonings. Spread in an even layer in the remaining space on the baking sheet.
- Bake for 10 minutes. Remove the pan from the oven, turn over the chicken and stir the vegetables. Return the pan to the oven and cook another 10 minutes or until vegetables are tender and chicken is cooked through.