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One Pan Baked Chicken and Root Vegetables

This one pan baked chicken and root vegetables dinner is an easy, comforting sheet pan meal made with seasoned chicken legs, potatoes, sweet potatoes, carrots, onions, shallots, and mushrooms. Everything roasts together for tender chicken, caramelized vegetables, and minimal cleanup—perfect for a simple weeknight dinner.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Dinner
Cuisine American
Servings 4 servings
Calories 480 kcal

Ingredients
  

Ingredients

  • 6 chicken legs
  • 3 tbsp olive oil divided
  • 4 medium golden potatoes halved
  • 1 large sweet potato sliced into 1/2-inch rounds
  • 4 shallots peeled and halved
  • 4 medium rainbow carrots halved lengthwise and sliced into thick pieces
  • 1 medium white onion peeled and cut into wedges
  • 8 oz mushrooms halved or left whole if small
  • 4 cloves garlic minced
  • 1 1/2 tsp salt or to taste
  • 1 tsp black pepper or to taste
  • 2 tsp paprika
  • 1/4 tsp cayenne pepper adjust to taste

Instructions
 

Bake

  • Preheat the oven to 325°F (163°C).
  • In a large bowl, add the golden potatoes, sweet potato, shallots, carrots, onion, and mushrooms.
  • Drizzle the vegetables with 2 tablespoons olive oil. Add the minced garlic, salt, black pepper, paprika, and cayenne, then toss until everything is evenly coated.
  • Spread the seasoned vegetables on a large rimmed sheet pan in an even layer.
  • Pat the chicken legs dry with paper towels. Rub with the remaining 1 tablespoon olive oil, then season all over with a pinch of salt and black pepper (and a little extra paprika if desired).
  • Nestle the chicken legs among the vegetables, leaving a little space between pieces for even roasting.
  • Bake for 1 hour 45 minutes, or until the chicken is cooked through and the vegetables are tender. If your oven runs hot or pieces are smaller, start checking around 1 hour 30 minutes.
  • Remove from the oven and rest for 5 minutes before serving. Serve hot with the roasted vegetables and pan juices.

Notes

  • Cut vegetables into similar sizes so they roast evenly.
  • If your sheet pan is crowded, use two pans so the vegetables roast instead of steaming.
  • For more color, raise the oven to 400°F (204°C) for the last 10–15 minutes, watching closely.
  • Cook time can vary depending on chicken size and how thick the vegetables are cut.