Crispy Sheet Pan Grandma’s Sunday Chicken and Vegetables Step-by-step instructions

Before you start

Before you begin, ensure your oven is fully preheated to 400°F (200°C). Wash and dry the vegetables thoroughly, then cut them into uniform pieces to ensure they cook at the same rate.

Pat the chicken leg quarters dry with paper towels to remove excess surface moisture, which helps the skin crisp effectively. Have your small mixing bowl and whisk ready for the butter mixture, and lay out your parchment paper on the sheet pan to prepare for assembly.

Instructions

Preparation and assembly

1. 1Prepare the pan
   Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper to ensure easy cleanup and prevent sticking. Arrange the chicken leg quarters skin-side up in a single layer on the pan. Distribute the halved baby potatoes, carrot chunks, and onion wedges around the chicken pieces, ensuring everything is spread out for even roasting.
   Look for Vegetables should be in a single layer around the chicken.
   Tip Do not overcrowd the pan; spacing allows the heat to circulate properly for crispy skin.

The chicken and vegetables should be arranged neatly on the parchment-lined pan. Ensure all vegetables are cut to a similar size to promote even roasting. Everything should be in a single layer, providing enough space for heat to reach all surfaces of the chicken and the vegetables, laying the groundwork for a perfectly cooked and evenly browned meal once it enters the oven.

Seasoning and roasting

2. 2Season and roast
   In a small bowl, whisk together the melted butter, smoked paprika, and minced garlic. Drizzle this mixture evenly over the chicken and vegetables. Sprinkle the fresh thyme and chopped parsley over the entire pan. Place the sheet pan in the center of the preheated oven and bake for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
   Look for The chicken skin should be golden red and crispy, and vegetables should be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.

The paprika butter should be drizzled thoroughly over the ingredients to ensure every piece is coated. Once in the oven, the kitchen should start to smell fragrant as the herbs and garlic begin to roast. The chicken skin should be monitored; it should be turning a beautiful golden-red color. The vegetables should begin to soften and take on the flavors of the rendered chicken fat.

Resting and serving

3. 3Rest and serve
   Remove the sheet pan from the oven once the chicken is fully cooked. Let the chicken rest on the pan for at least 5 minutes before serving to ensure the juices redistribute throughout the meat. Use a metal spatula to transfer the chicken and vegetables to plates. Serve immediately while hot, spooning any remaining pan juices over the chicken for extra flavor.
   Look for Juices should run clear when the chicken is pierced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resting is essential for moist meat; do not skip this step.

The chicken should be golden-brown, crispy, and cooked to a safe internal temperature. The vegetables should be soft and slightly caramelized at the edges.

After the 5-minute rest, the juices should be settled, and the chicken should be ready to be served. The final dish should look vibrant, with the colors of the carrots and the herbs standing out against the crispy, golden-brown chicken skin.

Common mistakes

Avoid overcrowding the pan, as this causes the ingredients to steam rather than roast, resulting in soggy skin. Ensure the chicken pieces are skin-side up to allow the fat to render properly.

Do not skip the resting period, as this is crucial for the moisture to redistribute within the meat. Finally, do not use a pan that is too small, as this prevents the hot air from circulating around the food, leading to uneven cooking.

How to tell it’s done

The chicken is done when the skin is a deep, crisp red-gold and the internal temperature in the thickest part of the thigh reaches 165°F (74°C). The vegetables should be tender when pierced with a fork.

Always check the thickest part of the chicken, ensuring the thermometer does not touch the bone, as this can provide an inaccurate reading. If the vegetables require more time, you can remove the chicken to a plate while they finish roasting.

• Poultry: 165°F (74°C) in the thickest part