Sheet Pan Sage-Roasted Chicken with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken thighs infused with fragrant sage, paired with tender carrots and potatoes, all cooked together on one sheet pan for easy cleanup. This american-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, pounds baby Yukon gold potatoes, halved, leaves fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 American cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 1.5 pounds baby Yukon gold potatoes (halved) and 4 medium carrots (peeled and cut into 2-inch pieces) with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Step 2: Spread the vegetables on a large rimmed sheet pan in a single layer. Place 6 bone-in, skin-on chicken thighs on top of the vegetables skin-side up. Drizzle the chicken and vegetables with the remaining 1 tablespoon olive oil.
  3. Step 3: Sprinkle 10 fresh sage leaves (whole), 4 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon zest evenly over the chicken and vegetables.
  4. Step 4: Roast for 35-40 minutes until the chicken skin is golden brown and crispy, the internal temperature reaches 165°F, and the vegetables are tender when pierced with a fork.
  5. Step 5: Remove from the oven and let rest for 5 minutes before serving, allowing the juices to redistribute and flavors to meld.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sheet Pan Sage-Roasted Chicken with Root Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Sage-Roasted Chicken with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep leaves fresh sage leaves from drying out.

Can I substitute ingredients in Sheet Pan Sage-Roasted Chicken with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Sage-Roasted Chicken with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Sage-Roasted Chicken with Root Vegetables?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes