Roasted Chicken & Mixed Veggie Sheet Tray

3 reviews

A properly roasted chicken is like a work of art! - Julia Child

Camille U.
Camille U.
Very easy

7 minutes

Prep time

45 minutes

Cook time

645 cal.

Per serving



Oven, Parchment paper, Sheet Tray, Knife


Carrots (fresh)

Step 1

Preheat the oven to 400°F. Wash & peel the carrots. Trim the ends & slice the carrots lengthwise. Cut each slice into 3.


Step 2

Wash the zucchini & trim the ends. Cut the zucchini in half, lengthwise. Slice into half-moons.


Step 3

Clean the potato & cut into 1-inch pieces.

Red onion

Step 4

Peel & cut the onion into 1-inch pieces.

Italian seasoning

Step 5

Line a sheet tray with parchment paper. Add the carrots, zucchini, potatoes & red onion. Add a generous drizzle of olive oil, Italian seasoning, salt & pepper. Toss it all together.

Chicken leg (quarters)

Step 6

Pat the chicken legs dry & arrange on top of the veggies. Drizzle with olive oil. Season with salt & pepper, as well as any additional seasonings you love!

Step 7

Roast in the oven for 45 min, until the chicken is fully cooked (internal temp reaches 165°F). Serve & enjoy!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy645 cal.
Fat30 g
Carbohydrates63 g
Protein33 g
Fiber12 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Roasted Chicken & Mixed Veggie Sheet Tray" contains 645 Energy, 30 g of Fat, 63 g of Carbohydrates, 33 g of Protein, 12 g of Fiber.

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Roasted Chicken & Mixed Veggie Sheet Tray