Sheet Pan Chicken and Carrots


  • 4 chicken thighs
  • 4 drumsticks
  • 2 pounds carrots, peeled and trimmed
  • 1 large onion, peeled and cut into eighths
  • 1 head of garlic
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • Kosher salt and freshly ground black pepper, to taste

Shopping List

  • 1 4-piece package chicken thighs
  • 1 4-piece package chicken drumsticks
  • 2 pounds carrots
  • 1 large onion
  • 1 head of garlic
  • 1 package fresh rosemary
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Pantry List

  • 1 bottle extra virgin olive oil
  • 1 box Kosher salt
  • 1 container black peppercorns
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  • Preheat the oven to 425°F.
  • Arrange the carrots and onion in a single layer on a greased baking sheet.
  • Slice the top off a head of garlic; discard the top and place on the tray.
  • Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.
  • Top with the chicken thighs and drumsticks. Rub each thigh and drumstick with the rest of the extra virgin olive oil; season with salt and pepper.
  • Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes.
  • Allow for chicken and vegetable to rest before serving

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