Easy Roasted Chicken and Vegetables

While browsing the NYT recipes, I kept noticing how alluring their sheet pan recipes are. Go ahead and google “NYT sheet pan” and click images to see what I mean. Peruse the pics and run with it. 

I didn’t use a recipe, I just included the contents of my vegetable drawer along with some chicken thighs, onion and garlic, olive oil, salt and pepper. I urge you to do the same–this is not a fussy preparation, but the result is good enough for a Sunday dinner.


1 pkg. bone-in chicken thighs
1 share oyster mushrooms, torn into pieces
2 fennel bulbs, sliced
4 or 5 small to medium beets, peeled and cut in chunks
2 shallots, peeled and sliced
6 cloves garlic, peeled
olive oil
freshly ground salt and black pepper
crushed red pepper (optional, but mandatory in my house)


Preheat oven to 375F. 

Carefully arrange the chicken in the sheet pan so it looks like you just casually tossed it in, then meticulously divvy all the ingredients around so it looks artfully messy and well-balanced. The secret here is not overcrowding the pan, so that it can all cook without the need for stirring or flipping. I actually found it a challenge not to put too much food on the pan.

Drizzle plenty of olive oil over it all (you could toss it all in a bowl to get better coverage and probably use less olive oil before arranging it all on the sheet pan, but that’s just one more bowl to clean, IMO). Season well with salt and pepper and crushed red pepper. 

Bake in the center of your pre-heated oven for 35-45 minutes, or to desired doneness. As you can see by the photo, I like mine really well done, or maybe I just lost track of time.

Take photos before plating so all your friends on social media can see how fabulous and rustic you are.