Sheet Pan Roast Chicken Dinner

Step 1

Set the oven to 425°F and wait for the indicator light or beep to signal it has finished heating, about 10 minutes.

Step 2

Cut the potatoes lengthwise into halves or quarters, aiming for pieces about the size of a golf ball, so they roast evenly.

Step 3

Cut each carrot crosswise into 2-inch-long pieces, then cut each piece lengthwise into sticks about the thickness of your pinky finger.

Step 4

Cut each parsnip lengthwise in half, then cut each half crosswise into 2-inch-long pieces, keeping them similar in size to the carrots.

Step 5

Rub the softened butter all over the outside of the chicken, paying special attention to the breast, thighs, and legs, until the skin is completely coated.

Step 6

Season the outside of the chicken generously with salt and pepper, and stuff the cavity with the 4 thyme sprigs.

Step 7

Place the chicken breast-side up in the center of a large roasting pan, then arrange the potatoes, carrots, and parsnips in a single layer around the chicken.

Step 8

Drizzle the vegetables with 2 tablespoons of olive oil and season them with salt and pepper, then toss them gently so the oil and seasonings coat all sides.

Step 9

Place the roasting pan in the preheated oven and roast for 50 to 55 minutes, until the chicken's thigh registers 165°F on an instant-read thermometer inserted into the thickest part without touching bone.

Step 10

Remove the roasting pan from the oven and let the chicken rest in the pan for 5 minutes before carving—this keeps the meat juicy.

Step 11

Carve the chicken into breasts, thighs, drumsticks, and wings by cutting through the joints connecting each leg to the body, then cutting the breast away from the ribcage.

Step 12

Divide the carved chicken and roasted vegetables equally among four plates, spooning any pan juices over the top.