Golden, crispy-skinned roast chicken pieces with vegetables cooked in rich schmaltz; the tray yields caramelized potatoes, carrots, parsnips and Brussels sprouts with bright lemon and herb finishing.
One-Tray Roast Chicken with Schmaltzy Vegetables
A single-sheet roast that delivers crackling skin, deeply caramelized root vegetables, and a bright lemon-herb finish with just a little schmaltz for depth.
Sometimes you want roast chicken without the evening-long fuss — this tray bake is the answer. Bone-in, skin-on thighs and drumsticks get patted dry and seasoned so the skin browns up like you hoped; the real secret is a few tablespoons of schmaltz (or a neutral oil if you don’t have rendered fat) that carry savory, toasty flavor into every corner of the pan.
The vegetables are cut to similar sizes so they roast evenly: quartered Yukon Golds, halved carrots, chunked parsnips, halved Brussels, thick onion wedges and smashed garlic cloves. Tossed first with schmaltz, thyme, rosemary, salt and pepper, they sit beneath the chicken to soak up drippings; a splash of low-sodium chicken stock in the tray keeps everything juicy as the oven does its caramelizing work at high heat.
When it comes out the potatoes are golden and slightly crisp at the edges, the carrots and parsnips lacquered and sweet, and the Brussels sprouts charred in spots with a satisfying bite. Finish with a generous squeeze of lemon and a sprinkle of fresh thyme (or chopped parsley) to lift the richness — that brightness is what keeps the dish from feeling heavy.
Practical notes: you can render a little schmaltz from trimmings over low heat and strain, or substitute 3 tablespoons of neutral oil; patting the chicken dry and seasoning both sides yields the crispiest skin. This tray is easy to assemble a few hours ahead and roast when you’re ready, makes reliable leftovers for sandwiches and bowls, and feeds a relaxed weeknight dinner or a modest gathering with very little hands-on time.
Ingredients
How to Make Roast Chicken Schmaltzy Vegetables Tray
- Preheat the oven to 425°F (220°C). Pat the chicken pieces dry with paper towels and sprinkle both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- If you have schmaltz to render: chop 2 oz chicken skin or fatty trimmings and melt over low heat until fat renders; strain and reserve 3 tbsp. If not, use 3 tbsp neutral oil.
- Cut potatoes into quarters (or halves if small), halve carrots lengthwise, cut parsnips into 1–1.5 inch pieces, trim and halve Brussels sprouts, and cut the onion into thick wedges; smash the garlic cloves with the flat of a knife (leave skins on).
- Toss all vegetables in a large bowl with the rendered schmaltz (or oil), remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper, 1 tbsp thyme, and 1/2 tbsp chopped rosemary until evenly coated.
- Spread the vegetables in a single layer on a large rimmed baking sheet or roasting pan and nestle the chicken pieces skin-side up among the vegetables, tucking larger pieces slightly on top so fat can baste them.
- Pour 1/2 cup low-sodium chicken stock into the pan (around the vegetables, not over the chicken skin). Roast at 425°F (220°C) for 35 minutes, then rotate the pan and baste any exposed vegetables with pan juices.
- Continue roasting 15–25 more minutes, or until an instant-read thermometer in the thickest part of a thigh reads 165°F (74°C) and the vegetables are tender and caramelized; if skin browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove from oven, squeeze the lemon over the chicken and vegetables, sprinkle with remaining thyme and rosemary, rest 5–10 minutes, then serve directly from the tray or transfer to a warmed platter.
Recipe Card
Roast Chicken Schmaltzy Vegetables Tray
Golden, crispy-skinned roast chicken pieces with vegetables cooked in rich schmaltz; the tray yields caramelized potatoes, carrots, parsnips and Brussels sprouts with bright lemon and herb finishing.
- Prep
- 25 min
- Cook
- 1 hr
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken pieces dry with paper towels and sprinkle both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- If you have schmaltz to render: chop 2 oz chicken skin or fatty trimmings and melt over low heat until fat renders; strain and reserve 3 tbsp. If not, use 3 tbsp neutral oil.
- Cut potatoes into quarters (or halves if small), halve carrots lengthwise, cut parsnips into 1–1.5 inch pieces, trim and halve Brussels sprouts, and cut the onion into thick wedges; smash the garlic cloves with the flat of a knife (leave skins on).
- Toss all vegetables in a large bowl with the rendered schmaltz (or oil), remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper, 1 tbsp thyme, and 1/2 tbsp chopped rosemary until evenly coated.
- Spread the vegetables in a single layer on a large rimmed baking sheet or roasting pan and nestle the chicken pieces skin-side up among the vegetables, tucking larger pieces slightly on top so fat can baste them.
- Pour 1/2 cup low-sodium chicken stock into the pan (around the vegetables, not over the chicken skin). Roast at 425°F (220°C) for 35 minutes, then rotate the pan and baste any exposed vegetables with pan juices.
- Continue roasting 15–25 more minutes, or until an instant-read thermometer in the thickest part of a thigh reads 165°F (74°C) and the vegetables are tender and caramelized; if skin browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove from oven, squeeze the lemon over the chicken and vegetables, sprinkle with remaining thyme and rosemary, rest 5–10 minutes, then serve directly from the tray or transfer to a warmed platter.
Nutrition
- Carbohydrates
- 30
- Saturated Fat
- 12
- Sodium
- 950
- Fiber
- 6
- Unsaturated Fat
- 32
- Protein
- 47
- Fat
- 44
- Cholesterol
- 220
- Trans Fat
- 0
- Calories
- 720
- Sugar
- 8