Sheet Pan Chicken and Vegetables

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Roasted to golden, caramelized perfection, these balsamic and rosemary chicken quarters cook with hearty vegetables for an easy weeknight dinner. Tender, juicy chicken pairs with perfectly roasted veggies and a rich, aromatic glaze for a comforting, no-hassle meal made with simple ingredients.

15 min Prep45 min Cook1 hr Total

15 min Prep•45 min Cook•1 hr Total

8 Servings

15 min Prep45 min Cook1 hr Total

15 min Prep•45 min Cook•1 hr Total

8 Servings

Cooking Mode

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Ingredients

3 tablespoons balsamic vinegar
2 tablespoons fresh chopped rosemary
2 tablespoons honey
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon dried oregano
¼ teaspoon black pepper
4 chicken leg quarters
5 small yellow potatoes, diced
3 medium carrots, peeled and cut into chunks
1 yellow onion, sliced
1 large head broccoli, cut into florets

Directions

Preheat oven to 425 °F and grease a large baking sheet or 2 medium baking sheets.
In a small bowl, stir together balsamic vinegar, melted Organic Valley® Ghee, rosemary, honey, garlic, salt, oregano and pepper.
Place the chopped potatoes, carrots and onion in a large bowl and toss with about half the ghee mixture. Transfer to the greased baking sheet and spread in an even layer.
In the same bowl, add the chicken quarters and toss with remaining ghee mixture, then nestle the chicken in with the vegetables. Reserve any excess ghee mixture for the broccoli. Bake for 30 minutes.
After 30 minutes, remove from the oven. Toss the broccoli florets in the last bit of ghee mixture, then add to the baking sheet and bake for another 10-15 minutes, or until the veggies are tender and the chicken is cooked through to 165 F. Serve!

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat oven to 425 °F and grease a large baking sheet or 2 medium baking sheets.
In a small bowl, stir together balsamic vinegar, melted Organic Valley® Ghee, rosemary, honey, garlic, salt, oregano and pepper.
Place the chopped potatoes, carrots and onion in a large bowl and toss with about half the ghee mixture. Transfer to the greased baking sheet and spread in an even layer.
In the same bowl, add the chicken quarters and toss with remaining ghee mixture, then nestle the chicken in with the vegetables. Reserve any excess ghee mixture for the broccoli. Bake for 30 minutes.
After 30 minutes, remove from the oven. Toss the broccoli florets in the last bit of ghee mixture, then add to the baking sheet and bake for another 10-15 minutes, or until the veggies are tender and the chicken is cooked through to 165 F. Serve!

Do You Know?

Organic Valley farms comprise more than 440,000 acres of land in the United States, and this organic acreage is home to more than 1,600 Organic Valley family farms and a whole lot of biodiversity.
Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families. It all started in 1988, when seven farmers got together to find a way to market their goods and make a sustainable living by producing organically derived food.
Our ghee is clarified organic butter, slowly simmered to coax out water, leaving rich, nutty, caramel flavors. This process creates a shelf-stable, lactose- and casein-free product from our butter. A centuries-old tradition, ghee is loved for its high smoke point and taste.

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FAQs

Yes, olive oil or butter can be used instead of ghee. Olive oil will change the taste profile slightly.

Vegetables that are cut about the same size generally roast evenly. Other vegetable options include Brussels sprouts, sweet potatoes, parsnips, red onion, and butternut squash!

Store in the fridge in an airtight container for up to 3 days.

Yes. Remove cooked chicken meat, discard skin/bones and freeze in a food-storage bag with air removed. To freeze roasted veggies, pre-freeze on a sheet pan until solid, then bag. Freeze both for up to 3 months.

To reheat, you can place it in the oven at 400 F for 15-20 minutes, microwave for 1-2 minutes, or air fry for 5-6 minutes at 375 F. Air frying is the best way to reheat the chicken while preserving its texture.