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Recipes

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.

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Roasted Sheet Pan Chicken and Vegetables being served on a white dinner plate, featuring Organic Valley Ghee and a fork.
15 min PREP•45 min COOK•1 hr TOTAL
8 SERVINGS

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 PREP•45 min COOK•1 hr TOTAL
8 SERVINGS
Roasted Sheet Pan Chicken and Vegetables being served on a white dinner plate, featuring Organic Valley Ghee and a fork.
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Ingredients
balsamic vinegar
3 tablespoons balsamic vinegar 
A small bunch of rosemary.
2 tablespoons fresh chopped rosemary 
honey
2 tablespoons honey 
2 teaspoons garlic powder 
A small bowl of salt.
2 teaspoons salt 
oregano
1 teaspoon dried oregano 
black pepper
¼ teaspoon black pepper 
chicken legs in a bundle
4 chicken leg quarters 
yellow potatoes
5 small yellow potatoes, diced 
3 medium carrots, peeled and cut into chunks 
onion
1 yellow onion, sliced 
1 large head broccoli, cut into florets 
Directions
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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!
© Organic Valley 2026. All rights reserved.

Frequently Asked Questions

Can I use olive oil or butter instead of ghee?

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

What vegetables work best for even roasting?

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!

How do I store this dish?

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

Can I freeze this dish?

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.

What’s the best way to reheat without drying out the chicken?

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.

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Do You Know?

Organic Valley farms comprise more than 440,000 acres of land in the United States

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.

A jar of Organic Valley Ghee on a wooden counter top.

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.