Recipe: Sheet Pan Chicken Dinner

Recipe provided courtesy of Chef Sean Gartland of Flint Farmers Market and Michigan Farm to School.
Yield: 4-6 servings

Supplies and Equipment

  • A large baking sheet to roast the chicken and vegetable
  • Measuring spoons
  • Tongs or fork
  • Vegetable peeler
  • Knife
  • Cutting board


  • 1 Whole chicken, cut into 8 pieces
  • 2 tablespoons extra virgin olive oil, divided
  • 2 sweet potatoes, peeled and cut into 1" chunks
  • 1/2 head cauliflower, cut into large florets
  • 1 bunch green onions
  • 1 tablespoon curry
  • Salt and Pepper to taste


  1. Heat an oven to 425.
  2. Place a large baking sheet into oven for about 10 minutes.
  3. Season chicken with salt and pepper, and drizzle with 1 tablespoon extra virgin olive oil.
  4. Remove the hot baking sheet from the oven. Place chicken on baking sheet, skin side down.
  5. Roast chicken in oven for about 10 minutes.
  6. While chicken is roasting, wash, peel, and cut the sweet potatoes, cauliflower, and green onions into bite-sized chunks.
  7. Place the vegetables in a mixing bowl. Drizzle them with remaining olive oil and season with salt and pepper.
  8. Remove baking seet from oven. Turn chicken over and arrange the vegetables around the chicken.
  9. Sprinkn curry over the chicken and vegetables.
  10. Roast for an additional 20 minutes.