Sheet Pan Chicken with Beetroot and Carrots pairs crisp chicken skin with sweet roasted roots and a sharp mustard dressing. The trick is giving the beetroot a head start, then adding the chicken and carrots when they can finish cooking together. You get tender vegetables with browned edges instead of a crowded tray of steamed ingredients. Earthy beetroot makes this a distinctive dinner, especially when you finish it with lemon, parsley and a spoonful of tangy yogurt.
Make room for proper roasting
Raw beetroot takes longer to soften than carrots, so cutting everything the same size will not produce the best result. Cut the beetroot into smaller wedges and the carrots into thicker pieces. A short first roast starts the beetroot cooking before the other ingredients join it.
Choose bone-in, skin-on chicken thighs for this recipe. Their cooking time suits the vegetables, and the skin can brown while the meat stays protected underneath. Keep the chicken skin facing up, with no vegetables piled over it. Use a large, shallow metal roasting tray. If your ingredients cannot sit in one layer with some space between them, divide them between two trays.
Ingredients for four servings
Preparation: about 20 minutes. Cooking: about 55–65 minutes, depending on the size of the chicken and vegetables. Have a meat thermometer ready so you can judge the chicken by its temperature rather than the clock.
For the chicken and vegetables
- 4 large bone-in, skin-on chicken thighs, about 900 g total
- 500 g raw beetroot, trimmed and peeled
- 500 g carrots, scrubbed or peeled
- 1 red onion, peeled and cut into thick wedges
- 3 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1 teaspoon fine salt, divided, plus more to taste
- Black pepper, to taste
For the mustard dressing and serving
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice, plus extra to taste
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, finely grated
- 2 tablespoons chopped flat-leaf parsley
- 4 tablespoons plain thick yogurt, optional
The dressing goes on after roasting, so the mustard stays lively and the honey does not scorch on the tray. If you prefer a less sweet finish, leave out the honey and add a little extra olive oil to soften the lemon’s sharpness.
Prepare the roots and start the beetroot
Heat the oven to 220°C conventional or 200°C fan. Set a rack near the middle. Cut the beetroot into wedges about 1.5 cm thick at their widest point. Halve the carrots lengthways, quartering particularly thick ones, then cut into roughly 5 cm lengths. Keep the onion wedges attached at the root where possible so they hold together.
Toss the beetroot on the roasting tray with 1 tablespoon olive oil and a quarter teaspoon of the salt. Spread it out and roast for 15 minutes. Meanwhile, pat the chicken skin dry with kitchen paper. Mix the remaining 2 tablespoons oil with the thyme, coriander, remaining salt and several grinds of pepper.
Divide this seasoned oil between two bowls before handling the chicken. Rub one portion over the chicken, including the underside, and toss the carrots and onion with the other portion. This makes it easier to coat the vegetables evenly while keeping raw chicken juices contained. Wash your hands and clean utensils after handling the chicken.
Roast the chicken and finish the tray
- Remove the hot tray carefully. Turn the beetroot, then add the carrots and onion. Spread the vegetables around the tray, leaving four clear spaces for the chicken.
- Set the chicken in those spaces, skin-side up. Let its underside touch the metal where possible, and keep the vegetables alongside it rather than covering the skin.
- Return the tray to the oven and roast for 25 minutes. Turn the vegetables with tongs, leaving the chicken skin-side up. Rotate the tray if one end is browning faster.
- Roast for another 15–25 minutes. Check the thickest part of each thigh with a thermometer, avoiding the bone. The chicken must reach 74°C. The beetroot should yield readily to a small knife, and the carrots should be tender with browned edges.
- If the chicken is ready before the beetroot, transfer it to a clean plate and continue roasting the vegetables. If a smaller thigh finishes first, remove it individually. Rest the cooked chicken for 5–10 minutes while you finish the dressing.
Whisk the dressing oil, lemon juice, mustard, honey and garlic in a small bowl. Taste it before adding salt, since Dijon already brings some seasoning. Spoon the dressing over the hot vegetables and turn them gently. Scatter with parsley, then serve beside the rested chicken, keeping most of the dressing away from the crisp skin.
Adjust the method to your ingredients
If the vegetables release lots of liquid
Check how tightly they are packed. Beetroot, carrots and onion need exposed tray space for moisture to evaporate. Transfer half to a second tray if necessary, and let them roast uncovered. Adding stock or water at the start would move this dish towards a braise and make browning more difficult.
If the chicken skin needs more colour
Make sure it has not been covered by onion or coated with dressing. Once the chicken is cooked, a brief spell under a hot grill can deepen the colour. Use a grill-safe tray and watch continuously, as the skin and exposed vegetables can darken quickly.
If you only have cooked beetroot
Use plain cooked beetroot rather than beetroot in vinegar. Drain it well, pat it dry and cut it into chunky wedges. Skip the beetroot’s initial roast and add it for the final 20 minutes of cooking. It needs heating and a little browning, so it does not require the full roasting time.
Serve now or prepare ahead
Add a spoonful of yogurt to each plate for a cool contrast to the mustard dressing. Bread, pearl barley or simply cooked rice will make the meal more substantial. For something fresh alongside, dress a handful of rocket with lemon juice just before serving.
You can peel and cut the vegetables a day ahead and refrigerate them in sealed containers. Keep the beetroot separate if you want the carrots to retain their orange colour. Make the dressing ahead too, but stir the parsley in at serving time. Bring everything together as the oven heats, keeping the chicken refrigerated until you are ready to season it.
When serving, lift each thigh onto a plate first, then divide the vegetables around it. Spoon over any remaining dressing a little at a time, tasting a carrot or beetroot wedge before adding more. The roots already have plenty of sweetness, so an extra squeeze of lemon can be more useful than another spoonful of honey.
