When I’m looking for a simple way to get dinner on the table, I turn to sheet pan meals. This recipe uses our pasture-raised chicken quarters, paired with thyme, rosemary butter, potatoes, onions, carrots, and lemon. It’s a straightforward way to make a full meal with minimal effort, while letting the natural qualities of each ingredient shine.
By cooking everything on one pan, the chicken and vegetables come together in a way that feels effortless but still thoughtful. It’s a practical option for busy evenings and a great way to enjoy the care that goes into raising our chicken the right way.
Here’s a straightforward recipe for a sheet pan meal with the ingredients provided. It’s simple, focused on the natural flavors of the ingredients, and avoids unnecessary complexity.
Sheet Pan Chicken Quarters with Thyme-Rosemary Butter, Potatoes, Onions, Lemon, and Carrots
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Our pasture-raised chicken quarters, seasoned with fresh herbs and paired with carrots, potatoes, onions, and lemon, come together in this simple sheet pan recipe.
Ingredients
- 4 pasture-raised chicken quarters
- 4 tablespoons unsalted butter, softened
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary, finely chopped
- 1½ pounds small potatoes, halved (or quartered if larger)
- 4 medium carrots, peeled and cut into 2-inch pieces
- 1 large onion, cut into wedges
- 1 lemon, thinly sliced
- 2 cloves garlic, minced (optional)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
Prepare the Herb Butter
In a small bowl, mix the softened butter with the thyme, rosemary, garlic (if using), and a pinch of salt and pepper. Set aside.
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.
Season the Chicken
Pat the chicken quarters dry with a paper towel. Rub the herb butter generously under the skin and over the top of the chicken. Sprinkle with additional salt and pepper.
Prepare the Vegetables
In a large bowl, toss the potatoes, carrots, and onions with olive oil, salt, and pepper. Spread the vegetables evenly on the sheet pan, making space for the chicken quarters.
Assemble the Pan
Place the chicken quarters on the sheet pan, skin side up, nestled among the vegetables. Arrange the lemon slices on top of and around the chicken and vegetables.
Roast the Meal
Roast in the preheated oven for 40–50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp. Stir the vegetables halfway through cooking to ensure even roasting.
Serve
Let the chicken rest for a few minutes before serving. Squeeze some roasted lemon over the chicken and vegetables for added flavor if desired.
This meal is designed to let the ingredients speak for themselves. The herb butter enhances the chicken, while the roasted vegetables take on a natural sweetness and slight crispiness. It’s satisfying and uncomplicated.
Here's a cost breakdown per serving for the sheet pan chicken recipe, based on our pasture-raised chicken and the remaining ingredients sourced from Walmart. This recipe serves four.
Ingredients and Costs:
Pasture-Raised Chicken Quarters (4 pieces):
Assuming $6.00 per pound, with each quarter weighing approximately 0.75 pounds, totaling 3 pounds.
Total: $18.00
Per Serving: $4.50
Butter (4 tablespoons or 0.5 stick):
A 1-pound (4 sticks) package costs around $4.00.
Total: $0.50
Per Serving: $0.13
Fresh Thyme and Rosemary (2 teaspoons each):
Fresh herb packages are approximately $2.00 each.
Total: $4.00
Per Serving: $1.00
Small Potatoes (1.5 pounds):
A 5-pound bag of russet potatoes costs about $3.54.
Total: $1.06
Per Serving: $0.27
Carrots (4 medium):
A 2-pound bag of fresh whole carrots is approximately $1.44.
Total: $0.72
Per Serving: $0.18
Onion (1 large):
A 3-pound bag of yellow onions costs around $2.68, with approximately 4–5 onions per bag.
Total: $0.54
Per Serving: $0.14
Lemon (1):
Each lemon is about $0.50.
Total: $0.50
Per Serving: $0.13
Garlic (2 cloves):
A bulb of garlic (approximately 10 cloves) costs around $0.50.
Total: $0.10
Per Serving: $0.03
Olive Oil (2 tablespoons):
A 25.5-ounce bottle costs about $6.00.
Total: $0.24
Per Serving: $0.06
Salt and Pepper:
Estimated minimal cost.
Total: $0.10
Per Serving: $0.03
Total Cost:
Total for Recipe:
$25.76
Cost Per Serving:
$6.44
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