Roasted Chicken with Giant Croutons, Sweet Potatoes & Arugula


Preparation info

  • Serves


    • Difficulty


Appears in

Sheet Pan: Delicious Recipes for Hands-Off Meals

Sheet Pan

By Kate McMillan

Published 2017

  • About

This giant salad on a sheet pan is a beautiful and satisfying dinner. Croutons are especially delicious when toasted and then tossed in the meat juices and the vinaigrette from the arugula. Sweet potatoes and red onions, which roast alongside the chicken, round out the meal.


  • 1 chicken (about lb/2.25 kg)
  • 5 tablespoons (80 ml) olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground pepper
  • 3 small sweet potatoes (about lb/750 g), peeled and cut into 1-inch (2.5-cm) pieces
  • 1 large red onion, cut into 6 wedges
  • ½ loaf crusty Italian bread, cut into 1½-inch (4-cm) cubes (about 3 cups/185 g)
  • 3 cups (3 oz/90 g) packed baby arugula
  • 2 tablespoons red wine vinegar
  • ¼ cup ( oz/45 g) dried currants


    1. Preheat the oven to 400°F (200°C). Line a sheet pan with aluminum foil.
    2. Brush the chicken with 2 tablespoons of the oil and place, breast side up, in the center of the prepared pan. Sprinkle the chicken with the oregano and thyme, and season generously with salt and pepper. Roast for 20 minutes.
    3. In a medium bowl, toss together the sweet potatoes, onion, and 2 tablespoons of the oil. Place in a single layer around the chicken. Season the vegetables with salt and pepper, return the pan to the oven, and roast until the vegetables begin to soften, about 45 minutes, then stir the vegetables.
    4. In a medium bowl, toss together the bread and the remaining 1 tablespoon oil, and season with salt and pepper. Scatter the bread all over the pan. Continue roasting until the bread is toasted, the chicken is opaque throughout, and the vegetables are fork-tender, about 10 minutes longer.
    5. In another medium bowl, toss together the arugula and vinegar. Remove the baking sheet from the oven and carefully transfer the chicken to a cutting board and allow to rest. Immediately, while the vegetables are still hot, add the arugula to the sheet pan. Sprinkle the currants on top and gently toss the arugula with the vegetables and bread, allowing the arugula to wilt slightly.
    6. Transfer the salad to a serving platter. Carefully cut the chicken into 10 pieces and lay the pieces on top of the salad. Serve right away.