Roasted Chicken & Root Veggie Sheet Pan Dinner - From Kanel

Just like mama used to make. This classic recipe is your last-minute meal saviour. The aromatic blend of piney rosemary, crushed black pepper and French grey sea salt will leave your house smelling amazing and your kids begging for seconds.



  • 6-8 chicken thighs (bone-in, skin on)
  • 3 Tbsp of Extra Virgin Olive OilRobust Intensity
  • 2 cups baby OR fingerling potatoes, chopped into 1/2" pieces
  • 1 cup 1/2" diced sweet potatoes
  • 3-4 shallots, sliced
  • 2 carrots, cut into 1/2" slices
  • 2 Tbsp Organic Sunday Roast

1. Preheat oven to 400°F.
2. Rub olive oil onto the chicken pieces, and sprinkle with half of the Organic Sunday Roast. Place into a marinating container or a ziplock bag. Refrigerate while you prepare the vegetables.
3. In a large bowl, mix the chopped veggies with olive oil and remaining Organic Sunday Roast.
4. On an oiled, foil-lined sheet pan, arrange the vegetables in an even layer place the chicken pieces on top.
5. Bake 35 - 40 minutes, rotating pan halfway through roasting, until the chicken registers an internal temperature of at least 165°F.

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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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