Sheet Pan Roasted Chicken & Vegetables

Sheet Pan Roasted Chicken & Vegetables

Featuring: Seven Barrels Black Currant Balsamic Vinegar and Seven Barrels Blood Orange Olive Oil


  • 1 pound mixed baby potatoes, skins on
  • 1 pound Brussels sprouts, trimmed, halved
  • 4-5 medium carrots, peeled and cut into 2-inch chunks
  • 6-8 shallots, peeled and halved
  • 6-8 garlic cloves, peeled
  • 4 tablespoons Seven Barrels Blood Orange Olive Oil, divided
  • 2 tablespoons Seven Barrels Black Currant Balsamic Vinegar, divided
  • 1 tablespoon dried Herbs de Provence, divided
  • 1 tablespoon honey, divided
  • Sea salt and pepper, to taste
  • 3 1/2 pounds chicken pieces, bone-in, trimmed (2 halved breasts, 2 thighs, 2 drumsticks)
  • Fresh chopped parsley, for garnish


Preheat oven to 475 degrees. Spray large baking sheet liberally with cooking spray.

In a large mixing bowl, toss the all the vegetables with 2 tablespoons Seven Barrels Blood Orange Olive Oil, 2 tablespoons Seven Barrels Black Currant Balsamic Vinegar, ½ tablespoon Herbs de Provence, ½ tablespoon honey, sea salt and pepper.

In another mixing bowl stir together remaining 2 tablespoons Seven Barrels Blood Orange Olive Oil, 2 tablespoons Seven Barrels Black Currant Balsamic Vinegar, ½ tablespoon Herbs de Provence, ½ tablespoon honey, sea salt and pepper, reserving for the chicken.

Pat chicken dry and season generously with sea salt and pepper. Place vegetables in a single layer on a large rimmed baking sheet, with Brussels sprouts towards the center. Place chicken (skin side up) on top of vegetables, arranging breasts in the center, thighs and drumsticks around the outer edges of the pan.

Brush the chicken with remaining olive oil, vinegar and herb marinade. Place sheet in the oven on an upper-middle rack, and roast for 35-40 minutes until chicken and vegetables are browned and fork tender, rotating roasting pan halfway through cooking. (Use a meat thermometer to make sure chicken registers 165 degrees for breasts/175 degrees for thighs, to ensure completely cooked through.)

Remove baking sheet from oven and tent loosely with foil; let rest 5-7 minutes. Drizzle chicken and vegetables with the remaining juices in the pan, transfer to plates and garnish with some fresh chopped parsley and additional salt and pepper to taste.

Serves 4-6.

Print Recipe


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Certified California Extra Virgin Olive Oil

Miller's Blend

California’s fall olive harvest is underway and with it, we are proud to introduce our first premier blend: Miller's Blend. From the olives of Arbequina, Manzanillo and Arbosana come this brilliantly fruity extra virgin olive oil that is delicious over salad greens, for bread dipping or drizzled over pasta. The aroma is slightly grassy and nutty yet has a rich buttery and peppery finish.

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Happy February!

It’s midwinter. Come on in, the olive oil and vinegar is fine. Better than fine, in fact. It’s Black Currant Balsamic Vinegar and Blood Orange Olive Oil… so it’s actually mind-altering and tastebud-spoiling. With these two ingredient additions to your dinner table, midwinter will have you walking on [mid]air!

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You know comfort food. But do you know midwinter hyggePerfectly toasted mixed baby potatoes, Sheet Pan Roasted Chicken & Vegetables. food? Allow us to make the introduction: brussel sprouts, crispy shallots, fragrant garlic, and tender piping hot chicken unite to wrap you in a warm, cozy, delicious hug. Then the addictive tang of the Blood Orange Olive Oil and Black Currant Balsamic Vinegar make you want to stay in that hug forever. Mmmmm…

Vegetarian? Gluten-free? Special unicorn diet of your choosing? You deserve hygge, too. This dish gives you the snuggly embrace of pasta while still giving your body the hearty nutrition it needs: Roasted Eggplant Zucchini Noodles with Blood Orange & Black Currant Dressing. This dish features eggplants, savory quinoa, spiralized zucchini noodles, sweet pomegranate arils, feta cheese, and fresh mint. Every bite packs a flavor punch—satisfying your sweet and savory cravings all in one.

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