In season当季American美式
Sheet-Pan Chicken & Root Veg一盘烤鸡腿配根茎菜
A 4-serving recipe with a 75-minute beginner workflow, exact seasoning and visible checkpoints.带骨鸡腿与土豆、胡萝卜同烤，洋葱和鸡肉流下的汁给蔬菜添香。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Use 2 lb / 900 g bone-in, skin-on chicken thighs (about 6). Pat dry with paper towel; throw the towel away. Cut 1 lb / 450 g potatoes into 2.5-cm cubes and 3 carrots into 5-cm sticks about 1.3 cm thick; cut 1 onion into 8 wedges. Smash 4 garlic cloves with the flat of a knife. Chop the leaves of 2 rosemary sprigs. Divide 3 tbsp oil into 2 tbsp and 1 tbsp; divide 1½ tsp fine salt into 1 tsp and ½ tsp; measure ½ tsp pepper.用900克带骨带皮鸡腿约6块，纸巾擦干后丢掉；450克土豆切2.5厘米丁，3胡萝卜切5厘米长、约1.3厘米粗的条，1洋葱切8瓣；4瓣蒜用刀面拍裂；2枝迷迭香取叶切碎；3大匙油分2大匙和1大匙，1½小匙细盐分1小匙和½小匙；量½小匙胡椒。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
Ingredients食材
- Bone-in, skin-on chicken thighs带骨带皮鸡腿2 lb磅
- Potato土豆1 lb磅
- Carrot胡萝卜3
- Onion洋葱1
- Olive oil橄榄油3 tbsp大勺
- Garlic大蒜4 cloves瓣
- Rosemary迷迭香2 sprigs枝
- Fine salt细盐1.5 tsp小勺
- Black pepper黑胡椒0.5 tsp小勺
Method做法
Set a rack in the middle of the oven and preheat to 425°F (220°C).
烤架放到烤箱中层，预热到425°F (220°C)。
The preheat light or signal confirms the set temperature.预热指示灯或提示音确认温度已达标。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
Toss the potatoes, carrots, onion, and garlic with 2 tbsp oil and 1 tsp salt, then spread them in a single layer on a rimmed sheet pan.
土豆、胡萝卜、洋葱和蒜拌上2大匙油和1小匙盐，单层铺在带边烤盘上。
The vegetables lie flat with small gaps between them.菜平铺开，中间留着小缝。
Common mistake & quick fix容易错在哪，怎么补救
Use a second pan if they overlap.重叠就用第二个盘。
Rub the chicken with 1 tbsp oil, ½ tsp salt, pepper, and rosemary, then set each thigh skin-up on top of the vegetables with tongs.
鸡腿抹上1大匙油、½小匙盐、胡椒和迷迭香，用夹子一块块皮朝上放在菜上。
Every thigh sits skin-up with space around it.每块鸡腿皮朝上，周围有空间。
Common mistake & quick fix容易错在哪，怎么补救
Wash hands and the board after handling raw chicken; never put cooked food back on that board.处理生鸡后洗手洗板，熟食不放回该板。
Roast the chicken and vegetables together, checking the thickest thigh at 35 minutes with the probe away from the bone.
鸡和菜一起烤，35分钟时测最厚的那块鸡腿，探针别碰到骨头。
The thickest center reads 165°F (74°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Set the pan on a heatproof trivet to rest, then spoon the pan juices over everything.
烤盘放到耐热垫上静置，再把盘里的汁淋在所有食材上。
The skin is crisp and the potatoes are fork-tender.鸡皮酥脆，土豆叉子一扎就透。
Common mistake & quick fix容易错在哪，怎么补救
If potatoes are still firm, move the chicken to a clean plate and roast potatoes 5 more minutes. Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).土豆仍硬就把鸡移到净盘，土豆再烤5分钟。吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Bone-in, skin-on chicken thighs带骨带皮鸡腿Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Potato土豆Russet for mash and fries, Yukon Gold for creamy everything. Store dark and cool, not fridge.粉的(Russet)做泥和薯条，黄心(Yukon)更绵。阴凉避光存放，别冷藏。
- Carrot胡萝卜
Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Olive oil橄榄油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Rosemary迷迭香Woody, piney; holds up to long roasting. Strip leaves and chop fine.木质松香，耐久烤。撸下叶子剁细。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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