There’s nothing more comforting when the weather is cold than a roast chicken dinner and I have one for you a little different. Sheet pan roast chicken & vegetables cook up faster than roasting a whole chicken and everything is cooked in one sheet pan.
Roasting time is cut almost in half when you spatchcock a chicken. What is that you ask? This is when you remove the backbone a whole chicken and open it up. I posted an easy tutorial a little while ago, you can find it here. The chicken is then marinated in lemon juice and spices to give it so much flavor.
Have you ever been in a restaurant with an open kitchen and they have chickens on the rotisserie? Sometimes they will put vegetable under the chickens, why? Because all the juices that drip from the chicken is tasty nectar. This sheet pan roast chicken and vegetables is a similar concept. Why waste those juices?
Any vegetables you like can be used, I chose baby carrots, Yukon gold potatoes, onions and fennel (I love roasted fennel, it gets so sweet). All the veggies get spread onto a large baking sheet with oil and spices, then the chicken halves are laid on top. The less cooking time means the chicken doesn’t dry out.
This dish also makes perfect leftovers and reheating is easy. Everything goes back onto the sheet pan and covered with foil. Heat at 350 degrees for 20 minutes, then remove the foil and reheat for another 10 minutes to crisp up the potatoes. It’s the dish that keeps on giving.
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