Sheet Pan Roast Chicken & Vegetables cook up faster than roasting a whole chicken because the chicken is butterflied which cuts the cooking time in half. Roasted on a bed of mixed vegetables, it’s the perfect one pan family dinner.

Half of a roasted chicken on a baking sheet of vegetables

There’s nothing more comforting when the weather is cold than a roast chicken dinner and I have one for you that is a little different. Gone are the days of waiting for  a whole chicken to roast for 1 1/2 to 2 hours, roasting time is cut almost in half when you spatchcock a chicken

 

What is a spatchcock chicken?  

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 pictures below are the step by step.

Can you spatchcock a turkey?

Yes! I made a Spatchcock Cranberry Orange Glazed Turkey  just this past Christmas.

 

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 that flavors the vegetables. 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.

 

A closeup of half a roasted chicken with a slice of lemon

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.

If you’ve tried this Sheet Pan Roast Chicken & Vegetables or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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Yield: 2

Sheet Pan Roast Chicken & Vegetables

Two halves of a chicken and vegetables on a sheet pan

A whole chicken is spatchcocked (butterflied) and cooked over a sheet pan of vegetables.

Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes

Ingredients

For the marinade:

  • 2/3 cup lemon juice, about 4 lemons
  • 1 teaspoon ground cumin
  • 1 tablespoon honey
  • 1 garlic clove, finely chopped or grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 tablespoon olive oil

For the chicken and vegetables:

  • 1-5 pound whole chicken cut in half , * see note
  • 2 fennel bulbs, cut into thick wedges
  • 2 onions, cut into thick wedges
  • 8 ounces carrots cut into 3 inch pieces
  • 1 pound gold potatoes, washed and cut into wedges
  • 1 tablespoon + 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon + 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

For the marinade:

  1. Add all the ingredients to a mixing bowl except the oil.
  2. Whisk while adding the olive oil. Set aside.

For the chicken and vegetables:

  1. Take 2 ziptop bags and add 1 half of the chicken to each.
  2. Divide the marinade evenly between them.
  3. Squeeze out as much air as you can and seal the bags.
  4. Massage the marinade into the chicken.
  5. Refrigerate for at least an hour (overnight is best).
  6. Preheat oven to 400 degrees f.
  7. Spray a large baking sheet with non-stick spray.
  8. To a large bowl add the cumin, coriander, salt pepper and olive oil.
  9. Add the vegetables and toss so they are evenly coated.
  10. Arrange the vegetables in an even layer on the baking sheet.
  11. Remove the chicken halves from the bags and pat dry.
  12. Rub the skin side of the chicken with olive oil. Sprinkle with 1 teaspoon cumin, 1/4 teaspoon salt, and a little pepper.
  13. Lay the chicken halves over the vegetables and garnish with lemon slices.
  14. Roast for 40 to 50 minutes until the juices from the chicken run clear and a meat thermometer reads 165 degrees F when inserted into the thickest part of the leg.

Nutrition Information

Yield

2

Serving Size

1/2 chicken

Amount Per Serving Calories 426Saturated Fat 1gSodium 1398mgCarbohydrates 83gProtein 12g

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