Sheet Pan Roast Chicken & Vegetables
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.
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.
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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Creamy Microwave Mashed Potatoes
10 Comments on “Sheet Pan Roast Chicken & Vegetables”
I made a version of this last night and it turned out great! The alterations I made were:
Low carb veggies underneath a bed of caulirice that went under the chicken, didn’t have time to marinate, different spices (wasn’t in a cumin mood) – fresh rosemary, fresh thyme, garlic, garlic powder, paprika. Turned out great! This was my first time doing a spatchcock and I really love this method, it cooks so well, evenly, and the veggies soak up so much flavor 🙂
Thank you for the feedback and alteration tips.
I made this tonight for dinner. I was only able to marinate the chicken for an hour, and didn’t have fennel or fresh rosemary.
The chicken was crispy and moist and the vegetables were nicely roasted. It was delicious – a big hit.
I will look forward to making it again – marinating the chicken overnight and adding fennel and fresh rosemary!
Thank you for the feedback, I’m so happy you enjoyed it and enjoy it more the 2nd time around 🙂
I used lemons from my tree to make this. The spatchcock method is easy to follow and do. Will make this over and over (I have a lot of lemons)
You’re so lucky to have fresh lemons. I’m glad you liked the recipe.
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I followed your method to butterfly the chicken and made this recipe for Sunday supper and what a hit it was.
Love this idea,and especially the veggies under the chicken part – bet that really makes them tasty!
The honey marinade sounds yummy, too!
This roast chicken looks awesome! I never tried to spatchcock a chicken, but will save your tutorial for the future! Pinned!