Sheet Pan Roast Chicken & Vegetables cooks faster thanks to butterflied chicken, cutting the roasting 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.

The steps showing how to spatchcock a whole turkey

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 F 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.

Two halves of a chicken and vegetables on a sheet pan
5 from 13 reviews

Sheet Pan Roast Chicken & Vegetables

Janette
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
Servings: 2
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Ingredients
 

For the marinade:

  • ⅔ cup (156 ml) lemon juice, about 4 lemons
  • 1 teaspoon ground cumin
  • 1 tablespoon honey
  • 1 garlic clove, finely chopped or grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 tablespoon olive oil

For the chicken and vegetables:

  • 1 whole chicken cut in half (instructions)
  • 2 fennel bulbs, cut into thick wedges
  • 2 onions, cut into thick wedges
  • ½ pound (228 grams) carrots , cut into 3 -nch pieces
  • 1 pound (453 grams) potatoes, washed and cut into wedges
  • 3 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Make the marinade:

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

Make the chicken and vegetables:

  • Take 2 ziptop bags and add 1 half of the chicken to each.
  • Divide the marinade evenly between them.
  • Squeeze out as much air as you can and seal the bags.
  • Massage the marinade into the chicken.
  • Refrigerate for at least an hour (overnight is best).
  • Preheat oven to 400°F/200°C..
  • Spray a large baking sheet with non-stick spray.
  • To a large bowl add the cumin, coriander, salt pepper and olive oil. Add the vegetables and toss so they are evenly coated. Arrange the vegetables in an even layer on the baking sheet.
  • Remove the chicken halves from the bags and pat dry.
  • Rub the skin side of the chicken with olive oil. Sprinkle with 1 teaspoon cumin, ¼ teaspoon salt, and a little pepper.
  • Lay the chicken halves over the vegetables and garnish with lemon slices.
  • 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.
Serving: 1, Calories: 853kcal, Carbohydrates: 81g, Protein: 59g, Fat: 36g, Saturated Fat: 9g, Polyunsaturated Fat: 24g, Cholesterol: 200mg, Sodium: 1123mg, Fiber: 15g, Sugar: 35g
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