Go Back
Two halves of a chicken and vegetables on a sheet pan

Sheet Pan Roast Chicken & Vegetables

Print Recipe
A whole chicken is spatchcocked (butterflied) and cooked over a sheet pan of vegetables.
Course Dinner Ideas
Cuisine American
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 2
Calories 853
Author Janette

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.

Nutrition

Serving: 1 | Calories: 853kcal | Carbohydrates: 81g | Protein: 59g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 24g | Cholesterol: 200mg | Sodium: 1123mg | Fiber: 15g | Sugar: 35g