Sheet Pan Roasted Chicken Dinner Recipe
Sheet Pan Roasted Chicken Dinner
Serves 4 to 6
Using vegetables as a “roasting rack” keeps the chicken off the pan and allows its drippings to coat the vegetables in extra flavor. The end result is a complete meal made in one pan that will have your house smelling amazing!
- 1 whole chicken, neck and giblets removed (about 4 pounds total)
- Kosher salt, to taste
- 1 pound carrots, peeled and left whole
- 1 pound medium, red skin potatoes, quartered
- 1 yellow onion, peeled and cut into 6 wedges
- 2 tablespoons extra virgin olive oil
- Pepper, to taste
- 1 lemon, halved
- 1 bundle mixed herbs, such as thyme, rosemary, and parsley
- Generously sprinkle salt all over chicken, inside and out. Use about 1 teaspoon salt per pound of chicken. Place on large plate and refrigerate uncovered, overnight.
- Remove chicken from fridge. Preheat oven to 425°F.
- On a large, rimmed baking sheet lined with parchment paper, place carrots, potatoes, and onion. Drizzle with olive oil. Sprinkle lightly with salt and pepper. Toss to coat and spread evenly across pan. Nestle in lemon halves, cut sides down.
- Season salt-brined chicken with pepper. Stuff herbs into cavity of chicken. Tuck wing tips under bird. Use string to tie ends of drumsticks together.
- Place chicken atop vegetables in center of pan. Roast 60 to 90 minutes, until internal temperature registers 165°F on a probe thermometer inserted into thickest part of chicken without touching bone.
- Transfer chicken to a cutting board. Allow to rest at least 10 minutes before carving.
- To serve, toss vegetables with drippings that have accumulated on bottom of pan. Squeeze one lemon half over vegetables. Season with additional salt and pepper, to taste. Transfer to serving bowl.
- Once chicken has rested, carve meat. Sprinkle cut side of each piece lightly with salt and arrange on serving platter. Squeeze remaining lemon half over chicken and serve.
- Cook's Tips:
- It’s okay if you don’t have time to salt your chicken a full day ahead of time. However, the advance planning will reward you with more fully seasoned meat and skin that has had time to dry out a bit before crisping up to golden perfection.
- A whole roasted chicken will continue to cook from carryover heat while resting. Some cooks opt to remove chicken from oven when internal temperature reaches 160°F and allow it to reach the recommended proper temperature of 165°F while resting. It’s important to allow chicken to rest at least a full 10 minutes so juices are retained and the meat remains moist.
Nutrition:Amount Per Serving (based on 6 servings)
Calories: 390 undefined
Fat: 19 g
Saturated Fat: 4.5 g
Trans Fat: 0 g
Cholesterol: 90 mg
Sodium: 890 mg
Carbohydrates: 25 g
Fiber: 4 g
Sugar: 6 g
Added Sugars: 0 g
Protein: 30 g
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