Sheet Pan Whole Chicken and Veggies

This is a recipe that my daughter-in-law Macey makes very frequently in her home, especially since they butchered their meat chickens this past year and have an abundance of whole chickens in their freezer. They eat a baked chicken leg with a side of vegetables, and then, use the leftover chicken to make chicken salad and the leftover chicken carcass to make nutrient-dense bone broth. This is a recipe that just keeps on giving!

Sheet Pan Whole Chicken and Veggies

Tender, roasted chicken and veggies. This recipe is sure to please!
Print Recipe
Prep Time:30 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 45 minutes

Ingredients

  • 1 whole chicken, approximately 4 to 5 pounds
  • 4 large carrots, chopped
  • 3 large Yukon gold potatoes, chopped
  • 1 medium Vidalia onion, chopped
  • 8 ounces mushrooms, diced
  • ½ to 1 cup olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon garlic salt, divided
  • ½ teaspoon Cajun seasoning
  • 2 tablespoons parsley

Instructions

  • Preheat your oven to 430 degrees. Line a large sheet pan with parchment paper.
  • Pat your chicken dry with a paper towel. Make sure to check the cavity of the bird and discard the neck, etc.
  • Place your chicken on the sheet pan. Arrange the carrots, potatoes, and the onion around the chicken, spreading evenly.
  • Drizzle the olive oil across the chicken and potatoes. Brush lemon juice on the chicken and season with ¼ teaspoon of garlic salt and Cajun seasoning each.
  • Bake for 37 minutes.
  • Take the sheet pan out, and turn your chicken over using tongs. Baste the chicken with ¼ cup of oil on the side that is now facing up. Put ¼ teaspoon of garlic salt and Cajun seasoning on that side. Add the diced mushrooms and stir your vegetables.
  • Put the sheet pan back in the oven and bake for another 37 minutes.
  • With 1 minute remaining, sprinkle your parsley on top of your chicken and vegetables.
  • Let cool for a few minutes, and then serve.

Notes

A great use of leftovers is to let cool completely, shred the remaining chicken, and refrigerate in an airtight container to use in another recipe. 
Course: Main Course
Keyword: Come & Get It, Comfort Food, Dinner, hosting, make-ahead, Recipe
Servings: 6

Find this recipe and more like it – including the Chicken Salad and Simple Pressure Cooker Bone Broth recipe mentioned above – in my cookbook “Come and Get It!” Available on Amazon.

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