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
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
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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