Sheet Pan Chicken Dinner

67 mins
Serves 1
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Directions

  1. 1Remove the neck and giblets from the chicken.
  2. 2Remove the neck and giblets from the chicken.
  3. 3Remove the neck and giblets from the chicken.
  4. 4Prepare the marinade by blending calabrian chili, garlic, lemon juice, salt, coriander, mushroom powder, and olive oil.
  5. 5Prepare the marinade by blending calabrian chili, garlic, lemon juice, salt, coriander, mushroom powder, and olive oil.
  6. 6Prepare the marinade by blending calabrian chili, garlic, lemon juice, salt, coriander, mushroom powder, and olive oil.
  7. 7Season the chicken with salt and olive oil.
  8. 8Season the chicken with salt and olive oil.
  9. 9Season the chicken with salt and olive oil.
  10. 10Coat the chicken with the prepared marinade.
  11. 11Coat the chicken with the prepared marinade.
  12. 12Coat the chicken with the prepared marinade.
  13. 13Slice carrots and leeks.
  14. 14Slice carrots and leeks.
  15. 15Slice carrots and leeks.
  16. 16Halve the potatoes.
  17. 17Halve the potatoes.
  18. 18Halve the potatoes.
  19. 19Arrange the vegetables around the chicken on a baking sheet.
  20. 20Arrange the vegetables around the chicken on a baking sheet.
  21. 21Arrange the vegetables around the chicken on a baking sheet.
  22. 22Roast at 425°F for an hour, basting every 20 minutes.
  23. 23Roast at 425°F for an hour, basting every 20 minutes.
  24. 24Roast at 425°F for an hour, basting every 20 minutes.
  25. 25Prepare the herb sauce by mixing mint, parsley, scallions, olives, olive brine, garlic, lemon zest, lemon juice, thyme, oregano, sesame seeds, and olive oil.
  26. 26Prepare the herb sauce by mixing mint, parsley, scallions, olives, olive brine, garlic, lemon zest, lemon juice, thyme, oregano, sesame seeds, and olive oil.
  27. 27Prepare the herb sauce by mixing mint, parsley, scallions, olives, olive brine, garlic, lemon zest, lemon juice, thyme, oregano, sesame seeds, and olive oil.
  28. 28Carve the chicken and serve with the roasted vegetables and herb sauce.
  29. 29Carve the chicken and serve with the roasted vegetables and herb sauce.
  30. 30Carve the chicken and serve with the roasted vegetables and herb sauce.

Ingredients

  • 1 whole chicken
  • 1 whole chicken
  • 1 whole chicken
  • 2 tbsp calabrian chili
  • 2 tbsp calabrian chili
  • 2 tbsp calabrian chili
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp mushroom powder
  • 1 tsp mushroom powder
  • 1 tsp mushroom powder
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 12 potatoes
  • 12 potatoes
  • 12 potatoes
  • 6 carrots
  • 6 carrots
  • 6 carrots
  • 2 leeks
  • 2 leeks
  • 2 leeks
  • 1 handful mint
  • 1 handful mint
  • 1 handful mint
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful scallions
  • 1 handful scallions
  • 1 handful scallions
  • 10 olives
  • 10 olives
  • 10 olives
  • 1 tbsp olive brine
  • 1 tbsp olive brine
  • 1 tbsp olive brine
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tsp dry thyme
  • 1 tsp dry thyme
  • 1 tsp dry thyme
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil

Equipment

knifeblenderbaking sheetgrater