Sheet Pan Chicken Dinner
Directions
- 1Remove the neck and giblets from the chicken.
- 2Prepare the marinade by blending calabrian chili, garlic, lemon juice, salt, coriander, mushroom powder, and olive oil.
- 3Season the chicken with salt and olive oil.
- 4Coat the chicken with the prepared marinade.
- 5Slice carrots and leeks.
- 6Halve the potatoes.
- 7Arrange the vegetables around the chicken on a baking sheet.
- 8Roast at 425°F for an hour, basting every 20 minutes.
- 9Prepare the herb sauce by mixing mint, parsley, scallions, olives, olive brine, garlic, lemon zest, lemon juice, thyme, oregano, sesame seeds, and olive oil.
- 10Carve the chicken and serve with the roasted vegetables and herb sauce.
Ingredients
- 1 whole chicken
- 2 tbsp calabrian chili
- 3 cloves garlic
- 1 tbsp lemon juice
- 1 tbsp salt
- 1 tsp coriander
- 1 tsp mushroom powder
- 2 tbsp olive oil
- 12 potatoes
- 6 carrots
- 2 leeks
- 1 handful mint
- 1 handful parsley
- 1 handful scallions
- 10 olives
- 1 tbsp olive brine
- 2 cloves garlic
- 1 lemon zest
- 1 tbsp lemon juice
- 1 tsp dry thyme
- 1 tsp oregano
- 1 tbsp sesame seeds
- 2 tbsp olive oil
Equipment
knifeblenderbaking sheetgrater
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