There is nothing that makes a home smell better than a roasting chicken. This roast chicken is seasoned with Herbes de Provence, a touch of honey and white wine for a slightly sweet, tender bird. A trick to make a whole chicken in half the time is to butterfly it. (You can ask your butcher to do this for you if you prefer, but instructions are included below.) You can change it up and roast whatever vegetables are in season, just be mindful of how long they take to cook.

Sheet Pan Chicken and Vegetables | Go Bold With Butter

Sheet Pan Chicken and Vegetables

Prep Time: 35 minutes

Cook Time: 1 hour

Total Time: 1 hour, 35 minutes

Yield: 4-6 servings

Sheet Pan Chicken and Vegetables

Ingredients

    For the Roast Chicken:
  • 4 tablespoons (1/2 stick) butter, room temperature
  • 2 teaspoons Herbes de Provence
  • 1 whole chicken (3 ½ to 4 pounds)
  • Salt and pepper
  • For the Honey Herbes de Provence Glaze:
  • 4 tablespoons (1/2 stick) butter, melted
  • 2 tablespoons honey
  • 1/4 cup white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 small Yukon Gold potatoes
  • 5 carrots, cut in 1-inch pieces
  • 1 small red onion, in 1/2 inch slices
  • 1 bunch asparagus, trimmed
  • 1 red pepper, diced

Directions

To prepare the Chicken:

Preheat oven to 425°F. In a small bowl combine butter and Herbes de Provence.

Use kitchen shears to cut the backbone out of the chicken. Remove the innards. Lay chicken skin-side up and apply pressure with both hands to the breast bone. You should hear it crack.

Rinse with cold water and pat dry with paper towels. Season both sides with salt and pepper. Loosen the skin with your fingers and rub butter under the skin making sure to cover breast and thighs. Rub any remaining butter over the outside of the chicken.

Place the chicken in the center of the sheet pan. Cook for 15 minutes. Remove from oven and reduce temperature to 400°F.

To prepare the Glaze:

Mix together melted butter, honey, wine, salt and pepper in a small bowl. Set aside.

To Cook:

Add potatoes, carrots and onions to the sheet pan alongside chicken. Baste chicken and vegetables with glaze. Cook for 15 minutes. Add asparagus and red pepper. Baste chicken and vegetables with glaze, continuing to baste every 10 minutes. Cook for another 30 minutes, or until the thighs reach an internal temperature of 165°F.

Remove from oven and let rest for 15 minutes before carving. Serve chicken slices with vegetables.

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