Sheet-Pan Rosemary Chicken with Potatoes & Carrots | Wild Fork
Medium
Gluten Free
Prep Time 10 MinCook Time 60 MinServings 4-6
One pan, one budget-friendly dinner: a spatchcocked Rosemary Whole Chicken roasted alongside potatoes and carrots so everything's ready together. Minimal cleanup, maximum value.
INGREDIENTS
1.5 lbs baby potatoes, halved
3 carrots, cut into chunks
3 tbsp olive oil, divided
Salt and pepper, to taste
Check product label for the latest ingredient information
LET'S GET COOKING!
1) Preheat oven to 425°F.
2) Toss potatoes and carrots with 2 tbsp olive oil, salt, and pepper; spread on a large sheet pan.
3) Nestle chicken skin-side up in the center of the pan, surrounded by the vegetables.
4) Roast 45-50 minutes, until chicken reaches 165°F internal in the thigh and vegetables are golden and tender.
5) Rest chicken 10 minutes before carving. Serve straight from the pan.