Rotisserie Chicken & Sheet Pan Veggies

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Recipe created in partnership with Grey Arrow Farms x their Single Parent Scholarship program


This dish, in a way, is the simplest sort of meal.

A humble one, with no fancy trimmings and only a few tricks to make it all shine. It perhaps doesn’t have the sort of glamour that makes everyone jump off their Instagram feed and head to the kitchen. Yet, it’s something that absolutely everyone can pull off, no matter how busy you are. With some locally sourced ingredients at hand, it is deeply nourishing. Best of all, it’s something that once done, just keeps on giving.

I cooked this meal on Monday, today is Wednesday and I’m still enjoying the fruit of what was less than an hour’s kitchen work.

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The trick? A whole chicken and a few bunches of farm-fresh veg.

A whole bird. Maybe that seems like a strange thing to cook nowadays when most of the meant you can come by is in bits and pieces. A leg. A breast. So, why not the whole bird? I prefer it whole if I’m being honest. It’s just such a great way to get multiple meals out of something & has so much more flavor to offer this way.

Note: make sure to read the follow-up recipe and see how we use the leftovers.

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THE RECIPE


CANADIAN INGREDIENTS:

Romaine, Radish, Turnip, Green Onion, Garlic Scapes: Feather & Hill Farm
Salt : The Northern Table

Ingredients

MAKES 2 PORTIONS | 4 SIDES

THE BIRD

1 5- to 6-pound chicken at room temperature, wing tips removed
1 lemon, halved
4 whole garlic cloves
4 tablespoons unsalted butter, optional
1 dash kosher salt, to taste
1 dash freshly ground black pepper, to taste

VEGETABLES

1 clove garlic
1 T fish sauce*
A pinch of salt (more to taste)
2 T mayonnaise
½ t sriracha (or your favorite hot sauce) 

 

Directions

Prep 20 Mins + Cook 50 Mins

* You may need a more cook time if you can’t fit the sheet pans and the chicken in the oven at the same time


  1. My favorite roasted chicken recipe of all time is this one. It’s deceivingly simple, always yields a moist bird. Start here.

  2. Chop off the tops of your beets, carrots & remove the exterior leaves of the cabbage.

  3. Give everything a good wash (removed parts as well, so you can use them in the next recipe)

  4. Chop the cabbage in 4 or 6 pieces place on a sheet tray cut side up with a drizzle of olive oil & a sprinkle of salt.

  5. Chop the carrots & beets in pieces that are all roughly equal in size, give them a quick toss in olive oil and salt and place them on a baking sheet

  6. If you’re doing the chicken at the same time (at 450°) then put them in during the last fifteen minutes of cook time.

  7. In a medium-size bowl, put a little olive oil, the wine vinegar, salt & finely chopped garlic scapes. Use this to toss the veggies in before serving, it will elevate their flavor.

  8. Serve everything hot & enjoy.


Waste not, want not.

Set aside the remaining chicken to make a chicken salad & use the bones to make some nourishing bone broth after the carcass has been picked clean of all that seems edible. You can freeze the bones & then make it later by covering in a large pot with water and a little salt and simmering for at least 6 hours. The gift that keeps on giving.