Easy Sheet Pan Baked Chicken
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 lbs whole chicken
- 2 Tbsps unsalted butter (melted)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 3 onions (peeled; 1 scored and two cut into quarters)
- 6 sprigs fresh thyme (divided)
- 6 sprigs fresh rosemary (divided)
- 2 fresh Zucchini (washed and sliced)
- 1 cup baby Sweet corn (found in Asian markets)
- 4 Tomatoes (washed; trimmed and cut into quarters)
- 1 bunch scallions (washed; trimmed and cut into rings)
Preparation steps
1.
Preheat oven to 375º F. Rinse chicken in cold running water, pat dry inside and out with paper towels.
2.
Brush chicken with melted butter and season with salt and pepper, including the inside cavity. Place the scored onion, 2 sprigs thyme, and 2 sprigs rosemary inside the cavity.
3.
Roughly chop remaining herbs; set aside.
4.
Place the chicken in a roasting pan and place in preheated oven. Roast for 25 minutes per pound.
With 30 minutes remaining, place vegetables in the roasting pan surrounding the chicken. Sprinkle chopped herbs over chicken and vegetables. Continue roasting until juices run clear and an instant read thermometer reaches 165º F.
5.
Allow chicken to rest for 10 to 15 minutes. Remove onion from cavity. Carve and serve with vegetables.
