Sheet Pan Chicken and Vegetables

Sheet Pan Chicken and Vegetables by

Scott Culpepper


Serves: 4


  • 1 5-7 lb. whole roaster chicken (spatchcocked)
  • 1½ lbs. broccoli crowns, trimmed and cut into ½-1 inch pieces
  • 4 large carrots, cleaned, sliced into ¼ -½ inch medallions
  • 1 large red bell pepper, seeded, cut into ½ inch pieces
  • 1 large yellow bell pepper, seeded, cut into ½ inch pieces
  • 1 lb. purple potatoes, cut into ½ inch medallions
  • 1 lg. red onion, cut into bite size pieces
  • 8 tbsp. room temperature unsalted butter
  • 1 tbsp. fresh rosemary, finely chopped
  • 1 tbsp. fresh thyme, finely chopped
  • 1 tbsp. fresh oregano, finely chopped
  • 2 tbsp. olive oil
  • salt and pepper, to taste


  1. Preheat oven to 400°F.
  2. In a small bowl, mix together softened butter, rosemary, thyme, and oregano. Set aside.
  3. Place broccoli, carrots, peppers, potatoes, and onions into a large bowl; toss with olive oil until well coated.
  4. Season vegetable mixture with salt and pepper, to taste.
  5. Arrange vegetables on a large sheet pan, as seen above.
  6. Using your hands, generously coat the outside of the chicken, as well as between the skin and the meat, with herbed butter. Sprinkle with salt and pepper.
  7. Place chicken on top of the vegetables, like above.
  8. Bake for 45-55 minutes, chicken legs towards the back of the oven, stirring and mixing the vegetables halfway through.
  9. When the internal temperature of the chicken reaches 160°F, remove from the oven, cover with aluminum foil, and let rest for 10 minutes. Serve.

Use leftovers to make a delicious soup!