Ingredients
- For the marinade:
- ⅔ cup lemon juice (about 4 lemons)
- 1 teaspoon ground cumin
- 1 tablespoon honey
- 1 garlic clove, finely chopped or grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
- For the chicken and vegetables:
- 1 whole chicken (about 5 pounds) cut in half * see note
- 2 fennel bulbs, cut into thick wedges
- 2 onions, cut into thick wedges
- 8 ounces baby carrots
- 1 pound gold potatoes, washed and cut into wedges
- 1 tablespoon + 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon + ¼ teaspoon salt
- ¼ teaspoon black pepper
Recipe Description
There’s nothing more comforting when the weather is cold than a roast chicken dinner and I have one for you a little different. Sheet pan roast chicken & vegetables cook up faster than roasting a whole chicken and everything is cooked in one sheet pan. Roasting time is cut almost in half when you spatchcock a chicken. What is that you ask? This is when you remove the backbone a whole chicken and open it up. I posted an easy tutorial a little while ago, you can find it here. The chicken is then marinated in lemon juice and spices to give it so much flavor.
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