Sheet Pan Lemon Garlic Butter Chicken & Vegetables
A comforting and savory meal of chicken, mushrooms, and veggies, both root and green.
This meal reheats especially well as leftovers. It sure beats a bologna sandwich for lunch the next day.
This meal reheats especially well as leftovers. It sure beats a bologna sandwich for lunch the next day.
Recipe Source: Thanks to Simply Healthy Mama for this recipe!
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Categories
Ingredients
Chicken
- 1 whole chicken, about 4 pounds
- 1 tsp sea salt
- 1/8 tsp black pepper, plus more for over the chicken
- Avocado oil, to drizzle
Butter Mixture
- 4 Tbsp unsalted butter, softened
- 1 Tbsp parsley, finely chopped
- 1 tsp sea salt
- 1 tsp onion powder
- 1 Tbsp avocado oil
- 3 garlic cloves, minced
- Juice of one-half lemon
Vegetables
- 1.5 pounds small yellow potatoes, scrubbed and halved
- 2 medium carrots, peeled and chopped
- 8 ounces mushrooms, washed and halved
- 8 ounces asparagus (or green beans), chopped
- 1 medium white onion (or 1/2 of large onion), chopped
- Lemon slices, thinly sliced
- Seasonings: Combine about 1/2 teaspoon apiece of sea salt, paprika, and garlic powder and a dash of black pepper
Preparation
- Spatchcock chicken by placing it breast side down on a cutting board, removing the spine and opening up the rib cage with a heavy knife; this flattens the chicken. Season under the chicken with 1 teaspoon of salt and 1/8 teaspoon of pepper. Flip chicken over and press down to flatten it so all parts of the chicken bake evenly.
- Set chicken on a rimmed baking sheet lined with parchment paper. Pat dry. In a small bowl, combine flavored butter ingredients and stuff half of the mixture under the skin of the breast, thigh, and drumstick areas. Spread the remaining mixture all over the top of the chicken. Drizzle avocado oil and season outside of chicken with more sea salt and black pepper, to taste.
- Preheat oven to 425˚F.
- Place prepared chopped potatoes and other vegetables all around the chicken, along with lemon slices for garnish. Drizzle the veggies with avocado oil and season with sea salt, pepper, paprika, and garlic powder.
- Bake on the middle rack, uncovered for 45 to 50 minutes, or until internal temperature of chicken has reached 165 degrees. Allow chicken to rest at room temperature for about 15 minutes before carving and serving it.
