The Only Weeknight Roast Chicken You'll Ever Need (Only one pan!)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola oil is more budget-friendly.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are generally less expensive and still flavorful.

fresh herbs

🥗Healthier: dried herbs

Dried herbs are convenient and have a longer shelf life.

Clean and trim the chicken, removing everything from the cavity.

Pat the chicken dry with paper towels.

Spatchcock the chicken by cutting along the backbone with kitchen shears and removing it.

Press down on the chicken to flatten it and tuck the wings behind the chicken.

Transfer the chicken to a larger baking sheet.

Season the chicken with lemon pepper seasoning, smoked paprika, salt, pepper, onion powder, and garlic powder.

Cut the cabbage into chunks, removing the core, and add to the baking sheet.

Peel and cut the carrots into large chunks and add to the baking sheet.

Cut two medium onions in half, peel the outer layers, and add to the baking sheet.

Spray the chicken and vegetables lightly with cooking oil and season with salt, pepper, garlic, and onion powder.

Let the chicken and vegetables sit for 15 to 20 minutes to come to room temperature before cooking.

Preheat the oven to 400°F (204°C).

Place the baking sheet in the oven and roast for about 55 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Remove the chicken from the oven and let it rest for 15 to 20 minutes before carving.

Carve the chicken and serve with the roasted vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens