FOR THE ROAST CHICKEN –
Ingredients:
1x 3-4.5lb chicken (without giblets)
3 tbsp olive oil
1 tsp salt, divided
Ground pepper
1 lemon (zest of the lemon and then cut the lemon into wedges)
1 tbsp fresh minced rosemary
2 garlic cloves pressed or grated
FOR THE SHEET PAN VEGETABLES –
Roasted Vegetables:
2x acorn squash (small – medium), trimmed and cut into ½ inch slices.
3/4 cup finely grated parmesan cheese
3 tbsp extra-virgin olive oil
1 tsp garlic powder
½ tsp kosher salt
½ tsp dried thyme
½ tsp dried oregano
1x head cauliflower, cut into small florets (about 5-6 cups)
1 tablespoon extra-virgin olive oil
⅓ cup finely grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
4 large or 6 medium beets (red and/or golden), peeled, cut into ¼ inch circles
2 tbsp extra-virgin olive oil
1 tsp kosher salt
Fresh thyme leaves for garnish
Instructions: chicken
- Remove the chicken from the fridge 45 minutes before you are going to put it in the oven.
- Preheat the oven to 425°F (220°C).
- Remove the chicken from the packaging and discard any giblets (if there are any). Place the chicken breast side up in a roasting or baking dish.
- To a small bowl whisk together the olive oil, salt, ground pepper, lemon zest, fresh minced rosemary and pressed garlic cloves. Brush the olive oil mixture all over the chicken skin.
- Add two wedges of lemon to the cavity of the chicken. Tie the chicken legs together with kitchen twine if desired.
- Roast the chicken for 1 hour to 1 hour 30 minutes, basting the chicken with the juices in the pan around the 45 minute mark. The chicken is done when an internal temperature of 165°F is reached or the juices run clear when you cut between the leg and the thigh.
- When done, remove the chicken from the oven and let it rest for 30 minutes while you roast the vegetables.
Instructions: Vegetables
- Pre-heat oven to 425F.
- Line a large baking sheet pan with parchment paper.
- Prepare the acorn squash: Cut the ends off of the squash and then slice in half. Scoop the seeds out of the squash and then slice each half into 1/2 inch slices. Add to the first third of the baking sheet and season with 3 tbsp olive oil, ¾ cup finely grated parmesan cheese, 1 tsp garlic powder, ½ tsp salt, ½ tsp dried thyme and ½ tsp dried oregano. Toss with your hands until the squash slices are well-coated and then spread out, keeping to one-third of the pan.
- Prepare the cauliflower: Cut the cauliflower into small florets and add to the middle third of the baking sheet. Drizzle with 1 tbsp olive oil and season with ⅓ cup finely grated parmesan cheese, ½ tsp garlic powder, ½ tsp salt and ¼ tsp pepper and toss to coat.
- Prepare the beets: Peel and then slice the beets into 1/4 inch slices. Drizzle with 2 tbsp olive oil and season with 1 tsp kosher salt. Toss to coat the beets and then spread out on the final one-third of the baking sheet.
- Place the sheet pan on the middle rack in the oven and bake for 25-35 minutes, until vegetables are fork tender.
- To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top each with a sprinkle of fresh thyme leaves.
TIPS
- You can roast the chicken first and then let it rest uncovered on a cutting board while you roast the vegetables. Towards the end of the vegetables cooking time, carve the chicken and place the pieces on a serving platter. Then dish out the vegetables into serving bowls and serve everything together!
