Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Chicken + Fall Vegetable Sheet Pan Dinner

Friday, August 23, 2019
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Total time
1 hour and 30 minutes
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Preparation time
30 minutes
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Portions
6

Easy, delicious dinner that comes together on one pan; easy cleanup! Make extra for leftovers, this recipe is easy to double or even triple (if needed)

Ingredients
or1 whole chicken (about 2 pounds), spatchcocked (read on for instructions)
or2 large onions, quartered
or2 large carrots, roughly chopped
or3 large potatoes (peeled or unpeeled), quartered
or1 large rutabaga, quartered
or1 medium acorn squash, seeds and stringy flesh, thinly sliced
or1/4 cup olive oil
or1 teaspoon salt
or1 teaspoon freshly ground black pepper
or1 teaspoon dried rosemary
Preparation
1.
To spatchcock a chicken; Flip the chicken over on a clean surface so that the backbone is facing up. Using kitchen shears or a sharp knife, cut along both sides of the backbone, and remove (save with the gizzards and neck to make stock later!). Flatten the chicken by using your hands or a sharp knife to break or cut through the breastbone, to make one giant flat bird. Pat dry and move off to the side while you prepare the vegetables. Also, please note that if your chicken has one of those plastic thermometers stuck in the breast, please remove it; these don't tend to pop until the chicken is overcooked. No one wants a sad, overcooked chicken.
2.
Preheat an oven to 400 degrees. On a large sheet pan; toss all of the vegetables with half of the oil and seasonings. Arrange the vegetables so that they are evenly spread out, not too crowded.
3.
Place the flattened chicken, skin side up, on top of the vegetables. Coat with the remaining oil and herbs.
4.
Cook for 60-70 minutes, or until the chicken registers 165 degrees with a thermometer. Let the chicken rest for about 10 minutes before carving.
5.
If you like your vegetables extra crispy, while the chicken is resting, you may put the vegetables back into the oven under the broiler for a few minutes until they are golden and delicious.
6.
Cut the chicken into pieces, and serve with the vegetables. Enjoy!
Nutritional information
Per 100 gPer portion (547 g)% DRI
Energy84 kcal459 kcal23 %
Fat3 g18 g28 %
Fatty acids, total saturated1 g4 g19 %
Cholesterol9 mg52 mg17 %
Sodium92 mg504 mg21 %
Carbohydrate10 g55 g18 %
Sugars2 g11 gremove
Fiber2 g10 g41 %
Protein4 g22 gremove