Sheet Pan Whole Chicken & Veggies
A whole roasted paprika chicken with a creamy mayonnaise chicken marinade, baked with root veggies and rosemary.
Whole pasture-raised organic chicken
Salt and pepper to taste
Sprigs of rosemary
In a small bowl, combine mayonnaise, mustard, paprika and other spices of your choosing, salt, and pepper. Finely mince two cloves of garlic and add to mixture. Mix well to combine. Start with ¼ cup of mayonnaise.
Ensure that there are no juices in the bowl with the chicken. Rub the chicken with this mixture, taking care to cover all spots inside and out.
Stuff lemons, rosemary sprigs and 4 cloves of garlic inside the chicken's cavity.
Wash and chop your potatoes, carrots and onion into wedges. Arrange them in an even layer on the bottom of a large roasting pan, in order to make a bed for the chicken.
Set the chicken breast-side-up on the bed of vegetables. The chicken will be lifted an inch or two above the bottom of the pan by the vegetables.
Bake until the internal temperature should be at least 165° for the chicken to be done. If you're under, put it back in to cook for another 5 to 10 minutes and check it again.
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