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Sheet-Pan Buttery Chicken and Root Vegetables

Butter-infused roast chicken with carrots and parsnips on a platter

PC Butter Infused Whole Chicken

Sheet-Pan Buttery Chicken and Root Vegetables

Simplify your Sunday dinner by cooking the entire meal on the same baking sheet. Bonus: The juices ...

Simplify your Sunday dinner by cooking the entire meal on the same baking sheet. Bonus: The juices from the chicken infuse the vegetables with extra buttery flavour as they cook together. If the veggies start browning too much before the chicken is cooked, simply pull them off the sheet and keep warm in a large bowl or dish until you’re ready to serve.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 6
  • Dish Type: British, Canadian, American
  • Season: Summer
  • Course: Main
  • Main Ingredient: Chicken
  • Amount Per Serving

  • Serving Size

  • Sodium

    600 mg

  • Sugars

    8 g

  • Protein

    25 g

  • Calories

    350 cal

  • Total Fat

    19 g

  • Dietary Fibre

Sheet-Pan Buttery Chicken and Root Vegetables

Butter-infused roast chicken with carrots and parsnips on a platter

PC Butter Infused Whole Chicken

  • Amount Per Serving

  • Serving Size

  • Sodium

    600 mg

  • Sugars

    8 g

  • Protein

    25 g

  • Calories

    350 cal

  • Total Fat

    19 g

  • Dietary Fibre

How to make

Ingredients

  • 1PC®Butter-Infused Whole Chicken, frozen
  • 10Sprigs fresh thyme
  • 3 tbsp (45 mL)PC®Sunflower Oil
  • 3/4 tsp (4 mL)Each salt and black pepper
  • 1 lb (450 g)Carrots
  • 1 lb (450 g)Parsnips
  • 8Shallots, peeled

How to make

  • Step 1Preheat oven to 375°F (190°C). Arrange chicken, breast side up, in centre of parchment paper-lined large baking sheet. Stuff cavity with half of the thyme. Brush chicken with 1 tbsp oil and sprinkle with 1/2 tsp each salt and pepper. Bake 20 minutes.
  • Step 2Meanwhile, peel and trim carrots and parsnips. Cut any larger carrots and parsnips in half lengthwise. Transfer to large bowl. Add shallots, remaining thyme, 2 tbsp oil and 1/4 tsp each salt and pepper. Toss to coat.
  • Step 3Remove chicken from oven. Arrange vegetable mixture in single layer around chicken on baking sheet. Bake, flipping vegetables once, until vegetables are tender and golden and instant-read thermometer inserted in thickest part of chicken reads 185°F (85°C) and juices run clear, covering loosely with foil if browning too quickly, 1 hour, 25 minutes to 1 hour, 40 minutes. (NOTE: Take temperature in several places to ensure chicken is cooked through.).
  • Step 4Cover chicken loosely with foil. Let rest 10 minutes.

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