We’re solving your next weeknight dinner debate with this mouthwatering roasted chicken sheet pan supper finished with a garlicky lemon-thyme butter and roasted vegetables. This sheet pan dinner uses spatchcocking (or butterflying) to open up the chicken in order to speed up cook time, give a great crisp on the outside skin, and ensure the juiciest roasted chicken you’ve had in a while. The secret weapon in this meal is the butter the chicken gets basted with (not once, but twice!) for amazing flavor. Chopped garlic, butter, lemon zest, and fresh thyme come together for a citrus-infused butter that goes perfectly with the whole-roasted chicken. After about ten minutes of roasting, pull the chicken out to start piling the veggies—potatoes, Brussels sprouts, and carrots—in stages on the sheet pan to cook evenly and get that savory roasted finish. With only about 30 minutes of hands-on time, you have a five-star dinner with epic flavor and minimal cleanup!

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