I love to cook for my boys. One of my favorite things every day is to make a home cooked meal for them and have them enjoy it. Unfortunately, time doesn’t always lend me that luxury, so I have to come up with creative ways to make sure we have healthy meals I can make quickly. One of the reasons I love sheet pan dinners is because everything goes on the same pan and it just get’s popped in the oven. There is not as much mess, clean up and you still get that home cooked, warm meal everyone enjoys.

Although we eat chicken breast a lot, chicken always seems to carry more flavor when it’s cooked on the bone. I love it when a whole chicken is on sale, because we can eat it for dinner one night, and still have plenty of leftovers to use for other recipes. So if you are a lover of a good meal with about 15 minutes of prep time, than this one is for you.

Rosemary Butter Herb Chicken and Veggies

Prep Time: 15 minutes  •  Cook Time: 1.5 hours 


  • One whole chicken
  • 5-6 red potatoes
  • 1 bag of baby carrots
  • 1 onion (I like to use white onion for this recipe)
  • 4 tablespoons of butter
  • 2 Tablespoons of rosemary
  • Juice of 1-2 lemons
  • Other herbs I use – Paprika, Thyme, Garlic Powder, Onion Powder, Salt and Pepper
  • You can also add any other veggies you might like – this is just what we had on hand in the kitchen


  1. Preheat oven to 425 degrees F
  2. Rinse and dry the chicken. Remove bag of guts from the inside and discard. Put it breast-side up on one end of a large baking sheet with sides. We used this sheet pan and this silicon roasting rack. The roasting rack helps cook your chicken evenly and above the fat and liquid. (I also love that this is silicone because you can use it in your crockpot too and throw it in the dishwasher)
  3. Season the outside of the chicken with 1 teaspoon salt and freshly ground black pepper. I then mix all my favorite spices in with the softened butter and apply on the outside of the chicken as well as under the skin. This is how you get that crispy savory flavor. Note: using olive oil will not get the desired effect. I like to coat it everywhere possible to make sure seasoning is evenly distributed.
  4. Cook at 425 degrees F for 15-20 minutes and then pull your chicken out.
  5. Cut up potatoes and veggies into the desired size and sprinkle the pan, adding seasoning and butter if desired.
  6. Cover everything with tin foil and lower oven temp to 400 degrees.
  7. Cook for 40 minutes – 1 hour, until the internal temperature of chicken reaches 170 degrees. Be sure to check your vegetables to make sure they don’t overcook. Carrots and potatoes can brown for a while, but things like green beans and Brussel sprouts should be added in later to avoid overcooking. We use this digital thermometer and it is really accurate and easy to use. Be sure to put the thermometer into the thickest part of the chicken avoiding the bone.
  8. Remove and serve immediately.

What are some of your favorite sheet pan dinners? 

Below are some of the products we used to create this recipe.

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