Sheet-Pan Paprika Chicken And Veggies
Ingredients
One 3-4 pound whole pasture-raised organic chicken, defrosted
¼-1/2 cup mayo
1 tablespoon mustard
2 teaspoons paprika
6 cloves of garlic
Salt and pepper to taste
1 teaspoon spice mixture (Herbes de Provence or a poultry seasoning)
2 lemons cut in half
2 sprigs of rosemary
3 potatoes
3 carrots
1 onion
Directions
A few hours or the day before, slit the plastic wrap around your chicken, drain of any juices that were in the bag. If the innards are still there, remove them and use in stock making. Place chicken in a large bowl.
Pat the chicken dry thoroughly with paper towels, taking care to blot behind the wings, legs, and inside the body cavity. This will help the skin crisp up in the oven.
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 and if chicken is very dry, add more.
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.
Cover chicken with plastic wrap, and place in the refrigerator for a few hours, or overnight.
When ready to roast, preheat oven to 500F. 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. Sprinkle with the same herb mixture you used in the chicken’s marinade: paprika, salt, pepper, and the spices of your choice.
Sprinkle the outside of the chicken generously with salt and pepper.
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.
Put the chicken in the oven and let cook at 500 for 15 minutes, allowing the skin to crisp. Lower temperature to 400°F, and continue roasting for about another hour. After an hour, check if the chicken is done by inserting an instant-read thermometer in the meatiest part of its thigh. 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.
Let the chicken rest for about 15 minutes before carving. Serve chicken alongside the roasted vegetables in the pan (which may need another 15 minutes on the grill setting at 500F to crisp up a bit more).
