Sheet pan dinners are a game-changer in the world of quick and easy meals. As someone who appreciates simplicity in cooking, I can’t help but sing praises for these one-pan wonders. They’re not just convenient; they’re a delightful way to get your protein and veggies on the table without any fuss. Today, I’m sharing a simple yet delicious sheet pan creation: Olive Oil, Salt, and Sumac Roasted Carrots, paired with tender chicken. To complete this delightful meal, I’ve added an Arugula and Fennel Salad, dressed with a zesty Lemon Olive Oil Vinaigrette.
Herb Roasted Chicken with Carrots and Arugula-Fennel Salad
This Rosemary Roasted Chicken with Carrots and Arugula-Fennel Salad is a delightful and balanced meal that combines the savory goodness of roasted chicken with the crisp, refreshing notes of the salad. It's a culinary masterpiece that's perfect for any occasion, from a weeknight family dinner to an impressive weekend gathering.
1whole pasture-raised chickencut into 10 pieces (legs, thighs, wings, and breasts)
1/2bag of organic carrotspeeled and sliced on the diagonal
4cupsorganic arugula
1fennel bulbthinly sliced
1lemon
3tablespoonsolive oil
Softened butter
Fresh rosemary
Sumacoptional
Salt and pepper to taste
Instructions
Preheat your oven to 425°F (200°C). Dry the chicken with paper towels. Season the chicken pieces generously with salt and pepper, ensuring each piece is well coated. Soften the butter and mix it with fresh rosemary. Rub this rosemary-infused butter all over the chicken pieces.
Place the seasoned and buttered chicken pieces on a baking sheet, skin side up. Drizzle them with 2 tablespoons of olive oil. Roast in the preheated oven for about 45 minutes or until the chicken is cooked through, and the skin is beautifully golden and crispy. Adjust the time depending on your oven.
While the chicken is roasting, toss the sliced carrots with the remaining olive oil, sumac (if desired), salt, and pepper. Spread them out on another baking sheet and roast in the same oven for 20-25 minutes or until they’re tender and slightly caramelized.
Arrange the arugula and thinly sliced fennel on a serving platter. Zest the lemon and set the zest aside for garnish. Squeeze the juice from the lemon into a bowl. Drizzle a small amount of olive oil and sprinkle with salt and pepper, then whisk vigorously to create an emulsion. Drizzle the lemon dressing onto the salad and lightly season it with freshly ground pepper.
Once the rosemary roasted chicken is perfectly cooked and the carrots are tender, remove them from the oven. Serve the chicken alongside the caramelized carrots and the refreshing arugula and fennel salad. Garnish with lemon zest for an extra burst of citrusy and herbal flavor.
