An almost breakfast-for-dinner, this roast chicken sheet pan recipe can be made with store-bought everything bagel seasoning or follow our homemade recipe to go all out.
This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
For the homemade everything bagel seasoning recipe, click here.
- 1 whole chicken, about 5 pounds
- 1 Tablespoon everything bagel seasoning mix, see note
- 1 Tablespoon smoked paprika
- 2 Teaspoons dried basil
- 1 Teaspoon dried oregano
- 1/4 Cup extra-virgin olive oil
- 1 ¼ to 1 ½ Pound petite red or small gold potatoes (about 1 ½ inches in diameter)
- 1 handful fresh cilantro, roughly chopped, or minced chives or a combination
Step 1: Heat oven to 375F on convection or 400F conventional.
Step 2: In a small bowl, put 1 tablespoon everything bagel seasoning, 1 tablespoon paprika, 2 teaspoons dried basil and 1 teaspoon dried oregano. Mix to combine.
Step 2: Pat chicken dry. Tuck wings behind back. Place back side up in a large roasting pan.
Step 3: Sprinkle chicken generously with one-third of the seasoning mixture. Turn chicken breast side up and sprinkle with another one-third of seasoning.
Step 4: Drizzle chicken with 1/4 cup olive oil.
Step 5: Roast chicken, 25 minutes.
Step 6: Add potatoes to pan and roll them around in the pan juices. Sprinkle potatoes with remaining seasoning mixture.
Step 7: Continue roasting, stirring potatoes every 20 minutes or so, until potatoes are tender, the chicken is golden and the juices run clear when the thigh is pierced, about 50 minutes more.
Step 8: Gently transfer potatoes to a bowl.
Step 9: Put chicken on a cutting board and tent with foil. Let rest about 10 minutes.
Step 10: Scrape the pan juices into a bowl (or save them for serving over buttered noodles or rice).
Step 11: Carve the chicken into serving portions. Serve with a drizzle of pan juices and some potatoes. Sprinkle with chopped herbs.