In a large bowl, combine all the prepped veggies. Toss the sweet potatoes with oil, salt, and pepper, then roast at 400 degrees f for 10 minutes. Web preheat oven to 200°c | 400°f.
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Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil.
Web no, when making a whole baked chicken in the oven you do not need to cover it with foil.
While the sweet potatoes bake, toss the chicken and remaining vegetables with oil, lemon zest and juice, and seasonings.Place chicken on the baking sheet and arrange the potatoes all around the chicken. Grease a large, rimmed baking sheet or line it with foil.Web add the chicken:
Peel and quarter the shallots.Use your hands to coat the chicken and potatoes with the oil and lemon juice. Bake until the vegetables are tender and the chicken is cooked through, tossing once or twice in the process.Drizzle with the remaining tablespoon of oil.
Bake the chicken and veggies:
Web preheat oven to 400f and move the rack to the middle position.Combine together the butter, broth (or stock), garlic, parsley, thyme and rosemary together in a bowl. Cut up your potatoes and add them to the baking sheet along with the chicken.Thinly slice the lemon into rounds, discarding any seeds.
Preheat your oven to 400f and line a large baking sheet with parchment paper.Web step 1 heat oven to 425 degrees. Lay the chicken breast on the prepared pan and rub with the seasonings and half a tablespoon of olive oil.Arrange the chicken thighs on top of the vegetables, and season the ingredients with salt and pepper.
The skin on the chicken will prevent it from drying out, and as a bonus the skin crisps up nicely when left uncovered.
Place the sheet pan in the oven.
