Who doesn't love a recipe that makes enough to feed your family and literally uses one pan from start to finish?!
This sheet pan flattened roasted chicken with seasonal roasted vegetables recipe is the perfect no-fuss dinner recipe for those nights that you want to spend as little time in the kitchen as possible but still enjoy a delicious home cooked meal.
This roasted chicken is glazed with a delicious honey garlic Dijon mustard sauce made with our Kozlik's "Dijon by Anton" mustard and Rosewood Estates honey and local August's Harvest garlic.
Surrounded by a colourful array of seasonal vegetables like our Huckleberry Gold potatoes from Lennox Farm, rosy Amarosa potatoes from Cookstown Greens, and rainbow carrots and yellow onions from Hillside Gardens, this recipe is ready in just 60 minutes with only 5 minutes of prep time!
Meet Our Farmers & Producers
VG Meats
The beautiful flattened chicken is Ontario farm-raised, hormone free and antibiotic free, locally sourced from our friends at VG Meats in Simcoe, ON.
All VG Meats products were born, raised, fed, processed and packaged in Ontario by the Van Groningen family who own and operate VG Meats.
Van Groningen brothers Cory, Chad, Kyle and Kevin are at the helm of VG's operation. Their family roots as butchers extends back generations with their grandpa Cornelius Van Groningen worked as a black market butcher in Amsterdam during WWII, hiding livestock from German troops!
Hillside Gardens
The yellow onions and gorgeous rainbow carrots in this recipe are sourced from Hillside Gardens, a fourth generation family farm and processing facility in Bradford, ON.
They were early adopters of the Local Food Plus program and place a high value on sustainability and innovation.
August's Harvest
Our local garlic from August's Harvest and is the key to the pungent garlic flavour in the honey garlic mustard sauce that coats the chicken in this recipe!
August’s Harvest is now one of the largest commercial garlic growers in Ontario.
Cookstown Greens
Cookstown Greens is a family-run farm located 1 hour north of Toronto in Essa township that grows over 120 varieties of the best certified organic vegetables, greens, seedlings, garnishes and edible flowers!
Their striking Amarosa potatoes have a fantastic creamy texture and vibrant rosy colour that maintains its hue when roasted!
Rosewood Estates
The amazing local honey in this recipe is from our friends at Rosewood Estates Winery, a family owned and operated winery and meadery located in the Niagara region.
Rosewood Estates uses sustainable bee-keeping practices and integrated pest management.
Ingredients
- 1 x VG Meats Flattened Chicken
- 1 x tbsp Rosewood Estates honey
- 2 x tbsp Kozlik's "Dijon by Anton" mustard
- 1/4 cup, plus 2 tbsp olive oil
- 3 x cloves August's Harvest Garlic
- 6 x Lennox Farms Huckleberry Gold Potatoes
- 3 x Hillside Gardens Rainbow Carrots
- 2 x Hillside Gardens Yellow onions
- 2 x Cookstown Greens Amarosa Potatoes
- 2 x Mike & Mike's organic lemons
- 4 x tbsp Golden Dawn salted butter
- 2 x sprigs fresh Mike & Mike's thyme
Method
Preheat your oven to 425°F.
Add two tablespoons of olive oil to a sheet pan. Rinse the flattened chicken under cold water and place it in the centre of the sheet pan, cut side down.
Stuff The Chicken Skin
Cut one of your lemons horizontally into wheels 1/4 inch thick. At the neck of your chicken. Pull at the skin and make a tiny cut with a knife to separate the skin from the meat of the breast. Once this "pocket" is opened, place a couple slices of lemon and a couple chunks of butter into the pocket between the chicken meat and the skin.
Prep Your Vegetables
Wash and scrub your Amarosa and Huckleberry Gold potatoes and pat dry. Cut your Huckleberry Gold potatoes in half and cut your Amarosa potatoes into 1/2 thick discs.
Peel and cut your carrots into 1/2 inch discs. Peel your onion and cut each half into quarters.
Scatter these vegetables around the flattened chicken on your sheet pan. Make sure there's no overlap of vegetables. You may use less or more vegetables than this recipe depending on the size of your sheet pan!
Make The Honey Mustard Sauce
Peel and mince 3 garlic cloves.
In a small bowl, mix together 1/4 cup of olive oil, 2 tablespoons of Dijon mustard, 1 tablespoon honey, minced garlic and 1 tablespoon fresh lemon juice and whisk until combined.
Brush the surface of your flattened chicken with the sauce making sure to get under the wings and on the sides.
Roast the Chicken
Place your chicken and vegetables in the oven to bake for 50-60 minutes. You want the internal temperature of the thigh of your chicken to read at 165°F.
Remove from the oven when the chicken is ready. Allow to rest for 5 minutes and then transfer the chicken onto a platter or large plate to serve.
Chop up your thyme and sprinkle it over the roasted vegetables. Transfer to the serving plate, surrounding the chicken. Drizzle with leftover juices from the sheet pan and serve family-style!
Did you try this recipe?
If so, we'd love to see your finished Sheet Pan Honey Mustard Flattened Chicken and Roasted Vegetables!
Share a photo and tag us on Instagram at @themarketat100kmfoods.
