February 19, 2019
Take the Classic Roast Chicken Up a Notch with Wholesome Pantry!
Take the Classic Roast Chicken Up a Notch with Wholesome Pantry! Posted by ShopRite Team

Take the classic roast chicken up a notch or two with these 5 fun variations!

WPO Whole Chicken Sheet Pan Classic Ingredient Shot FINAL

Classic Roast Chicken

Ingredients

For the rub:

  • 1 1/2 tsp salt
  • 1 teaspoon dried oregano
  • 1 tbsp smoked paprika
  • ½ tsp ground black pepper
  • 1/4 cup Wholesome Pantry olive oil

For the chicken:

  • 1 large lemon, halved
  • 1 onion, peeled and halved
  • 1 Wholesome Pantry Whole Young Chicken, patted dry and giblets discarded

For the Vegetables

  • 1 package Wholesome Pantry butternut squash
  • 1 package Wholesome Pantry mushrooms, cleaned and sliced
  • 1 lb Brussels sprouts, ends trimmed and cut in half
  • 2 tbsp Wholesome Pantry Olive Oil

Directions

  1. Preheat oven to 350 degrees. Combine all dry rub ingredients in a small bowl. Coat chicken in dry rub and place on a foil lined baking sheet. Add lemon halves and onion halves into the cavity of the chicken before tying legs together with twine. Tuck wing tips under the chicken to keep from scorching.
  2. Roast at 350 degrees for 45 minutes.
  3. Meanwhile, prep all your veggies by tossing them with 2 tbsp olive oil. Once 45 minutes have passed, remove pan from oven, add vegetables to the bottom of the pan around the chicken, and return pan to oven. Increase heat to 425 and continue roasting until chicken is cooked through (internal temperature of leg should reach 165 degrees) and vegetables are roasted and tender, about another 15-20 minutes.
  4. Let it rest for about 20 minutes before carving, then serve with vegetables and any additional sides!
WPO Whole Chicken Sheet Pan Coconut Curry plated FINAL

Coconut Curry Roast Chicken

Ingredients

For the marinade:

  • 1 1/2 tsp salt
  • ¼ cup Wholesome Pantry plain Greek yogurt
  • 1 tbsp curry paste
  • ½ tsp ground black pepper
  • 1/4 cup Wholesome Pantry coconut oil, melted and cooled

    For the chicken:

  • 1 large lemon, halved
  • 1 onion, peeled and halved
  • 1 Wholesome Pantry Whole Young Chicken, patted dry and giblets discarded

For the Vegetables

  • 1 package Wholesome Pantry zucchini noodles
  • 1 lb cauliflower florets
  • 1 can Wholesome Pantry chickpeas, drained and rinsed
  • 2 tbsp Wholesome Pantry coconut oil

Directions

  1. Preheat oven to 350 degrees. Combine all marinade ingredients in a small bowl. Coat chicken in marinade and place on a foil lined baking sheet. Add lemon halves and onion halves into the cavity of the chicken before tying legs together with twine. Tuck wing tips under the chicken to keep from scorching.
  2. Roast at 350 degrees for 45 minutes.
  3. Meanwhile, prep all your veggies by tossing them with 2 tbsp coconut oil. Once 45 minutes have passed, remove pan from oven, add vegetables to the bottom of the pan around the chicken, and return pan to oven. Increase heat to 425 and continue roasting until chicken is cooked through (internal temperature of leg should reach 165 degrees) and vegetables are roasted and tender, about another 15-20 minutes.
  4. Let it rest for about 20 minutes before carving, then serve with vegetables and any additional sides!
WPO Whole Chicken Sheet Pan Thai Peanut Ingredient Shot FINAL

Thai Peanut Roast Chicken

Ingredients

For the marinade:

  • 1 1/2 tsp salt
  • 2 tsp sriracha
  • ¼ cup Wholesome Pantry peanut butter
  • Juice from 2 limes
  • ½ tsp ground black pepper
  • 1 tbsp Wholesome Pantry coconut oil, melted and cooled slightly

    For the chicken:

  • 1 large lemon, halved
  • 1 onion, peeled and halved
  • 1 Wholesome Pantry Whole Young Chicken, patted dry and giblets discarded

For the Vegetables

  • 1 package Wholesome Pantry butternut squash noodles
  • 1 lb broccoli florets
  • 2 tbsp Wholesome Pantry coconut oil

Directions

  1. Preheat oven to 350 degrees. Combine all marinade ingredients in a small bowl. Coat chicken in marinade and place on a foil lined baking sheet. Add lemon halves and onion halves into the cavity of the chicken before tying legs together with twine. Tuck wing tips under the chicken to keep from scorching.
  2. Roast at 350 degrees for 45 minutes.
  3. Meanwhile, prep all your veggies by tossing them with 2 tbsp olive oil. Once 45 minutes have passed, remove pan from oven, add vegetables to the bottom of the pan around the chicken, and return pan to oven. Increase heat to 425 and continue roasting until chicken is cooked through (internal temperature of leg should reach 165 degrees) and vegetables are roasted and tender, about another 15-20 minutes.
  4. Let it rest for about 20 minutes before carving, then serve with vegetables and any additional sides!
WPO Whole Chicken Sheet Pan Greek plated FINAL

Greek Lemon Garlic Roast Chicken

Ingredients

For the dry rub:

  • 1 1/2 tsp salt
  • 1 teaspoon dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Juice from 1 lemon
  • 3 tbsp minced garlic
  • ½ tsp ground black pepper
  • 1/4 cup Wholesome Pantry olive oil

    For the chicken:

  • 1 large lemon, halved
  • 1 onion, peeled and halved
  • 1 Wholesome Pantry Whole Young Chicken, patted dry and giblets discarded
For the Vegetables
  • 1 package Wholesome Pantry grape tomatoes
  • 1 package Wholesome Pantry chickpeas, rinsed and drained
  • 1 lb zucchini, cut into halves
  • 2 tbsp Wholesome Pantry Olive Oil

Directions

  1. Preheat oven to 350 degrees. Combine all dry rub ingredients in a small bowl. Coat chicken in dry rub and place on a foil lined baking sheet. Add lemon halves and onion halves into the cavity of the chicken before tying legs together with twine. Tuck wing tips under the chicken to keep from scorching.
  2. Roast at 350 degrees for 45 minutes.
  3. Meanwhile, prep all your veggies by tossing them with 2 tbsp olive oil. Once 45 minutes have passed, remove pan from oven, add vegetables to the bottom of the pan around the chicken, and return pan to oven. Increase heat to 425 and continue roasting until chicken is cooked through (internal temperature of leg should reach 165 degrees) and vegetables are roasted and tender, about another 15-20 minutes.
  4. Let it rest for about 20 minutes before carving, then serve with vegetables and any additional sides!
WPO Whole Chicken Sheet Pan Teriyaki plated FINAL

Teriyaki Roast Chicken

Ingredients

For the marinade:

  • 1 container Wholesome Pantry Teriyaki Marinade

    For the chicken:

  • 1 large lemon, halved
  • 1 onion, peeled and halved
  • 1 Wholesome Pantry Whole Young Chicken, patted dry and giblets discarded

For the Vegetables

  • 2 packages Wholesome Pantry baby carrots
  • 1 lb broccoli florets
  • 2 tbsp Wholesome Pantry Olive Oil

Directions

  1. Preheat oven to 350 degrees. Coat chicken in marinade and place on a foil lined baking sheet. Add lemon halves and onion halves into the cavity of the chicken before tying legs together with twine. Tuck wing tips under the chicken to keep from scorching.
  2. Roast at 350 degrees for 45 minutes.
  3. Meanwhile, prep all your veggies by tossing them with 2 tbsp olive oil. Once 45 minutes have passed, remove pan from oven, add vegetables to the bottom of the pan around the chicken, and return pan to oven. Increase heat to 425 and continue roasting until chicken is cooked through (internal temperature of leg should reach 165 degrees) and vegetables are roasted and tender, about another 15-20 minutes.
  4. Let it rest for about 20 minutes before carving, then serve with vegetables and any additional sides!
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