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One Pan Whole Roasted Chicken and Veggies

Tender, juicy chicken, infused with a savory seasoned butter, surrounded by caramelized veggies, all roasted together in one pan. It's an effortless, delicious dinner that brings comfort and flavor to any night of the week!
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Tender, juicy chicken, infused with a savory seasoned butter, surrounded by caramelized veggies, all roasted together in one pan. It’s an effortless, delicious dinner that brings comfort and flavor to any night of the week!

Ingredients

  • 4-6 lb Whole Chicken, spatchcocked
  • 4-5 Yukon Gold Potatoes, cubed
  • 2 cups baby carrots
  • 1 whole medium red onion, sliced
  • 2 cups Brussels sprouts (about 10-15), ends trimmed and cut in half
  • 6 Tablespoons 2 Gringos Chupacabra Mango Chipotle Seasoning, divided
  • 2 Tablespoons plus 1 teaspoon olive oil, divided
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 Tablespoons unsalted butter, softened but not melted

Instructions

Season & Chill The Bird

  1. Place the spatchcocked chicken on a rimmed baking sheet lined with a cooling rack. Gently create an opening (if there is a natural separation) between the skin and the flesh. Insert one to two fingers between the skin and flesh. Gently slide your fingers under the skin, separating it from the meat. You’ll do this for the breasts, thighs, and legs.
  2. Drizzle 2 Tablespoons of olive oil over the skin of the chicken, then sprinkle 2 Tablespoons of the 2 Gringos Chupacabra Mango Chipotle Seasoning over the skin, pressing it down. Place the tray into the fridge to rest for at least 30 minutes or up to 24 hours. Do not cover. This helps the skin to crisp up when baking.

To Bake

  1. To a 9×13″ baking dish, add the chopped veggies. Drizzle with 2 Tablespoons of olive oil, 2 Tablespoons of  2 Gringos Chupacabra Mango Chipotle Seasoning, kosher salt, and pepper, and mix.
  2. Add the chicken on top of the veggies. Make the compound butter by mixing softened butter with 1 Tablespoon of the 2 Gringos Chupacabra Mango Chipotle Seasoning.
  3. Place the butter mixture between the skin and the flesh of each breast and thigh. Spread it out as best as possible.
  4. Drizzle the skin with the remaining teaspoon of olive oil, and sprinkle on the remaining 1 Tablespoon of  2 Gringos Chupacabra Mango Chipotle Seasoning. Insert a MEATER thermometer into the thickest part of the bird, avoiding the bone. Place the pan in the oven and bake until the internal temperature reads 165°F. Remove the pan from the oven, transfer the chicken to a platter, and loosely cover with foil.
  5. Place the pan with the veggies into the oven and crank the heat to 450°F. Roast the veggies until crisp and fork-tender (~10-15 minutes) while the chicken rests.
  6. Once the veggies are done, carve the chicken and serve!

Find it online: https://www.thekitchenwhisperer.net/2025/10/14/one-pan-whole-roasted-chicken-and-veggies/