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sheet pan chicken dinner

Spice-Rubbed Sheet Pan Chicken Dinner

  • Author: Jess Pryles



1 whole chicken (see note 1)

35 golden beets

1 red onion

1 head cauliflower

35 red potatoes

2 heads garlic

1 tsp red pepper flakes

3 tablespoon Hardcore Carnivore Red seasoning plus extra

34 tablespoons vegetable oil

2 teaspoons kosher salt


  1. Preheat an oven to 450f.
  2. Prepare the vegetables. Trim the cauliflower head into florets. Skin and slice the onion into wedges. Peel and slice the potato and beets into thirds or quarters.
  3. Remove and discard the giblets and neck, from the cavity of the chicken, the pat dry with a paper towel. Use shears to remove the backbone, then cut the chicken into quarters.
  4. In a large bowl, place the cut vegetables and chicken pieces. Add the oil, red pepper flakes, Red seasoning and salt. Toss to combine and coat well. Pour everything out onto a sheet pan (half sheet is recommended), and spread out evenly.
  5. Place the sheet pan into the oven and cook for 45-55 minutes, until the chicken has reached 165f at the thickest part.


Note 1: If you prefer not to break down a chicken, you can substitute the whole for chicken quarters or thighs.