Roasted Chicken & Vegetable Medley Sliders on Sweet Potato Focaccia Bread – Great as an appetizer or main course, especially for holiday parties.
I love getting rotisserie chickens from the store. They are always so moist, the seasoning is amazing & well my kids love it. So I decided to do my own roasting, and of course, I couldn’t resist adding a vegetable medley of red peppers, purple onion, and carrots. I knew by doing this is maybe a buzz killer for my hubby and kids so I decided to make into a slider, using my Sweet Potato Focaccia bread, one of our family favorites as the source to hold it all together.
We LOVED these sliders. In fact, I will quote my husband, “The only thing wrong with this dinner is that the sandwiches aren’t big enough.” I will definitely do this for my next party! Usually, I love spreads on my sandwiches it always adds a little something and leaving some nice little flavor for your palate to remember. But with this sandwich no spread is needed, I guess that is an added health benefit. But in all seriousness the moisture and the seasonings from the chicken and the vegetables there is enough flavor to go around for all your taste buds.
Enjoy! XOXO San
How do you make Roasted Chicken & Vegetable Medley Sliders?
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Preheat oven to 425 degrees.
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Line roasting pan with foil, season with coarse sea salt and pepper and then top the entire bird with Kickin’ Chicken Seasoning from Weber. Inside the cavity add salt and pepper and a lemon cut in half, I stuck both halves in there.
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Cut all the veggies into large quarters. Place on a separate baking pan. Drizzle with olive oil and toss. Then season to your taste, I like sea salt, a little rosemary (sometimes I do thyme instead) and pepper.
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Place chicken in oven and bake for 45 minutes, then check the internal temperature of the chicken – good cooking temp for me personally is around 165. I check and will turn the chicken and let it bake for another 30-40 minutes.
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This is where I would then stick in my veggies to my other oven pre-heated to 425. Let them roast, if you don’t have a double oven just stick this on another rack, you may just need to let the veggies cook a little longer, which is fine because you will have time while you are butterin’ up the chicken and letting it cool to cut and serve. Remember to periodically check the vegetables and stir around. This will allow each side to get caramelized.
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When the chicken is done remove from the oven. HERE IS THE KEY – take a stick of butter, yes REAL butter and go over the entire chicken. This makes it glisten – so beautiful! And might I say tasty.
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Cut-up the chicken or shred, which is what I did in this case of making the sandwiches.
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Remove vegetables from the oven, try not to eat off the pan right away – I still have a blister in my mouth from doing so. So hard though because the caramelized onions are the best.
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Cut focaccia bread in half and top with shredded chicken and veggies. I like to put a little toothpick through the sandwich for looks and the kids love to use them to “stab” the rest of the meal or the pieces that fall out of the sandwich. Just make sure they keep the stabbing to their plate…(sigh). But you really don’t need the toothpicks.
My favorite kitchen tools used to make Roasted Chicken & Vegetable Medley Sliders:
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KNIVES: A good set of kitchen knives is essential for preparing any meal. I just recently invested in some Cutco knives and I have not regretted it one bit. These are hands down my favorite knives I have owned.
CUTTING BOARD: For me, this is a kitchen must-have and kitchen counter saver. While we have countertops you can cut on, I find that this extra step will preserve my counter. I also find that using a cutting board makes for less clean up afterward. I love this cutting board because it has a groove all the way around the board prevent juices from running all of the counters.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Roasted Chicken & Vegetable Medley Sliders on Sweet Potato Focaccia Bread
Ingredients
- 1 whole chicken
- 2 red peppers
- 4 large carrots
- 2 large red onions
- 1 small lemon
- coarse sea salt
- pepper
- olive oil
- butter
- Kickin’ Chicken Seasoning from Weber
Instructions
- Preheat oven to 425 degrees.
- Line roasting pan with foil, season with coarse sea salt and pepper and then top the entire bird with Kickin’ Chicken Seasoning from Weber. Inside the cavity add salt and pepper and a lemon cut in half, I stuck both halves in there.
- Cut all the veggies into large quarters. Place on a separate baking pan. Drizzle with olive oil and toss. Then season to your taste, I like sea salt, a little rosemary (sometimes I do thyme instead) and pepper.
- Place chicken in oven and bake for 45 minutes, then check the internal temperature of the chicken – good cooking temp for me personally is around 165. I check and will turn the chicken and let it bake for another 30-40 minutes.
- This is where I would then stick in my veggies to my other oven pre-heated to 425. Let them roast, if you don’t have a double oven just stick this on another rack, you may just need to let the veggies cook a little longer, which is fine because you will have time while you are butterin’ up the chicken and letting it cool to cut and serve. Remember to periodically check the vegetables and stir around. This will allow each side to get caramelized.
- When the chicken is done remove from the oven. HERE IS THE KEY – take a stick of butter, yes REAL butter and go over the entire chicken. This makes it glisten – so beautiful! And might I say tasty.
- Cut-up the chicken or shred, which is what I did in this case of making the sandwiches.
- Remove vegetables from the oven, try not to eat off the pan right away – I still have a blister in my mouth from doing so. So hard though because the caramelized onions are the best.
- Cut focaccia bread in half and top with shredded chicken and veggies. I like to put a little toothpick through the sandwich for looks and the kids love to use them to “stab” the rest of the meal or the pieces that fall out of the sandwich. Just make sure they keep the stabbing to their plate…(sigh). But you really don’t need the toothpicks.
Kids review: They had deconstructed sandwiches – devouring the chicken and asking for seconds. Then crying at the thought of the vegetables. But in the end a huge success, minus the veggies of course
Yes! This is so unique. I can totally see this on my menu next week
Sandra that sweet potato bread looks incredible, definitely pinning!