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One-Pan Roast Chicken with Vegetables

A perfectly golden-brown roast chicken nestled amongst roasted carrots, potatoes, and onions in a baking pan.
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A simple and hearty one-pan meal featuring a juicy, golden roasted chicken and tender, caramelized vegetables, perfect for a comforting Sunday dinner.

Ingredients

Scale
  • 1 whole chicken (about 3–4 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 pound potatoes, cut into 1-inch chunks
  • 1 pound carrots, peeled and cut into 1-inch chunks
  • 1 large onion, cut into wedges
  • 4 cloves garlic, smashed

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels. This helps the skin get crispy.
  3. In a small bowl, mix together the olive oil, salt, pepper, rosemary, and thyme.
  4. Rub this mixture all over the chicken, including under the skin of the breast if you can.
  5. Place the chicken in a large roasting pan or oven-safe skillet.
  6. Arrange the potatoes, carrots, onion, and garlic around the chicken in the pan.
  7. You can toss the vegetables with a little extra olive oil, salt, and pepper if you like.
  8. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the juices run clear. The vegetables should be tender and browned.
  9. Let the chicken rest for 10-15 minutes before carving. This keeps the chicken juicy.
  10. Serve the chicken with the roasted vegetables.

Notes

  • For extra flavor, you can place a lemon or an onion inside the chicken cavity before roasting.
  • If the vegetables are browning too quickly, you can cover the pan loosely with foil.
  • This recipe is a great alternative to meal planning services, offering a complete meal with minimal cleanup.

Nutrition

Find it online: https://blissbatter.com/roast-chicken-with-vegetables/