Are you looking for an easy, delicious, and nutritious meal that requires minimal cleanup? Look no further! My One Pan Roast Chicken and Vegetables recipe is perfect for busy weeknights or a cozy weekend dinner. This dish features a juicy, insanely flavorful chicken roasted to perfection with garlic, rosemary, and lemon, accompanied by hearty Yukon potatoes, sweet carrots, and aromatic onion.
It’s a mouthwatering meal prepared in one pan that’s sure to please the whole family.
Simply Delicious
This One Pan Roast Chicken and Vegetables recipe epitomizes simplicity and ease. With minimal ingredients and straightforward steps, it’s perfect for both novice cooks and experienced chefs looking for a no-fuss meal. The beauty of this dish lies in its one-pan approach—everything roasts together, enhancing flavors and simplifying cleanup. No need for multiple pots and pans, and no complicated techniques—just wholesome, delicious food with minimal effort.
Customizations
One of the best aspects of this recipe is its versatility. Here are some customizations you can try:
- Vegetable Variations: Swap out Yukon potatoes and carrots for sweet potatoes, parsnips, or Brussels sprouts. Any hearty vegetable that roasts well can be used.
- Herb Alternatives: If you’re not a fan of rosemary, try thyme or sage. Fresh herbs can be mixed and matched based on your preference.
- Spice It Up: Add a teaspoon of paprika, cumin, or chili flakes to the marinade for an extra kick of flavor.
- Citrus Twist: Instead of lemon, experiment with orange or lime for a different citrus flavor profile.
- Garlic Lovers: If you love garlic, feel free to add more cloves or even mix minced garlic into the vegetable mix.
Ingredients!
- 4-5 lb whole chicken
- 10 cloves garlic, peeled
- 2 sprigs rosemary, fresh
- 1 large onion, cut into wedges
- 2 large carrots, cut into chunks
- 4 Yukon potatoes, cut into 1.5″ chunks
- 1 lemon, halved
Marinade:
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- Olive oil (enough to coat the chicken and vegetables)
Instructions:
1. Preheat Your Oven
Preheat your oven to 425°F (220°C). A hot oven ensures a crispy skin and juicy meat.
2. Prepare the Marinade
Chop the garlic cloves and rosemary leaves finely, saving the rosemary stems. In a small bowl, mix the chopped garlic, rosemary leaves, salt, black pepper, and 3 tablespoons of olive oil to create a paste like marinade.
3. Prepare the Vegetables
Place the onion wedges, Yukon potatoes, and carrot chunks in a large roasting pan. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
4. Prepare the Chicken
Pat the chicken dry with paper towels. This step is crucial for getting that golden, crispy skin.
5. Season the Chicken
Rub the chicken generously with the marinade, ensuring every part is coated. I also like to put some of the marinade under the skin of the breast. Stuff the cavity with the rosemary stems and the halved lemon. These aromatics will infuse the meat with incredible flavors and keep it from drying out. Let sit out for 30 minutes until the chicken is room temperature.
6. Arrange in the Pan
Place the seasoned chicken on top of the vegetables in the roasting pan. The vegetables will absorb the delicious juices from the chicken as it roasts, making them incredibly flavorful.
7. Roast the Chicken and Vegetables
Roast in the preheated oven for 1 hour(for a 4 lb chicken), or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden brown. If you’re using a larger chicken, you may need to roast for an additional 15-30 minutes. Cover the chicken loosely with foil if it starts to brown too quickly.
8. Rest and Serve
Once the chicken is fully cooked, remove it from the oven and cover with aluminum foil. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat. Serve the chicken alongside the roasted vegetables, and enjoy your delicious, one-pan meal!
Bon Apetit!
Tips for Success
- Use Fresh Ingredients: Fresh rosemary and garlic make a significant difference in flavor.
- Crispy Skin: Pat the chicken dry with a paper towel before applying the marinade.
- Extra Flavor: rub some of the marinade under the skin of the breast and in the cavity.
- Tender Juicy Meat: Place two lemon halves inside the cavity to keep the chicken from drying out.
- Even Cooking: Cut vegetables into uniform sizes to ensure even cooking. Make sure the chicken is room temperature and not cold before putting it in the oven.
- Check Temperature: Always use a meat thermometer to check the internal temperature of the chicken.
- Rest the Meat: Allowing the chicken to rest before carving helps retain its juices.
Want more easy one pan recipes?
Check these out:
- Easy Boursin Orzo: Black Truffle & Seasalt Limited Edition
- The Best Instapot Beef Stew: with a Secret Umami Twist
One Pan Roasted Chicken and Vegetables
Equipment
- 1 large roasting pan glass or metal
Ingredients
- 4-5 lb whole chicken
- 3+ tbsp olive oil enough to coat the vegetables
- 1 lemon halved
- 1 large onion cut into wedges
- 4 Yukon potatoes cut into quarters
- 2 large carrots cut into chunks
Marinade
- 10 cloves garlic peeled
- 2 sprigs rosemary fresh
- 1/2 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon salt
- 3-4 tbsp Olive oil
Instructions
- Preheat your oven to 425°F (220°C). A hot oven ensures a crispy skin and juicy meat.
- Chop the garlic cloves and rosemary leaves finely, saving the rosemary stems. In a small bowl, mix the chopped garlic, rosemary leaves, salt, black pepper, and 3 tablespoons of olive oil to create a paste like marinade.
- Place the onion wedges, Yukon potatoes, and carrot chunks in a large roasting pan. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
- Pat the chicken dry with paper towels. This step is crucial for getting that golden, crispy skin.
- Rub the chicken generously with the marinade, ensuring every part is coated. I also like to put some of the marinade under the skin of the breast. Stuff the cavity with the rosemary stems and the halved lemon. These aromatics will infuse the meat with incredible flavors and keep it from drying out. Let sit out for 30 minutes until the chicken is room temperature.
- Place the seasoned chicken on top of the vegetables in the roasting pan. The vegetables will absorb the delicious juices from the chicken as it roasts, making them incredibly flavorful.
- Roast in the preheated oven for 1 hour(for a 4 lb chicken), or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden brown. If you’re using a larger chicken, you may need to roast for an additional 15-30 minutes. Cover the chicken loosely with foil if it starts to brown too quickly.
- Once the chicken is fully cooked, remove it from the oven and cover with aluminum foil. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat. Serve the chicken alongside the roasted vegetables, and enjoy your delicious, one-pan meal!
Notes
- Use Fresh Ingredients: Fresh rosemary and garlic make a significant difference in flavor.
- Crispy Skin: Pat the chicken dry with a paper towel before applying the marinade.
- Extra Flavor: rub some of the marinade under the skin of the breast and in the cavity.
- Tender Juicy Meat: Place two lemon halves inside the cavity to keep the chicken from drying out.
- Even Cooking: Cut vegetables into uniform sizes to ensure even cooking. Make sure the chicken is room temperature and not cold before putting it in the oven.
- Check Temperature: Always use a meat thermometer to check the internal temperature of the chicken.
- Rest the Meat: Allowing the chicken to rest before carving helps retain its juices.
