One Pan Roasted Chicken and Vegetables
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.
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.