Easy One-pan Roast Chicken and Vegetables
Servings: 4
Calories: 873kcal
Easy One-pan Roast Chicken and Vegetables is the ultimate cosy, nourishing family meal, made with simple ingredients. Prep is quick and easy, then the oven does the hard work in cooking the beautifully seasoned chicken until tender and juicy.
Ingredients
- 2 carrots, peeled and cut into 3 cm (1¼ inch) pieces
- 2 red onions, peeled and quartered
- 6 potatoes, cut into wedges
- 1 free-range chicken (see note 1), patted dry with a paper towel
- 1 tsp chicken stock powder (bouillon)
- 1 tsp sea salt flakes
- 1 tbsp sweet paprika
- 1 tbsp dried thyme
- 1 tsp freshly cracked black pepper
- 4 tbsp olive oil
- 2 thick slices of fresh lemon
- 250 ml water
Instructions
- Preheat – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Arrange the veggies and chicken in the dish – Place the carrot and red onion in the centre of a large baking dish or roasting pan. Arrange the potatoes around the outside of the dish.
- Place the chicken on top of the carrot and onion.
- Add the seasonings – Sprinkle the chicken and vegetables with the chicken stock powder, salt, paprika, thyme and pepper.
- Drizze and truss (optional) – Drizzle with olive oil and use your hands to coat the chicken and vegetables evenly. Stuff the lemon slices into the cavity of the chicken. You can truss the chicken at this point if you wish (optional, see note 2).
- Bake – Bake for 45 minutes, then add the water. Use a spatula to shuffle the vegetables around the chicken gently so they are not sticking to the base of the pan. Cook for a further 45 minutes.
- Rest – Allow the chicken and vegetables to rest with the heat off for at least 15 minutes (this is what ensures the chicken is soft and juicy). If you’re cooking more than one chicken, see note 3.
- Serve – Serve the chicken alongside the vegetables and drizzle with the pan juices.
Notes
Note 1 – The size of the whole chicken can be 1.2–1.8 kg (2¾–4 lb).
Note 2 – You may choose to truss the chicken, which traps moisture and also presents well, but this is optional. The results without trussing are still delicious, and you will be left with perfectly cooked chicken every time. To find out how to truss a chicken, watch this video.
Note 3 – If you’re cooking two chickens in the same oven simultaneously, they technically don’t need more time. However, if the chickens are crowded in the baking dish or roasting pan, there is less chance for air to circulate evenly and your chicken therefore will need to cook for longer. I generally add 15–20 minutes to the total cooking time when roasting two whole chickens in one baking dish.
Make Ahead
Marinate the chicken for up to 48 hours before cooking.Leftovers
Refrigerate for up to 3 days. Reheat in the microwave. The chicken can be eaten cold. Not suitable to freeze. Leftover ideas: Chicken Noodle Salad with Sesame Soy Dressing Chicken Salad with Creamy Peanut Dressing Chicken Sandwich FillingNutrition Facts
Easy One-pan Roast Chicken and Vegetables
Amount per Serving
Calories
873
% Daily Value*
Fat
49
g
75
%
Saturated Fat
11
g
69
%
Trans Fat
0.2
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
26
g
Cholesterol
143
mg
48
%
Sodium
893
mg
39
%
Potassium
1969
mg
56
%
Carbohydrates
67
g
22
%
Fiber
11
g
46
%
Sugar
7
g
8
%
Protein
43
g
86
%
Vitamin A
6591
IU
132
%
Vitamin C
77
mg
93
%
Calcium
121
mg
12
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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