Easy One-Pan Roast Chicken and Vegetables Recipe
A simple and flavorful one-pan roast chicken and vegetables recipe that combines tender, juicy chicken with perfectly roasted carrots, onions, and potatoes, all seasoned with aromatic herbs and spices. This easy meal is perfect for a wholesome family dinner with minimal cleanup.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western, Classic Roast
- Diet: Halal
Ingredients
Vegetables
- 2 carrots, peeled and cut into 3 cm (1¼ inch) pieces
- 2 red onions, peeled and quartered
- 6 potatoes, cut into wedges
Chicken and Seasonings
- 1 free-range chicken, 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
Additional
- 250 ml water
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F) or 180°C (350°F) if using a fan-forced oven to ensure even cooking.
- Arrange the vegetables: Place the carrot and red onion pieces in the centre of a large baking dish or roasting pan. Surround the center with the potato wedges around the outside of the dish.
- Place the chicken: Position the whole chicken on top of the carrots and onions, ensuring it sits securely.
- Add seasonings: Evenly sprinkle the chicken stock powder, sea salt flakes, sweet paprika, dried thyme, and freshly cracked black pepper over both the chicken and vegetables.
- Drizzle oil and stuff lemon: Drizzle the olive oil over the chicken and vegetables and use your hands to coat everything evenly. Stuff the lemon slices into the cavity of the chicken. Optionally, you may truss the chicken to help it cook evenly.
- Bake the dish: Bake the chicken and vegetables for 45 minutes initially. After 45 minutes, add 250 ml of water to the pan and gently shuffle the vegetables around the chicken with a spatula to prevent sticking. Continue baking for another 45 minutes.
- Rest the chicken: Turn off the oven and allow the chicken and vegetables to rest in the warm oven for at least 15 minutes. This resting step helps the chicken stay juicy and tender.
- Serve: Carve the chicken and serve it alongside the roasted vegetables. Drizzle with the pan juices for extra flavor.
Notes
- Use a free-range chicken for better flavor and texture.
- Trussing the chicken is optional but helps the chicken cook evenly and retain moisture.
- If cooking more than one chicken, adjust the cooking time accordingly and ensure sufficient spacing in the pan for even roasting.