Easy One-pan Roast Chicken and Vegetables
A quick and delicious one-pan roast chicken dish with vibrant seasonal vegetables, perfect for family dinners.
Ingredients
Main Ingredients
- 1 whole whole chicken (about 4-5 pounds), preferably free-range
- 1 pound baby potatoes, halved or swap with sweet potatoes for a healthier option
- 2 cups seasonal vegetables (such as carrots, bell peppers, and zucchini)
- 1 large onion, quartered
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Juice of one lemon lemon (for a zingy flavor)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry with paper towels, then season generously inside and out with salt, pepper, paprika, and thyme. Drizzle olive oil over the chicken, ensuring it is well-coated.
- In a large roasting pan, combine the halved baby potatoes, seasonal vegetables, quartered onion, and minced garlic. Drizzle with the remaining olive oil, lemon juice, salt, and pepper. Toss to coat everything evenly.
Cooking
- Nestle the seasoned chicken among the vegetables in the roasting pan.
- Roast in the preheated oven for about 75 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) in the thickest part of the thigh. Baste the chicken with the pan juices halfway through.
Serving
- Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Notes
For healthier alternatives, substitute butter with additional olive oil, use skinless chicken pieces, or replace potatoes with cauliflower or broccoli. Leftovers can be stored in an airtight container for up to 3 days.