Easy One-pan Roast Chicken and Vegetables

Ever wondered how to create a mouthwatering dinner with minimal cleanup? The classic Roast Chicken Dinner gets a convenient makeover with this easy one-pan method.

This Roast Chicken Vegetables recipe combines tender, juicy chicken with perfectly caramelized vegetables, all cooked together on a single sheet pan. It’s the ultimate weeknight solution that doesn’t sacrifice flavor for convenience. Let’s dive into this simple yet impressive meal that will soon become your family’s favorite!

Ingredients List

• Pressure Cooker
• Programmable Slow Cooker
• Carote Ceramic Cookware Set
• Hamilton Beach Slow Cooker
• 4-5 pound whole chicken, patted dry
• 2 tablespoons olive oil, divided
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 3 garlic cloves, minced
• 1 lemon, halved
• 1 pound baby potatoes, halved
• 3 large carrots, cut into 2-inch pieces
• 2 medium parsnips, cut into 2-inch pieces
• 1 large red onion, cut into wedges
• 2 tablespoons butter, melted
• Salt and freshly ground black pepper to taste

Substitutions: No fresh herbs? Use 1 teaspoon each of dried rosemary and thyme. Sweet potatoes work beautifully in place of regular potatoes, and any root vegetables can substitute for carrots and parsnips.

Timing

Prep time: 20 minutes
Cooking time: 1 hour 15 minutes
Total time: 1 hour 35 minutes

This one-pan method saves approximately 30 minutes compared to traditional roasting methods that require separate cooking times for chicken and vegetables. Plus, you’ll save another 15 minutes on cleanup!

Preparing the Chicken

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, combine 1 tablespoon olive oil, rosemary, thyme, garlic, 1 teaspoon salt, and ½ teaspoon pepper.
3. Place the chicken on a large sheet pan and rub the herb mixture all over, including under the skin of the breast. Pro tip: Loosening the skin without tearing it allows the flavors to penetrate deeper.
4. Stuff the cavity with the lemon halves for extra moisture and flavor.

Preparing the Vegetables

1. In a large bowl, toss all vegetables with the remaining olive oil, salt, and pepper.
2. Arrange vegetables around the chicken on the sheet pan. Make sure to leave some space between pieces for proper browning.
3. Drizzle the melted butter over both the chicken and the vegetables. This simple step creates a beautiful golden crust.

Roasting

1. Roast for 45 minutes, then reduce the temperature to 375°F (190°C).
2. Continue roasting for 30 minutes or until chicken reaches 165°F (74°C) internal temperature and vegetables are tender.
3. Allow chicken to rest for 15 minutes before carving. This crucial step helps retain juices for perfectly moist meat.

Nutritional Information

• Calories: 485
• Protein: 42g
• Carbohydrates: 25g
• Fat: 23g
• Fiber: 5g
• Vitamin A: 210% DV
• Vitamin C: 45% DV
• Calcium: 8% DV
• Iron: 15% DV

Healthier Alternatives for the Recipe

• Lower-fat option: Use skinless chicken breasts with bone-in for flavor, reducing fat content by approximately 40%.
• Carb-conscious: Replace potatoes with cauliflower florets or additional low-carb vegetables like bell peppers.
• Vegetarian version: Substitute a head of cauliflower for the chicken, rubbing it with the same herb mixture for a “cauliflower steak” centerpiece.
• Dairy-free: Replace butter with additional olive oil or coconut oil for a similar richness.

Serving Suggestions

Common Mistakes to Avoid

1. Overcrowding the pan: This leads to steaming instead of roasting. Use two pans if needed.
2. Skipping the rest time: Cutting immediately releases all the flavorful juices.
3. Uneven vegetable cuts: Inconsistent sizes lead to uneven cooking.
4. Under-seasoning: Don’t be shy with salt and pepper; they bring out the natural flavors.

Storing Tips for the Recipe

Conclusion

FAQs