Easy One-pan Roast Chicken and Vegetables

There is absolutely nothing like a crispy, golden roast chicken, perfuming the entire house with its gorgeous aroma as it cooks away in the oven. It might look complicated, but actually a roast can be one of the simplest dinners to prepare and yet is so flavoursome, nourishing and satisfying. I make this one-pan wonder at least once a fortnight as my family adores it and it’s SO easy.

There’s minimal fuss and washing up is a breeze. Don’t be put off by the cooking time as, after just 15 minutes of prepping some veg and arranging them around the chicken in a baking dish, the oven does all the hard work! What makes this Easy One-pan Roast Chicken and Vegetables so delicious is the tasty yet simple seasoning that I sprinkle over the skin and the lemon stuffed inside the chicken, which results in delicious pan juices. I love the way the veggies take on the flavour of the chicken as they cook, becoming soft with crispy caramelised edges. Although this is a full meal on its own, I often serve a big leafy salad or some coleslaw on the side for an extra hit of veg. This is just so good that I regularly make two chickens and shred one for quick lunches (salads, wraps or sandwiches)!

Tips for cooking roasted chicken with success

If you have never roasted chicken at home before, it may feel intimidating. Once you have made this recipe, you will realise just how easy it is!

Here are my tips:

• Oven temperature – 180°C (350°F) fan (or 200°C/400°F conventional if you don’t have fan) is the “sweet spot” temperature. The chicken cooks low and slow and is near impossible to overcook or undercook using my method. It also allows for the vegetables in the pan to caramelise slowly and cook at the same rate as the chicken.
• Add liquid halfway through cooking – 1 cup (250 ml) of water halfway through cooking ensures the vegetables don’t burn and that the chicken remains tender and juicy.
• Rest it – Once the chicken is cooked, allow it to rest for at least 10–15 minutes prior to serving. This allows the juices to redistribute through the meat, resulting in a moister end result.

Do I need to truss my chicken?

No. More often than not, I don’t truss. Trussing is nice for presentation and is said to trap moisture = extra-juicy chicken. But I promise you that even without trussing, the results are delicious, and by cooking low and slow, you will be left with perfectly cooked, juicy and tender chicken every time! However, if you do want to truss your chicken, I recommend that you watch a YouTube video to find out how. Click here

Do I need to put anything under the skin?

Stuffing butter under the skin of a chicken is a popular technique that isn’t necessary and isn’t missed in this recipe. You can achieve an amazing, delicious result by seasoning the outside of the skin as per the recipe.

What else can I add to the pan? 

Some of my favourite vegetables to add to the pan are sliced pumpkin (winter squash) and sweet potato, cut into large chunks. These can be added at the beginning of the cooking process. Chunky sliced zucchini (courgette), sliced capsicum (bell pepper), broccoli and cauliflower can be added halfway through the cooking process. Whole cherry tomatoes, asparagus, broccolini and even marinated olives can be added to the pan in the last 15 minutes of cooking. 

Watch how to make Easy One-pan Roast Chicken and Vegetables

How do I know if the chicken is cooked?

If in doubt, cut into the joint between the thigh and body of the chicken. If the juices run clear, it’s ready. If the juices run pink, bake the chicken for a further 10–15 minutes or until the juices run clear. 

Easy One-pan Roast Chicken and Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

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. 

• Total Time: 2 hours
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 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 (1.2–1.8 kg/2.6–4 lb), patted dry with a paper towel
• 1 tsp chicken stock (bouillon) powder
• 1 tsp sea salt flakes
• 1 tbsp sweet paprika
• 1 tbsp dried thyme
• 1 tsp cracked black pepper
• 4 tbsp olive oil
• 2 thick slices of fresh lemon
• 1 cup (250 ml) water

Cook Mode Toggle on to prevent your screen from locking.

Instructions

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan).
2. 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.
3. Place the chicken on top of the carrot and onion.
4. Sprinkle the chicken and vegetables with the chicken stock powder, salt, paprika, thyme and pepper.
5. 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 1).
6. 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.
7. Cook for a further 45 minutes. 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 2. 
8. Serve the chicken alongside the vegetables and drizzle with the pan juices.

Notes

Note 1 – 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. If you are cooking two chickens at the same time, you will likely need to add 15–20 minutes to the overall cooking time. To find out how to truss a chicken, watch this video.

Note 2 – 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: 

1. Chicken Noodle Salad with Sesame Soy Dressing
2. Chicken Salad with Creamy Peanut Dressing
3. Chicken Sandwich Filling

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 1 hour 45 mins
• Category: chicken
• Method: oven bake