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.
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Easy One-pan Roast Chicken and Vegetables
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
- 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
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan).
- 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.
- Sprinkle the chicken and vegetables with the chicken stock powder, salt, paprika, thyme and pepper.
- 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).
- 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. 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.
- 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:
- Prep Time: 15 mins
- Cook Time: 1 hour 45 mins
- Category: chicken
- Method: oven bake
violetadossantos says:
My whole family loves this. Even my fussy 6 year old. So tasty and easy.
Nicole says:
We absolutely love this one too – Thank you so much for taking the time to write! 😍
laracampbell says:
I have always been the type of cook who likes to hover and stir etc etc… and for that reason roast dinners are one thing I had never mastered! WELL!!!! This recipe was an absolute game changer! I have made it 3 times in the last 6 weeks and it’s on the menu again tomorrow! Thank you nic for making me the roast chicken champion in our house! Haha
Nicole says:
Haha ohhh this is SO fantastic to hear! The satisfaction I get when I make this recipe is 10/10. Haha! I love the minimal effort! Thank you so much for taking the time to comment and rate the recipe – means more to me than I can tell you. The fact you love it as much as we do and that it is now on your regular rotation makes my heart so happy! x
bonniemackintosh says:
We have this weekly! Saves me so much time in the kitchen. And always delicious left overs the next day. Such a yummy easy weeknight roast
tamarakennedy says:
Made this a few times and sooooo good!
fee_1970 says:
Wow Nicole, this was delicious and so easy! I love that it all goes in one pan, tiny bit of prep and then in the oven to do it’s thing. Another amazing recipe, thank you thank you 🙂
Heather says:
I am just making this by request for the second time. The fam loved it. Thanks for such a simple, filling and economical recipe!
Marie-Therese says:
I made this recipe yesterday and it turned out amazing! The chicken was cooked all the way and juicy. The chicken and the veggies were delicious! Thank you Nicole!
Hayley says:
Love this! Can I please ask what brand and size pan you use here? Thanks
Nicole says:
Hi Hayley, the pan I am using in this recipe is the Solidteknics AUS-ION Bigga Pan, 35 cm (133/4 inches). xx
Rosemary Collins says:
Forgive my not understanding the temperature.
I have an electric oven. Are you saying roast the chicken at 200°?
Thanks
Nicole says:
Hi Rosemary, if you have a regular oven that isn’t fan-forced, then yes, cook it at 200°C (or 400°F). I hope this helps. Let me know if you need more info. Nic x
Carol says:
May i ask where you put the water
Nicole says:
Hi Carol, you need to pour the water in the base of the pan around the chicken. Nic x
Terry says:
I feel like I must be misunderstanding something because you’re talking about it cooking low and slow but 200°C is 400°F where I am in Canada and that does not seem low at all to me?
Nicole says:
Hi Terry, thanks so much for your great comment. You are quite right … 200/400 is not really low so I am going to reword the recipe a little thanks to your pointing this out! Nic x
Tracy says:
What rack in the oven do you use?
Nicole says:
Hi Tracy, it doesn’t really matter, but I normally have mine sitting in the middle of the oven. Hope this helps! Nic x
Cynthia says:
This was wonderful but l’m seeking clarification on whether to bake cover or uncovered. I tented mine with foil for the first 45 minutes, then baked uncovered for the remaining time and it turned out perfectly.
Nicole says:
Hi Cynthia, I actually cook mine uncovered but I’m happy to hear that yours turned out even though you did bake it covered for some of the time. Nic x
Kate says:
Hi! Do you leave it in the oven with heat off to rest, or take it out of the oven please? It’s in the oven now, smells delicious!
Nicole says:
Hi Kate, it’s best to take it out of the oven, you can cover it loosely with foil or leave it uncovered. The smell is the best! I hope you enjoy it as much as we do. Nic x
Kathleen Stey says:
Thank you for including metric measurements. I am in Australia and that is what we use here.
Nicole says:
Hi Kathleen, I am in Australia too! So the recipes are in ‘Australian’ first, then I add additions for the US and UK as well. Thanks also for the rating, Nic x