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One Pan Roast Chicken

One Pan Roast Chicken

A comforting and flavorful One Pan Roast Chicken that combines succulent chicken with tender vegetables, all cooked in one tray for easy cleanup and delicious results.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4-6 servings servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Whole Chicken (4-5 lbs)
  • Baby Potatoes (1.5 lbs)
  • Carrots (4 large)
  • Yellow Onion (1 large)
  • Garlic (1 head)
  • Olive Oil (1/4 cup)
  • Fresh Rosemary (3 sprigs)
  • Fresh Thyme (5 sprigs)
  • Lemon (1 large)
  • Kosher Salt (2 tbsp)
  • Black Pepper (1 tbsp)
  • Unsalted Butter (2 tbsp)

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Prepare the vegetables by placing the potatoes, carrots, and onions in a large bowl. Drizzle with two tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat.
  3. Pat the chicken dry with paper towels. Loosen the skin over the breast meat and spread softened butter and half of the chopped herbs under the skin. Rub the remaining olive oil, salt, pepper, and herbs over the exterior of the chicken.
  4. Spread the seasoned vegetables in a single layer on a baking sheet or cast-iron skillet. Place the chicken on top of the vegetables and tuck lemon slices and garlic around the bird.
  5. Roast the chicken for approximately 60 to 75 minutes, until the internal temperature reaches 165 degrees Fahrenheit. Stir the vegetables halfway through if possible.
  6. Remove the pan from the oven and let the chicken rest for at least 15 minutes before carving.

Notes

Ensure the chicken is completely dry before roasting to achieve crispy skin. Use a meat thermometer for accurate cooking. Store leftovers in an airtight container for up to four days.