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Easy One-pan Roast Chicken and Vegetables

Easy One-pan Roast Chicken and Vegetables: 5 Heartwarming Steps

A simple and delicious one-pan roast chicken with vegetables.

  • Total Time: 90 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 4 medium carrots, chopped
  • 3 potatoes, cubed
  • 1 onion, quartered
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix olive oil, salt, pepper, thyme, and paprika.
  3. Add the chicken to the bowl and coat it well with the mixture.
  4. Place the chicken in a roasting pan.
  5. Add the chopped carrots, potatoes, onion, and garlic around the chicken.
  6. Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken is cooked through.
  7. Let it rest for 10 minutes before carving.

Notes

  • You can use any seasonal vegetables you prefer.
  • Make sure the chicken is fully cooked before serving.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 7g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 45g
  • Cholesterol: 120mg

Keywords: Easy One-pan Roast Chicken and Vegetables