Easy Weeknight Winner: One-Pan Roast Chicken And Vegetables

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Looking for a stress-free dinner that’s both healthy and flavorful? This simple roast chicken with vegetables is your answer. It’s a one-pan wonder, requiring minimal prep and cleanup. Plus, the combination of juicy chicken and roasted veggies is a crowd-pleaser everyone will love.

This recipe is perfect for busy weeknights, lazy Sundays, or any time you crave a comforting and satisfying meal. It’s also incredibly versatile. Feel free to swap out the vegetables for your favorites or add different herbs to customize the flavor profile.

Roast Chicken With Vegetables and Potatoes
Roast Chicken With Vegetables and Potatoes

Ingredients:

1 whole chicken (around 3-4 lbs)

  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 3 medium potatoes, cut into wedges
  • 2 carrots, peeled and cut into thick slices
  • 1 red onion, cut into wedges
  • 1 cup chicken broth (optional)

  • Instructions:

    1. Preheat your oven to 425°F (220°C).

    2. Pat the chicken dry with paper towels. In a small bowl, combine olive oil, thyme, garlic powder, paprika, salt, and pepper. Rub the spice mixture all over the chicken, ensuring it gets under the skin as well.

    3. In a large roasting pan, toss together potatoes, carrots, and red onion. Drizzle with some olive oil and season with salt and pepper.

    4. Place the seasoned chicken on top of the vegetables. Tuck the wingtips under the body to prevent burning.

    5. Pour in the chicken broth (optional) to the bottom of the pan. This will help create a flavorful drippings for basting later.

    6. Roast the chicken for about 1-1/2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.

    7. During the last 20 minutes of cooking, baste the chicken with the pan drippings every 5-10 minutes for extra crispy skin.

    8. Once cooked through, remove the chicken from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

    9. Carve the chicken and serve alongside the roasted vegetables. Enjoy!

    Nutrition Facts:

    (Per serving, without skin)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 6g
  • Cholesterol: 130mg
  • Sodium: 450mg
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 40g

  • Please note: These are approximate values and may vary depending on the specific ingredients you use.

    Conclusion:

    This simple roast chicken with vegetables is a delicious and hassle-free way to get a complete meal on the table. It’s perfect for feeding a family or gathering with friends. With its minimal prep and easy cleanup, this recipe will quickly become a go-to weeknight dinner option.

    Frequently Asked Questions (FAQs):

    1. Can I use boneless, skinless chicken breasts instead of a whole chicken?

    Absolutely! Adjust the cooking time accordingly. Boneless, skinless chicken breasts cook much faster, so aim for an internal temperature of 165°F (74°C) and cook for around 25-30 minutes, depending on the thickness.

    2. What other vegetables can I use in this recipe?

    This recipe is incredibly versatile! Feel free to swap out the vegetables for your favorites. Here are some ideas:

    Brussels sprouts

  • Broccoli florets
  • Butternut squash chunks
  • Asparagus spears
  • Bell peppers (different colors)

  • 3. Don’t have chicken broth? What can I use instead?

    No problem! You can skip the chicken broth altogether. The vegetables will release some moisture as they roast, and the fat from the chicken will also contribute to the pan drippings. However, if you prefer a little extra moisture, you can substitute white wine, water, or even apple cider for the chicken broth.

    4. How can I make the chicken skin extra crispy?