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Easy One-pan Roast Chicken and Vegetables

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Calories 850
This simple and flavorful one-pan roast combines tender chicken with colorful vegetables for a satisfying meal.

Ingredients

Main

  • 1 whole whole chicken (about 4-5 pounds), preferably free-range
  • 1 pound baby potatoes, halved (or swap with sweet potatoes for a healthier option)
  • 2 cups seasonal vegetables (such as carrots, bell peppers, and zucchini)
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • to taste Salt and pepper Salt and pepper
  • 1 lemon juice of one lemon (for a zingy flavor)

Instructions 

  • Preheat oven to 425°F (220°C).
  • Rub the chicken with olive oil, paprika, thyme, salt, pepper, and lemon juice.
  • Arrange chicken and vegetables on a large baking sheet.
  • Roast for about 90 minutes until the chicken is cooked through and golden.
  • Let rest for 10 minutes before carving and serving.

Notes

Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
Calories: 850kcal
Cost: $15
Course: Main Course
Cuisine: International
Keyword: Chicken, roast, Vegetables