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Easy One-pan Roast Chicken and Vegetables - Image 3

Easy One-pan Roast Chicken and Vegetables

This simple yet delicious one-pan meal combines juicy roast chicken with a medley of colorful vegetables, all cooked together for easy cleanup and maximum flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 3-4 lbs, patted dry
  • 1 lb potatoes cut into chunks
  • 1 lb carrots peeled and cut into large pieces
  • 1 lb brussels sprouts trimmed and halved
  • 2 tbsp olive oil divided
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Equipment

  • Large baking sheet
  • Parchment paper or aluminum foil
  • Small bowl
  • Large bowl

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. In a small bowl, mix together 1 tablespoon of olive oil, salt, pepper, minced garlic, thyme, and rosemary to create a seasoning blend.
  3. Place the whole chicken on the prepared baking sheet. Carefully lift the skin and rub half of the seasoning blend underneath it, ensuring even distribution. Rub the remaining seasoning over the outside of the chicken.
  4. In a large bowl, toss the potatoes, carrots, and Brussels sprouts with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
  5. Arrange the vegetables around the chicken on the baking sheet. Make sure they are in a single layer to ensure even roasting.

Notes

Chef's Tips:
• For even cooking, try to use vegetables of similar size.
• Avoid overcrowding the pan to ensure vegetables roast rather than steam.
• Serve with a fresh salad or crusty bread to round out the meal.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) to be safe to eat.
• Store leftovers in the refrigerator within 2 hours of cooking.