Sweet and Savoury Pursuits

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One Pan Roast Chicken

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A delicious, quick and simple recipe for a One Pan Roast Chicken dinner.

One Pan Roast ChickenThe smell coming out of my kitchen while this chicken was in the oven was so good and so comforting. I’m not sure why, but there is something about the smell of roast chicken that makes me feel so content. Luckily there is nothing simpler than roasting chicken 😉 .

One Pan Roast Chicken To make this One Pan Roast Chicken, I first cut up the chicken in pieces so that it would cook quicker. To add flavour to the chicken, I added some onion wedges, celery, carrots and some smashed garlic cloves. I also added a chopped up lemon and some fresh herbs from my garden. I used thyme and rosemary, but you can use what you prefer. I placed everything in a large pan and drizzled the olive oil over the chicken, sprinkled everything with salt, pepper and some paprika. Last thing I did was pour some chicken broth in the bottom of the pan. Put the pan in the oven and that was it, easy and quick!

One Pan Roast ChickenThe chicken was moist, tender and flavourful, I served it with mashed potatoes and used the pan sauce as a sort of gravy. My favourite part of making roast chicken is that you can use leftovers to make so many other dishes. I used my leftovers to make chicken quesadillas, I hope to share that recipe with you sometime in the future!

One Pan Roast Chicken
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One Pan Roast Chicken

Course Main
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 -6
Author Sweet and Savoury Pursuits

Ingredients

  • 1 about 1.5 kg chicken
  • 2 stalks celery
  • 8 baby carrots or 2 large carrots or more
  • 1 large onion
  • 4 cloves large garlic peeled
  • 1/2 lemon
  • 3-4 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary
  • 1-2 tsp. dried Paprika
  • 3 tbsp. extra virgin olive oil
  • 1 cup chicken broth

Instructions

  1. Pre-heat oven to 400°F.
  2. Rinse the chicken and pat it dry with paper towels. Remove excess fat and the giblets from the chicken cavity.
  3. Cut chicken into pieces and place into pan.
  4. Wash and chop all your vegetables.
  5. Scatter the vegetables, lemon and herbs around the chicken pieces.
  6. Using the side of a chef's knife smash the garlic cloves and scatter in the pan.
  7. Pour chicken broth into pan.
  8. Roast chicken for 40 to 45 min. Pierce a chicken thigh with the tip of a knife to check for doneness. If juices run clear, chicken is cooked. If not, cook chicken longer.

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Comments

  1. I made this tonight and it was WONDERFUL. Rave reviews all around. My new favorite way of making roast chicken!

    Reply

  2. I’m here to rave about this recipe too! This is nearly always what I look for in a 5-star recipe – maximum flavour derived from minimum effort – and the effort for this recipe is practically nonexistent. I skillet-toasted some sesame seeds and sprinkled these over the chicken pieces before serving. Steamed rice and oven-roasted brussels sprouts were the yummy others. One thing I might do next time though, if I have a bit more time, is to brown the chicken pieces first – just to get a bit more attractive colour. 

    Reply

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