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One Pan Roast Chicken

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Turn simple ingredients into a healthy and delicious dinner with this easy recipe for a moist and flavourful One Pan Roast Chicken.

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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

How to make a One Pan Roast Chicken

First cut up the whole chicken in pieces so that it cooks quicker. To add flavour to the chicken, add some onion wedges, celery and carrot sticks and some smashed garlic cloves to the pan. Chop a lemon into four pieces and add it to the pan along with some fresh herbs (or dry, if fresh isn’t available). I used thyme and rosemary, but you can use what you prefer. Drizzle olive oil over the chicken and veggies and sprinkle everything with salt, pepper and some paprika. Finish by pouring some chicken broth in the bottom of the pan. That’s it, so quick and easy!

One Pan Roast ChickenThe chicken comes out moist, tender and flavourful, I like to serve it with mashed potatoes and use the pan sauce as a sort of gravy. For a quick and easy low carb dinner, serve this chicken with mashed cauliflower and steamed veggies on the side.

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. Enjoy!

One Pan Roast Chicken - Cut up chicken pieces with carrots, celery, onions and lemon.

One Pan Roast Chicken

Sweet and Savoury Pursuits
Turn simple ingredients into a healthy and delicious dinner with this easy recipe for a moist and flavourful One Pan Roast Chicken.
4.67 from 3 votes
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Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main
Cuisine American
Servings 6 people
Calories 606 kcal

Ingredients
  

  • 1 chicken approx. 1.5 kg in total
  • 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
  • 2 tbsp. extra virgin olive oil
  • 1 cup chicken broth

Instructions
 

  • Pre-heat oven to 400°F.
  • Rinse the chicken and pat it dry with paper towels. Remove excess fat and the giblets from the chicken cavity.
  • Cut chicken into pieces and place into pan.
  • Wash and chop all your vegetables.
  • Scatter the vegetables, lemon and herbs around the chicken pieces.
  • Using the side of a chef's knife smash the garlic cloves and scatter in the pan.
  • Pour chicken broth into pan.
  • 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.

Nutrition

Calories: 606kcalCarbohydrates: 6gProtein: 47gFat: 43gSaturated Fat: 12gCholesterol: 188mgSodium: 341mgPotassium: 636mgFiber: 2gSugar: 2gVitamin A: 2687IUVitamin C: 15mgCalcium: 54mgIron: 3mg
Keyword One Pan Roast Chicken
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Let us know how it was!

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Comments

  2. Anna says

    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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