A delicious, quick and easy recipe for a One Pan Roast Chicken dinner.
The 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 π .
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!
The 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
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 400Β°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.
I made this tonight and it was WONDERFUL. Rave reviews all around. My new favorite way of making roast chicken!
Hi Sarah, thanks so much for leaving me a comment to let me know you enjoyed the recipe, I love hearing back from people
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. ο»Ώ
Thanks so much Anna, so happy you liked it, I really love the idea of brussels sprouts with this dish, sounds like you made the perfect dinner!
The Hungry Dad wouldn’t believe his eyes if I made this dinner for him π Amazing.
Thanks so much, so sweet of you to say π
I LOVE roast chicken! Yours look incredible, that golden colour – oh man, I want to grab my fork and dig right in!
Thanks Jess!
This roast chicken looks delicious and easy to make.
Thanks! I don’t think it can get much easier than this π
Here’s to One Pot meals! This is perfect for a quick and easy weeknight meal and I love the color you got on the chicken!
Thanks! Yes, I think I need more one pot meals in my life π The food is more flavourful and cleanup is much quicker!
This looks wonderful! I love your choice of veggies and rosemary that you used in this, too!
Thanks Nancy. Rosemary is great with chicken.
This looks amazing!
Thanks Lynz!
i love this recipe looks so delicious!
Yum, roast chicken is the best comfort food there is. This looks delicious!
Thanks Louise! Hope you have a good Thanksgiving π