One Pan Roast Chicken - Cut up chicken pieces with carrots, celery, onions and lemon.
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4.67 from 3 votes

One Pan Roast Chicken

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


  • 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


  • 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.


Calories: 606kcal | Carbohydrates: 6g | Protein: 47g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 188mg | Sodium: 341mg | Potassium: 636mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2687IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 3mg