One-Pan Roasted Chicken & Veggies
Recipe GLPR2a786d4b0b9a1d
A classic one-pan dinner featuring a golden roasted whole chicken surrounded by tender root vegetables. Carrots, sweet potatoes, and onion are tossed with olive oil and roasted alongside the herb-seasoned bird until everything is perfectly caramelized and cooked through. Simple, wholesome, and ready in under two hours.
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Ingredients
1 whole chicken (5-7 pounds), patted dry
6-8 medium carrots, cut into 2-inch pieces
4 medium sweet potatoes, cut into 1.5-inch cubes
1 small yellow onion, cut into wedges
2 tablespoons extra-virgin olive oil (for vegetables)
1 teaspoon butter, softened
1/2 teaspoon sea salt for vegetables
1/4 teaspoon sea salt for chicken
1/4 teaspoon Italian seasoning
Directions
Preheat your oven to 425°F (220°C). Arrange the carrots, sweet potatoes, and onion in a large roasting pan. Drizzle with olive oil and season with 1/2 teaspoon salt. Toss until evenly coated.
Pat the whole chicken dry with paper towels. Rub the softened butter over the chicken skin. Season the inside cavity and outside skin with 1/4 teaspoon salt and the Italian seasoning.
Place the seasoned chicken breast-side up in the center of the roasting pan, nestled among the vegetables.
Roast in the preheated oven for approximately 1.5 hours, until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part of the thigh without touching bone. The skin should be golden brown.
Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before carving. The vegetables should be tender and caramelized at the edges.
Carve the chicken and serve with the roasted vegetables alongside, spooning any pan juices over the top.
