Easy Skillet Chicken

Name: Easy Skillet Chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 16
Ingredients: 1 whole chicken, 3½–4 lb.; 6 tablespoons olive oil, divided; 1 tablespoon sea salt; ½ tablespoon freshly ground black pepper; 1 bunch fresh thyme sprigs; 1–2 lemons, quartered; 1 head garlic, halved crosswise; 2 pounds baby gold potatoes, halved or quartered; 1 bunch carrots, sliced

Recipe GLPR2e79bac5beb423

Main Course

75 min

166 cal

Servings: 16

Oven

Stovetop

SNAP eligible

A simple one-pan roasted chicken featuring a whole bird seared until golden, then finished in the oven with tender baby potatoes, carrots, fresh thyme, and garlic. The chicken emerges juicy and succulent, served alongside caramelized vegetables infused with lemon and herb flavors.

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Ingredients

1 whole chicken, 3½–4 lb.

6 tablespoons olive oil, divided

1 tablespoon sea salt

½ tablespoon freshly ground black pepper

1 bunch fresh thyme sprigs

1–2 lemons, quartered

1 head garlic, halved crosswise

2 pounds baby gold potatoes, halved or quartered

1 bunch carrots, sliced

Directions

Preheat your oven to 400°F (200°C).
Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Pat the chicken dry with paper towels. Season the entire bird generously inside and out with sea salt and freshly ground black pepper.
Carefully place the chicken breast-side down in the hot skillet. Sear for 5–7 minutes until the skin is golden brown and crispy, without moving it.
Flip the chicken breast-side up. Distribute the halved garlic head, thyme sprigs, and lemon quarters around the chicken in the skillet.
Arrange the halved or quartered baby gold potatoes and sliced carrots around the chicken in a single layer.
Drizzle the remaining 3 tablespoons of olive oil evenly over the chicken and all vegetables.
Transfer the skillet to the preheated oven. Roast for 45–55 minutes, until the chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh, and the vegetables are tender and golden.
Remove the skillet from the oven and let the chicken rest in the pan for 10 minutes before carving.
Transfer the carved chicken to a serving platter with the roasted vegetables and pan juices. Serve family-style or portioned as desired.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward one-pan dinner with ingredients stocked at every Charlotte grocery chain—chicken, potatoes, carrots, garlic, lemon, and herbs are standard at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI, with no special trips needed. The stated 75 minutes is credible for browning chicken and roasting vegetables together, though actual prep (chopping potatoes and carrots) adds 10–15 minutes of active work. For a family of four, cost per serving runs $3–4 depending on chicken sales, which is reasonable weeknight fare. The main limitation is the yield of 16 servings suggests this is meant for a large crowd or bulk batch cooking, making it less practical for typical household weeknight rotation, and roasted vegetables don't reheat with the same appeal as a braised dish.