This one-pan roasted chicken cooks the main dish and the vegetables at the same time, for an easy dinner and minimal clean-up!
After preparing this gorgeous chicken a few weeks ago for Farmer Chris, I got in my brain that I wanted to refine my whole chicken cooking skills! While the shoot made for a gorgeous bird (if I do say so myself), it didn’t quite have the flavor profile I was looking for – so I tried again. The one-pan roasted chicken method is tried and true, I read about it on theKitchn – placing the chicken on a bed of vegetables in cast-iron to reap the benefits of chicken juice on your vegetables!
Although a whole chicken probably needs the better part of one and a half hours of cooking time, the prep and clean up are relatively easy, which still made it a possible weeknight meal for us, if albeit a bit of a later one. Our housemates were home also, so we were able to put this bird and veg away as a perfectly portioned meal for all four of us.
The chicken was juicy and tender, and the sweet potatoes were adequately mushy (and delicious). The garlic mixed in was incredible if you were lucky enough to catch a clove or two in your vegetable scoop! For another great cast-iron one-pan chicken dish, check out these Mushroom & Swiss Chicken Thighs!
Local Spotlight: Fingerling potatoes were from our friends at the farmers market!
Homegrown Spotlight: Garlic, thyme and sage from the garden!
I hope you get a chance to try this method and see how juicy of a one pan roasted chicken you can manage at home! Who needs a store-bought rotisserie when you can have this beauty instead?! #enJOY!
One-Pan Dinner: Roasted Chicken & Vegetables
- 1 1/2 C. onion chopped
- 1 3-4 lb chicken
- 1 medium sweet potato
- 1 C. fingerling potatoes
- 10-12 cloves of garlic
- 1/2 t. fresh thyme
- 1/4 C. + 2 T. olive oil
- 1 t. lemon zest
- 1 t. fresh sage
- 2 t. lemon juice
- Salt and pepper
Preheat oven to 475 degrees Fahrenheit.
Pat chicken dry & remove giblets or other additional things in the packaging.
Chop onion, peel and chop sweet potatoes and wash small potatoes. Thick, chunky pieces are best.
Peel all but three garlic cloves and lightly smash and add to the other vegetables.
Coat vegetables in 2 T. olive oil and arrange in the bottom of a cast iron skillet.
Combine finely chopped (3 cloves) garlic, thyme, lemon zest and sage with lemon juice and 1/4 C. olive oil in a small bowl.
Brush herb and oil mixture onto the surface of the chicken (I did both sides).
Salt and pepper each side (a bit less than 1/2 t. salt per side)
Place chicken on bed of vegetables.
Lower heat to 425 and roast for 1 hour and 20 minutes before checking.
When juices from the thigh run clear (internal temperature 165 degrees), pull out and rest for 15 minutes before eating.
Naturally gluten & dairy free. Paleo adaptable by omitting and substituting other vegetables for potatoes.