This One Pot Roasted Chicken and Vegetables Recipe is a big, hearty, healthy meal full of protein and veggies, and it's sure to please the entire family!
Everyone loves a good home cooked meal, but what everyone does not love is all of the horrendous clean up that accompanies the end of said meal...that's why so many people are embracing slow cookers, Instant Pot Recipes and One Pot meals!
One Pot Roasted Chicken and Vegetables Recipe
Like this One Pot Roasted Chicken and Vegetables Recipe! My favorite thing about this One Pot Roasted Chicken and Vegetables Recipe is that while I have a small family at home now - it's just Angeline and myself - we can cook this delicious dinner up and eat it for a few days as lunch and dinner!
For the exact dish shown below, we roasted two chickens, but the One Pot Roasted Chicken and Vegetables Recipe below list one chicken paired with enough vegetables for one - or for two chickens, so you may decide how many you would like to cook!
This can be for a smaller family or a larger family - or enough to have plenty of leftovers!
Related One Pot Meals
Are you looking for other one pot recipes? I have a few really simply, but tasty ones on The Rebel Chick, like our Slow Cooker Sweet & Sour Chicken Recipe!
One Pot Roasted Chicken and Vegetables Recipe
Ingredients needed to make this One Pot Roasted Chicken and Vegetables Recipe
- 1 whole chicken that is about 5 pounds, remove and discard any included parts that might be in a bag inside the bird
- 3 tablespoons avocado oil or olive oil
- handful of fresh thyme
- ½ teaspoon ground Himalayan salt
- dash of fresh ground pepper
- about 1.5 cups each of the following, wash, peeled and or chopped into uniformly sized pieces; carrots, beets, sweet potatoes, Yukon gold potatoes, onion and radishes (the radishes loose their peppery taste when roasted and are a lovely addition to this mix).
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Directions for making this One Pot Roasted Chicken and Vegetables Recipe
Preheat the oven to 400 degrees. Place most of oil and fresh thyme in the bottom of a roasting dish. Set the chicken on top, breast side up.
Add the prepared vegetables around the chicken, mixing them into the oil. Drizzle the remaining oil over the chicken and add the salt and pepper.
Use a piece of tinfoil over the top of the chicken and form it perfectly over and around. Then carefully set this off to the side (remembering it touched raw chicken).
Place the roasting dish in the oven at 400 degrees for about 20 minutes or until the skin has browned evenly. Then place the preformed tinfoil over the chicken and vegetables, reduce the heat to 350 degrees and cook for an additional 20 minutes per pound.
The final cook time will depend on the exact weight of the bird and temperature of the oven so do keep this in mind and be sure to check the meat with a reliable meat thermometer.
The chicken is done when it hits 165 degrees and the liquids all run clear. If they are still a bit pink then the chicken is not yet done, cover and cook until they do run clear.
After removing the chicken from the oven, scoop out the vegetables into a serving dish and then cover the chicken again for 10 to 15 minutes to rest before slicing.
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To print this One Pot Roasted Chicken and Vegetables Recipe, click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
One Pot Roasted Chicken and Vegetables
Ingredients
- 1 whole chicken that is about 5 pounds remove and discard any included parts that might be in a bag inside the bird
- 3 tablespoons avocado oil or olive oil
- fresh thyme
- ½ teaspoon ground Himalayan salt
- 1 dash fresh ground pepper
- 1.5 cups carrots, beets, sweet potatoes, Yukon gold potatoes, onion and radishes wash, peeled and or chopped into uniformly sized pieces; (the radishes loose their peppery taste when roasted and are a lovely addition to this mix).
Instructions
- Preheat the oven to 400 degrees.
- Place most of oil and fresh thyme in the bottom of a roasting dish. Set the chicken on top, breast side up.
- Add the prepared vegetables around the chicken, mixing them into the oil.
- Drizzle the remaining oil over the chicken and add the salt and pepper.
- Use a piece of tinfoil over the top of the chicken and form it perfectly over and around. Then carefully set this off to the side (remembering it touched raw chicken).
- Place the roasting dish in the oven at 400 degrees for about 20 minutes or until the skin has browned evenly. Then place the pre formed tinfoil over the chicken and vegetables, reduce the heat to 350 degrees and cook for an additional 20 minutes per pound. The final cook time will depend on the exact weight of the bird and temperature of the oven so do keep this in mind and be sure to check the meat with a reliable meat thermometer. The chicken is done when it hits 165 degrees and the liquids all run clear. If they are still a bit pink then the chicken is not yet done, cover and cook until they do run clear.
- After removing the chicken from the oven, scoop out the vegetables into a serving dish and then cover the chicken again for 10 to 15 minutes to rest before slicing.
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