Edesia’s One Pan Roast Chicken and Vegetables

Written by on in Poultry, Sunday Dinner
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This is one of my favorite go-to recipes whenever time is in short supply. It’s a super reliable and perfect roast chicken that gives you juicy meat, crispy skin, succulent vegetable medley, and plenty of flavorful drippings. The roasted garlic cloves are definitely a special treat. Simply squeeze them out of the peel and enjoy.

Edesia's One Pan Chicken and Vegetables
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Edesia’s One Pan Chicken and Vegetables

Recipe by Anna BembryCourse: MainDifficulty: Super easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes

A super reliable and perfect roast chicken that gives you juicy meat, crispy skin, succulent vegetable medley, and plenty of flavorful drippings.

Ingredients

  • 1 x 1.6 kg (3.5 lbs) fresh chicken, best if organic

  • 2 large onions

  • 3 carrots

  • 3 celery sticks

  • 1 bulb of garlic

  • 4 – 5 potatoes

  • olive oil

  • sea salt and freshly ground pepper

  • 1 lemon

  • A bunch of fresh herbs, such as thyme, rosemary, sage and/or bay

Method

  • Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
  • Preheat the oven to 240C/475F.
  • Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
  • Pile all the veg, garlic, and herbs into the middle of a large roasting tray and generously drizzle with olive oil.
  • Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
  • Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken’s cavity, with a bunch of herbs.
  • Place the tray in the oven, then turn the heat down immediately to 200C/400F and cook for 1 hour 20 minutes.
  • Baste the chicken halfway through cooking and if the vegetables look dry, add a splash of water to the tray to stop them from burning.
  • When the chicken is cooked, take the tray out of the oven, transfer the chicken to a board, cover it with tin foil, and allow to rest for 15 minutes or so, then carve and serve with some delicious roasted vegetables and piping hot drippings.

Shall we talk about it?