One pot roast chicken

★★★★★

5 from 9 reviews

One Pan Chicken and Potatoes prepared and baked with tomatoes, garlic and oregano on same sheet pan. Easy, healthy and absolutely delicious quick dinner solution for busy weeknights.

Chicken and potatoes are a match made in heaven. Instant pot chicken and potatoes and roasted chicken thighs and potatoes are my other go-to healthy dinners. It’s just easy and very family friendly food.

Baked Chicken and Potatoes

You will love this one pan chicken and potatoes for your next weeknight dinner or lunches for a week. Potatoes get crispy coated in dried oregano, garlic powder and generous amount of olive oil. And roasted chicken breast comes out juicy and tender with roasted tiny tomatoes on top.

Sheet pan dinners are my 2nd preferred cooking to method to Instant Pot. 🙂

All action happens on the same sheet pan! It took me a while to take a leap of faith mainly because I was concerned meat would come out dry and vegetables overcooked. But nothing of that happened.

What Size of Baking Sheet Do I Need?

If you want to be cooking lots of one pot and sheet pan meals, stock up on two half sheets 12 x 18 inches. They are a bit larger than jelly roll pans that runs 10 by 15 inches. I use the same sheet for baking cookies and sheet pan dinners.

This size of tray fed 4 of us one night well. But to be honest, 2 would be better for other larger recipes or to make food even more crispy. Anyways, you will see once you start cooking. If it’s only 2 of you, one sheet pan will do.

Also I highly recommend re-usable silicone mats. I’m in love with my Amazon Basics silicone mats – I swear I roast more because I don’t have to tear parchment paper each time. After the wash, I store mat right inside the sheet, pull out when ready to cook and that’s it.

Tip: You can also use a ceramic baking dish of same size.

How to Make Chicken and Potatoes in the Oven

  • Make 2 piles. Lay chicken cutlets on one side and potatoes on the other side in a single layer.
  • Season chicken and potatoes separately in each “pile”. Drizzle with oil and sprinkle with spices both chicken and potatoes. Using your hands, mix each “pile” to coat separately, and spread in a single layer after mixing. This helps juices from chicken not to leak over the potatoes and preventing them from crisping up.
  • Roast on the bottom rack uncovered for 25 minutes or until potatoes are fork tender. Chicken breast cooks faster than potatoes, so it should be fine. Tomatoes serve as “a blanket” to keep it juicy.
  • Broil for 5 minutes by moving the sheet pan on top rack. Just watch until potatoes and tomatoes are crispy.

How to Serve, Store and Reheat

Serve baked chicken and potatoes with squeezed lemon juice and sprinkled fresh dill or parsley over entire dish. I place baking sheet on a trivet in the middle of dinner table and tell kids not to touch the tray. That’s the beauty of one pan meals.

Store leftovers in an airtight container. If you will have any. I find this recipe is perfect size for a family of 4 one dinner.

Do not freeze. Potatoes just don’t freeze well because there is not enough fiber to help them hold up against the ice crystals.

Reheat roasted chicken and potatoes leftovers on baking sheet. I just crank up the oven to 425 and throw in the tray right away without waiting for the oven to heat up. And remove when warmed through, usually about 15 minutes or so. You can also pan fry them on ceramic non-stick skillet on medium heat. No oil is necessary. 🙂

Variations And Tips

  • Use fresh minced garlic instead of garlic powder.
  • Instead of dried oregano try rosemary, basil or Italian seasoning.
  • Sub strips of 1 bell pepper for tomatoes.
  • Chicken cutlets or boneless and skinless chicken thighs are OK instead of chicken breast.
  • You can use regular size potatoes cubed into 2″ pieces.
  • Yellow potatoes or red potatoes are the best. Do not use russet potatoes. They make the best healthy mashed potatoes.

More One Pan Dinner Recipes to Try

  • One pan chicken and veggies to clean out the fridge.
  • Steak fajitas entire family will love.
  • One pan salmon with butternut squash in honey garlic sauce.
  • Sweet potato and eggs is basically easy shakshuka in a pan.
  • Also check out my other 45 quick and healthy dinner ideas.

Now, wasn’t this one pan chicken dinner damn good and easy?! Come back and tell me if you added any personal touch. Enjoy!

One Pan Chicken and Potatoes

★★★★★

5 from 9 reviews

One Pan Chicken and Potatoes prepared and baked with tomatoes, garlic and oregano on same sheet pan. Easy, healthy and absolutely delicious quick dinner solution for busy weeknights.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American Ukrainian

Scale 1x2x3x

Ingredients

  • 2 lbs (5 cups) baby potatoes, cut in halves
  • 1 lb (6-8) chicken cutlets, boneless & skinless*
  • 1 pint (2 cups) grape tomatoes, cut in halves
  • 2 tbsp extra virgin olive oil, divided
  • 2 tsp oregano, divided
  • 2 tsp garlic powder, divided
  • 1 tsp salt
  • Ground black pepper, to taste
  • 1/2 lemon
  • 2–3 tbsp dill or parsley, finely chopped

Instructions

  1. Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper or silicone mat.
  2. Lay chicken cutlets on one side and potatoes on the other side in a single layer (tight is fine).
  3. Drizzle potatoes and chicken with 1 tbsp of oil EACH.
  4. Then sprinkle with 1 tsp oregano and garlic powder EACH.
  5. Sprinkle 1 tsp of salt and pepper to taste over BOTH.
  6. Using your hands, mix each “pile” to coat separately, and spread in a single layer after mixing.
  7. Lay grape tomatoes on top of chicken.
  8. Bake uncovered on a bottom rack for 25 minutes, then broil for 5 minutes.
  9. Remove from the oven, squeeze lemon over entire dish, and sprinkle with dill or parsley. Wasn’t this damn good and easy?! Enjoy!

Store: Refrigerate in an airtight container for up to 4 days.

Do not freeze. Potatoes just don’t freeze well because there is not enough fiber to help them hold up against the ice crystals.

Reheat leftovers on baking sheet. I just crank up the oven to 425 and throw in the tray right away without waiting for the oven to heat up. And remove when warmed through, usually about 15 minutes or so. You can also pan fry them on ceramic non-stick skillet on medium heat. No oil is necessary. 🙂

Notes

*I took 2 huge chicken breasts and cut them into cutlets using fillet knife.

  • Use fresh minced garlic instead of garlic powder.
  • Instead of dried oregano try rosemary, basil or Italian seasoning.
  • Sub strips of 1 bell pepper for tomatoes.
  • Chicken cutlets or boneless and skinless chicken thighs are OK instead of chicken breast.
  • You can use regular size potatoes cubed into 2″ pieces.
  • Yellow potatoes or red potatoes are the best. Do not use russet potatoes. They make the best healthy mashed potatoes.

★ Did you make this recipe? Please give it a star rating in the comments.

Recipes and images are a copyright of ifoodreal.com

Roasted Chicken, beans, and potato sheet pan is easy to make and bakes in under 30 minutes.

After I shared easy my 15 minute healthy roasted chicken and vegetables, I’ve received so many requestes for a version with potatoes so here it goes!

This dish is very similar to the 15 minute chicken and veggies but will take a bit longer to bake because of the potatoes. I used tomatoes, string beans, onion and potatoes but the possibilities are endless. Sometimes I like to add zucchini, broccoli, cauliflower, diced sweet potatoes, or thinly cut carrots.

I begin by making the marinade mix. To make the marinade simply combine 2 tablespoons olive oil, 3 cloves garlic, minced, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon black pepper and 1/2 teaspoon salt.

Next, dice the potatoes into small pieces (even smaller than pictured!). Then cube chicken breasts into big chunks and combine the chicken and veggies along with the seasoning mix. Bake for 25-30 minutes or until the potatoes are soft and tender and the veggies are charred!

Easy One Pan Roasted Chicken & Potatoes

0 from 0 votes Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4 Author: Layla

  • For the marinade:
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 medium chicken breasts cubed
  • 2 cups diced potatoes
  • 1 cup string beans optional
  • 1/2 onion cubed
  • 1/2 cup plum or grape tomatoes
  • Pre-Heat oven to 400F. Line a small sheet pan with foil and set aside.
  • Combine all the ingredients for the marinade in a small bowl and set aside.
  • Place the cubed chicken, diced potatoes, beans, onion, and tomatoes on the sheet pan. Pour the marinade mixture onto the veggies and combine until everything is fully coated.
  • Bake for 25 minutes or until the potatoes are tender and the veggies are charred. Serve with rice, pasta, or salad.

Feel free to add cauliflower, broccoli, zucchini, diced sweet potatoes, or diced carrots.

You’ll need a large casserole pot with a fitted lid. It needs an hour and a half to two hours in the oven – in other words, just enough time to walk the dogs.

1 lemon
1 fat free-range or organic chicken
4 sprigs fresh rosemary
Extra-virgin olive oil
300g pancetta lardons
1 bunch young carrots, scrubbed clean but not peeled
4 small parsnips, scrubbed clean but not peeled
12 new potatoes, scrubbed clean but not peeled
20 shallots or raw pickling onions, peeled and left whole
10 peeled cloves garlic
6 sprigs fresh thyme
Coarsely ground black pepper and sea salt
½ bottle good white wine
½ tbsp seeded mustard
100g chopped flat-leaf parsley

Heat the oven to 180C/350F/gas mark 4. Make a few deep incisions in the lemon but don’t cut right through so it falls to pieces. Stuff the chicken with the lemon and the rosemary, and rub extra-virgin olive oil all over the skin.

Put a little olive oil in a large casserole pot on top of the stove and heat gently. Add the lardons and cook until crisp. Stir in the carrots, parsnips, potatoes, onions, garlic, thyme and shallots, coating them all in the oil, add the wine and bring to a boil. Turn off the heat, place the bird on top of the vegetables, cover with the lid and place in the oven for an hour. Remove the lid, return to the oven and cook for another half-hour, so the chicken skin browns and hopefully becomes crisp.

Lift the chicken from the pot and transfer to a warm plate, arrange the vegetables on large serving platter, top with the chicken and keep warm.

Reduce the cooking liquid until quite thick, then stir in the mustard and season to taste. Stir in the parsley, spoon over the bird and proceed to the table.

Carve the bird at the table: remove the legs first, then carve off the breasts. If you are not confident of dividing the chicken at the table, you could quite easily do it in the kitchen before spooning over the sauce, but the dish then loses a bit of dramatic effect.

• Jason King is chef at The Wellington Arms, Baughurst, Hampshire and winner of the 2012 Gastropub Chef of the Year Award

Chicken Pot Roast?! What!?

I know we all think of “pot roast” as a beef dish. Actually Beef Pot Roast is one of my favorites. But, the term “pot roast” means a piece of meat that is cooked slowly in a covered pot.

So, yes, Chicken Pot Roast.

This is a dish you do not want to miss. It is tender and moist chicken thighs braised slowly with carrots, celery, onions, turnips, red potatoes, and cremini mushrooms in a savory creamy gravy that is seasoned perfectly with garlic, rosemary, and bay leaves. Simple & delicious.

Chicken Pot Roast is the comfort food you want on a cold fall or winter night, at a Sunday family dinner, or when you are entertaining family and friends.

Chicken Pot Roast

This recipe is actually inspired by a dish I had at a restaurant in Kansas City, Urban Table. I was so intrigued by Chicken Pot Roast on the menu that I had to order it! It was so good, I knew that I had to recreate it at home.

The dish that I had at Urban Table was very similar to this recipe. However, in their dish the pot roast was served over mashed potatoes and there were no potatoes IN the pot roast.

For ease , because you know I like to keep things easy, I put the potatoes IN the Chicken Pot Roast and serve it with other side dishes, sometimes (see Chicken Pot Roast for Dinner for ideas). And sometimes it is a one pot meal!

If you love cooking in your Dutch Oven definitely check out my One Pot Lasagna and my Dutch Oven Spinach Artichoke Lasagna

How to Make Chicken Pot Roast

Start by preheating the oven to 300 and processing all the veggies. You want all the veggies to be around the same size, about 1-1 1/2 inches. (pssst… don’t forget to save those veggies scraps in the freezer so you can make my Instant Pot Chicken Stock)

Cut the chicken thighs into large chunks, 1 1/2-2 inches. Then, in a large Dutch Oven slightly brown the chicken thighs in oil over medium heat, about 3-4 minutes. They do not need to be cooked thru.

PIN THE RECIPE HERE

Remove the chicken from the pot and set aside.

Melt the butter in the pot and then sprinkle the flour into the butter, whisk or stir them together, creating a roux.

Pour the chicken stock into the roux and whisk it together, making sure it is smooth. Let the broth simmer for about 5-10 minutes, until it starts to thicken a little. Turn the heat off and stir in the salt, pepper, dried basil, heavy cream, rosemary sprigs, and bay leaves.

Add all the cut veggies and the chicken back to the pot. Give it a good stir, pop the lid on, and put it in the oven for 90 minutes.

After the 90 minutes take the lid off the dutch oven, give the Chicken Pot Roast a stir and put it back in the oven, uncovered, for 30 minutes.

Let the Chicken Pot Roast cool for 10 minutes before serving.

While the dish cools make the french fried onion garnish. On a sheet pan scatter the french fried onions and pop them in the 300 degree oven for 4-5 minutes until they are golden and crisp. Serve these in a bowl on the table so everyone can garnish their own Chicken Pot Roast.

What to Serve with Chicken Pot Roast

If you are serving this on a weeknight I would honestly just serve it with warm bread or rolls, no side dishes. It has your protein, vegetable, and starch, and it is super filling!

If you are entertaining or having Chicken Pot Roast for Sunday dinner then this would be a great menu:

  • Oven Roasted Broccoli or Green Beans
  • Garlic Butter Smashed Sweet Potatoes
  • Dinner Rolls & Butter
  • (if you are serving a big feast my Raspberry Jello Fluff would be great with this)

PS. this also makes amazing leftovers!

I hope you give this recipe for Chicken Pot Roast a try in your kitchen.

Love-Susie

SAVE THE RECIPE FOR LATER. PIN IT HERE.

Dutch Oven Chicken Pot Roast

Tender chicken thighs are slow braised with vegetables in a savory and creamy gravy flavored with garlic, rosemary, and bay leaves. The final dish is garnished with crispy french fried onions. 5 from 4 votes Pin Prep Time: 20 minutes Cook Time: 2 hours Total Time: 2 hours 20 minutes Servings: 6 people Author: Susie

  • 1 lb boneless skinless chicken thighs, cut into 1 inch chunks
  • 1 tbsp oil
  • 1 cup yellow onion, cubed
  • 4 garlic cloves, chopped into large rough pieces
  • 3 large carrots, peeled, cut into large coins
  • 2 celery ribs, chopped into 1 inch chunks
  • 4 red potatoes, cut into 1 inch cubes
  • 1 turnip, peeled, cut into 1 inch cubes
  • 4-5 cremini mushrooms, quartered
  • 4 tbsp butter
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1 tsp chicken base (optional) could use 1 chicken bouillon cube instead
  • 1/2 cup heavy whipping cream
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried basil
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Garnish

  • French Fried Onions
  • Preheat the oven to 300 degrees. In a large dutch oven over medium heat saute the chicken pieces in the oil until they are just cooked on the outside (they do not need to be cooked thru. Remove them from the pot and set aside.
  • In the dutch oven, over medium low heat, melt the butter. Add the flour and stir or whisk until it is combined, about 1 minute. Pour the chicken broth into the pot and scrape up any brown bits on the bottom of the pot. Simmer the broth over medium high heat until it begins to thicken, about 3 minutes. Turn the heat off and stir in the heavy whipping cream. Next add the salt, pepper, rosemary sprigs, bay leaves, vegetables and chicken.
  • Place the lid on the dutch oven and place in the preheated oven for 90 minutes.
  • Let the pot sit for 10 minutes, then remove the bay leaves and rosemary sprigs before serving. Serve with french fried onion garnish.
  • Make the garnish while the Chicken Pot Roast cools. Spread the french fried onions on a cookie sheet and bake in the 300 degree oven for 4-5 minutes, until they are golden and crispy. Serve them in a bowl on the table so everyone can garnish their own.

Tried this recipe? Share a pic or review!Mention @momsdinnerblog or tag #momsdinner!

Jump to Recipe – 4.99 from 68 votes

This easy Whole Roast Chicken Recipe is cooked to crispy-skin perfection in a Dutch Oven with Lemon, Garlic, and Rosemary Butter slathered on every bite! Add potatoes to the bottom of the pan and you’ve got yourself a complete, one-pot meal.

This is my favorite recipe for roast chicken. Cooking it in a dutch oven ensures the chicken is moist and flavorful, but still gets that awesome golden-brown, crispy skin.

Here’s what I LOVE about this roast chicken recipe:

  • It uses only five ingredients (assuming you already have butter, salt, and pepper);
  • The flavor combination of lemon, garlic, and rosemary creates amazing flavor;
  • There is no waste– the lemon zest, juice, and rinds are used, as well as the onion, garlic, and rosemary scraps;
  • While it takes a while to roast in the oven, the prep time is only 10-15 minutes!
  • You can add potatoes to the bottom of the pan to cook and soak up all those delicious juices while the chicken roasts for an easy one-pot meal. YUM!

And the other thing? A whole roast chicken is a foolproof way to impress people. This recipe comes out gorgeous every time, and it’s perfect for a dinner party or date but also easy enough to make for your family on a whim.

Tips for making the BEST Whole Roast Chicken

  • Pat the chicken dry. This will help the skin crisp up to perfection.
  • Season the cavity. Add a LOT of salt and pepper inside, and stuff it with the lemon rinds, rosemary sprigs and stems, garlic scraps, and onion scraps. This will help keep it moist and flavor it from the inside out.
  • Add the butter mixture under AND over the breast skin. Use your hands for this (then give them a good wash). It’s important to spread the mixture liberally over the entire chicken (every nook and cranny). In addition, I separate the skin from the top of the breast and spread some of the butter underneath, being careful not to tear the skin (intact skin helps the meat stay moist since it keeps the juices in). This creates extra crispy skin and helps flavor the meat better.
  • Truss the chicken. Not in a complicated way- I just tie the legs tightly together using kitchen twine. This helps keep everything nice and neat and compact for even, consistent cooking. If the legs splay out too much, they will cook too quickly, causing them to become dry.
  • Roast high, then low. Roast the chicken at 475 for 15 minutes- this gets the crispy skin process going. Then, turn the heat down and roast at 350 for approximately 20 minutes per pound, or until the internal temperature reaches 165 degrees (I stick my meat thermometer into the thickest part of the breast as far as it will go, then retract it just a little so it’s not touching the bone. It won’t read accurately if it is touching a bone)
  • Let it sit for at least 10 minutes when it’s done. This will ensure that a) the chicken isn’t too hot to handle when you carve it, and b) that the juices have a chance to redistribute. If you cut into it too quickly, the juices will escape too fast and the chicken will become dry.

Roasting a Whole Chicken in your Dutch Oven

I have a blue Cuisinart Classic Enameled Cast Iron 5-1/2-Quart Oval

dutch oven, which I LOVE and HIGHLY recommend. Conveniently, it perfectly fits a chicken, and because it gets so hot on the sides , it helps roast it evenly on all sides of the chicken for awesomely crispy skin.

Here are some tips to roasting a whole chicken in your dutch oven:

  • Layer onions and potatoes (or another root veggie) on the bottom so you have a complete meal. The veggies will soak up all the juices as it cooks.
  • Keep the cover off when roasting. If the skin browns too quickly on top, you can place the cover on ajar on top to help avoid direct hot heat, or tent it with foil if the cover doesn’t fit/the chicken is too tall.

If you don’t have a Dutch Oven…

You can easily make this recipe in a large casserole dish or roasting pan using the same method!

Or, you can use your slow cooker. Just keep in mind, you won’t have any crispy skin if you do this. Slather the chicken in the butter mixture, and set on top of onions (and potatoes, if you want) in your slow cooker. Cook for 4 hours on high. (more on how to cook a whole chicken in your slow cooker)

You may also be interested in another one-pan chicken recipe: Spiced Chicken and Rice with Apples and Raisins. YUM.

Don’t throw the chicken bones/carcass out!

Make homemade chicken stock with them. Just store the carcass/bones in your freezer in an airtight bag or container until you’re ready to make it!

Recipes to make with leftover roast chicken:

  • Easy Chicken and Dumplings from Scratch
  • Chicken Salad with Grapes and Walnuts
  • Avgolemono (Greek Chicken Soup with Lemon)
  • Cobb Salad with Buttermilk Ranch Dressing
  • Healthy 20-Minute Chicken and Mushroom Stroganoff
  • Chicken and Corn Enchilada Casserole
  • BBQ Chicken Naan Pizza

And check out these other easy recipes you can make in a dutch oven from Pinch of Yum!

Did you make this Dutch Oven Whole Roast Chicken? Please comment below and !

Dutch Oven Whole Roast Chicken

Click the stars to rate! 4.99 from 68 votes This easy recipe for whole roast chicken is cooked in a dutch oven and has crispy skin smothered in lemon, garlic, rosemary butter! Add potatoes for a complete one-pot meal. Pin Prep Time15 mins Cook Time1 hr 30 mins Resting Time10 mins Total Time1 hr 45 mins Course: Dinner Cuisine: American Servings: 4 servings Calories: 653kcal Author: Elizabeth Lindemann

Recommended Equipment

  • 1 whole chicken about 4-5 lbs.
  • 2 lemons
  • 5 cloves garlic 3 minced, 2 cut in half
  • 4 sprigs fresh rosemary 3 finely chopped, 1 left whole
  • 2 large onions halved and thickly sliced, end scraps reserved
  • 4 tablespoons butter (1/2 stick)
  • kosher salt see notes
  • black pepper see notes
  • 1.5 lbs. potatoes cut into 1″ pieces, optional
  • Preheat oven to 475 degrees F.
  • Melt butter (4 tablespoons) in small bowl (I used my Pyrex measuring cup); add minced garlic (3 cloves), chopped rosemary (from 3 sprigs, about 2 tablespoons), the zest of the two lemons, and plenty of kosher salt and black pepper to taste. Set aside.
  • Place the onions in bottom of enameled cast iron dutch oven. Reserve the end scraps. If using potatoes, add them on top of the onions.
  • Prepare chicken by removing giblets from cavity and patting dry with paper towels.
  • Liberally season the cavity with salt and pepper. LIBERALLY.
  • Cut the zested lemons in half; reserve juice and save rinds.
  • The butter mixture will have hardened slightly by now. Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin).
  • Stuff the cavity of the chicken with the lemon rinds, onion scraps, remaining 2 garlic cloves, and rosemary sprig/stems. Place in dutch oven on top of sliced onions and potatoes, if using.
  • Tie the legs of the chicken together tightly using kitchen twine.
  • Pour reserved lemon juice over the chicken.
  • Roast chicken UNCOVERED for 15 minutes at 475, then reduce heat to 350 and cook for approximately 20 minutes PER POUND, or until internal temperature reaches 165 degrees (about 1.5 hours for a 4.5 lb. chicken).
  • Allow the chicken to rest for at least 10 minutes before carving.

  • Basting: If you want to, baste the chicken approximately halfway through cooking process. You don’t have to.
  • Salt and pepper: You want to salt and pepper liberally- I’d say at least 1 tablespoon of kosher salt for a 4ish lb. bird (up to 2 tablespoons, if you have a larger chicken that’s more like 8 lbs.). Pepper you can do to your taste- it will give it a nice kick if you use a lot (around 2 teaspoons) but you can definitely get away with only 1/2 teaspoon.
  • If chicken is burning: you should cook the chicken uncovered in the dutch oven, but if it starts to burn on top and the internal temperature is not high enough yet, you can place the lid on ajar to avoid direct heat and prevent further burning. Or, you can tent it with foil on top.
  • Other vegetables: You can add carrots or other root veggies, that take a long time to cook, in the bottom of the pan in place of or in addition to the potatoes. Note: I actually prefer to roast my potatoes/veggies separately because they get more browned, but it’s super convenient to cook them in the same pot!
  • Slow cooker instructions: Place sliced onions in bottom of large slow cooker. Prepare chicken as directed above. Cover and cook on low for 8-9 hours or high for 4-5, until the chicken is falling off the bone. (this method will not make crispy skin, but will still be delicious!
  • Make it paleo/dairy free/Whole30: Use olive oil or ghee instead of butter.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

Calories: 653kcal | Carbohydrates: 33g | Protein: 41g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 173mg | Sodium: 254mg | Potassium: 1232mg | Fiber: 7g | Sugar: 4g | Vitamin A: 646IU | Vitamin C: 57mg | Calcium: 112mg | Iron: 8mg Did you make this recipe?I’d LOVE to see your creation! Mention @bowlofdelicious or use the hashtag #bowlofdelicious

This recipe first appeared on Bowl of Delicious as “Lemon, Garlic, and Rosemary Whole Roast Chicken.” It has been updated with new photographs, clearer instructions, and the option of adding potatoes based on suggestions from reader comments.

This One Pot Roasted Chicken and Vegetables recipe comes together easily in a glass baking dish in my oven. This type of meal is even easier than a 30 minute one pot meal, since everything goes into the baking dish and the oven just does its thing.

I love one pot easy recipes. Normally, I cook them on top of the stove in a deep sided non stick pan. It takes longer to cook than a 30 minute meal, but you don’t have to do anything other than assemble the ingredients.

Chicken recipes like this give me time to enjoy the end of the day with my husband after work instead of spending time in the oven cooking. It’s a Win-Win for both of us!

One pot whole chicken recipes are full of hearty goodness. It has a ton of flavor that comes from the fresh vegetables, lots of savory goodness from the fresh herbs and cardamom seeds and a moist tender chicken that only comes from having it roasted in the oven.

General Tips for the Best One Pan Meals

Cooking in one pot or pan makes for easy clean up later, but it’s not quite as simple as just throwing everything into one pot and hoping for the best. These tips will help your one pan meals be more successful.

  1. Choose the right type of pan. Many different pans can be used to cook everything at once, from sheet pans, to deep sided pots. Make sure the pan fits the ingredients without crowding, and is the right type of pan for the cooking method. (you can’t use a sheet pan very easily on the stove top!)
  2. Make sure vegetables are cut into even sized pieces. Unless you want to keep opening the oven door, or adding to the stock pot, starting with even sizes goes a long ways towards easy cooking.
  3. Consider making use of racks. Layering your meat over the vegetables on a rack will baste the items underneath and allow you to add more veggies.
  4. Pair vegetables and proteins with similar cooking times. If you can’t do this, add the vegetables after the meat has started cooking.
  5. Know when to mix everything together and when to keep them separate. If you are using fish as a protein, keep it separate so that tossing the veggies doesn’t disturb the tender fish.
  6. Sometimes two pans is just better than one. If you are cooking for a crowd, and you try to cook everything in one small baking dish, you’ll end up steaming everything instead of roasting it. Know when to add a second dish!
  7. Position things wisely. Place the protein the middle where it will get the most heat and place the veggies around it.
  8. Be careful of too much moisture. Excess water is the enemy of a one pan oven meal because the oven has to work harder to evaporate the moisture and you’ll steam before it can brown the food.

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Let’s assemble the One Pot Roasted Chicken and Vegetables.

To make this meal you will need a large baking dish. The dish needs to be able to hold a large chicken as well as all the vegetables that will go along with it for dinner.

I used apples, vidalia onions, baby peppers, whole baby potatoes, carrots and a large whole lemon.

The first thing I did was to place all the cut up vegetables in the pan around the whole chicken. Then I tie the legs of the chicken togetherd with cooking twine so that I would have a pocket to place my flavor bundle.

I used the cooking twine again and made a flavor bundle out of a few sprigs of fresh rosemary, some lemon and vidalia onion slices and a piece of lemon grass.

I stuffed this into the pocket at the cavity of the chicken.

The final step was to sprinkle whole cardamom pods over the vegetables. Cardamom is a flavorful spice that adds a lovely savory flavor to the dish.

Into the oven the whole thing goes. I cooked it for 10 minutes at 400º and then lowered the temperature to 350º and cooked it for two hours.

Time to go spend some quality time with hubby and a nice glass of wine!

This amazing one pot roasted chicken and vegetables dish has the most amazing flavor. The vegetables have a lovely spicy lemony taste and the chicken is amazingly tender and moist.

This meal just couldn’t get any easier. Once the baking dish is in the oven, your work is done.

It takes only a few minutes to assemble in the pan and then your home smells amazing and you get to relax while you wait for it to cook.

This is the first time that I have roasted Vidalia onions. Oh my goodness, it won’t be the last. They are AMAZING when roasted. So sweet and delicious!

And another great thing about this one pot chicken? Clean up is a breeze! No need to clean up vegetable pots since everything is cooked in one dish.

Pin this One Pan Roast Chicken Dinner for Later

Would you like a reminder of this one pot roasted chicken recipe? Just pin this image to one of your cooking boards on Pinterest.

Admin note: This post for one pan roast chicken first appeared on the blog in January of 2017. I have updated the post with a new recipe card, more tips and a video for you to enjoy.

Prep Time 5 minutes Cook Time 2 hours Total Time 2 hours 5 minutes

Chicken and Vegetables:

  • 1 large 6 pound roasting chicken
  • 2 crisp apples quartered
  • 1 big Vidalia onion cut into chunks
  • 6-8 baby sweet peppers
  • 3/4 pound of baby potatoes
  • 6 small carrots cut into pieces
  • 1 large onion cut into large pieces
  • 1 1/2 tbsp whole cardomom pods
  • 1 tbsp seasoned salt
  • cracked black pepper

Flavoring bundle

  • 3 sprigs of fresh rosemary
  • 2 slices of lemon
  • piece of whole lemon grass
  • 2 slivers of vidalia onions
  1. Preheat the oven to 400º Place the chicken in a large oven proof baking pan. Tie the legs of the chicken together with cooking twine.
  2. Season liberally with seasoned salt and cracked black pepper.
  3. Surround the chicken with all the vegetables.
  4. Tie the pieces of the flavoring bundle together with cooking twine and place the bundle near the cavity area of the chicken.
  5. Sprinkle the cardamom seeds over the vegetables.
  6. Place the Preheat oven to 400 degrees F and cook for 10-15 minutes.
  7. Reduce the temperature to 350 degrees F and roast continue roasting for 20 minutes per pound.
  8. Carve the chicken and serve it with the roasted veggies.

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  • Spicy World Green Cardamom Pods 7 Ounce Bag

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 669 Total Fat: 33g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 200mg Sodium: 616mg Carbohydrates: 27g Fiber: 4g Sugar: 11g Protein: 65g Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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Using the whole chicken

  1. Poached Chicken
  2. The first thing to do is to get yourself a good quality, higher-welfare chicken and put it in a large pot. Cover it with water and add any veg you have handy. I like to add some chopped up carrots, a few sticks of celery, and an onion. Then I throw in some herbs; perhaps a sprig of rosemary and a bay leaf. Add a few peppercorns, a teaspoon of sea salt and a couple of crushed bulbs of garlic and you’re off. Bring it all to the boil and then simmer for about an hour and twenty minutes. Trust me when I say you are going to get beautifully soft and silky cooked chicken, plus a lovely broth.
  3. The reason I love this poached chicken is that you can make it into a hearty meal all year round by using whatever seasonal veg is available. For example, after the chicken has been poaching for about an hour, you could add some quartered fennel. This will cook with the chicken for the last 20 minutes. Things like beans and peas should go in five minutes before the chicken is ready to come out as they cook quickly.
  4. Basically, as long as you know how long your vegetables take to cook, the choices are endless. Below is a list of veg and their timings to get you started. Keep in mind that if it’s summer time the seasonal veg will cook really quickly and be light and delicious.
  5. • Chopped swedes and turnips – 30 mins
    • Cabbage – 20 mins
    • Chopped potatoes/ new potatoes – 20 mins
    • Quartered fennel – 20 minutes
    • Frozen or fresh broad beans & peas – 5 minutes
    • Chopped asparagus – 5 minutes
    • Spinach – 30 seconds
  6. When your chicken is cooked, take it out of the pot, and use a fork to shred as much meat off the bones as possible. Have a little taste to make sure it’s seasoned enough for your liking. Take that torn up beautiful white and dark chicken meat and divide it among some bowls. To finish off, ladle some of the tasty poached broth and veg over it to make a lovely meal of steaming potatoes, greens and peas. This is a great dinner, especially served with a nice dollop of horseradish sauce or mustard.
  7. The Italians do multiple versions of this dish using shins of beef, shoulders of pork and even poached duck (which is delicious). If you try these, don’t forget that different meats take different times to cook. For duck, pork and shins of beef we’re talking about 3 hours of poaching, or until the meat is falling off the bone.
  8. Chicken Salads
  9. You can also use the shredded meat from your poached chicken to make a really hearty salad. In the summer, toss it in with some cooked new potatoes, mixed salad leaves and herbs. Dress at the last minute with a splash of extra virgin olive oil and lemon juice or balsamic vinegar then serve it up on a big platter. Delicious!
  10. Tasty broth
  11. When you make poached chicken you are going to be left with quite a lot of broth. Don’t throw this away! There’s something really nice about having simple, clean, therapeutic chicken broth.
    So put it through a sieve, bag it up and freeze it to use later. It will be fantastic as a stock for making risottos, gravy or soups. For an Asian twist, you could add noodles and veg such as sweetcorn, baby corn, pak choi, chilli or sugar snap peas to the broth.
  12. After a roast chicken
  13. Because I love roast chicken, and eat it on a regular basis, I am now in a routine where, before doing the washing up, I throw the carcass and any tasty scraps and scrapings from the roasting and carving tray into a pot.
  14. I cover the chicken with water, add some herbs and bring it all to the boil. This also makes a lovely cloudy broth that you can leave to simmer for an hour or so while you watch a bit of telly in the evening. This broth can be used in the same way as above.
  15. I hope these ideas are helpful. They are certainly tasty. So give them a try and use up all of that chicken!

Chicken in the Pot

First, heat 1 tablespoon of the oil in the casserole, then fry the lardons or pancetta a little with the shallots or button onions.

When they have coloured a bit, remove them with a slotted spoon and keep them on one side. Now, add the rest of the oil and when it is fairly hot, fry the chicken whole. This will seem a bit awkward, but all you do is protect your hands with a cloth and hold the chicken by its legs, turning it into different positions until it is a good golden colour all over; this will take 10-15 minutes in all, then remove it from the casserole.

Next, fry the carrots, turnips and crushed garlic for about 5 minutes, stirring them all around so that they brown slightly. Now put the bacon and onions back in the pan. Push everything to the sides and sit the chicken in the centre. Next, pour in the wine and stock, add the parsley and celery leaves, tied in a bundle (if using celery leaves), plus the thyme, bay leaf and salt and pepper.

Bring to simmering point, then transfer the casserole to the oven (the casserole should be without a lid, but place a piece of foil over the chicken breast) and let it cook for 30 minutes, uncovering and basting the chicken breast now and then with the surrounding stock.

After 30 minutes, remove the foil, add the sliced mushrooms, then bake for another 30 minutes, again basting fairly often with the juices. When the chicken is cooked, take the casserole from the oven, remove the chicken, drain it well and put it on a warmed serving dish. Surround it with the well-drained vegetables and bacon, and discard the bay leaf and herbs.

Now place the casserole over a direct heat and boil the liquid fiercely to reduce it by about a third. Then make a paste with the butter and flour, then whisk this paste into the reduced liquid. Bring it back to the boil, whisking continuously, until the sauce thickens.

Now taste to check the seasoning, then carve and serve the chicken and vegetables with the sauce poured over them.

The most classic, easy, and delicious dinner you can make is stove top roast chicken or “pot roast” chicken as we called it in Jamaica. Achieving a beautifully bronzed roast chicken on a stove top is easy. This is how we roast chicken on a stove top in Jamaica.

Ingredients
1 chicken leg quarters (leg and thigh)
1/4 tsp. ground black pepper
1/2 tsp. paprika
2 stalks scallion, beat, then roughly chopped
1/2 of 1 medium onion, sliced
1 clove garlic
Few slices of hot pepper
1 tbsp. ketchup
water
2 tsp. coconut oil

Preparation
1. Trim fat from leg quarters, then rinse with lime water, drain well, then pat dry with paper towel.

2. Mix together, salt, paprika and black pepper then use to season chicken. Marinate chicken for 30 minutes or more.

3. Heat Dutch pot or a heavy-bottomed skillet (make sure the skillet has a lid)

4. Add 2 tsp. of coconut oil (or any oil that you’re using)

5. Place the chicken into the hot oil, skin side down. Brown chicken on one side for 5 minutes with the lid on. Do not add the seasoning, they will burn and taste bitter, especially the garlic.

6. Open pot, turn chicken to the other side and brown for 5 minutes.

7. At the point, the oil is very hot, so, to prevent the oil from burning and becoming black, pour just a tiny amount of water in the pot, cover pot and continue to brown the chicken.

8. Brown each side of the chicken for five minutes, until 25 minutes passed. Each time when the oil becomes too hot, pour just a bit of water in the pot.

9. At the 20 minutes mark, add the cut-up herbs, cover pot and continue to brown the chicken.

10. After 25 minutes, the chicken is cooked, the juices run clear, and if you pierce the chicken with a fork, it should feel loose. Transfer the chicken from the pot to a plate.

11. The seasoning is still cooking in the pot, pour 1/4 cup of water into the pot. Adjust the taste by adding salt if needed. Add ketchup. Simmer gravy on high heat until thickens.

12. Remove gravy from heat and pour over roasted chicken if desired.