Easy One-pan Roast Chicken and Vegetables

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings 4 people

Calories 850

This simple and flavorful one-pan dish features a whole roasted chicken with seasonal vegetables, perfect for a comforting and hassle-free meal.

1 whole whole chicken (about 4-5 pounds), preferably free-range
1 pound baby potatoes, halved (or swap with sweet potatoes for a healthier option)
2 cups seasonal vegetables (such as carrots, bell peppers, and zucchini)
1 large onion, quartered
4 cloves garlic, minced
3 tablespoons olive oil
2 teaspoons paprika
1 teaspoon dried thyme
to taste to taste Salt and pepper
1 lemon juice of one lemon (for a zingy flavor)

Preheat the oven to 425°F (220°C).
Season the chicken with paprika, thyme, salt, pepper, and lemon juice. Place it on a baking sheet.
Arrange potatoes, vegetables, onion, and garlic around the chicken. Drizzle everything with olive oil.
Roast in the oven for about 90 minutes until the chicken is cooked through and golden.
Let rest for 10 minutes before carving and serving.

Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Calories: 850kcal

Cost: $15

Course: Main Course

Cuisine: International

Keyword: chicken, roast, Vegetables