Use only one sheet pan to make this wholesome and delicious Roasted Chicken and Potatoes with mixed vegetables. Add a whole chicken, chopped yellow Yukon potatoes, carrots, green beans, and onions to a large baking sheet and cook the chicken to perfection.
I don’t know about you, but I am always in the mood for a meal requiring minimal effort and minimal dishes. That is why I love sheet pan meals. I mean, come on, all you have to do is add an entire meal to one pan and let all the flavors get to know one another. Who wouldn’t love that? The best part of this roasted chicken dish is that it tastes like it was something you cooked for several hours and made with top-of-the-line and expensive ingredients. But I assure you this recipe is nothing like that. The prep time is only about 10 minutes, and the rest is up to your oven!
Ingredients in this Recipe
Whole Chicken: This seems obvious, but if you cannot get a whole chicken, you can use various chicken parts such as chicken breast, bone-in chicken thighs, drumsticks, and wings.
Yukon Potatoes: These are my favorite potatoes because of their texture. They are smooth, tender, and don’t take long to cook. However, you can use Russet and red potatoes if that is all you can access.
Green Beans: Use fresh green beans for this recipe for the best flavor. Be sure to trim off the ends of the green beans with the stems and any pieces of the beans that appear bruised.
Baby Carrots: Adding baby carrots makes this a complete meal. You got your protein for the chicken, carbs from the potatoes, and veggie nutrition from the green beans and carrots.
Tips for Making the Best Roasted Chicken
When making any chicken recipe, the key is seasoning and flavor. Chicken can easily become dry and lack flavor. In this one-pan chicken recipe, I added a ton of flavor and utilized tactics I think you will use going forward when making chicken. Here are some tips for making the best-roasted chicken:
Season under the skin: When seasoning the chicken, lift the skin from the best with your fingers and add ingredients such as whole garlic cloves, butter, or pieces of uncooked bacon. As the chicken cooks, the flavors will render into the meat. This tip alone will dramatically change the flavor of your chicken. You can also add cubes of butter under the skin as well.
Season inside of the chicken cavity: Once you remove the internal organs of the chicken, season the chicken inside with kosher salt, black pepper, fresh herbs, and slices of onion, garlic cloves, and even lemon. This will keep the chicken from becoming dry and also add flavor to the chicken as well.
Coat the chicken with olive oil and or butter: For a crispy and golden brown chicken skin, brush the chicken, top and bottom, with olive oil or melted butter before you add your seasonings to the chicken. I do not recommend skipping this step.
Base the chicken: After about 30 minutes of roasting, base the chicken every 10 minutes. Doing this will make the chicken more golden and the meat more juicy and flavorful.
Commonly Asked Questions
I roasted this uncovered, but you can cover it with aluminum foil for the first 30 minutes and roast the remaining time uncovered. I wanted crispy skin, which is why I chose uncovered.
Yes. As the fat from the chicken begins to render, the potatoes will cook in that rendered chicken fat and should keep them from burning as well. I wouldn’t boil the potatoes first. I would roast them with the chicken, so they don’t overcook and dry out on you.
Similar Recipes
If you like this roasted chicken recipe, you will enjoy the recipes and tutorials below:
- How to Deep Fry a Turkey
- Creamy Roasted Red Pepper Chicken Thighs
- Pan-Seared Chicken Breast with Mushrooms and Peas
- Parmesan Peppercorn Chicken Breast
One Pan Roasted Chicken and Potatoes and Vegetables
- Total Time: 1 hours 20 minutes
- Yield: 6 1x
Description
Pan roasting is a simple and easy way to cook chicken and potatoes together in one pan. This one-pan recipe is a whole meal with chicken, potatoes, and veggies.
Ingredients
- 5–6 lb. Whole Chicken
- 1 1/2 large Yellow Onion, chopped and halved
- 1/2 lemon
- 6–7 sprigs of fresh parsley
- 1 lb. Yukon Potatoes, cut in half
- 1 lb. Baby Carrots
- 1 lb. Fresh Green Beans
- 10 Garlic Cloves
- 2 tbsp. Olive oil
- 4 tbsp. Unsalted Butter
- 1 tbsp. Kosher salt, more may be needed
- 1/2 tbsp. Coarse Black Pepper, more may be needed
- 1 tsp. Onion powder
- 1 tsp. Garlic powder
- 2 tsp. Dried thyme
Instructions
- Preheat the oven to 400 Degrees.
- Prepare your veggies by cutting the potatoes in half and removing the stem ends of the fresh green beans and any bruised sections.
- On a large baking sheet, spray with nonstick cooking spray. In a large mixing bowl, add the cut potatoes, baby carrots, green beans, whole chopped onion, and about five garlic cloves, and toss in about one tablespoon of olive oil—season with salt, pepper, and dried thyme. Lay the veggies evenly on the baking sheet.
- To prepare the chicken, make sure it is completely dry by patting it with a paper towel. Lift the skin on top of the chicken and stuff it with the remaining five garlic cloves. And about two tablespoons of butter.
- Next, brush the chicken with olive oil, top, and bottom—season liberally with kosher salt, pepper, thyme, onion, and garlic powder. Season inside of the cavity as well.
- Stuff the cavity with half lemon, half onion, and parsley sprigs. Place in the oven and roast the chicken for 1 hour once the chicken has roasted for 30 minutes, every 10 minutes, begin basting.
- Remove from the oven after an hour and allow to rest for 15-20 minutes before cutting and serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roast
- Cuisine: American
This looks so good! Everyone at my house will love it!
Let me know if they do!
thank you