Roasted Chicken Dinner – it truly doesn’t get any better or simpler than this! Combine all the ingredients in a single pan and roast until perfection!
I stumbled upon this recipe while browsing through a magazine in a waiting area. In my journey to streamline my meals and make healthier choices, this dinner idea instantly appealed to me.
As you may know, I adore roasted vegetables, and I was particularly drawn to the concept of roasting a whole chicken instead of just chicken breasts for some tasty leftovers.
Having tried this recipe three times, I loved it each time. I made a few slight adjustments based on my flavor preferences, but overall, it maintained its perfection each attempt.
The outcome is a succulent chicken paired with beautifully caramelized potatoes and carrots. A few lemons and garlic cloves roasted along with them elevate the flavors of the entire dish.
This recipe allows for advanced preparation – ideally, the chicken should marinate overnight, but you can also add the vegetables at the same time and roast everything together right before mealtime.
I’ve also prepared this during the day, letting it cool to room temperature and reheating it for dinner. It still tastes amazing. Saving some pan juices can help “revive” the chicken if it becomes a bit dry.
This roasted chicken dinner is a fantastic choice for a weeknight meal due to its make-ahead capability, or it can also shine as a delightful dish for a dinner party.
I hope you enjoy this recipe as much as I do!
Yield: 4
A simple one-pan roasted chicken dinner featuring tender chicken, carrots, and potatoes.
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Ingredients
- 1 whole chicken (4-5 pounds), rinsed and patted dry
- 6 small carrots or 3 large carrots, peeled and cut into chunks
- 3 shallots, peeled and halved (yellow onion can be used as a substitute)
- 1 1/2 pounds of red or fingerling potatoes, halved
- 2 lemons, halved
- 4 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- A handful of fresh parsley, chopped
- 3 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Rinse and pat the chicken dry. Season with 2 teaspoons of salt and 1 teaspoon of black pepper, then wrap it in plastic wrap and marinate overnight. If you’re short on time, you can skip this step and start cooking immediately.
- When you’re ready to roast, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 450 degrees during this time.
- While the chicken warms up, prepare the vegetables and lemons by placing them in a large roasting pan (an aluminum pan works well, too). Toss the vegetables with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1 teaspoon of pepper. Arrange the veggies and lemons around the edges of the pan, placing the shallots and garlic in the center.
- Rub the remaining 1 tablespoon of olive oil over the chicken and place it in the middle of the pan.
- Roast for 55-60 minutes or until the chicken reaches an internal temperature of 160 degrees. Remove the chicken and lemons from the pan, flip the vegetables, and return them to the oven for an additional 15-20 minutes until they are caramelized.
- Carve the chicken, sprinkle with fresh parsley, and drizzle the roasted lemon juice over the entire dish before serving. Enjoy!
Notes
This is a fantastic meal prep option – just prepare everything and roast when ready.
You can also bake it ahead and reheat when ready to serve. Ensure to reserve some of the pan juices, pouring them over the chicken before reheating in a 350-degree oven for 15-20 minutes. Carving the chicken before reheating speeds up the process.
