Roasted Chicken with Root Vegetables and Potatoes One-Pan Meal

Nothing warms the soul quite like a perfectly roasted chicken with a medley of tender root vegetables. This hearty dish has roots in classic comfort food, yet it’s adaptable enough to fit into modern, busy lives. With just one pan and a handful of ingredients, this recipe delivers a succulent roasted chicken alongside flavorful vegetables, making it a complete meal with minimal cleanup. Whether you’re hosting a family dinner or meal prepping for the week, this simple roasted chicken with root vegetables is sure to become a staple in your kitchen.

Ingredients

For the Chicken:

• 1 whole chicken (about 4-5 lbs), giblets removed
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 lemon, quartered
• 4 garlic cloves, smashed
• Fresh rosemary sprigs (optional for garnish)

For the Root Vegetables:

• 4 large carrots, peeled and cut into 2-inch pieces
• 2 large parsnips, peeled and cut into 2-inch pieces
• 4 medium red potatoes, halved
• 1 large red onion, quartered
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

Optional Glaze:

• 2 tablespoons honey
• 1 tablespoon balsamic vinegar

Instructions

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Rinse the chicken inside and out, then pat it dry with paper towels. Drying the chicken helps achieve a crispier skin.

Step 2: Season the Chicken

Rub the entire chicken with olive oil, making sure it’s evenly coated. Season generously with kosher salt, black pepper, garlic powder, smoked paprika, and thyme. Stuff the cavity of the chicken with lemon quarters and smashed garlic cloves.

Step 3: Prepare the Vegetables

In a large bowl, toss the carrots, parsnips, red potatoes, and red onion with olive oil, salt, pepper, and thyme. Spread the vegetables in a single layer on the bottom of a roasting pan.

Step 4: Position the Chicken

Place the seasoned chicken on top of the vegetables in the roasting pan. The vegetables will absorb the chicken’s drippings, enhancing their flavor as they roast. If using rosemary sprigs, add them to the pan for extra aroma.

Step 5: Roast the Chicken and Vegetables

Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh. If the skin begins to darken too much before the chicken is fully cooked, loosely cover it with aluminum foil.

Step 6: Optional Glaze

If you’d like to add an extra layer of flavor, whisk together the honey and balsamic vinegar in a small bowl. During the last 15 minutes of roasting, brush the glaze over the chicken for a sweet and tangy finish.

Step 7: Rest and Serve

Once the chicken is fully cooked, remove the pan from the oven. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring tender and juicy meat. Serve the chicken alongside the roasted root vegetables.

Tips and Variations

Tips for Success:

• Dry the Chicken: Patting the chicken dry is crucial to achieving a crispy, golden-brown skin. Don’t skip this step!
• Room Temperature Chicken: Let your chicken sit at room temperature for about 30 minutes before roasting to ensure even cooking.
• Resting the Chicken: Allowing the chicken to rest before carving prevents the juices from running out, keeping the meat moist and flavorful.

Variations:

• Roasted Chicken with Root Vegetables and Potatoes: For a starchier option, increase the number of potatoes or substitute with sweet potatoes for added sweetness.
• Roast Chicken with Root Vegetables – America’s Test Kitchen Style: To give this recipe a professional twist, add butter under the chicken skin and baste it halfway through cooking for extra flavor and moisture.
• One Pan Roasted Chicken and Root Vegetables: Simplify your cleanup by using one pan to roast both the chicken and vegetables. You can even add additional vegetables like Brussels sprouts or butternut squash for variety.
• Roasted Chicken Breast and Root Vegetables: If you prefer white meat, use bone-in, skin-on chicken breasts. Adjust the cooking time accordingly, as chicken breasts will cook faster than a whole chicken.
• Herb Roasted Chicken with Root Vegetables: Feel free to experiment with other herbs like rosemary, sage, or parsley for a customized flavor profile.

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 30g
• Carbohydrates: 25g
• Fat: 25g
• Saturated Fat: 5g
• Fiber: 5g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 100mg

(Note: Nutritional information may vary based on the specific ingredients used.)

This roasted chicken with root vegetables recipe is the ultimate comfort meal that’s both simple and rewarding. The chicken turns out juicy and flavorful, while the root vegetables roast to perfection with crispy edges and tender interiors. Whether you’re serving this dish for a special occasion or a cozy family dinner, it’s bound to be a hit.