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The perfect Sunday roast!

There is absolutely nothing like a crispy, golden roast chicken, filling the entire house with its gorgeous aroma as it cooks away in the oven. It might look complicated, but actually a roast can be one of the simplest dinners to prepare and yet is so flavoursome, nourishing and satisfying. I make this one-pan wonder at least once a fortnight as my family adores it and it’s SO easy. I love this recipe so much that I included it in my cookbook Simple Dinners Every Day.

Easy One-pan Roast Chicken & Vegetables
Roast chicken and veggies are sprinkled with a deliciously simple seasoning, then cooked until crispy and golden on the outside and tender and juicy on the inside.

There’s minimal fuss and washing up is a breeze. Don’t be put off by the cooking time as, after just 15 minutes of prepping some veggies and arranging them around the chicken in a baking dish, the oven does all the hard work! What makes this Easy One-pan Roast Chicken and Vegetables recipe so delicious is the tasty yet simple seasoning that I sprinkle over the skin and the lemon stuffed inside the chicken, which all results in delicious pan juices. I love the way the veggies take on the flavour of the chicken as they cook, becoming soft with crispy caramelised edges. Although this is a full meal on its own, I often serve a big leafy salad or some coleslaw on the side for an extra hit of vegetables. This is just so good that I regularly make two chickens and shred one for quick lunches (salads, wraps or sandwiches)!

Easy One-pan Roast Chicken & Vegetables
I cook the chicken with carrot, onion and potato, but I’ve provided suggestions in case you want to change things up.

Tips for cooking roasted chicken with success

If you have never roasted chicken at home before, it may feel intimidating. Once you have made this recipe, you will realise just how easy it is!

Here are my tips:

  • Oven temperature – 200°C (400°F) (180°C/350°F fan-forced) is the “sweet spot” temperature. The chicken cooks low and slow and is near impossible to overcook or undercook using my method. It also allows for the vegetables in the pan to caramelise slowly and cook at the same rate as the chicken.
  • Add liquid halfway through cooking – 250 ml (1 cup) of water halfway through cooking ensures the vegetables don’t burn and that the chicken remains tender and juicy.
  • Rest it – Once the chicken is cooked, allow it to rest for at least 10–15 minutes prior to serving. This allows the juices to redistribute through the meat, resulting in a moister end result.

Roast chicken timing guide

Use this recipe method for chickens of different sizes. Cook at 200°C (400°F) (180°C/350°F fan-forced) and remember to add 250 ml (1 cup) of water to the pan every 45 minutes so the chicken stays juicy and the vegetables don’t burn. Always rest for at least 15 minutes before carving.

  • 1.2–1.8 kg (2¾–4 lb) chicken → 1 hour 30 minutes
  • 1.8 kg (4 lb) chicken → 1 hour 45 minutes
  • 2 kg (4½ lb) chicken → 1 hour 55 minutes
  • 2.2–2.5 kg (5–5½ lb) chicken → about 2 hours 10–15 minutes

If cooking multiple chickens – If you’re roasting two chickens side by side, they don’t technically need extra time if they have space in the pan and air can circulate. If the dish is crowded, add 15–20 minutes total to the cooking time and make sure to rotate the chickens halfway for even browning. 

Do I need to truss my chicken?

No. More often than not, I don’t truss. Trussing is nice for presentation and is said to trap moisture = extra-juicy chicken. But I promise you that even without trussing, the results are delicious, and by cooking low and slow, you will be left with perfectly cooked, juicy and tender chicken every time! However, if you do want to truss your chicken, I recommend that you watch a YouTube video to find out how. Click here.

Easy One-pan Roast Chicken & Vegetables
I cook the chicken with carrot, onion and potato, but I’ve provided suggestions in case you want to change things up.

Do I need to put anything under the skin?

Stuffing butter under the skin of a chicken is a popular technique that isn’t necessary and isn’t missed in this recipe. You can achieve an amazing, delicious result by just seasoning the outside of the skin as per the recipe.

What else can I add to the pan? 

Some of my favourite vegetables to add to the pan are sliced pumpkin and sweet potato, cut into large chunks. These can be added at the beginning of the cooking process. Chunky sliced zucchini (courgette), sliced capsicum (bell pepper), broccoli and cauliflower can be added halfway through the cooking process. Whole cherry tomatoes, asparagus, broccolini (tenderstem broccoli) and even marinated olives can be added to the pan in the last 15 minutes of cooking. 

Easy One-pan Roast Chicken & Vegetables
Roast chicken and vegetables are sprinkled with a deliciously simple seasoning, then cooked until crispy and golden on the outside and tender and juicy on the inside.

Watch how to make Easy One-pan Roast Chicken and Vegetables

How do I know if the chicken is cooked?

If in doubt, cut into the joint between the thigh and body of the chicken. If the juices run clear, it’s ready. If the juices run pink, bake the chicken for a further 10–15 minutes or until the juices run clear. 

If you enjoyed Easy One-pan Roast Chicken and Vegetables, I think you’ll love:

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Easy One-pan Roast Chicken & Vegetables

Easy One-pan Roast Chicken and Vegetables

Author: Nicole
5 from 21 votes
“I am now that person who can do a roast – and do it well! Such an easy to prepare method. It’s a favourite for our family and great for entertaining.”
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Easy One-pan Roast Chicken and Vegetables is the ultimate cosy, nourishing family meal, made with simple ingredients. Prep is quick and easy, then the oven does the hard work in cooking the beautifully seasoned chicken until tender and juicy. 
Prep 15 minutes
Cook 1 hour 45 minutes
Total 2 hours
Servings: 4 servings

Ingredients

  • 2 carrots, peeled and cut into 3 cm (1¼ inch) pieces
  • 2 red onions, peeled and quartered
  • 6 potatoes, cut into wedges
  • 1 free-range chicken (see note 1), patted dry with a paper towel
  • 1 tsp chicken stock powder (bouillon)
  • 1 tsp sea salt flakes
  • 1 tbsp sweet paprika
  • 1 tbsp dried thyme
  • 1 tsp freshly cracked black pepper
  • 4 tbsp olive oil
  • 2 thick slices of fresh lemon
  • 250 ml (1 cup) water

Instructions

  • Preheat – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  • Arrange the veggies and chicken in the dish – Place the carrot and red onion in the centre of a large baking dish or roasting pan. Arrange the potatoes around the outside of the dish.
  • Place the chicken on top of the carrot and onion.
  • Add the seasonings – Sprinkle the chicken and vegetables with the chicken stock powder, salt, paprika, thyme and pepper.
  • Drizzle and truss (optional) – Drizzle with olive oil and use your hands to coat the chicken and vegetables evenly. Stuff the lemon slices into the cavity of the chicken. You can truss the chicken at this point if you wish (optional, see note 2).
  • Bake – Bake for 45 minutes, then add the water. Use a spatula to shuffle the vegetables around the chicken gently so they are not sticking to the base of the pan. Cook for a further 45 minutes.
  • Rest – Allow the chicken and vegetables to rest with the heat off for at least 15 minutes (this is what ensures the chicken is soft and juicy). If you’re cooking more than one chicken, see note 3. 
  • Serve – Serve the chicken alongside the vegetables and drizzle with the pan juices.

Watch how to make it

Nutrition information

Nutrition Facts
Easy One-pan Roast Chicken and Vegetables
Amount per Serving
Calories
720
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
22
g
Cholesterol
 
312
mg
104
%
Sodium
 
1630
mg
71
%
Potassium
 
1783
mg
51
%
Carbohydrates
 
31
g
10
%
Fiber
 
12
g
50
%
Sugar
 
11
g
12
%
Protein
 
61
g
122
%
Calcium
 
137
mg
14
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes.

Recipe notes

Note 1 – The size of the whole chicken can be 1.2–1.8 kg (2¾–4 lb).
Note 2 – You may choose to truss the chicken, which traps moisture and also presents well, but this is optional. The results without trussing are still delicious, and you will be left with perfectly cooked chicken every time. To find out how to truss a chicken, watch this video.
Note 3 – If you’re cooking two chickens in the same oven simultaneously, they technically don’t need more time. However, if the chickens are crowded in the baking dish or roasting pan, there is less chance for air to circulate evenly and your chicken therefore will need to cook for longer. I generally add 15–20 minutes to the total cooking time when roasting two whole chickens in one baking dish.

Make Ahead

Marinate the chicken for up to 48 hours before cooking.

Leftovers

Refrigerate for up to 3 days. Reheat in the microwave. The chicken can be eaten cold. Not suitable to freeze.
Leftover ideas: 
Chicken Noodle Salad with Sesame Soy Dressing
Chicken Salad with Creamy Peanut Dressing
Chicken Sandwich Filling

Tried this recipe?

Let us know how it was!
Course chicken
Cuisine American, Australian, british