All in One Roast Chicken Dinner
Create the ultimate comfort meal with this savory All-in-One Roast Chicken Dinner! Juicy, golden roast chicken is infused with aromatic garlic, rosemary, and thyme, while vibrant baby potatoes, carrots, zucchini, and red onions roast to perfection in the same pan. A squeeze of fresh lemon and a touch of paprika elevate the flavors, while a splash of chicken broth ensures everything stays moist and flavorful. This one-pan wonder comes together in just 20 minutes of prep and roasts to tender, crispy perfection in 90 minutes, making it ideal for a stress-free family dinner or a cozy weekend feast. With its combination of succulent chicken and perfectly roasted vegetables, this recipe is a complete meal that’s as easy as it is delicious. Keywords: roast chicken dinner, one-pan chicken recipe, roasted vegetables, weeknight dinner ideas, comforting chicken recipes.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 1 Lemon, halved
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 lbs Baby potatoes, halved
- 4 Carrots, peeled and sliced
- 1 Red onion, quartered
- 2 Zucchini, thickly sliced
- 1 cup Chicken broth
- 1 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Prepare the chicken by patting it dry with paper towels. Rub 2 tablespoons of olive oil all over the chicken, including under the skin where possible, for maximum flavor.
Season the chicken inside and out with 1 1/2 teaspoons of salt and 1 teaspoon of black pepper. Stuff the cavity with the minced garlic, rosemary, thyme, and half of the lemon.
Place the chicken breast-side up in the center of a large roasting pan.
In a large bowl, toss the baby potatoes, carrots, red onion, and zucchini with the remaining 1 tablespoon of olive oil, paprika, 1/2 teaspoon of salt, and a small pinch of black pepper.
Arrange the vegetables around the chicken in the pan, ensuring they are evenly distributed.
Squeeze the remaining lemon half over the vegetables and chicken for a fresh burst of citrus flavor.
Pour the chicken broth into the pan (around the vegetables, not directly on them or the chicken) to help prevent sticking and to add moisture.
Place the roasting pan in the preheated oven and bake for about 1 hour 30 minutes, or until the thickest part of the chicken thigh registers 165°F (75°C) on a meat thermometer, and the vegetables are tender and golden.
Baste the chicken with pan juices every 20-30 minutes to keep it moist.
Once cooked, remove the chicken from the oven, tent it loosely with aluminum foil, and let it rest for 10-15 minutes before carving.
Serve the carved chicken with the roasted vegetables and crispy potatoes, drizzling any remaining pan juices over the top.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5728 mg | 249% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 33.1 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5503 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
