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Roast Chicken Vegetables Potatoes

roast-chicken-vegetables-potatoes

Roast Chicken Vegetables Potatoes – This one-pan dinner is such a game changer, you’ll make it all the time.A simple roast chicken with vegetables is a comforting dinner and a family favorite.

Nothing seems to satisfy as much as a one-pot chicken meal. This roast chicken recipe is one of the most hearty and succulent you’ll ever taste, and it pairs perfectly with potatoes and carrots that roast in the same pan.

It requires some hands-off prep time and about an hour of baking, but you are rewarded with a weeknight meal put together with minimal day-of prep and easy cleanup. 

A dry brine produces moist, succulent roast chicken.

Dry brining means salting the chicken and letting it sit for several hours so that the seasoning permeates all of the meat, not just the top.

A layer of hearty vegetables absorbs the drippings from the chicken, coating the vegetables in a sauce as they roast.

At the same time, lemon halves caramelize in the roasting pan and become extra juicy, perfect for drizzling over the chicken and vegetables.

Whether you prefer light or dark meat, this roast chicken with vegetables is a game changer—and a dish you’ll make regularly.


Roast-Chicken-Vegetables-Potatoes-Recipe-Ingredients

Roast Chicken Vegetables Potatoes Recipe


Season chicken and refrigerate overnight:
Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.


Preheat oven, bring chicken to room temperature, and prep vegetables:
Preheat oven to 450°F.

Let chicken stand at room temperature 30 minutes.

Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper.


Arrange vegetables in roasting pan:
Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.


Prep chicken:
Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center.


Roast chicken and vegetables:
Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160°F, 55 to 60 minutes.


Remove chicken and lemons:
Transfer chicken and lemon halves to a carving board and tent loosely with foil.


Continue to roast vegetables:
Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more.


Carve chicken and serve:
Carve chicken and transfer to a platter or return to roasting pan.


Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.


Roast-Chicken-Vegetables-Potatoes-Recipe-Ingredients

Roast Chicken Vegetables Potatoes Recipe Ingredients


1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 ½ pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
¼ cup fresh parsley leaves


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