This is the only roast chicken recipe you will ever need. It is so easy coming together in one pan with perfectly crispy skin chicken, tender meat, and crispy potatoes that carry all the flavours of the pan. Serve with steamed greens and you have a full Sunday roast in less time and without the fuss.
This is one of those dinners that come into my life purely by chance.
While on a weekend away at the Gold Coast, my husband and I where having a lazy morning in bed flicking through the pay tv channels, and as usual struggling for anything decent to watch. Finally we landed on the food network.
There was a show on hosted by Bill Granger, who is pretty well known in the Australian food scene, particularly for his home cooking style and family friendly approach to food. His show was about exploring weekend getaways from London and if I’m being honest, was pretty terrible.
Deciding there really wasn’t anything better on, we kept watching, laughing along enjoying the kind of awkward presenting but at the same time marveling at the English countryside.
I’d watched him have the option of cooking any cut of beautiful venison with fresh veggies from the garden, and choosing to use mince to make a bolognese that contained milk. Then when I had kind of lost faith that this was my style of cooking, Bill, in a moment of genius whipped up this fantastic looking roast chicken dish and I knew this was exactly why we were watching this show.
This dish is nothing earth shattering or ground breaking. It is simple in the tastiest way possible and perfect for a low fuss Sunday roast. There is beautiful crispy chicken skin, tender chicken, crispy potatoes that have been infused with all the wonderful flavours of the pan. It’s just good. And I’ve been making it every Sunday since.
Being that I only watched the show once, I am making this recipe based on my memory so it may not be exactly the same as his original, but it is definitely inspired.
Most of the time when I watch a cooking show, I am never going to make what I see, but every now and then it can teach you a new skill, open you up to a new technique, or show you a flavour combination that you would never have otherwise thought about. That is why I still watch them.
I love to make a roast chicken on the weekend because it gives me great leftovers for work the next day, plus it’s a really hearty way to end the weekend. It also reminds me of my childhood and the countless roast dinners at my Grandma’s house – her roast pumpkin so good I have never found it’s equal.
But by the simple act of breaking down the chicken, you not only save yourself the effort of carving as you have perfect portions ready to go, you also reduce the cooking time and allow all the skin to face up and become super crispy.
The prep time on this meal is really low, especially if you can buy the chicken having already been cut into pieces. If not, it is quite simple to do at home if you have a decent pair of kitchen scissors, and there are plenty of YouTube videos that will take you through what to do.
So next time you want the comforts of a home cooked roast meal but without the fuss, give this version a go. I really cannot get over how much flavour this meal has with such little effort, and I am sure you are going to love it just as much as I do.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
One Pan Roast Chicken
- 1 whole chicken cut into pieces
- 4-5 medium white potatoes
- 6 baby carrots
- 4 shallots
- olive oil
- fresh thyme
- salt and pepper
- ⅓ cup dry white wine
- Preheat oven to 180°C. Slice up the potatoes into about 1.5cm thick pieces and arrange in the base of a deep baking tray with the carrots. If some of the carrots are a bit bigger, you can slice them in half. Peel and halve the shallots and arrange in the pan.
- Place chicken pieces over the top of the vegetables in the pan. Drizzle olive oil over chicken and veggies (approx 3 tablespoonand season with salt and pepper and fresh thyme leaves. Place in the oven and bake for 30 minutes.
- Remove from oven and add the white wine to the pan. Place back in the oven and cook for a further 30-40 minutes, or until chicken is cooked through and skin is golden and crispy.
- Serve with steamed peas or beans or a side salad for a complete meal.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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