This one pan roast chicken is the only roast chicken recipe you’ll ever need! Making a Sunday roast can feel intimidating, but this one comes together in a single pan with crispy skin chicken, and roast vegetables that soak up all the flavour of the pan. It’s the ultimate home cooked meal just made a little easier.
⭐⭐⭐⭐⭐ can’t beat a good and simple one pan dinner. sunday family dinner sorted! – gavin
If I am having a slow weekend, I do love to cook roast chicken. It gives me great leftovers for the next couple of days, and it’s such a hearty, comforting way to end the week. It also takes me right back to my childhood and all those roast dinners at my Grandma’s house. Her roast pumpkin was so good I’ve never found its equal!
This version keeps all that comfort and nostalgia of a classic roast, but makes it a little more approachable, so it’s become my go to whenever I want a roast without wanting to think too much about it.
Recipe Inspiration
This recipe came to me by chance. My husband and I were away for the weekend, and the TV in our hotel room happened to be on the food network. A show hosted by Bill Granger caught my eye. He was an Australian legend when it came to cooking, and is credited with making avocado toast famous, so you know I was going to pay attention.
On the show, he was in rural England somewhere and made a simple roast chicken that looked so good I knew I had to recreate it. I made this from memory so I am unsure how close it even is to his version, but that is where this recipe originated.
Key Ingredients
This one pan chicken and potatoes uses simple, everyday ingredients that you’d expect for a simple Sunday roast.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Whole chicken – cut into 8 pieces. Breaking it down means all the skin faces up so it gets crispy and it cooks faster than a whole bird. Plus you get ready made portions so no carving is needed. You can cut it yourself, ask the butcher to do it, or buy a chicken already cut into pieces.
- Potatoes – sliced thick so they crisp up on the outside while soaking in all the pan juices.
- Baby carrots – left whole, or halved if they’re on the bigger side.
- French shallots – also known as eschalots, peeled and halved.
- Fresh thyme – one of my favourite herbs, especially when paired with chicken and white wine.
- Olive oil, salt and pepper – to coat and season everything.
- Dry white wine – added partway through, it lifts all the flavour from the bottom of the pan and soaks into the veggies. Swap it for chicken stock if you’d rather not cook with wine.
You’ll Also Love: Air Fryer Roast Chicken
Step-By-Step Instructions
Step 1: Preheat the oven to 180°C/350°F. Slice the potatoes about 1.5cm thick and arrange them in the base of a deep baking tray with the carrots and the peeled, halved shallots.
Step 2: If you’re starting with a whole chicken, cut it into 8 pieces. You can also use a chicken that’s already been portioned.
Step 3: Place the chicken pieces skin side up over the vegetables. Drizzle everything with olive oil and season generously with salt, pepper and fresh thyme. Bake for 30 minutes, then add the white wine to the pan.
Step 4: Return to the oven and bake for a further 45 minutes, until the chicken is cooked through and the skin is golden and crispy.
👉 Breaking the chicken down into pieces. It sounds difficult but it’s actually really easy, and there are loads of YouTube videos that walk you through it. If you’d rather not, just ask your butcher or grab a chicken that’s already in pieces.
Serving Suggestion: I love to serve this with some simple steamed greens like peas or beans. You could also do some air fryer broccolini or a fresh side salad, and of course some gravy to round it out into a full roast dinner.
Storage Instructions
Keep any leftovers in an airtight container in the fridge for up to 3 days. To bring back some of the crispy skin, reheat the chicken in the oven rather than the microwave. It’s a great one for next day lunches.
Recipe FAQs
Yes. If you don’t want to break down a whole chicken, use bone in, skin on pieces like Marylands, thighs or drumsticks. Keep the skin on and facing up so it crisps in the oven.
The chicken is done when the thickest part reaches 74°C/165°F, or when the juices run clear. If the skin is golden and crisp it’s very likely cooked through.
Absolutely. Add other roasting veg to the pan, like pumpkin or parsnip. Just cut everything a similar size so it cooks evenly.
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.
More chicken dinner recipes:
Lemon and Garlic Chicken Tray Bake
Honey Soy Chicken Drumsticks
Pressure Cooker Chicken Noodle Soup
Easy Chicken Fried Rice
One Pan Roast Chicken and Vegetables
Equipment
Ingredients
- 1 whole chicken cut into 8 pieces
- 4-5 medium white potatoes sliced about 1.5cm thick
- 6 baby carrots
- 4 french shallots/eschalots peeled and halved
- 3 tablespoons olive oil
- 4-5 sprigs fresh thyme
- salt and pepper to taste
- ⅓ cup dry white wine
Instructions
- Preheat the oven to 180°C/350°F. Arrange the 4-5 medium white potatoes, 6 baby carrots and 4 french shallots/eschalots in the base of a deep baking tray.
- If needed, cut the 1 whole chicken into 8 pieces. Place the chicken over the vegetables, skin side up.
- Drizzle the chicken and vegetables with the 3 tablespoons olive oil and season generously with salt and pepper and 4-5 sprigs fresh thyme. Bake for 30 minutes.
- Add the ⅓ cup dry white wine to the pan and return to the oven. Bake for a further 45 minutes, until the chicken is cooked through (74°C/165°F) and the skin is golden and crispy.
- Serve with steamed peas, beans or a side salad.
Notes
Nutrition
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.
Gavin says
Can’t beat a good and simple one pan dinner – Sunday family dinner #sorted
Sally says
Couldn’t agree more!
Sylvie says
I love those types of super easy, homely recipes you just want to share with your friends and family over and over again! So perfect for a Sunday Roast 🙂
Sally says
So good to have those recipes!
Jaimie @ Nosh says
YUM! This one will definitely be hitting my family’s table next Sunday!
Sally says
So good!