One Pan Roast Chicken and Vegetables
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.
Servings 4 people
Calories 707kcal
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
Chicken: cut it into 8 pieces yourself (there are plenty of YouTube videos to help), ask your butcher to do it, or buy a chicken already cut into pieces.
White wine: swap for chicken stock if you'd prefer not to use wine.
Storage: keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the skin crisp.
Nutrition
Calories: 707kcal | Carbohydrates: 43g | Protein: 41g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 162mg | Potassium: 1396mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2388IU | Vitamin C: 49mg | Calcium: 67mg | Iron: 4mg
