Roasted chicken made simple! Enjoy a savory chicken dinner, including vegetables, baked in one pan with only 15 minutes hands-on time.
Perfect for quiet Sunday dinners at home and impressive enough for company, simple roast chicken is an easy and delightful entree. Envision golden brown, juicy chicken emanating garlic and herb aromas, surrounded by sweet roasted carrots and onions. Imagine the smells coming from your oven as the chicken slowly roasts!
We’ve all been tempted to pick up rotisserie chickens at the supermarket, and they are super convenient, but why not make your own? Roasting a chicken is not difficult, it’s more economical, and yes, you know I’m going to say this, homemade is so much better! Have you noticed how salty a rotisserie chicken tastes? I think they inject them with preservatives and probably artificial flavor, too. And who knows how long they’ve been spinning in that glass case?
Once you’ve roasted a chicken at home, you’ll see how easy it is and how much better it tastes. Plus you get the bonus of veggies roasted right along with the chicken! Winner, winner, chicken dinner! (Sorry, couldn’t resist!)
About this roast chicken
I’ve seen some complicated roasted chicken recipes (butter/herbs under the skin, tying the legs together, etc), and I’m sure they are great, but this is a great go-to roasted chicken recipe.
About the only equipment you’ll need is a roasting pan. I’ve also used a Dutch oven or a large straight-sided skillet. A 9 x 13 inch cake pan works, too. If you can fit the chicken and vegetables in without totally crowding them, you’re good to go.
Prepare the chicken by rinsing and drying it with paper towels. Drying is important because it will ensure a nice crisp skin. Season the outside of the chicken and inside the cavity with salt and pepper. Stuff lemon halves and fresh herbs inside the chicken. That hole in the chicken is just made for that, right?
Rub the skin with softened butter. Nestle the chicken in the pan with carrots and onions, cut into big chunks, and a few cloves of garlic. All of this prep shouldn’t take you much more than fifteen minutes, just enough time to get the oven preheated.
Pop the pan into the oven and roast your dinner for about an hour and a half. Get ready for wonderful smells as the chicken slowly roasts to perfection. If you want, make mashed potatoes in your Instant Pot. Or why not bake potatoes in the oven with the chicken? A salad would be great, too, maybe this simple arugula salad or Caesar salad.
A roasted chicken dinner will serve four to six people, depending on how hungry they are and what else you’re serving.
What you need
- a whole chicken, about three and a half to four pounds
- one lemon
- herbes de Provence (a dried herb blend), optional
- fresh herbs (you can select from parsley, rosemary, sage, thyme, oregano, use a variety or just choose a couple)
Make this recipe your own
This is such a simple recipe but you can easily make changes, depending on what you like or happen to have. If you want, add a couple of diced potatoes to the pan and roast them along with the chicken. Or add a couple of parsnips, cut into chunks.
Add whatever herbs you happen to have. Woody herbs work better than softer herbs, like basil. If your garden is filled with sage, use a bunch of that. A mixture of herbs is nice because you get a lot of exciting flavor.
If you don’t care for garlic, leave it out. If you love garlic, add more.
Make ahead tips
If you have extra time in the morning, prepare the chicken and vegetables, put them in the pan, and refrigerate it. It’ll be all ready to pop in the oven when you get home.
Storage and reheating
Leftovers should be stored in the fridge. Cooked chicken will last a few days properly stored. If there’s a lot left, cut the chicken into smaller pieces so it cools more quickly.
Reheat gently in the microwave or in the oven, covered, until warmed through.
One Pan Chicken Dinners
Once you discover the beauty and simplicity of chicken dinners made in one pan, you’ll want to enjoy them frequently. Try:
- Sheet Pan Honey Balsamic Chicken and Vegetables
- Creamy Chicken Spaghetti — one pan, endless variations!
- Sheet Pan Chicken Fajitas
- Instant Pot Buffalo Chicken Pasta
- Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes (VIDEO)
- Roasted Romaine Salad — Sheet Pan Dinner
- One Pan Mediterranean Chicken and Israeli Couscous
- 1 whole roasting chicken, 3½ to 4 lbs.
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 ½ teaspoons herbes de Provence, optional (see note)
- one lemon, halved
- 1 cup lightly packed fresh herbs (I use a combo of parsley, rosemary, sage, thyme but use whatever you have available)
- 2 tablespoons unsalted butter, softened
- 3 medium yellow onions, quartered
- 3-5 carrots peeled and cut into chunks similar in size to the onions
- 4 cloves garlic, peeled
- Heat oven to 425°F. Rinse the chicken inside and out and pat dry with paper towels (this step is important for a beautiful crispy skin---don't skip it!). Season the cavity with 1/2 teaspoon salt and 1/4 teaspoon pepper, and place the lemon halves and herbs inside.
- Rub the outside of the bird with softened butter and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and herbs de Provence (if desired).
- Place the onions, carrots, and garlic in a roasting pan, season with additional salt and pepper, if desired. Place the chicken on top of the vegetables and roast until an instant read thermometer inserted into the thigh registers 165*F, approximately one and a half hours.
- Let the chicken rest on a cutting board for 15 minutes before carving. Remove vegetables with a slotted spoon and serve with chicken.
- If desired, add 2 or 3 cubed potatoes or 2 sliced parsnips to pan.
- Herbes de Provence is a mixture of dried herbs, usually fennel, marjoram, parsley, rosemary, tarragon, and thyme. Other recipes may include basil, bay leaves, savory, chervil, sage, oregano, mint, and lavender.
- Recipe adapted from Real Simple: Meals Made Easy.
Nutrition Information:Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 483Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 147mgSodium: 690mgCarbohydrates: 18gFiber: 4gSugar: 7gProtein: 43g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.