There’s minimal fuss and washing up is a breeze. Don’t be put off by the cooking time as, after just 15 minutes of prepping some veg and arranging them around the chicken in a baking dish, the oven does all the hard work! What makes this Easy One-pan Roast Chicken and Vegetables so delicious is the tasty yet simple seasoning that I sprinkle over the skin and the lemon stuffed inside the chicken, which results in delicious pan juices. I love the way the veggies take on the flavour of the chicken as they cook, becoming soft with crispy caramelised edges. Although this is a full meal on its own, I often serve a big leafy salad or some coleslaw on the side for an extra hit of veg. This is just so good that I regularly make two chickens and shred one for quick lunches (salads, wraps or sandwiches)!
Tips for cooking roasted chicken with success
If you have never roasted chicken at home before, it may feel intimidating. Once you have made this recipe, you will realise just how easy it is! Here are my tips:
Oven temperature – 180°C (350°F) fan (or 200°C/400°F conventional if you don’t have fan) is the “sweet spot” temperature. The chicken cooks low and slow and is near impossible to overcook or undercook using my method. It also allows for the vegetables in the pan to caramelise slowly and cook at the same rate as the chicken. Add liquid halfway through cooking – 1 cup (250 ml) of water halfway through cooking ensures the vegetables don’t burn and that the chicken remains tender and juicy. Rest it – Once the chicken is cooked, allow it to rest for at least 10–15 minutes prior to serving. This allows the juices to redistribute through the meat, resulting in a moister end result.
Do I need to truss my chicken?
No. More often than not, I don’t truss. Trussing is nice for presentation and is said to trap moisture = extra-juicy chicken. But I promise you that even without trussing, the results are delicious, and by cooking low and slow, you will be left with perfectly cooked, juicy and tender chicken every time! However, if you do want to truss your chicken, I recommend that you watch a YouTube video to find out how. Click here
Do I need to put anything under the skin?
Stuffing butter under the skin of a chicken is a popular technique that isn’t necessary and isn’t missed in this recipe. You can achieve an amazing, delicious result by seasoning the outside of the skin as per the recipe.
What else can I add to the pan?
Some of my favourite vegetables to add to the pan are sliced pumpkin (winter squash) and sweet potato, cut into large chunks. These can be added at the beginning of the cooking process. Chunky sliced zucchini (courgette), sliced capsicum (bell pepper), broccoli and cauliflower can be added halfway through the cooking process. Whole cherry tomatoes, asparagus, broccolini and even marinated olives can be added to the pan in the last 15 minutes of cooking.
Watch how to make Easy One-pan Roast Chicken and Vegetables
How do I know if the chicken is cooked?
If in doubt, cut into the joint between the thigh and body of the chicken. If the juices run clear, it’s ready. If the juices run pink, bake the chicken for a further 10–15 minutes or until the juices run clear. 5 from 6 reviews Note 2 – If you’re cooking two chickens in the same oven simultaneously, they technically don’t need more time. However, if the chickens are crowded in the baking dish or roasting pan, there is less chance for air to circulate evenly and your chicken therefore will need to cook for longer. I generally add 15-20 minutes to the total cooking time when roasting two whole chickens in one baking dish.
MAKE AHEAD
Marinate the chicken for up to 48 hours before cooking.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave. The chicken can be eaten cold. Not suitable to freeze. Leftover ideas:
