Roast Chicken with Vegetables and Potatoes is a great dish you can make on the weekend or for dinner parties. It’s got a great texture, will fill you up and it’s paleo friendly too! There are some days that require a lot of fuel. The good news is that this roast chicken dinner will give you the energy you need without making it feel like you’re overeating.
One-pan roast dinner
- Preparation and cooking time
- Prep:20 mins
- Cook:1 hr and 20 mins
- Serves 4
Take the stress out of a Sunday roast with this one-pan recipe that couldn’t be simpler
- Easily doubled
- 1½ kg chicken
- 1 lemon, halved
- 50g softened butter
- 2 tsp dried mixed herbs
- 750g potatoes, chopped into roastie size
- about 7 carrots, roughly 500g, each chopped into 2-3 chunks
- 2 tbsp olive oil
- 100g frozen peas
- 300ml chicken stock
- 1 tsp Marmite
- STEP 1Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
- STEP 2Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.
SPICED ROAST CHICKEN
Swap herbs for 2 tsp harissa paste and leave out the spuds. Add stock and peas (no Marmite) with another 2 tsp harissa. Serve with couscous.
Leave out the carrots, then after 20 mins roasting, stir 1 aubergine, 2 red peppers and 2 red onions, all cut into large chunks, in with the spuds. Swap the peas for cherry tomatoes, and replace the stock and Marmite with 5 tbsp balsamic vinegar and 2 tbsp honey.
CHICKEN WITH ROASTED ROOTS
Chop 1.3kg mixed peeled carrots, parsnips, potatoes, celeriac and swede into even-size chunks, and roast alongside chicken as before.
DUTCH OVEN ROAST CHICKEN AND VEGETABLES
This Dutch oven roast chicken and vegetables is going to become your family’s favorite and best way to prepare chicken.
Herby whole chicken roasted in a dutch oven over a bed of veggies until the skin is crispy and the meat tender and flavourful to the bones. The potatoes and carrots are tender, tasty, and lemony. An irresistible one-pan meal the whole family would enjoy.
DUTCH OVEN WHOLE CHICKEN RECIPE
Cooking a whole chicken in a cast iron dutch oven is an amazing way to achieve a moist and flavorful chicken. This roasted chicken is simple to prepare, has an incredible flavor, and is deliciously comforting.
You can use any vegetable of choice for this dutch oven recipe but I like to keep things simple with regards to what my family enjoys too. New potatoes and carrots are versatile and it’s loved by all as well.
You may serve this simple chicken dish for Thanksgiving, Christmas, Easter, or as a Sunday roast. It does take a while to cook but it only requires minimal effort.
It is definitely worth the time and effort not to mention that it’s hands-free as well. This is a one-pan dinner the whole family will enjoy!
INGREDIENTS FOR DUTCH OVEN ROAST CHICKEN
Whole chicken: splurge out for the best quality and use organic or free-range corn-fed chicken. That said, a standard chicken works well too.
Dried herbs: rosemary, parsley, tarragon, coriander, and thyme.
Slightly salted butter: You can substitute for unsalted butter.
Salt and black pepper
Low sodium chicken stock: substitute with water or white wine
cast iron dutch oven (I used a 26 cm cast iron)
HOW TO MAKE DUTCH OVEN WHOLE CHICKEN RECIPE
Preheat the oven at 220C/425F, 10 minutes before you start prepping the rest of the ingredients, place the cast iron in the oven to preheat.
Prep the chicken: Pat the chicken dry and remove any giblets in the cavity of the chicken if there are any. Season the chicken with salt and black pepper including the cavity.
Prep the veggies: Roughly chop the potatoes, onion, carrots, lemon, and smash the garlic.
Make the herby butter: To a small bowl add softened butter, dried tarragon, parsley, thyme, coriander, rosemary, red pepper flakes, and mix until combined.
Season chicken: Use the back of a tablespoon to carefully loosen the skin of the chicken around the breast area, taking care not to tear it. Use your hand or a teaspoon to stuff half of herby butter under the skin on each side of the breast until evenly coated. Rub the remaining herb butter on the outer part of the chicken. Stuff the chicken cavity with 2 quarters of 1 lemon
Tuck wing tips under if it is not already done, and tie the legs together with a piece of kitchen twine.
Roast: Arrange potatoes, carrots, onions, smashed garlic in the cast iron dutch oven, then squeeze the remaining lemon over the veggies. Place chicken over vegetables and pour chicken stock in the bottom of the cast iron.
Place the cast iron in the oven and roast for 20-30 minutes, reduce the heat to 180C/365F and continue to cook for another 40-50 minutes or until the internal temperature of the chicken registers 165F/74C.
HOW LONG TO ROAST CHICKEN PER POUND
Roast the chicken for 25 minutes per pound at 200C/400F degrees. For example, if you are cooking 1.5kg (3lb) whole chicken then cook for at least 70-90 minutes or until the internal temperature of the chicken registers 165F/74C.
WATCH HOW TO MAKE IT
HOW LONG CAN CHICKEN SIT OUT?
Raw or cooked chicken should not sit out for longer than 2 hours at room temperature. You can prep this Dutch oven whole chicken recipe ahead of time and refrigerate it until you are ready to cook. Bring it out of the fridge 30 to 45 minutes before cooking so it comes to room temperature or while the oven is preheating. Cooked chicken should not sit out for longer than 2 hours to avoid bacteria growth.
CAN I COOK A WHOLE CHICKEN FROM FROZEN
Yes, you can use frozen chicken, however, if you use frozen chicken, be aware that it may take longer to cook. Substitute the butter for any cooking oil of choice and don’t stuff the chicken cavity while it is still frozen. Also, if cooking in a dutch oven, do not cover the pan. Check the internal temperature for doneness and it should register 165F/74C.
HOW TO USE LEFTOVER ROAST CHICKEN
Wondering what to do with leftover cooked chicken? My go-to is to dice it and toss it in some green salad for lunch or as a sandwich filling. When I want a filling for breakfast, I add some diced chicken to my omelet with some vegetables.
If the leftover is about 2 cups, I add it to pasta recipes such as Boursin pasta, pink sauce pasta, creamy bacon pasta, and more.
CAN I MAKE THIS RECIPE WITHOUT A DUTCH OVEN
Yes, you can use a deep pan-roasting dish or a cast iron pan to roast whole chicken if you don’t have a dutch oven
Roast Chicken and Vegetables
- PREP15 mins
- COOK1 hour 20 mins
This Whole Roast Chicken and Vegetables is a one pan dinner with little prep and big flavor! A healthy dinner idea that is ready in no time.
HINT: Use as your grocery check-list or when at home preparing your recipe4 Servings
1 (3 to 4 lb)
Blushing Belle Little Potatoes
Carrots, peeled and cut into 1-inch chunks
Red onion, peeled and cut into 1-inch chunks
Salt and pepper
(you’re also free to use any kind of potatoes!)
Step 1 out of 9
Remove chicken from the refrigerator 30 minutes before roasting.
Step 2 out of 9
Preheat oven to 425 °F.
Step 3 out of 9
Place Little Potatoes, carrots, and onion in a 9” × 13″ baking dish. Drizzle with oil and season lightly with salt and pepper (the chicken will also season the vegetables as it cooks) and toss to coat.
Step 4 out of 9
Create a space in the middle of the vegetables for the chicken.
Step 5 out of 9
Combine salt, paprika, garlic powder and pepper. Stir into melted butter.
Step 6 out of 9
Use a tablespoon to loosen the skin covering the chicken breast. Drizzle some of the seasoned butter down into the breast meat under the skin by holding the skin away from the chicken. Use the tablespoon to spread the butter around under the skin.
Step 7 out of 9
Place chicken in baking dish and drizzle remaining butter over the top of the chicken, rubbing to coat evenly.
Step 8 out of 9
Roast for about one hour and 20 minutes (for a 3/4 lb chicken—add 15 to 20 minutes per additional pound if your chicken is larger), stirring vegetables once halfway. If vegetables are browning too quickly, add a 1/2 cup of water or chicken broth into the bottom of the pan. Chicken is done when the internal temperature reaches 165 °F in the thickest part.
Step 9 out of 9
Remove chicken from the oven and let rest for 20 minutes before slicing. Optional: remove the chicken from the pan to rest and let the vegetables keep warm in the oven (turned off).