Roasted Chicken With Vegetables And Potatoes


Roasted Chicken With Vegetables and Potatoes – a recipe for roasted chicken, garden vegetables and potatoes, you can add any other veggies you love; it’s prepared in the oven and is a good meal to prepare during the cold months of the year. This Roasted Chicken With Vegetables And Potatoes Is A Delicious Meal Ready For The Holiday Season

Roast Chicken with Potatoes and Vegetable

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 1 hr
  • Yield: 2 servings


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1 whole chicken (3 1/2 to 4 pounds)

Salt and freshly ground black pepper

Salt and freshly ground black pepper  

4 sprigs fresh rosemary

4 sprigs fresh thyme

1 onion, cut in half

1/2 head garlic

1/2 lemon, cut in half

Olive oil

6 small Yukon gold potatoes, cut in half

6 whole shallots, peeled

2 carrots, peeled and cut on the bias

2 heads escarole, rinsed, and cut into 1 1/2-inch pieces

2 tablespoons Dijon mustard


  1. Preheat the oven to 450 degrees F. 
  2. Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken. 
  3. Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt and pepper, and then place in the oven for 15 minutes. 
  4. After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes. Remove from the oven and let rest on a carving board for about 10 minutes. 
  5. While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway. Combine the Dijon mustard, vegetables and escarole into a serving dish. Carve the chicken, place on top and serve.

Easy One Pan Roasted Chicken & Potatoes

Roasted Chicken, beans, and potato sheet pan is easy to make and bakes in under 30 minutes.

Easy One Pan Roasted Chicken & Potatoes

This dish is very similar to the 15 minute chicken and veggies but will take a bit longer to bake because of the potatoes. I used tomatoes, string beans, onion and potatoes but the possibilities are endless. Sometimes I like to add zucchini, broccoli, cauliflower, diced sweet potatoes, or thinly cut carrots.

Easy One Pan Roasted Chicken & Potatoes

I begin by making the marinade mix. To make the marinade simply combine 2 tablespoons olive oil, 3 cloves garlic, minced, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon black pepper and 1/2 teaspoon salt.

Next, dice the potatoes into small pieces (even smaller than pictured!). Then cube chicken breasts into big chunks and combine the chicken and veggies along with the seasoning mix. Bake for 25-30 minutes or until the potatoes are soft and tender and the veggies are charred!

Easy One Pan Roasted Chicken & Potatoes

Easy One Pan Roasted Chicken & Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4



  • For the marinade:
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 medium chicken breasts cubed
  • 2 cups diced potatoes
  • 1 cup string beans optional
  • 1/2 onion cubed
  • 1/2 cup plum or grape tomatoes


  • Pre-Heat oven to 400F. Line a small sheet pan with foil and set aside.
  • Combine all the ingredients for the marinade in a small bowl and set aside.
  • Place the cubed chicken, diced potatoes, beans, onion, and tomatoes on the sheet pan. Pour the marinade mixture onto the veggies and combine until everything is fully coated.
  • Bake for 25 minutes or until the potatoes are tender and the veggies are charred. Serve with rice, pasta, or salad.


Feel free to add cauliflower, broccoli, zucchini, diced sweet potatoes, or diced carrots.

Roast Chicken with Potatoes and Vegetables

Roast Chicken with Potatoes and Vegetables


  • 1 (3- to 3½-pound) chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 small onion
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1/2 head garlic
  • 1/2 lemon, halved
  • Olive oil
  • 6 small Yukon Gold potatoes, scrubbed and halved
  • 2 carrots, cut on an angle into 2-inch pieces
  • 6 shallots
  • 1 head escarole
  • 2 tablespoons Dijon mustard

When my wife Pam and I were in Paris, we met up with her parents. We had been traveling through Europe and rented an apartment during our stay in Paris. Eager to make a great first impression, I decided to make everyone dinner. No other dish can win over people’s hearts and minds as well as a good roasted chicken — and I wanted, very badly, to win them over. By the end of the night, plates, as well as wine bottles, were empty, and Pam’s mother was pronouncing the roasted chicken to be the best she’d ever had. I wasn’t going to argue with her — I was in love with her daughter, and I desperately wanted her to like me. The chicken, clearly, sealed the deal. So next time, when you’re trying to win someone over, make them this chicken-and watch the magic happen.

One of the best things about this chicken (besides its amazing taste), is how hands-off the process is. The thing that will make the most difference in the outcome of your dish is the chicken itself, so seek out the highest quality you can find. Once the chicken is in the oven, you can relax, have a glass of wine, and catch up with your family and friends. And while you relax, the vegetables and potatoes bathe in rendered chicken fat — it doesn’t get much better than that.



Preheat the oven to 450°F.2.

Thoroughly pat dry the chicken. Generously sprinkle salt and pepper inside the cavity and then place the onion, rosemary, thyme, garlic, and lemon inside. Truss the chicken with kitchen twine and set it in a 9-by-13-inch roasting pan. Rub some olive oil over the chicken skin and generously sprinkle the outside of the chicken with salt and pepper. Transfer the pan to the oven and cook for 15 minutes or until the skin begins to brown and crisp.3.

Place the potatoes, carrots, and shallots in the pan around the chicken and return to the oven. Roast for 45 to 55 minutes more, or until the skin is crisp and golden brown and the juices run clear when the thigh is pierced. Remove the pan from the oven and transfer the chicken to a carving board. Let rest for about 10 minutes before carving.4.

Meanwhile, using a slotted spoon and leaving as much of the cooking fat as possible in the pan, transfer the roasted vegetables to a large bowl. Place the roasting pan on the stovetop over medium heat, add the escarole to the pan, and cook, stirring, until halfway wilted, about 4 minutes. Remove from the heat and transfer the wilted escarole to the bowl with the roasted vegetables. Add the mustard and toss until the vegetables and escarole are evenly coated. Divide the vegetables between two plates. Carve the chicken and serve it with the vegetables while still hot.

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