One Pan Supper: Classic Herb Roasted Chicken with Root Veggies

March 4, 2022

1 hour 15 minutes

easy

4 servings

Prepare for them to swoon! Nobody can resist fresh-from the oven roast chicken and this so-simple one pan recipe makes it a snap to make your entire meal at once. Juicy herbed chicken pairs deliciously with roasted potatoes, carrots, parsnips, and it’s own pan sauce in this comfort food staple.

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Ingredients

Adjust Servings

	8 oz baby potatoes washed and quarted (~1 1/2 cups)
	3 carrots medium, peeled and cut into 1/2" slices
	2 parsnips medium, peeled and cut into 1/2" slices
	1 onion medium
	1 tablespoon olive oil extra virgin
	1 tablespoon kosher salt divided
	1 tablespoon fresh rosemary chopped, divided
	1 4 lb whole chicken giblets discarded, patted dry
	1 lemon
	3 tablespoon lemon juice

Nutritional Information

641kcal Calories

34g Carbohydrates

43g Protein

36g Fat

9g Saturated Fat

163mg Cholesterol

1941mg Sodium

1176mg Potassium

7g Fiber

8g Sugar

7950IU Vitamin A

51.2mg Vitamin C

87mg Calcium

3.2mg Iron

Directions

1.

Preheat oven to 425 degrees.

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2.

Line a 9” x 11” brownie pan with 2 layers of aluminum foil (lay in both directions).

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3.

Toss together potatoes, carrots, parsnips, onion, olive oil, 2 tsp kosher salt, and 2 tsp fresh rosemary in a bowl. Spread across pan.

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4.

Rub chicken all over with lemon juice and remaining 1 tsp rosemary/ 2 tsp kosher salt. Prick holes with a fork all over lemon and stuff inside cavity of chicken.

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5.

Place chicken in pan, breast side down over vegetables mixture and cook for 30 minutes.

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6.

Remove from oven and use tongs or two spoons to flip chicken breast side up. Stir vegetables and return to oven for an additional 45 minutes or until a thermometer placed in chicken thigh registers at 180 degrees.

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7.

Remove from oven and let rest for 10 minutes before carving.

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8.

Serve chicken (either one breast, or one thigh/drumstick) with 1 cup of roasted vegetables, and pan sauce drizzled over all.

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