One Pan Supper: Classic Herb Roasted Chicken with Root Veggies

1 hour 15 minutes


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.

No Reviews


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


Preheat oven to 425 degrees.
Mark as complete
Line a 9” x 11” brownie pan with 2 layers of aluminum foil (lay in both directions).
Mark as complete
Toss together potatoes, carrots, parsnips, onion, olive oil, 2 tsp kosher salt, and 2 tsp fresh rosemary in a bowl. Spread across pan.
Mark as complete
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.
Mark as complete
Place chicken in pan, breast side down over vegetables mixture and cook for 30 minutes.
Mark as complete
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.
Mark as complete
Remove from oven and let rest for 10 minutes before carving.
Mark as complete
Serve chicken (either one breast, or one thigh/drumstick) with 1 cup of roasted vegetables, and pan sauce drizzled over all.
Mark as complete

Leave a Reply