This One Pot Roasted Chicken and Vegetables recipe comes together easily in a glass baking dish in my oven. This type of meal is even easier than a 30 minute one pot meal, since everything goes into the baking dish and the oven just does its thing.
I love one pot easy recipes. Normally, I cook them on top of the stove in a deep sided non stick pan. It takes longer to cook than a 30 minute meal, but you don’t have to do anything other than assemble the ingredients.
Chicken recipes like this give me time to enjoy the end of the day with my husband after work instead of spending time in the oven cooking. It’s a Win-Win for both of us!
One pot whole chicken recipes are full of hearty goodness. It has a ton of flavor that comes from the fresh vegetables, lots of savory goodness from the fresh herbs and cardamom seeds and a moist tender chicken that only comes from having it roasted in the oven.
General Tips for the Best One Pan Meals
Cooking in one pot or pan makes for easy clean up later, but it’s not quite as simple as just throwing everything into one pot and hoping for the best. These tips will help your one pan meals be more successful.
- Choose the right type of pan. Many different pans can be used to cook everything at once, from sheet pans, to deep sided pots. Make sure the pan fits the ingredients without crowding, and is the right type of pan for the cooking method. (you can’t use a sheet pan very easily on the stove top!)
- Make sure vegetables are cut into even sized pieces. Unless you want to keep opening the oven door, or adding to the stock pot, starting with even sizes goes a long ways towards easy cooking.
- Consider making use of racks. Layering your meat over the vegetables on a rack will baste the items underneath and allow you to add more veggies.
- Pair vegetables and proteins with similar cooking times. If you can’t do this, add the vegetables after the meat has started cooking.
- Know when to mix everything together and when to keep them separate. If you are using fish as a protein, keep it separate so that tossing the veggies doesn’t disturb the tender fish.
- Sometimes two pans is just better than one. If you are cooking for a crowd, and you try to cook everything in one small baking dish, you’ll end up steaming everything instead of roasting it. Know when to add a second dish!
- Position things wisely. Place the protein the middle where it will get the most heat and place the veggies around it.
- Be careful of too much moisture. Excess water is the enemy of a one pan oven meal because the oven has to work harder to evaporate the moisture and you’ll steam before it can brown the food.
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Let’s assemble the One Pot Roasted Chicken and Vegetables.
To make this meal you will need a large baking dish. The dish needs to be able to hold a large chicken as well as all the vegetables that will go along with it for dinner.
I used apples, vidalia onions, baby peppers, whole baby potatoes, carrots and a large whole lemon.
The first thing I did was to place all the cut up vegetables in the pan around the whole chicken. Then I tie the legs of the chicken togetherd with cooking twine so that I would have a pocket to place my flavor bundle.
I used the cooking twine again and made a flavor bundle out of a few sprigs of fresh rosemary, some lemon and vidalia onion slices and a piece of lemon grass.
I stuffed this into the pocket at the cavity of the chicken.
The final step was to sprinkle whole cardamom pods over the vegetables. Cardamom is a flavorful spice that adds a lovely savory flavor to the dish.
Into the oven the whole thing goes. I cooked it for 10 minutes at 400º and then lowered the temperature to 350º and cooked it for two hours.
Time to go spend some quality time with hubby and a nice glass of wine!
This amazing one pot roasted chicken and vegetables dish has the most amazing flavor. The vegetables have a lovely spicy lemony taste and the chicken is amazingly tender and moist.This meal just couldn’t get any easier. Once the baking dish is in the oven, your work is done.
It takes only a few minutes to assemble in the pan and then your home smells amazing and you get to relax while you wait for it to cook.
This is the first time that I have roasted Vidalia onions. Oh my goodness, it won’t be the last. They are AMAZING when roasted. So sweet and delicious!
And another great thing about this one pot chicken? Clean up is a breeze! No need to clean up vegetable pots since everything is cooked in one dish.
Pin this One Pan Roast Chicken Dinner for Later
Would you like a reminder of this one pot roasted chicken recipe? Just pin this image to one of your cooking boards on Pinterest.
Admin note: This post for one pan roast chicken first appeared on the blog in January of 2017. I have updated the post with a new recipe card, more tips and a video for you to enjoy.
Chicken and Vegetables:
- 1 large 6 pound roasting chicken
- 2 crisp apples quartered
- 1 big Vidalia onion cut into chunks
- 6-8 baby sweet peppers
- 3/4 pound of baby potatoes
- 6 small carrots cut into pieces
- 1 large onion cut into large pieces
- 1 1/2 tbsp whole cardomom pods
- 1 tbsp seasoned salt
- cracked black pepper
- 3 sprigs of fresh rosemary
- 2 slices of lemon
- piece of whole lemon grass
- 2 slivers of vidalia onions
- Preheat the oven to 400º Place the chicken in a large oven proof baking pan. Tie the legs of the chicken together with cooking twine.
- Season liberally with seasoned salt and cracked black pepper.
- Surround the chicken with all the vegetables.
- Tie the pieces of the flavoring bundle together with cooking twine and place the bundle near the cavity area of the chicken.
- Sprinkle the cardamom seeds over the vegetables.
- Place the Preheat oven to 400 degrees F and cook for 10-15 minutes.
- Reduce the temperature to 350 degrees F and roast continue roasting for 20 minutes per pound.
- Carve the chicken and serve it with the roasted veggies.
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Amount Per Serving: Calories: 669 Total Fat: 33g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 200mg Sodium: 616mg Carbohydrates: 27g Fiber: 4g Sugar: 11g Protein: 65g
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