One Pot Roasted Chicken and Vegetables

I love one pot easy recipes.  Normally, I cook them on top of the stove in a deep sided non stick pan. For today’s recipe, I am doing a One Pot Roasted Chicken and Vegetables recipe 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.  It takes longer than a 30 minute meal, but you don’t have to do anything other than assemble the ingredients.This one pot roasted chicken and vegetables lets the oven do all the work. Cardomom pods add a lovely flavor to the vegetables.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!

This delicious one pot roasted chicken recipe is 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 cardomom seeds and a moist tender chicken that only comes from having it roasted in the oven.

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.Season the one pot roasted chicken and tie the legs together

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.  Flavor bundle for my one pot roast chicken and vegetables

I stuffed this into the pocket at the cavity of the chicken.Add flavor bundle to the chicken

The final step was to sprinkle whole cardomom pods over the vegetables. Cardomom is a flavorful spice that adds a lovely savory flavor to the dish.add cardomom seeds for flavor

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!One pot roasted chicken and vegetables

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.One pot roasted chicken and vegetablesThis 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.One pot roasted chicken and vegetables

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!Serving of One pot roasted chicken and vegetables

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.  

One Pot Roasted Chicken and Vegetables
Prep time
Cook time
Total time
Serves: 6
  • 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
  • ¾ pound of baby potatoes
  • 6 small carrots cut into pieces
  • 1 large onion cut into large pieces
  • 1½ tbsp whole cardomom pods
  • 1 tbsp seasoned salt
  • cracked black pepper
  • Flavoring bundle
  • 3 sprigs of fresh rosemary
  • 2 slices of lemon
  • piece of whole lemon grass
  • 2 slivers of vidalia onions
  1. 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.
  2. Surround the chicken with all the vegetables.
  3. Tie the pieces of the flavoring bundle together with cooking twine and place the bundle near the cavity area of the chicken. Sprinkle the cardomom seeds over the vegetables.
  4. Place the Preheat oven to 400 degrees F and cook for 10-15 minutes.
  5. Reduce the temperature to 350 degrees F and roast continue roasting for 20 minutes per pound.
  6. Carve the chicken and serve it with the roasted veggies.

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