One-Pan Roasted Chicken & Potatoes Recipe

One-pan dishes are convenient in a sense of not having to wash a ton of dishes and preserving all the flavors all in one pan. While chicken is roasting, it produces a lot of juices, which will feed the vegetables with chicken infused flavors.

While preparing this dish is very easy, it does turn out like a dish for a feast. It reminded me of the Holidays and family dinners.

Serving size:
    • 1
    • Whole Chicken; or other bone in chicken
    • 6
    • large Potatoes
    • 4
    • large Carrots
    • 1
    • large Yellow Onion
    • Salt & Pepper; to taste
    • Light Olive Oil; for seasoning
25 min
1 hr 30 min
Ready in
1 hr 55 min


Peel potatoes, carrots and onions. Cut all vegetables into medium size pieces.
Place onions on the bottom of the baking dish. In a large bowl, combine together potatoes and carrots, season with dry parsley, salt and pepper. Drizzle with olive oil, toss everything to combine together.
Spread vegetables over the onions in a baking dish.
Butterfly chicken and season it on all sides with your favorite seasoning or salt, parsley and pepper.
Spread vegetables apart, placing the chicken in the middle of the pan.
Bake chicken at 400F for 90 minutes or until it's completely baked. If you wish to crispy up the chicken, you can set the dish to a broil for a bit.
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