Easy One-Pan Roast Chicken and Vegetables

A fuss-free roast chicken dinner where the whole bird and seasonal vegetables cook together in one pan, producing golden, tender results with minimal cleanup.

Ingredients

• 2 carrots, peeled and cut into 3 cm pieces
• 2 red onions, peeled and quartered
• 6 potatoes, cut into wedges
• 1 free-range chicken, patted dry
• 1 tsp chicken stock powder
• 1 tsp sea salt flakes
• 1 tbsp sweet paprika
• 1 tbsp dried thyme
• 1 tsp freshly cracked black pepper
• 4 tbsp olive oil
• 2 thick slices fresh lemon
• 250 ml water

Method

1. Preheat the oven to 200C (180C fan-forced).
2. Arrange the carrots and onions in the centre of a baking dish, then place potato wedges around the edges.
3. Sit the chicken on top of the carrots and onions. Season everything with stock powder, salt, paprika, thyme, and pepper, then drizzle with olive oil and rub to coat. Tuck lemon slices inside the chicken cavity.
4. Roast for 45 minutes, then add water to the dish and shuffle the vegetables around. Return to the oven for another 45 minutes.
5. Turn off the heat and let the chicken rest in the oven for at least 15 minutes before carving.
6. Serve the chicken with the roasted vegetables and spoon over the pan juices.

Tips

• Keeping the oven at 200C helps the vegetables caramelise without overcooking the chicken.
• Adding water halfway through prevents the vegetables from burning and keeps the meat juicy.
• Resting for 10-15 minutes redistributes the juices for moister meat.
• Thaw frozen chicken fully in the fridge, allowing about 24 hours per 2 kg.
• Feel free to swap in pumpkin, sweet potato, zucchini, or capsicum.