Roasted Chicken and Vegetables is a hearty and delicious one-pan meal with easy clean up. A tender and juicy whole chicken is roasted with a medley of seasoned vegetables for a complete meal in one dish. Roasted Chicken and Vegetables is a satisfying family dinner you’ll make again and again.
This irresistible chicken dinner is packed with protein and loaded with flavor, and it works just as well for a family meal as it does for weekly meal prep and leftovers. The secret to incredible flavor lies in the aromatic rub. A vibrant blend of lemon zest, fresh thyme, salt and pepper. The chicken is seasoned inside and out as well as under the skin. We stuffed the cavity with more fresh thyme and half a lemon for an extra boost of deliciousness.
A layer of seasoned carrots, potatoes and cauliflower line the bottom of a GoodCook 3.75 Qt Ceramic Baking Dish, with the whole chicken sitting on top. The Ceramic Baking Dish is roomy enough for a complete meal, and the oven to table design is perfect for both everyday use and special gatherings.
As the chicken roasts, all the incredible juices work their way into the vegetables and create a savory masterpiece with caramelized veggies and plump, flavorful chicken. What’s better than a delicious, filling all-in-one meal with minimal clean up?
Get The Tools
GoodCook brings no-fuss solutions to the dinner table, making it easy to fit your whole dinner in one pan. For this tasty recipe we used the GoodCook 3.75 Qt Ceramic Dish, which has a spacious interior and features an attractive oven-to-table design. You’ll also need a GoodCook Carbon Steel Chef’s Knife for the slicing and dicing and a GoodCook Fine Zester Grater for zesting the lemon. This roast chicken and vegetables will be a new family favorite! Are you ready for a flavor-packed one pan dinner?
Make & Share
Happy Roasted Chicken and Vegetables roasting! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Roasted Chicken and Vegetables
- 2 tablespoons olive oil
- 1 whole chicken, 3 to 4 pounds
- 2-3 pounds of mixed of potatoes and carrots
- 1 lemon
- 1 small bunch (about 10 sprigs) thyme, leaves stripped
- 4 teaspoons salt
- 3/4 teaspoon freshly ground pepper
Preheat the oven to 450°
Place all cut vegetables in the bottom of Good Cook 9x13 Ceramic Baker. Combine the salt, pepper, thyme, and zest of the lemon in a small bowl, sprinkle 1 teaspoon of the seasoning over the cut vegetables in the bottom of the pan. Season the chicken inside and out with the salt mix, including between the skin and meat, using all but 1 teaspoon of the seasoning. Stuff 1 lemon half and thyme stems inside the bird.
When the oven is hot, remove the skillet and add the oil followed by the cauliflower and sprinkle with the remaining seasoning mix, and then immediately place the chicken, breast side down on top of the vegetables. Roast, undisturbed, for 35 minutes, and then flip the bird breast side up to crisp. Cook the pan for 15 minutes more, or until an instant-read thermometer inserted in the meaty part of the thigh registers 155°, or juices run clear. Remove from the oven and let rest, uncovered (to stay crispy) for 5 minutes, as the temperature of the chicken will climb 5 degrees and the juices will settle a bit. Using tongs, squeeze lemon over chicken and discard thyme stems.