One Pan Crispy Roast Chicken & Vegetables
Cooking at home just got easier (and more delicious) with this easy one pan roasted chicken with potatoes and vegetables recipe. It's perfect for Sunday dinner or when you need a little extra comfort food during the week.
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hr. 15 minutes
- 1 Stew's Naked Whole Chicken (about 4½ lbs.)
- Stew's Kosher Salt
- Stew's Fine Ground Black Pepper
- 6-8 medium Yukon Gold Potatoes, cut into wedges
- 6 small Carrots, peeled and halved lengthwise
- 3 Shallots, peeled and halved lengthwise
- 3 Garlic Cloves, peeled,
- 1 Lemon, halved
- 3 Tbsp. Stew's 100% Mediterranean Extra Virgin Olive Oil
- 1/4 cup fresh Parsley leaves
Season chicken generously with salt and pepper. Cover with plastic wrap and refrigerate overnight.
Before roasting, let the chicken stand at room temperature for 30 minutes.
Preheat oven to 450°F.
Toss the potatoes, carrots, shallots, garlic, and lemon with 2 Tbsp. of the olive oil. Season with salt and pepper.
Arrange in a roasting pan or large baking dish with shallots and garlic in the center. Place the potatoes, carrots, and lemon along the perimeter of the pan.
Place the chicken in the center of the baking dish. Sprinkle with the remaining olive oil and tie the legs together with butcher’s twine.
Roast, turning the vegetables once, until the chicken is golden, and a thermometer inserted into the thickest part of the breast reaches 160°F. This should take 55 – 60 minutes.
Tent the chicken with foil and let rest for 10 minutes.
Remove foil and squeeze the lemon halves over the dish. Sprinkle lightly with salt and pepper and fresh parsley leaves. Serve in the baking dish or carve the chicken and place on a platter with the roasted potatoes and vegetables.