Since I became a mom I LOVE one-pan dinners. I just can’t get enough of them. There’s almost no better feeling than throwing dinner in the oven, forgetting about it for an hour and then coming back to a beautiful and delicious well-rounded meal that looks (and tastes) like you slaved away in the kitchen all day! This One-Pan Roasted Chicken Dinner is a weeknight staple in our family because it’s easy, it calls for healthy, fresh ingredients, and it’s easy to customize according to your family’s tastes, or whatever happens to be in your fridge that day. We love baby potatoes and carrots, so that’s what I use most often, but you can always improvise with sweet potatoes, beets, parsnips, red onions, or any other root vegetable. And because the recipe calls for a small whole chicken, there are always lots of leftovers for easy lunches the next day! I love this recipe, and I know you’ll love it too!
This recipe is adapted from Michael Smith’s Roast Chicken and Root Vegetables.
1 small (4-5 pound) chicken
2 onions, chopped into large chunks
1 head of garlic, peeled and sliced
1 lb bag of baby carrots
3 lbs baby potatoes (I love the Terrific Trio baby potatoes from the Little Potato Company!)
a few sprigs of fresh thyme
a few pinches each of salt and pepper
fresh parsley for garnish
Preheat your oven to 350 degrees Fahrenheit.
Peel and chop your onions and garlic and throw them in a large roasting pan or casserole dish. Add the baby potatoes and carrots, and a few sprigs of thyme, along with a pinch or two of salt and pepper and toss. Spread the vegetables out evenly in the bottom of the pan.
Rinse your chicken and pat it dry with some paper towel. Season the skin well with a few pinches of salt and pepper and rub some of the fresh thyme leaves onto the skin as well.
Once the oven has reached 350 degrees Fahrenheit, place the pan in the
oven and roast for about 1 hour and 20 minutes (or 20 minutes for every
pound of chicken). It’s a good idea to test the thigh with a meat thermometer to be sure it has reached 165 degrees Fahrenheit.
How delicious does this look?? Once the chicken is done, simply let it rest for several minutes and then carve it up and serve alongside the roasted vegetables with a sprinkling of fresh parsley!
The potatoes, onions, and carrots serve as the perfect “roasting rack” for the chicken, keeping the skin crispy and the meat moist and juicy. The vegetables absorb all the beautiful chicken flavour and the fragrance of the thyme.
This is such a beautiful dish, yet it’s so simple…but aren’t the best dishes usually the simplest?
Roasted lean meats and vegetables are always good choices on Weight Watchers, and a serving of this Roasted Chicken Dinner (4oz of chicken, skin removed, and 1.5 cups of vegetables) is approximately 9 Weight Watchers SmartPoints (although it’s always a good idea to weigh and measure for yourself!).
I hope you enjoy this recipe! Let me know in the comments below, what’s your favourite back-to-basics simple dinner?
Like this recipe? Try my Paprika Chicken Thighs with Roasted Root Vegetables and Kale, or this delicious Asian-inspired Honey Garlic and Lime Chicken!