One Pan Easy Roasted Chicken with Potatoes
Easy roasted chicken dinner, made in ONE pan! Clean-up is a snap when you make this one-pan chicken recipe. A healthy, kid-friendly, and gluten free chicken dinner.
Servings 6
Ingredients
- 5 pounds roasting chicken
- 2 large onions chopped into large chunks
- 6 cloves garlic peeled and sliced
- 1 lb baby carrots
- 3 lbs baby potatoes
- a few sprigs of fresh thyme
- a few pinches each of salt and pepper
- fresh parsley for garnish
Instructions
- 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 163 degrees Fahrenheit. (It will continue to cook to 165 as it sits after cooking)
- Once the chicken is done, simply remove the pan from the oven, let the chicken rest for several minutes, then carve it up and serve alongside the roasted vegetables with a sprinkling of fresh parsley!