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.
- 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
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!