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+ servings

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.
Course Main Course
Cuisine American
Keyword easy dinners, easy roasted chicken, gluten free, kid friendly, one pan chicken dinners
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 6
Author Chrissie Baker


  • 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!