Real Recipes From Real Home Cooks ®

one pan roast chicken and vegetables

Recipe by
Mikekey *
Seattle, WA

Easy dinner for week night.

yield 4 serving(s)
prep time 35 Min
cook time 20 Min
method Roast

Ingredients For one pan roast chicken and vegetables

  • 3 Tbsp
    olive oil
  • 1
    whole chicken (4-5 pounds), cut into 8 pieces
  • salt and pepper
  • 5
    carrots, cut in 3/4 inch pieces
  • 5
    parsnips, cut into 3/4 inch pieces
  • 5 stalk
    celery, cut into 3/4 inch pieces
  • 2 clove
    garlic, crushed and peeled
  • 3/4 c
    chicken stock
  • 6 sprig
    fresh thyme
  • chopped parsley, for garnish

How To Make one pan roast chicken and vegetables

  • 1
    Preheat the oven to 425°F. Pat chicken pieces dry with paper towels.
  • 2
    In a large cast-iron or ovenproof skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Working in two batches, sear the chicken, starting skin side down and turning as needed, until golden, 6-8 minutes per batch. Transfer to a plate.
  • 3
    To the skillet, add the carrots, parsnips, celery, garlic, and two pinches each of salt and pepper, and cook until lightly softened and caramelized, 5-7 minutes. Pour in the stock, then tuck the thyme into the skillet. Place the chicken over the vegetables, skin side up, then transfer the skillet to the oven.
  • 4
    Roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F. Garnish with chopped parsley.
  • 5
    Serve chicken with the vegies.

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