This one pot roast chicken and vege is the perfect, simple, meal. I love a good traditional roast, but sometimes it is just too much effort. With this recipe, everything is done in one pot, and is minimal fuss.
Although the vegetables are not crunchy like a typical roast, they absorb all the flavours released from the chicken. The chicken was also super juicy and tender.
Key Ingredients
- Carrot adds a slight natural sweetness to the one pot roast chicken and vege. Cooked in with the aromatics and potatoes, these juicy carrots are a great vegetable to add. Like the potatoes, the carrots absorb the flavours they are cooked in.
- Aromatics onion and garlic help build the base for the flavour of this one pot roast chicken and vege, adding a sweet and savoury depth to the dish. The onion is chopped into bite sized pieces, and the garlic is roasted whole with olive oil to bring out its deeper flavours.
- Potato of the baby variety. These little bites of carby goodness absorb the delicious flavours of the chicken.
- Chicken in its full form. I used a medium sized chicken, that had been split on one side – like a semi butterflied chicken. You could also use full chicken legs instead.
- Seasonings consist of chicken powder, onion powder, mixed herb, and garlic powder. The chicken powder helps to build depth of flavour and savoury. Garlic and onion powder bring in the umami, then the mixed herbs are a subtle earthy tone.
- Olive oil helps the seasoning cling to the chicken. Using olive oil will also keep the chicken meat moist during the roasting period.
- Water is added half way through roasting to prevent any juices or fat from the chicken from burning. As well as assisting in the vegetables being cooked properly.
How to make this scrumptious one pan roast chicken and vege
Preheat and prepare.
Preheat your oven to 200℃. Prepare your vegetables by peeling and chopping the carrots, potatoes, and onions. Cut the top off the garlic bulbs and peel off the excess outer layer. Cut the lemon into thick slices.
Season that chicken.
Pat the chicken dry, drizzle with olive oil, and coat with the seasonings. Use your hands to rub the seasonings and olive oil all over the chicken.
Layer the one pot roast chicken and vege.
In your dutch oven (or oven safe dish) layer the potatoes, onion, and carrots on the bottom. Drizzle the garlic bulbs with olive oil, wrap in tinfoil, then place in the pot. Place the thick lemon slices on the vegetables, and then the chicken on top.
Cook the chicken.
Place the chicken into the oven and cook for 45 minutes. After 45 minutes, pour the water around the vegetables. Put the chicken and vegetables back into the oven for a further 40 minutes.
Rest the one pot roast chicken and vege.
Remove the chicken from the oven, and let rest for 10-15 minutes.
Serve and enjoy!
Carve the chicken, serve with the vegetable and a drizzle of the juices from the chicken. Enjoy!
What to serve with the one pot roast chicken and vege
The beauty of this dish is that it is ready to be served on its own. However, if you did want to add in a pop of green to your plate, you could opt to serve it with some green beans/broccolini/or asparagus.
Storage
This meal is great for leftovers too. Let the chicken and vegetables cool to a lukewarm/room temperature, then store in an airtight container. Keep in the fridge overnight for up to 3 days. If you would like to keep the carcass for stock, it can also be stored in the freezer for up to 3 months.
More cozy recipes:
- Meatballs n Gravy
- Slow Cooker Beef Bourguignon
- Massaman Curry
- Roast Lamb
- Leek and Bacon Orzo
- Brie and Bacon Gnocchi
- Potato Top Sausage Rolls
- Pork and Leek Lasagna
- Steak Rice Bowls
Alrighty, you should now have everything you need to know for this delectable one pot roast chicken and vege. So come on, what are you waiting for? Let’s grab those ingredients and get to cooking! You do not want to miss out on this one.
One Pot Roast Chicken and Vege
Ingredients
- 2 carrots
- 2 brown onions
- 2 whole bulbs garlic
- 500 g baby potatoes
- 1 whole chicken
- 2 tbsp chicken powder
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp mixed herbs
- 2 tbsp olive oil
- 1 c water
Instructions
- Preheat your oven to 200℃.
- Prepare your vegetables by peeling and chopping the carrots, potatoes, and onions. Cut the top off the garlic bulbs and peel off the excess outer layer. Cut the lemon into thick slices.
- Pat the chicken dry, drizzle with olive oil, and coat with the seasonings. Use your hands to rub the seasonings and olive oil all over the chicken.
- In your dutch oven (or oven safe dish) layer the potatoes, onion, and carrots on the bottom. Drizzle the garlic bulbs with olive oil, wrap in tinfoil, then place in the pot. Place the thick lemon slices on the vegetables, and then the chicken on top.
- Place the chicken into the oven and cook for 45 minutes.
- After 45 minutes, pour the water around the vegetables. Put the chicken and vegetables back into the oven for a further 40 minutes.
- Remove the chicken from the oven, and let rest for 10-15 minutes.
- Carve the chicken, serve with the vegetable and a drizzle of the juices from the chicken. Enjoy!
