Prepare for them to swoon! Nobody can resist fresh-from the oven roast chicken and this so-simple one pan recipe makes it a snap to make your entire meal at once. Juicy herbed chicken pairs deliciously with roasted potatoes, carrots, parsnips, and it’s own pan sauce in this comfort food staple.
- 8 oz baby potatoes washed and quarted (~1 1/2 cups)
- 3 carrots medium, peeled and cut into 1/2" slices
- 2 parsnips medium, peeled and cut into 1/2" slices
- 1 onion medium
- 1 TB olive oil extra virgin
- 1 TB kosher salt divided
- 1 TB fresh rosemary chopped, divided
- 1 4-lb whole chicken giblets discarded, patted dry
- 1 lemon
- 3 TB lemon juice
Preheat oven to 425 degrees.
Line a 9” x 11” brownie pan with 2 layers of aluminum foil (lay in both directions).
Toss together potatoes, carrots, parsnips, onion, olive oil, 2 tsp kosher salt, and 2 tsp fresh rosemary in a bowl. Spread across pan.
Rub chicken all over with lemon juice and remaining 1 tsp rosemary/ 2 tsp kosher salt. Prick holes with a fork all over lemon and stuff inside cavity of chicken.
Place chicken in pan, breast side down over vegetables mixture and cook for 30 minutes.
Remove from oven and use tongs or two spoons to flip chicken breast side up. Stir vegetables and return to oven for an additional 45 minutes or until a thermometer placed in chicken thigh registers at 180 degrees.
Remove from oven and let rest for 10 minutes before carving.
Serve chicken (either one breast, or one thigh/drumstick) with 1 cup of roasted vegetables, and pan sauce drizzled over all.