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.

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One Pan Supper: Classic Herb Roasted Chicken with Root Veggies

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Dish
Cuisine: American
Servings: 4 servings
Calories: 641kcal


  • 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.


Calories: 641kcal | Carbohydrates: 34g | Protein: 43g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 163mg | Sodium: 1941mg | Potassium: 1176mg | Fiber: 7g | Sugar: 8g | Vitamin A: 159% | Vitamin C: 62.1% | Calcium: 8.7% | Iron: 17.9%

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