Easy and Flavorful One Pan Roast Chicken and Vegetables (Edit recipe)

This easy and flavorful roast chicken, cooks along with veggies, so you have one meal in the oven. It's as close to "set it and forget it" as you can get. It's full of flavor, and great for meals in all seasons!

30 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	987
Fat:	73 g
Carbohydrates:	5 g
Protein:	75 g
Cholesterol:	298 g
Sodium:	700 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

2 cups White Potatoes, peeled and chopped
2 cups Carrots, peeled and chopped
1 whole Vidalia Onion, chopped
3 1/2 lb Whole Chicken, spatchcocked
1/4 cup Extra Virgin Olive Oil
1 whole Lemon, the juice of one lemon
2 tsp Little Palates Herb Garden Seasoning
1 tsp Himalayan Pink Salt
1 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 375 degrees F.
Place your peeled and chopped potatoes, carrots, and onion into the bottom of a large roasting pan (think one you would use to roast a turkey).
For this recipe I recommend spatchcocking the chicken so it cooks evenly and faster. To do this, you just need to remove the back bone, which you can do by cutting it on either side with kitchen scissors. Save the backbone for stock. Then turn the chicken over and press it down to flatten it with your hands.
Place the spatchcocked chicken in the center of the veggies.
In a small mason jar, add the olive oil, lemon juice, and Herb Garden Seasoning. Seal with a lid, and shake to combine. Pour the olive oil, herbs, and lemon juice over the chicken and veggies, and massage it in to cover evenly.
Sprinkle the chicken and veggies with the salt and pepper.
Roast the chicken and veggies for approximately 90 minutes, or until a thermometer reads 165 in the breast. The best way to monitor the temp of the chicken is to use a probe that stays in the chicken while it cooks.
If you want your chicken skin to be more browned, you can broil it for 5-10 minutes, depending on the oven, and how crispy you want the skin to be. For broiling, you will need to keep close eye on it.
Remove from the oven, and serve. Enjoy with steamed green beans or a salad.