One-Pan Roasted Chicken & Vegetables

When the sheet pan dinner craze started, I was all on board. What's not to like about a dinner with minimal prep, minimal effort and maximum flavor? I decided to take advantage of that one-pan method, but I use a roasting pan as my sheet pan—shhh, don't tell anyone. That way, I can layer the ingredients with a rack so that the chicken cooks evenly and the vegetables roast effectively.

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To maximize the fall flavors, I'm using a mix of root and aromatic vegetables, plus savory herbs. The chicken on top flavors all of it. This dinner is just impeccable—it works every time. You're going to love it. It's in heavy rotation this season in our house.

Watch the Video

Get my tips on how to chop the vegetables and layer the dish perfectly in the video below!

Preheat the Roasting Pan

Add your roasting pan to a 375-degree oven on convection setting so it can be warmed through. This is important later on so that the vegetables don't stick, instead creating a nice crust.

Prepare the Vegetables

I like to use a range of colors and textures here so that it's not all one-note. I'm using a rustic chop on rainbow carrots, celery, golden beets (red are fine but they'll make everything a bit more red), fennel, acorn squash, red onion, lemons, and a whole head of garlic with the outer paper removed and the tops sliced off. Brussels sprouts would make a fine addition as well but are optional.

Add these to a bowl with some fresh or dried oregano, pepper, my house seasoning (garlic and onion powder are major components), and a pinch of freshly ground nutmeg. Then add in some olive oil and duck fat (or just olive oil), and toss or stir everything together until evenly coated.

Prepare the Chicken

Get your butterflied chicken out of the fridge and lay flat. Coat it with duck fat and olive oil, spreading around the whole bird and adding some under the skin. Sprinkle it with seasoning blend and pepper on both sides. Finish the top with some freshly ground nutmeg and lemon zest.

Add Everything to the Roasting Pan

Remove the roasting pan carefully from the oven and add your vegetables to the bottom of the hot pan. Shake them around to distribute evenly across the bottom. Add the roasting rack just above. Put some fresh sage leaves in the corners and some rosemary stems across the middle of the rack. Lay the chicken breast side up across the top.

Put a meat thermometer into the thickest part of the chicken breast, return the whole pan to the oven, and turn the heat up to 400 degrees. Then watch and wait until the chicken reaches 163 degrees so the chicken has a nice even brown crust that is crisp and the vegetables are cooked through.

Kitchen Towel | Roasting Pan

Let it cool down a little bit before slicing into it, but it's that simple. It can be a weeknight dinner. The flavor in all of these ingredients is so nice—it's a main course that's comforting, warm and delicious. Squeeze a little lemon across the top just before serving and enjoy!

Give it a try and let me know what you and your family or friends think!

One-Pan Roasted Chicken & Vegetables

Recipe by Chris Marcum

5.0 from 1 vote

Course: Main, DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 chicken, spatchcocked

• duck fat

• olive oil

• favorite chicken seasoning or salt, pepper and garlic powder

• ground nutmeg

• 4-5 sprigs fresh rosemary

• 4-5 sprigs fresh sage

• 2 lemons, zested and quartered

• Vegetables

• 6-7 carrots, rustic chop

• 1 bulb fennel, rustic chop

• 5 whole beets, quartered

• 1 acorn squash, scooped out and sliced

• 3 stalks celery, rustic chop

• 1 red onion, rustic chop

• 1 tbsp fresh oregano, chopped

• 3 bulbs garlic, papery outside removed, entire bulb sliced in half

Directions

• Preheat oven to 375 and place a roasting pan inside.
• Add all of the chopped vegetables, the oregano and quartered lemons to a large bowl along with 2 tbsp duck fat and 1 1/2 tbsp olive oil. Season with 2 tsp of your favorite seasoning, 1/2 tsp of extra black pepper, and 1/8 tsp ground nutmeg. Toss everything together evenly.
• Rub the outside of the chicken with duck fat and olive oil, then season with 1-2 tsp of seasoning all around the outside, along with a pinch of nutmeg and 1-2 tsp lemon zest.
• Remove the heated pan from the oven and close the door quickly to prevent heat loss. Add the vegetable mix to the pan and spread out evenly. Lay a roasting rack over top the vegetables and spread the sprigs of sage and rosemary across the top. Lay the chicken directly on the herbs, insert an oven-safe meat thermometer into the thicket part of the breast and put the pan in the oven.
• Roast everything for 30-40 minutes, until the meat probe reads 163-165 internal temperature. Remove from the oven and let rest for at least 20 minutes before slicing and serving warm. Enjoy!