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One Pan Roasted Chicken and Vegetables
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One-Pan Roasted Chicken & Vegetables

Course Dinner, Main
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings

Ingredients

  • 1 chicken, spatchcocked
  • duck fat
  • olive oil
  • Overacheiver 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

Instructions

  • Preheat oven to 375 °F 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 °F internal temperature. Remove from the oven and let rest for at least 20 minutes before slicing and serving warm. Enjoy!