Name: One-Pan Roasted Chicken and Vegetables (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 Whole Chicken; 2 tbsp Olive Oil; 1 tsp Paprika; 1 tsp Garlic Powder; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1 lb Potatoes-cut into 1-inch pieces; 1 lb Carrots-cut into 1-inch pieces; 1 Onion-quartered

Recipe tier

A simple and flavorful weeknight meal featuring roasted chicken and your favorite vegetables, all cooked on one pan for easy cleanup.

Total 1h

Serves 4

Steps 7

Ingredients 9

Soundtrack the cook

Slow simmer · 76 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Chicken
1 1.5 kg Whole Chicken
2 tbsp 30 mL Olive Oil
1 tsp 5 mL Paprika
1 tsp 5 mL Garlic Powder
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
Vegetables
1 lb 450 g Potatoes-cut into 1-inch pieces
1 lb 450 g Carrots-cut into 1-inch pieces
1 1 Onion-quartered

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C).
In a small bowl, combine all Chicken ingredients.
Rub the chicken all over with the Chicken mixture.
Place the Potatoes, Carrots, and Onion in a large roasting pan.
Place the chicken on top of the vegetables.
Roast for 50-60 minutes, or until the chicken is cooked through and the vegetables are tender. Internal temperature of the chicken should reach 165°F (74°C).
Let rest for 10 minutes before carving and serving.