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One-Pan Roast Chicken Dinner

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One-Pan Roast Chicken Dinner

10 servings

A comforting, lazy Sunday roast chicken dinner cooked entirely in one pan with root vegetables.

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Time

Prep
15min
Cook
1h30m
Total
1h45m

Nutrition

per serving
Calories
482
Protein
35.5g
Carbs
16.5g
Fat
31g

One serving: 1 portion (~272g)

Instructions

  1. Preheat your oven.
  2. Place the peeled and chopped potatoes, carrots, and onions into a large roasting pan.
  3. Drizzle the vegetables with vegetable oil.
  4. Place the whole chicken in the center of the pan on top of the vegetables.
  5. Place a large knob of butter on top of the chicken.
  6. Season the chicken and vegetables generously with Knorr Aromat, mixed herbs, garlic granules, rosemary, and black pepper.
  7. Use your hands to rub the butter and seasonings all over the chicken and vegetables to ensure they are well-coated.
  8. In a measuring jug, dissolve one chicken stock pot in approximately 200ml of boiling water.
  9. Pour the chicken stock into the roasting pan around the chicken.
  10. Cover the pan tightly with kitchen foil.
  11. Place the pan in the oven and roast until the chicken is cooked through and the vegetables are tender.
  12. Periodically remove the foil, baste the chicken with the pan juices, and stir the vegetables.
  13. Once the chicken is cooked, remove it from the pan and set it aside.
  14. Sprinkle the roast potato seasoning over the vegetables in the pan and return them to the oven to crisp up.
  15. Serve the roasted chicken and vegetables with your choice of sides.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 1

Ensure the chicken is fully cooked through by checking juices run clear or using a meat thermometer. Adjust seasoning amounts to your personal preference.

Source

SAVED FROMTikTok · @ronam2468View Original

TAGS

sundayroastroastchickenonepanrecipeslazydinner

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