One Pan. Total Comfort. This gold Roast Chicken is perfectly seasoned and roasted in one on with with lots of veggies.
This roast chicken dinner is easy to make with crisp skin, tender meat and lots of vegetables.
Preheat the oven to 450°F.
Add the vegetables to the bottom of a shallow casserole dish or 9×13 baking dish. Add 2 tablespoons olive oil, ½ teaspoon Italian seasoning, and ¼ teaspoon each salt and pepper.Place in the bottom of a shallow casserole dish or 9×13 pan.
Pat the chicken dry with a paper towel and check the insides for giblets. If the chicken has giblets, they can be added to the pan or discarded.
Rub the skin with the remaining 2 tablespoons of olive oil and season with chicken seasoning or the rub below.
Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.
Turn the oven down to 350°F and bake for an additional 20 minutes per pound or until the inner thigh reaches 165°F. (A 4 pound chicken will need an additional 75-80 minutes).
Remove the chicken from the oven and transfer it to a plate to rest for at least 15 minutes. While the chicken is resting, return the vegetables to the oven if they need a few more minutes cook time.
Seasoning: Italian seasoning can be replaced with 1 tablespoon fresh herbs such as rosemary and thyme.
Chicken Rub: This is my favorite pre-made chicken rub. For a homemade rub, combine 1 teaspoon each paprika, parsley, seasoned salt, garlic powder, and 1/2 teaspoon each black pepper, thyme, and crushed rosemary.
Vegetables: I use a combination of carrots, potatoes, and onions; however, any vegetable will work. If your chicken is on the smaller side (under 4 pounds), cut the vegetables fairly small so they cook through along with the chicken.
This chicken can be roasted on its own without vegetables if preferred.
Calories: 382 | Carbohydrates: 6g | Protein: 24g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 133mg | Potassium: 444mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10870IU | Vitamin C: 5.8mg | Calcium: 38mg | Iron: 1.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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