Juicy One Pan Roast Chicken with Garlic and Herbs

This One Pan Roast Chicken recipe uses simple, wholesome ingredients to create an easy, healthy, and flavorful dinner with minimal cleanup. It’s ideal for family meals since roast chicken appeals to many palates, and the leftovers are versatile for other dishes like quesadillas, salads, and soups.

How to Make It

The aroma of a roasting chicken is one of the most comforting smells in the kitchen. This recipe keeps the process simple: a few basic ingredients, a sturdy roasting pan, and straightforward preparation yield moist, well-seasoned chicken and tender, caramelized vegetables. Cutting a whole chicken into pieces shortens the cooking time and helps the skin crisp evenly while the vegetables roast in the same pan, soaking up flavor.

Ingredients Overview

Below is an overview of the main ingredients used in this one pan roast chicken. Exact amounts and full recipe details are provided in the recipe section at the end of this post.

• Whole chicken (cut into pieces)
• Celery stalks
• Carrots (baby or large, cut to size)
• Onion (quartered)
• Garlic cloves (smashed)
• Lemon (halved or quartered)
• Fresh thyme and rosemary (or dried if fresh isn’t available)
• Paprika for color and mild warmth
• Extra virgin olive oil
• Chicken broth (or water) to keep the pan moist

Steps Overview

This recipe requires only a few minutes of active prep. The oven does the rest. Follow these key steps for tender, flavorful chicken and perfectly roasted vegetables.

1. Preheat the oven and prepare the chicken: rinse, pat dry, remove excess fat and giblets, then cut the whole bird into pieces to help it cook faster and more evenly.
2. Arrange vegetables: place onion wedges, celery, and carrot sticks around and under the chicken pieces so they roast and absorb juices.
3. Add aromatics: scatter smashed garlic and lemon pieces in the pan, and tuck sprigs of thyme and rosemary among the vegetables and chicken.
4. Season and oil: drizzle olive oil over the chicken and vegetables, then season with salt, pepper, and paprika. Pour a little chicken broth into the bottom of the pan to keep the meat moist and collect pan juices for a simple sauce.
5. Roast: transfer the pan to the preheated oven and roast until the chicken is cooked through and the skin is golden. Check doneness by piercing a thick piece—juices should run clear.

Serving Suggestions

The finished chicken is moist and full of flavor. A few ideas for serving:

• Serve with creamy mashed potatoes and spoon the pan juices over the top as a simple gravy.
• For a lighter option, pair the chicken with mashed cauliflower and a side of steamed vegetables or a crisp salad.
• Biscuits, crusty bread, or roasted sweet potatoes also complement the dish well and make for a hearty family meal.

Storage Instructions

Store cooked chicken in the refrigerator for up to 4 days in an airtight container. For longer storage, wrap the cooled chicken well and freeze in a suitable container for up to 3 months. Thaw in the refrigerator before reheating.

Leftover roast chicken works wonderfully in salads, soups, sandwiches, quesadillas, and pasta dishes.

More Chicken Recipes

• Chicken Shawarma Kebabs
• Sticky Hoisin-Soy Chicken Drumsticks
• Yogurt Marinated Chicken Breasts
• Baked Thai Chicken Wings with Peanut Sauce

One Pan Roast Chicken Recipe

Recipe Details

• Prep Time: 25 mins
• Cook Time: 45 mins
• Total Time: 1 hr 10 mins
• Servings: 6 people
• Calories (per serving): 606 kcal

Ingredients

• 1 whole chicken, about 1.5 kg, cut into pieces
• 2 stalks celery, chopped
• 8 baby carrots or 2 large carrots, trimmed
• 1 large onion, quartered
• 4 large garlic cloves, peeled and smashed
• ½ lemon, cut into pieces
• 3–4 sprigs fresh thyme
• 2–3 sprigs fresh rosemary
• 1–2 tsp paprika
• 2 tbsp extra virgin olive oil
• 1 cup chicken broth (or water)
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the chicken pieces and pat dry with paper towels. Remove any excess fat and the giblets from the cavity.
3. Place the chicken pieces in a large roasting pan or baking dish.
4. Wash and chop the vegetables, then scatter them around and under the chicken.
5. Add the lemon pieces and tuck the thyme and rosemary sprigs among the chicken and vegetables.
6. Smash the garlic with the side of a chef’s knife to release flavor and scatter the cloves into the pan.
7. Drizzle the olive oil over the chicken and vegetables, then season everything with salt, pepper, and paprika. Pour the chicken broth into the bottom of the pan.
8. Roast in the preheated oven for 40–45 minutes, or until a knife inserted into a thick piece of chicken releases clear juices. If the juices are not clear, continue cooking a little longer until done.
9. Remove from the oven and let rest for a few minutes before serving. Spoon pan juices over the chicken when plating.

Notes

• Cooked chicken will keep in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months.
• Use leftover chicken in soups, salads, sandwiches, or quesadillas for quick meals the next day.

Nutrition (per serving)

• Calories: 606 kcal
• Carbohydrates: 6 g
• Protein: 47 g
• Fat: 43 g (Saturated Fat: 12 g)
• Cholesterol: 188 mg
• Sodium: 341 mg
• Potassium: 636 mg
• Fiber: 2 g
• Sugar: 2 g
• Vitamin A: 2687 IU
• Vitamin C: 15 mg
• Calcium: 54 mg
• Iron: 3 mg

Enjoy this simple, satisfying one pan roast chicken any night of the week. The method is flexible—swap vegetables and herbs to suit your pantry and taste.