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The chicken is roasted until perfectly charred and juicy inside, while the vegetables are tender and flavorful. It is a great weekend one-pan dinner that takes little effort to prepare. Drizzle with some creamy sauce and dinner is all set.

One-Pan Roast Chicken And Vegetables


  • Author: Maggie
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Bake
  • Cuisine: Chinese

Description

One-Pan Roast Chicken And Vegetables – The chicken is roasted until perfectly charred and juicy inside, while the vegetables are tender and flavorful. It is a great weekend one-pan dinner that takes little effort to prepare. {Gluten Free}


Ingredients

Chicken

  • 1 whole chicken (3 to 5 pounds / 1.5 to 2 kilograms)
  • Salt
  • 3 to 4 citrus fruits (lemon, lime, and/or orange), peels removed and halved
  • 2 tablespoons olive oil
  • Dry rub of your choice (I highly recommend my Sichuan dry rub)
  • (Optional) Chopped parsley for garnish

Vegetables

  • 1 large onion, cut into large pieces
  • 1 russet potato, cut to 1.5-inch (4-cm) pieces (Footnote 1)
  • 3 carrots, chopped to 1.5-inch (4-cm) pieces
  • 1 tablespoon olive oil

Instructions

  1. Remove the chicken neck and innards from the cavity. Generously sprinkle salt on the surface and the inside of the chicken. Let marinate at room temperature for 30 minutes, or in the fridge for up to 6 hours.
  2. Preheat oven to 400 degrees F (200 C). Position the oven rack to 1/3 of the way from the bottom of the oven, so the chicken will sit in the middle.
  3. Spread the vegetables in a single layer in a large baking dish (I used a 13”x9” dish) (*Footnote 2)
  4. Thoroughly pat the outside and inside of the chicken dry with paper towel. Brush a thin layer of oil onto the skin. Sprinkle dry rub generously on all sides of the chicken. Stuff the citrus into the cavity of the chicken. Tie chicken legs with kitchen twine and tuck the chicken wing tips underneath the wings. Place the chicken, breast-side-down onto the vegetables.
  5. Bake for 30 minutes (20 minutes for a smaller bird). Carefully flip the chicken using one hand with an oven mitt on and a few layers of kitchen towel on top, and the other hand with a pair of tongs. Continue baking for another 20 minutes for a smaller chicken (under 4 pounds), and 30 to 40 minutes for a larger chicken (4 to 5 pounds). To test the doneness of the chicken, you can use a thermometer inserted into the thickest part of the thigh without touching the bones. It should read 160 F (the temperature will continue to rise to 165 F when you rest the chicken). Or you can slice the skin at the base of the thigh and pull the thigh. The juice should turn clear, and there should be no purple color on the meat, and the thigh should pull apart rather easily.
  6. Transfer the chicken to a big plate and let rest for 10 minutes before carving.
  7. (Optional) If you want the vegetables crispier, turn on the broiler and place the oven rack under the broiler. Bake for a few more minutes until the vegetables are slightly charred.
  8. Carve the chicken. Serve with the vegetables as a main dish.
  9. When you finish your chicken, don’t forget to save the bones and use this recipe to make a delicious broth from the leftover bones.

Notes

  1. You can use a baking dish of any size as long as the chicken fits into it. You can also use a cast iron pan or a baking sheet. Simply adjust the amount of the vegetables so they fit into the pan in one layer.
  2. The baking time will vary depending on the size of your chicken. If your chicken is on the smaller side, under 4 pounds, you can cut the potatoes and carrots into smaller 1-inch (2-cm) pieces, so they won’t overcook.

Nutrition

  • Serving Size: 1 of the 4 servings
  • Calories: 447cal
  • Sugar: 4.1g
  • Sodium: 764mg
  • Fat: 16.2g
  • Carbohydrates: 22.1g
  • Fiber: 3.1g
  • Protein: 51.2g
  • Cholesterol: 151mg
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