A one-pan masterpiece: golden, juicy chicken surrounded by crispy-edged, herb-kissed vegetables.
This dish is the definition of cozy, rustic perfection. Tender chicken roasted until the skin is golden and crisp, nestled alongside caramelized carrots, potatoes, onions, and seasonal vegetables—all infused with a blend of garlic, rosemary, thyme, and olive oil.
Whether you’re cooking for your family or prepping a fuss-free dinner with leftovers that actually taste better the next day, this is a recipe you’ll come back to again and again.
Ingredients
For the Chicken:
- 1 whole chicken (about 4–5 lbs), patted dry
- 2 tbsp olive oil or melted butter
- 1 lemon, halved
- 1 small onion, peeled and halved
- 4 garlic cloves, smashed
- Salt and black pepper
- 1 tsp paprika (optional, for color)
- 1 tbsp chopped fresh herbs (rosemary, thyme, parsley, or a mix)
For the Vegetables:
- 4–5 medium Yukon Gold or red potatoes, chopped
- 3 carrots, peeled and sliced into chunks
- 1 red onion, quartered
- 1 zucchini or parsnip (optional), sliced
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dried Italian herbs or fresh thyme/rosemary
- 2 garlic cloves, minced
Feel free to swap in sweet potatoes, brussels sprouts, butternut squash, or whatever’s in season.