One-Pan Roast Chicken and Vegetables

Roasting vegetables along with chicken cuts down on cooking time.

Roasting vegetables along with chicken cuts down on cooking time—plus, the veggies become extra flavorful since they catch the juices from the chicken! You can serve the vegetables as is or toss them into a salad. They’ll be delicious either way. 

One-Pan Roast Chicken and Vegetables

Melanie Jimenez
Roasting vegetables along with chicken cuts down on cooking time.
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Dishes
Cuisine American
Servings 4 to 6


One-Pan Roast Chicken and Vegetables

  • 1 head Garlic cloves separated but left unpeeled
  • 4 shallots (sibuyas Tagalog) quartered
  • 3 medium carrot peeled and cut into 1/2-inch-thick rounds`
  • 6 medium Potatoes washed, left unpeeled, and cut into 1 and 1/2-inch cubes or quarters
  • olive oil
  • black pepper
  • 2 whole Chicken store-bought, pre-marinated, defrosted


  • Preheat the oven to 400°F.
  • In a large bowl, toss prepared vegetables with some olive oil to coat.
  • Spread them out on a 15x10-inch roasting pan or baking sheet. Season generously with salt and pepper. Set aside.
  • Place defrosted chickens on top of vegetables. Place in the preheated oven and check after 45 minutes to see if chicken is done by poking a fork into the thigh and making sure the juices run clear.
  • Let chicken rest for 15 minutes before slicing into portions. Serve with roasted vegetables on the side. Recipe adjustment tip: As whole chickens go, some store-bought chickens run a bit on the smaller side. Adjustments have been made to the sizes of the cut vegetables to assure that they all cook completely once the chicken is done. Choose a variant with rosemary in the marinade, which makes it good for an Italian or Mediterranean menu.
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