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RECIPE
10 INGREDIENTS8 STEPS40MIN

One-Pan Roast Chicken

4.0
5 Ratings
EnlightenedFoodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
Who doesn't love a delicious, easy meal with all the ingredients infused in the one pan for less washing?! Our current family favorite meal is this one-pan roast chicken with sweet potatoes, baby carrots & radish.

40MIN

Total Cooking Time

10

Ingredients
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
Ingredients
US / METRIC
Servings:
4
Serves 4
1
(800 g)
or bone-in skin-on chicken pieces
250 g
peeled and cut into small uniform pieces
1 bunch
Baby Carrots
or 2 Medium Carrots, peeled and cut
1 handful
Radish
1
Small Yellow Onion
peeled and quartered
Spanish Onion
5 sprigs
1 bulb
halved
1 1/4 tsp
2 Tbsp
Extra-Virgin Olive Oil
divided
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Author's Notes

My trick to making the skin super tasty is an extra sprinkling of salt on the skin just before roasting so the salt granules don’t dissolve in the chicken but sit on top of the skin.

Directions

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Step 1
Preheat the oven to 360 degrees F (180 degrees C).
Step 2
Rub Sea Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) into the Whole Chicken (1), then drizzle and rub with Extra-Virgin Olive Oil (2 tablespoon).
Step 3
Stuff the chicken with 1 quarter of the Yellow Onion (1), 2 cloves of the Garlic (1 bulb) 1 sprig of the Fresh Thyme (5 sprig). Set aside.
Step 4
Drizzle in olive oil over Sweet Potato (250 gram) and sprinkle Sea Salt (1/4 teaspoon) and toss evenly. Layer the sweet potato on the bottom of your roasting pan (I used my cast iron pan).
Step 5
Place the Baby Carrots (1 bunch), Radish (1 handful), remaining onion and garlic in a small bowl and drizzle with olive oil, Sea Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) toss evenly.
Step 6
Place the chicken on top of the sweet potato. Skin side up if using chicken pieces, and breast side up for the whole chicken. Add the carrots, radish, onion, garlic, and thyme around the chicken as pictured.
Step 7
Sprinkle extra salt and pepper over the skin. Roast for 30 minutes.
Step 8
Serve with the roasted veggies and a crispy green salad and enjoy!

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