One-Pot Chicken Roast

Effortless, flavorful chicken and veggies roasted to perfection in one pot.

⏱️ 1h 20m total 🔪 Prep 20 min 🔥 Cook 1h 🍽️ Serves 4

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Ingredients

🍗 8 chicken thighs and drumsticks, bone-in, skin-on

🥔 500 g baby potatoes

🥕 300 g carrots

🧅 1 large onion

🫑 1 bell pepper (any color)

🧄 4 cloves garlic, minced

🍋 1 lemon

🌿 2 sprigs fresh rosemary

🌿 2 sprigs fresh thyme

🫒 4 tbsp olive oil

🧂 1 tsp salt

🌶️ ½ tsp black pepper

🌶️ 1 tsp smoked paprika

🌿 ½ tsp dried oregano

🥣 ½ cup chicken broth (optional)

🌿 2 tbsp fresh parsley, chopped

Pro tips

Ensure all vegetables are cut into similar-sized pieces for even cooking and tenderness.

For extra crispy chicken skin, make sure to thoroughly pat the chicken dry before seasoning and roasting.

Avoid overcrowding the roasting pan; if you have too many ingredients, use two pans to allow proper roasting and browning instead of steaming.

Feel free to customize the vegetables based on what's in season or your preference, such as adding sweet potatoes, parsnips, or broccoli.

Method

🔥

Preheat your oven to 200°C (400°F). Lightly grease a large roasting pan or oven-safe pot.

🔪

Cut potatoes and carrots into 1-inch pieces. Quarter the onion. Slice the bell pepper into strips. Mince the garlic.

🍗

Pat the chicken pieces dry with paper towels. In a large bowl, toss chicken with 2 tbsp olive oil, 0.5 tsp salt, 0.25 tsp black pepper, smoked paprika, and dried oregano. Mix well to coat each piece.

🥕

In the prepared roasting pan, combine the potatoes, carrots, onion, bell pepper, and minced garlic. Drizzle with the remaining 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Toss everything together until evenly coated.

🍲

Create space in the center of the vegetables and arrange the seasoned chicken pieces. Add rosemary and thyme sprigs among the chicken. Slice the lemon into wedges and tuck them among the chicken and vegetables. If using, pour in the chicken broth.

⏲️

Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 75°C/165°F) and the vegetables are tender and slightly caramelized. If the chicken skin browns too quickly, you can loosely tent it with foil.

🍽️

Remove the pan from the oven and let it stand for 5-10 minutes before serving. Garnish with fresh chopped parsley.