One Dish Roast Chicken & Vegetables 2

There’s just something that’s oh-so satisfying about a good, I mean really good, one dish meal. Even for someone that’s a professional in the field of cooking, I can assure you the gratification is immense. Is it a combination of… the cleverness, the ease and the ultimate end result of a delicious meal, with little effort…? I dare say, yes. Yes. Yes.


Any time you’re craving roast chicken, but don’t have time to roast a whole bird, this recipe is ideal. Ready for the oven in the time it takes to peel & prep your veg, the oven does the rest of the work while you get on with it, whether it be catching up on email, helping the kids with homework or relaxing and putting your feet up, letting the fragrant aromas entice with what’s to come.

With oven roasting an excellent way to bring out the best from hearty veg such as potatoes, carrots, parsnips, onions, turnips and even Brussels sprouts, the caramelization brings out their natural sweetness, turning them into something even the staunchest of your non-vegetable-liker might actually enjoy.

Adding other flavourful ingredients like wedges of lemon, whole cloves of garlic in their skin (which melt to an unbelievable sweetness) and a good quality dried thyme or oregano, lift the entire dish to a whole other level. 

Also perfect when you’re cooking for just one or two, you could customize by making individual portions, as in the photos here, by using smaller pans and adding different vegetables and flavours. How’s that for showing a little love at the table!

One Dish Roast Chicken & Vegetables

Ingredients, per serving:
1 pc bone-in skin-on chicken, per person (remove skin before eating, if you prefer)
Large pinch Kosher salt, to season chicken
Pinch fresh ground black pepper, to season chicken
2 tsp extra virgin olive oil
1 1/2 to 2 cups vegetables per person: I used small potatoes, carrots, onion, parsnips, Brussels sprouts  
2 pc lemon wedges per serving
2 cloves garlic, in their skin
Large pinch salt, to season
Large pinch pepper, to season
1 tsp dried oregano (thyme would also be great)

Preheat your oven to 400°
Get out your oven pans: either 1 per person or 1 large like a 9 x 13, or heavy baking sheet pan
Peel and trim your chosen hearty vegetables and cut into pieces of about the same size/thickness; bone in chicken will take 45 – 55 minutes to cook, so cut the veg into approx. 1 1/2 to 2 inch pieces, sprouts in halves, small potatoes in halves or wedges, etc.
In one single layer to your pans, add the chicken, and scatter the veg around – season with salt, pepper & oregano, and drizzle with the olive oil.
Halfway through cooking, baste with pan juices, to help with browning and keep things moist.
Cook for 45 – 55 minutes; if the chicken is done before the veg, remove and keep warm, returning the veg to the oven to finish cooking; remember, caramelization is flavour.
Plate and serve, being sure to include the roasted lemon wedges (to spritz over all) and garlic cloves (mash into a paste and use a condiment).

*I prefer dark meat and used whole chicken legs. If you use bone in breast, the cooking time will be slightly less, adjust accordingly.

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