One Pot Roast Chicken and Vegetables

This One Pot Roast Chicken and Vegetables is great for a busy weeknight or a lazy Sunday dinner! This meal just couldn’t get any easier: it takes a minimum effort but you’ll get an amazing result!

One Pot Roast Chicken and Vegetables Recipe

One Pot Roast Chicken and Vegetables recipe is simple but delicious dinner that whole family will enjoy. The chicken turns out tender and juicy and the veggies soaked with the chicken juice are so flavorful, moist, roasted to perfection. This one is absolutely delicious and healthy dinner that fulfills you with a good source of fibre and protein, is so nutritious and satisfying and is really good for weight loss diet.

How to Serve One Pot Roast Chicken and Vegetables

All you need to serve with this One Pot Roast Chicken and Vegetables dish is a fresh tossed salad and a good glass of your favorite wine!

Ingredients for Roasted Chicken

• 1 whole large chicken (about 3 ½ lb / 1.5 kg)
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• 2 tsp. paprika
• 1 tsp. black pepper
• 1 tsp. salt or to taste

Ingredients for roasted veggies

• 3 medium (1 ½ lb / 650 g) zucchini
• 2 medium (1/2 lb / 220 g) carrots
• 5 medium (1.8 lb / 800 g) potatoes (any kind will work)
• 1 large (1/2 lb / 220 g) bell pepper
• 3 tbsp. (15 g) olive oil
• 2 tsp. garlic powder
• 1 tsp. dried rosemary
• 1 tsp. black pepper
• 1 tsp. salt or to taste
• fresh dill or parsley, for garnish

How to Make One Pot Roast Chicken and Vegetables

1. Rinse the chicken well inside and out. Remove any excess fat and pat dry.
2. In a small bowl, combine thyme, garlic powder, paprika, salt, and pepper. Massage the seasoning all over the chicken (outside and inside). Set aside.
3. Preheat the oven to 400℉.
4. Peel carrots and potatoes (if decided).
5. Wash all the vegetables in running water and cut into large slices.
6. Place the veggies in a large bowl, pour the olive oil and season with garlic powder, rosemary, salt, and Mix to combine.

   

7. Place the chicken, breast side up, in a roasting pot.
8. Place the vegetables around the chicken.

   

9. Bake uncovered about 60 min. until the internal temperature of the chicken thighs reaches 165°-170°F or until the juice runs clear when you cut between a leg and thigh and the veggies are tender.
10. Remove from the oven and let rest for 5-7 min.
11. Transfer the chicken to a platter and serve with vegetables. Garnish with fresh dill or parsley and enjoy!

    

How Many Calories in One Pot Roast Chicken and Vegetables

One Pot Roast Chicken and Vegetables

One Pot Roast Chicken and Vegetables recipe is simple but delicious dinner that whole family will enjoy. The chicken turns out tender and juicy and the veggies soaked with the chicken juice are so flavorful, moist, roasted to perfection. This one is absolutely delicious and healthy dinner that fulfills you with a good source of fibre and protein, is so nutritious and satisfying and is really good for weight loss diet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Servings 6 people

Ingredients

  

• 1 whole large chicken about 3 ½ lb / 1.5 kg
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• 2 tsp. paprika
• 1 tsp. black pepper
• 1 tsp. salt or to taste
• Ingredients for roasted veggies:
• 3 medium 1 ½ lb / 650 g zucchini
• 2 medium 1/2 lb / 220 g carrots
• 5 medium 1.8 lb / 800 g potatoes (any kind will work)
• 1 large 1/2 lb / 220 g bell pepper
• 3 tbsp. 15 g olive oil
• 2 tsp. garlic powder
• 1 tsp. dried rosemary
• 1 tsp. black pepper
• 1 tsp. salt or to taste
• fresh dill or parsley for garnish

Instructions

 

• Rinse the chicken well inside and out. Remove any excess fat and pat dry.
• In a small bowl, combine thyme, garlic powder, paprika, salt, and pepper. Massage the seasoning all over the chicken (outside and inside). Set aside.
• Preheat the oven to 400℉.
• Peel carrots and potatoes (if decided).
• Wash all the vegetables in running water and cut into large slices.
• Place the veggies in a large bowl, pour the olive oil and season with garlic powder, rosemary, salt, and pepper. Mix to combine.
• Place the chicken, breast side up, in a roasting pot.
• Place the vegetables around the chicken.
• Bake uncovered about 60 min. until the internal temperature of the chicken thighs reaches 165°-170°F or until the juice runs clear when you cut between a leg and thigh and the veggies are tender.
• Remove from the oven and let rest for 5-7 min.
• Transfer the chicken to a platter and serve with vegetables. Garnish with fresh dill or parsley and enjoy!

Notes

How Many Calories in One Pot Roast Chicken and Vegetables

Calories for the skinless chicken (per 100 g): 190 cal	Calories for the skinless (per 1 serve/125 g): 237 cal
Fat: 7.4 g	Fat: 9.2 g
Carbohydrates: 0.0 g	Carbohydrates: 0.0 g
Protein: 28.9 g	Protein: 36.1 g
Calories for the veggies (per 100 g): 81 cal	Calories for the veggies (per 225 g): 182 cal
Fat: 2.0 g	Fat: 4.5 g
Carbohydrates: 14.2 g	Carbohydrates: 31.2 g
Protein: 2.2 g	Protein: 5.0 g

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