One pan dishes are usually one of the easiest meals to cook. Our favorite is usually chicken with veggies. Variations are endless; any type of hearty sturdy vegetables usually does really well in one pan cooking. This particular variation has been gracing our dinner table frequently. Sweet potatoes, carrots and small pearl onions worked so perfectly together. All of these veggies develops a load of beautiful sweetness when cooked. The chipotle pepper seasoning on the veggies complimented the sweetness. Preparing the chicken is easy; paprika is always a delicious spice for chicken so adding hot Hungarian and smoked paprika hit the spot.
With all of these beautiful seasoning and the slow roasting it is difficult to deny how robustly delicious and melt in your mouth this easy meal is. What’s more, leftover is even more delicious and you can even use the leftover to make soup. The recipe is easy to pull together so I hope you will try it and enjoy as much as we do. Happy Cooking!
Try these other favorite variations of chicken recipes:
Roasted Chicken Breasts | Piri Piri Inspired
Nutmeg, Tarragon Roasted Chicken
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Roasted Chicken with Sweet Potatoes and Veggies
Equipment
- Six Quart deep sauté pan with cover or large deep baking dish with cover
Ingredients
FOR THE VEGGIES:
- 4 medium sweet potatoes peeled and quartered
- 4 – 5 medium carrots peeled and halved
- 12 – 15 small pearl onions fresh. Peeled. (Can use frozen)
- 2 large shallots peeled and halved
- 10 – 12 cloves fresh garlic cut garlic in halves
- 1 large lemon cut into 4 slices
- 3 – 4 plum tomatoes cut into halves (can use vine ripened tomatoes)
- 1 small sprig fresh rosemary use only the needles (leaves) and discard the stem
- 1 – 2 tablespoons extra virgin olive oil
SPICE MIX FOR THE VEGGIES: Add all to a bowl and mix together
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt or kosher (adjust for your diet)
- 1/2 teaspoon Chipotle pepper
FOR THE CHICKEN:
- 5 pounds whole chicken I use organic. You can use up to a 6 pound chicken
- 1 – 2 tablespoons extra virgin olive oil
- 4 teaspoons sea salt or kosher (adjust for your diet)
- 1/2 teaspoon hot Hungarian paprika can use sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
Instructions
PREHEAT OVEN 350F DEGREES. Use the roast setting if your oven has this feature.
Let's Season the Veggies:
- Add all the vegetables into a large bowl.
- Sprinkle with the veggies spice mix. Drizzle with the olive oil.
- Mix to coat and set aside.
Let's Prep the Chicken:
- OPTIONAL: Rinse chicken. Pat dry with paper towel. I use the gizzard and neck in the recipe or you can reserve them to make broth.
- In a small bowl, combine the salt, paprikas and black pepper.
- Add the olive oil. Mix to combine.
- Use a small spoon to gently loosen the breast skin of the chicken.
- Place the chicken in a large deep 6-quart saute pan with a domed cover. Note: You can place the chicken on parchment paper while seasoning. Also you can use a 6-quart dutch oven. Make sure all the ingredients and chicken will be tightly covered with the lid.
- Use the seasoning paste and season the chicken all over, including under the breast skin and inside the cavity.
- Use a piece of kitchen twine to tie the legs together.
- Briefly lift up the chicken and dump all the seasoned vegetables into the pan. Use your hand to spread the veggies flat. Place the chicken on top of the veggies.
- Cover the pan with the tight lid. Roast in the preheated over for 1 1/2 hours.
- Remove the pan from the oven. Spoon some of the pan gravy all over the chicken breasts and thighs.
- Return the pan, uncovered, to the oven. Continue cooking for 20 to 30 minutes or until the internal temperature is 175F to 185F degrees and the chicken is lightly browned.
- Let the chicken rest 15 to 30 minutes before carving.
- Slice, serve and enjoy!
Notes
Nutrition
