One-Pan Chicken and Veggies

This easy juicy, succulent and tender one pan chicken and veggies marinated in a flavor packed marinade and it is baked to perfection in a cast iron pan and makes a perfect weeknight dinner.

5 from 1 vote

Print Pin Add to Collection

Course: Al La Carte, Dinner

Cuisine: American, Asian, Chinese

Keyword: Best chicken marinade, cast iron pot cooking, Cast iron pot recipes, Chicken Marinades, How to cook chicken in cast iron pot, How to roast chicken, Juicy Tender Chicken recipes, Perfect roasted chicken recipes

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings: People

Calories: 863kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

4 1/2 pounds whole organic chicken

For the Marinade:

2 inches piece fresh ginger rinsed thoroughly and chopped roughly
8 - 10 cloves fresh garlic peeled and chopped
4 Broad leaf thyme aka: Cuban oregano or Mexican mint
1 habanero pepper with or without seeds
2 - 3 tablespoons extra virgin olive oil
2 tablespoons soy sauce
1 tablespoon Chinese white wine
2 teaspoons sesame oil

For the Spices:

1 teaspoon five spice powder
1 teaspoon freshly ground black pepper
4 teaspoons kosher salt

For the Vegetables:

4 - 6 medium carrots peeled and cut into thirds
10 ounces baby potatoes I used yellow baby potatoes. Washed thoroughly
1 medium onion peeled, halved and quarter each half
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Get Recipe Ingredients

Instructions

Preheat Oven 450F Degrees:

Make the Marinade and Season the Chicken:

In a mini food processor, puree the ginger, garlic, thyme and habanero pepper with the extra virgin olive oil.
2 inches piece fresh ginger, 8 - 10 cloves fresh garlic, 4 Broad leaf thyme, 1 habanero pepper, 2 - 3 tablespoons extra virgin olive oil
Transfer the pureed aromatics into a mixing bowl and mix in the soy sauce, Chinese white wine, five spice powder, freshly ground black pepper and salt.
2 tablespoons soy sauce, 1 tablespoon Chinese white wine, 2 teaspoons sesame oil, 1 teaspoon five spice powder, 1 teaspoon freshly ground black pepper, 4 teaspoons kosher salt
Reserve 2 tablespoons of the marinade for the vegetables. Add the chicken to the bowl with the remaining marinade. Rub the marinade all over the chicken.
4 1/2 pounds whole organic chicken

Season the Vegetables and Bake the Vegetables and Chicken:

Add the carrots, potatoes, onions to the cast iron pot. Season with salt freshly ground black pepper and the reserved 2 tablespoons marinade. Toss the vegetables to coat with the seasoning.
4 - 6 medium carrots, 10 ounces baby potatoes, 1 medium onion, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
Place the marinated chicken on top of the vegetables. Cover the pot with the tight lid. Transfer to the oven and bake 1 hour.
Remove the cover and continue baking the chicken for 15 to 20 minutes until it's golden brown and cooked to 175F - 185F internal temperature.
Carve the chicken and serve with the vegetables. Enjoy.

Video

Nutrition