I am a huge fan of meals that can be made in one pan, especially ones that look like they took a lot of work (but are secretly easy)! A whole roasted chicken can seem intimidating but with a few simple tricks, it comes out perfectly every time.
The trick that has helped me the most is spatchcocking (or butterflying) my chicken before cooking. Spatchcock is a super strange word, but all it means is that you remove the back bone of the chicken to help ensure even cooking. In order to remove the backbone, you need super sharp Poultry Shears, it makes all the difference. After you remove the backbone, you push down on the bird to flatten it out. This helps keep the chicken nice and juicy, but also helps you get a beautiful, even crispy skin on the outside.
I cooked my chicken over potatoes and veggies to make a whole meal in one pan and it was so delicious. The flavor of the chicken seasons the veggies below and the broth and lemon juice keep the chicken moist. You can use your favorite veggies and change up the seasonings as you like. I kept it more traditional in this recipe, but I love to switch it up and use all kinds of flavors.
A whole roasted chicken is perfect for any night of the week, but I also love to serve this when we have guests. It looks so beautiful and impressive, but doesn’t require hours in the kitchen. I serve it family style by placing the cut up chicken over the veggies in a lovely serving dish. It’s always a hit!
Used in This Recipe:
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Whole Roasted Chicken with Potatoes & Veggies
- 1 whole Chicken
- 3 Tbls Avocado Oil diveded
- 1 tsp Rosemary
- 1/2 lb Baby Red Potatoes halved or quartered if large
- 2 Carrots peeled and chopped
- 1 cup Green Beans trimmed
- 1 tsp Italian Seasoning
- 1 Lemon sliced
- 2 cloves Garlic minced
- 1/4 cup Chicken Broth
- Preheat oven to 400'
- On a large baking sheet or in a large oven proof pan, place the potatoes, carrots and green beans in the bottom. Add 1 Tbls of the oil, Italian seasoning, garlic and chicken broth. Add a pinch of salt and pepper and toss to combine
- On a large cutting board, flip the chicken upside down and use shears to cut along each side of the back bone and remove it. Turn the chicken back over and press down firmly to flatten out the chicken. Coat with remaining oil ad season well with salt and pepper and the rosemary and set on top of the veggies in the pan. Layer the lemon slices over the chicken and veggies
- Cook for 45 minutes or until skin is golden brown and crispy and internal temperature reaches 160'. Let chicken rest for at least 10 minutes before cutting into pieces
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