One Pan Baked Chicken with Root Vegetables

| |

I’ll show you 2 ways to make Baked Chicken with Root Vegetables. The chicken roasts on top of an assortment of veggies in this easy one pan dinner. It’s perfect for a busy weeknight and a meal the whole family will devour.

roasted chicken with vegetables on a platter

As the days grow shorter and the temperatures begin to dip, there’s something undeniably comforting about the warm, aromatic embrace of a home-cooked meal. While we often turn to familiar dishes to soothe our souls during the colder months, there’s always room to elevate our culinary repertoire and delight our taste buds. I’ll show you 2 ways to prepare the wholesome simplicity of baked chicken with the earthy, hearty flavors of root vegetables.

Picture this: succulent chicken pieces, seasoned to perfection, nestled alongside a medley of colorful root vegetables like carrots, onions, and potatoes. The oven’s gentle heat transforms these humble ingredients into a symphony of flavors and textures that will make your taste buds dance with joy.

Whether you’re planning a cozy family dinner, a special gathering with friends, or simply want to treat yourself to a nourishing, homemade meal, these recipes for Baked Chicken with Root Vegetables are sure to become a cherished staple in your kitchen. Let’s dive into the ingredients, techniques, and the sheer delight of creating this comforting dish that warms not only your body but your heart as well.

Thyme Lemon Baked Chicken

What you’ll love about this recipe:

  • buttery, golden, crisp chicken skin
  • caramelized root vegetables cooked in the flavorful pan drippings
  • made in one pot so clean up is a breeze
  • your house will smell delicious

Baked Chicken with Root Vegetables is perfect for

  • an easy weeknight dinner
  • cozy Sunday dinner
  • chilly weather comfort food meal
  • family dinner on a budget

2 Ways to Make Baked Chicken with Root Vegetables

Because this recipe is so delicious, easy, and inexpensive to make I tend to make it often. I’ll show you 2 different ways to season your chicken so you can rotate the recipes for a variation in flavors (Thyme Lemon and Lemon Sage). The vegetables are cooked the same for both versions of the recipe.

Thyme Lemon Chicken Ingredients

  • whole roasting chicken
  • thyme
  • lemon
  • garlic
  • butter

Lemon Sage Chicken Ingredients

  • whole roasting chicken
  • fresh sage
  • lemon
  • garlic
  • butter

Root Vegetables Ingredients

  • onion
  • carrots
  • potatoes
  • olive oil
  • salt & pepper

What kinds of Root Vegetables can you use?

Despite the name, not all “root vegetables” are roots. It’s a culinary term, not a botanical term. Some root vegetables are roots but others are bulbs, tubers, or other underground parts of the plant.

For these Baked Chicken with Root Vegetables recipes, try mixing up your assortment of vegetables for different dinners. You can use any combination of the following root vegetables:

  • all kinds of potatoes (white, sweet, red, purple)
  • all kinds of carrots (whole or baby carrots)
  • Brussels sprouts
  • parsnips
  • rutabagas
  • turnips
  • onion (yellow or red)
  • yams
  • fennel

Tools you’ll need

You’ll need a large baking pan to cook this meal. 9×13 or 10×15 are good sizes. You’ll also need baking string and a serving platter. Although, I’ve served this dish directly from the baking pan many times. A meat thermometer is also a must!

Disclaimer Notice: Some of the links on this website may be affiliate links, which means I may earn a commission if you purchase something by clicking through that link. It does not increase the cost to you, and it helps me to keep this website running. That said, I only promote products or services I believe in, personally use, or find to have great reviews. Thank you for your support!

Prepping the Chicken

Start by preheating your oven to 425 degrees Fahrenheit.
Check the cavity to see if a bag of giblets or the neckbone was included. If so, remove and discard.
Are there any pin feathers on the outside of the bird? If so, pluck them using some kitchen tweezers.
Pat the chicken dry with a paper towel. Getting the chicken as dry as possible will help produce a crispier skin.
Liberally salt and pepper the whole chicken on all sides.
Cut the lemon and whole garlic in half. Place inside the chicken cavity.

Version #1: Thyme Lemon Chicken

Remove leaves from several fresh thyme sprigs.
Add thyme leaves to softened butter. Mix to combine.

Version #2: Lemon Sage Chicken

Chop fresh sage into tiny pieces.
Add chopped sage leaves to softened butter. Mix to combine.

Adding the Flavor

Lift the skin covering the breast. Place about half of the butter mixture under the skin and spread to cover as much as possible.
Melt the remaining butter mixture and use a basting brush to cover the entire outside of the chicken.

The Root Vegetables

Cut small potatoes in half and chop onion into large chunks.
You can use whole baby carrots or peel and chop carrots into large chunks.
Place all root vegetables in to the baking dish. Pour on the olive oil, salt, and pepper. Mix to evenly coat the vegetables.

 There is no need to add any additional seasonings to the veggies, but they will still be full of flavor. As the chicken roasts, the seasonings and juices drip down onto the vegetables, packing them with deliciousness.

Putting It All Together

Place the chicken on top of the vegetables.
Tie the legs together with baking string. Tuck the wings under the bird so they do not burn. This will ensure an even bake on the chicken.
Bake at 425 degrees for 15 minutes. Then, reduce the temperature to 350 degrees and bake for 1 hour and 10 minutes or until an instant read thermometer reads 165 degrees.
Remove the chicken from the oven and place on a cutting board. Allow to rest for 15 minutes before carving.

baked chicken with root vegetables

How To Tell When the Chicken Is Done

Use an instant-read thermometer. Place the probe at the thickest part of the thigh, but do not touch the bone. The chicken is done when the temperature reads 165 degrees Fahrenheit.

Tips & Tricks

  • Use fresh herbs whenever possible.
  • Do not substitute margarine in this recipe. You’ll get best taste and golden color using butter.
  • All the vegetables should be chopped into similar sizes to ensure even cooking.
  • Cook time of the chicken will vary depending on the size of the bird. Use a thermometer to determine doneness.
Lemon Sage Baked Chicken

Did you make this recipe?

Leave a comment below and let me know if you made any adjustments or used different seasonings.

Love it? Pin it!

Roasted chicken with vegetables on a platter
baked chicken with root vegetables

Baked Chicken with Root Vegetables

Melisha Kreppein
2 ways to make Baked Chicken with Root Vegetables. The chicken roasts on top of an assortment of veggies in this easy one pan dinner. It’s perfect for a busy weeknight and a meal the whole family will devour.
No ratings yet
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rest Time 15 minutes
Course Chicken Recipes, Main Course
Cuisine American
Servings 6 servings
Calories 314 kcal

Ingredients
  

  • 5 lb whole chicken
  • 2 lemons
  • 1 bulb garlic

For Thyme Lemon Chicken

  • 2 tbsp fresh thyme
  • 4 tbsp butter softened

For Lemon Sage Chicken

  • 2 tbsp fresh sage
  • 4 tbsp butter softened

For the Root Vegetables

  • 1 large onion
  • 3 large carrots or use baby carrots
  • 1.5 lb bag small potatoes
  • 2 tbsp olive oil
  • salt & pepper to taste
  • baking string for tying legs

Instructions
 

Prepping the Chicken

  • Start by preheating your oven to 425 degrees Fahrenheit.
  • Check the cavity to see if a bag of giblets or the neckbone was included. If so, remove and discard.
  • If there are any pin feathers on the outside of the bird, pluck them using some kitchen tweezers.
  • Pat the chicken dry with a paper towel. Getting the chicken as dry as possible will help produce a crispier skin.
  • Liberally salt and pepper the whole chicken on all sides.
  • Cut the lemon and whole garlic in half. Place inside the chicken cavity.

For Thyme Lemon Chicken

  • Remove leaves from several fresh thyme sprigs.
  • Add thyme leaves to softened butter. Mix to combine.

For Lemon Sage Chicken

  • Chop fresh sage into tiny pieces.
  • Add chopped sage leaves to softened butter. Mix to combine.

Add the Flavor

  • Lift the skin covering the breast. Place about half of the butter mixture under the skin and spread to cover as much as possible.
  • Melt the remaining butter mixture and use a basting brush to cover the entire outside of the chicken.

The Root Vegetables

  • Cut small potatoes in half and chop onion into large chunks.
  • You can use whole baby carrots or peel and chop carrots into large chunks.
  • Place all root vegetables in to the baking dish. Pour on the olive oil, salt, and pepper. Mix to evenly coat the vegetables.

Putting It All Together

  • Place the chicken on top of the vegetables.
  • Tie the legs together with baking string. Tuck the wings under the bird so they do not burn. This will ensure an even bake on the chicken.
  • Bake at 425 degrees for 15 minutes. Then, reduce the temperature to 350 degrees and bake for 1 hour and 10 minutes or until an instant read thermometer reads 165 degrees.
  • Remove the chicken from the oven and place on a cutting board. Allow to rest for 15 minutes before carving.

Notes

Tips & Tricks

  • Use fresh herbs whenever possible.
  • Do not substitute margarine in this recipe. You’ll get best taste and golden color using butter.
  • All the vegetables should be chopped into similar sizes to ensure even cooking.
  • Cook time of the chicken will vary depending on the size of the bird. Use a thermometer to determine doneness.

Nutrition

Calories: 314kcalCarbohydrates: 29.7gProtein: 12.1gFat: 17.4gSaturated Fat: 6.9gCholesterol: 47mgSodium: 112mgPotassium: 756mgFiber: 5gSugar: 4.2gCalcium: 74mgIron: 2mg
Keyword Baked Dinner, One Pan Meal
Tried this recipe?Let us know how it was!

Need more easy dinner recipes?

delicious recipes your family will love

20 Easy to Make
Weeknight Dinner Recipes

This cookbook contains 20 easy-to-cook family dinners. You’ll have enough dinner ideas for 4 weeks without repeating a meal. Every recipe has a picture of the dish. At the bottom of each recipe is a link to the recipe post on FindingTimeToFly.com. Simply click on the link, and you’ll be taken directly to the recipe post with step-by-step in process photos.

You might also like:

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.