Easy One-Pot Roasted Chicken

Back-to-school season is officially underway, which means weeknights just got a lot busier. I don’t know about you, but the last thing I want to stress out about during the day is what I’m going to make for dinner. I love going into the week with a solid game plan on what we’ll be having throughout the week, and this one-pot roasted chicken recipe is one of my go-to’s.

Chicken is obviously a classic entree choice, but what I love about this specific dish is that it doesn’t require a ton of pots or pans to make. You could make this weekly and just switch up the sides you serve it with to keep things fresh. My kids love it and it totally satisfies Mark and I too!

One-Pot Roasted Chicken

Ingredients

1 whole chicken, about 4-5 lbs.
3 Tbsp olive oil
4 Tbsp butter, melted
1 tsp garlic powder
3 Tbsp onion powder, plus more for vegetables
4 tsp kosher salt, plus more for vegetables
1 tsp cracked black pepper, plus more for vegetables
1 lemon, quartered
6 garlic cloves, crushed
1/2 yellow onion, peeled and quartered
2 golden Yukon potatoes, cubed into 2 inch pieces
3 carrots, peeled and cut into 2 inch pieces
2 stalks celery

Instructions

Prep Chicken: Remove the chicken from the fridge 30 minutes prior to roasting in the oven. On a large sheet pan, prepare the whole chicken by removing the giblets and patting the entire chicken dry with paper towels.
Season Chicken: Preheat the oven to 425 degrees F. In a small bowl, whisk together 2 Tbsp olive oil, melted butter, garlic powder, onion powder, salt and pepper. Rub the seasoning mixture all over the chicken and carefully underneath the skin.
Stuff Chicken: Stuff the chicken cavity with lemon quarters and crushed garlic cloves, then add some salt and garlic powder to the inside. Truss the chicken by tying together the legs with kitchen twine and tucking wings underneath to prevent burning.
Prep Vegetables: Place onions, potatoes, celery, and carrots into the bottom of a dutch oven. Drizzle with the remaining Tbsp of olive oil and season evenly with salt and pepper. Toss to coat.
Roast Chicken: Place the whole chicken on top of the vegetables with the trussed side/breasts facing upwards. Roast the chicken, uncovered, for 20 minutes. Then, turn the oven temperature down to 350 degrees F and continue roasting the chicken, uncovered, for an additional 15 minutes per pound (i.e. 4 lb chicken = 60 minutes additional roasting time). The internal temperature of the thickest part of the breast should be 165 degrees F.