Easy One-Pan Oven Roasted Chicken with Potatoes and Carrots
I love super easy meals on busy weekday evenings, don't you? This recipe (including the variations below) is one of my go-to weeknight meals. I wanted to share it with you because we all could use more ideas on how to create doable, nourishing family dinners.
In addition to this meal, here are a few more of my favorite weeknight meals: Baked Wild Salmon with Steamed Potatoes, Kale and Pesto. Slow Cooked Chicken Curry over cooked quinoa. Soothing Red Lentil Soup served with cooked quinoa or basmati rice and a dollop of Raw Cilantro-Lime Chutney. I also have plenty more recipes for easy weeknight dinners in my Nourishing Meals cookbook and Whole Life Nutrition Cookbook!
If you are ready to take your meal planning and health to the next level, consider joining thousands of other Nourishing Meals® members from around the world in our membership portal! Nourishing Meals® is like a live, interactive cookbook that allows you to instantly create shopping lists, save recipes, create meal plans, and use our extensive custom recipe search features. Figuring out what to make for dinner has never been easier! Learn more here.
I love to serve this baked chicken and potato dish with a big green salad or some sort of raw kale salad. I know potatoes have received a bad rap for years, but did you know that potatoes contain high levels of potent antioxidants similar to levels found in dark cherries, strawberries, plums, and apples? In fact, the darker colored potatoes like the purple varieties contain the highest level of antioxidants....not surprisingly! All potatoes contain anti-inflammatory compounds like phenols, carotenoids, flavonoids, and anthocyanins. Potatoes are also an excellent source of easily digested complex carbohydrates. Including something starchy with dinner can help induce restful sleep. I've seen many people (and experienced this myself) reduce their carbohydrate consumption too much to the point where they cannot fall asleep or stay asleep. For some, including potatoes with dinner might be just the thing! True comfort food!
Easy One-Pan Oven Roasted Chicken with Potatoes and Carrots
Make this easy-to-prepare meal on a busy weeknight. Then, while it is baking, prepare a quick green salad or prep some green vegetables for steaming or braising. If you don't have fresh herbs on hand then replace them with dried. I like to use my Homemade Herbed Sea Salt or Herbamare to season the chicken. This Herb Zipper quickly pulls fresh herb leaves from their stems...a very handy little kitchen gadget!
For more flavor, add in one small chopped onion and 8 cloves of peeled garlic (if you are not following a low-FODMAP diet).
- Preheat oven to 350 degrees F.
- Arrange the chicken in a large baking dish (I use a 10x14-inch Pyrex baking dish or rimmed stainless steel sheet pan). You could also do this in two baking dishes if you do not own a large enough baking dish.
- Cut the carrots in half lengthwise, and then cut into halves or thirds so you have 4-inch pieces. Slice the potatoes into thick rounds. Tuck the carrots and potatoes under and around the chicken.
- Sprinkle everything with chopped fresh herbs, salt, and pepper. Then drizzle the chicken and vegetables with olive oil.
- Lastly, pour the water or stock into one of the corners of the pan (so you don't wash the oil off of the chicken or veggies).
- Roast for about 60 minutes or until chicken is cooked through (or internal temp reaches 165 degrees F).
- Cut chicken meat from the bones and serve with pan juices. Place the potatoes and carrots into another bowl for serving.
- Reserve the skin, bones, and any leftover pan juices to create a rich, healing chicken bone broth!
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
Email updates.
Add Comment
Comments
Hi Ali. Could i use a whole chicken instead of cut up chicken for this recipe? If so, what if any modifications would you suggest? Thanks!
Hi there,
No, I roast everything uncovered. Enjoy! :)
For this recipe, do you cover the dish when you put it in the oven?