Whole Chicken One-Pot Meal
An easy whole chicken one-pot meal that is cooked in a roaster pan with vegetables and potatoes.
This scrumptious whole chicken one-pot meal is made in an oval roaster and includes potatoes and vegetables.
Everything goes into the roaster pan including herbs, olive oil and white wine.
The meal is cooked in a covered pan for 1-1/2 hours in the oven and then dinner is served.
When serving, the juices from the pan can be drizzled over the chicken, vegetables and the potatoes for a delicious comfort food meal.
This roasted chicken one-pot meal smells heavenly in the house when it’s cooking too.
About the Roaster Pan
The whole chicken in this recipe is 5 pounds which fits nicely with the potatoes and vegetables in a 19-inch Granite Ware oval roaster pan.
Let’s check out the ingredients.
A whole chicken, mini red potatoes (or small size), onion, garlic, carrots, corn-on-the cob, parsley, sage, rosemary, thyme, white wine (Pinot Grigio, Sauvignon Blanc or Unoaked Chardonnay), olive oil, salt and pepper.
Pan – 19″ Oval Roaster Pan
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preheat the oven to 375 degrees F.
Chicken:
Remove and discard the loose organ meat from the cavity of the chicken.
To the roaster pan, add the chicken flat side down (breast side up).
Seasonings:
Sprinkle pepper on the chicken…
…and inside of the cavity.
Garlic and Herbs:
Cut the garlic cloves in half, or in thirds if it’s a large clove, and set aside.
On the top part of the chicken just above the cavity, separate the skin just a bit from the breast meat.
Take half of the quantity of parsley, sage, rosemary and thyme and gently push it in between the skin that is separated from the breast meat (no need to chop the herbs, it works fine using the entire sprigs).
Reserve the remaining half of the herbs.
Take about a third of the quantity of garlic, and also gently push it into the skin that is separated from the breast meat along with the herbs that are already there.
Then take the remaining half of the herbs and put them into the cavity of the chicken; also add about 1/2 of the remaining cut garlic into the cavity of the chicken.
Lay the remaining cut garlic evenly around the outside of the chicken in the roaster pan.
Onions:
Cut the onion into fairly large pieces.
To the pan, add the onions and also put some into the cavity of the chicken.
Potatoes:
Add the mini red potatoes to the roaster pan.
If using small red potatoes instead of the mini red potatoes, cut the small size potatoes in half.
Carrots:
To the roaster pan, add the carrots.
Then sprinkle salt over the chicken and vegetables in the roaster pan.
Also, sprinkle a bit of additional pepper if you like.
Corn on the Cob:
Clean the corn and cut the ears into three sections.
To the roaster pan, wherever there is room, add the corn and sprinkle with a bit of pepper.
Olive Oil:
Drizzle olive oil over the chicken and all of the vegetables.
Wine:
To the pan, add the wine so that when it’s poured in, some will go into the cavity of the chicken.
Roast in the Oven:
Cover the roaster pan with a lid (or foil if you don’t have a lid).
Bake in a preheated oven (at 375 degrees F.) until the chicken is completely cooked through and tender (about 1-1/2 hours).
Cooking time will vary depending on the size of the chicken. In this recipe I used a 5-pound chicken.
When removing the chicken from the oven, keep the lid on and let it rest for about 15 minutes before cutting it.
Serve:
Here is a picture of the chicken and vegetables after they rested with the lid on.
Serve warm on a platter or on plates with individual servings.
For each serving, ladle some of the warm liquid left in the roaster pan over the chicken, potatoes and the vegetables.
Add salt to taste.
After letting it rest, the chicken should be nice and juicy when cut into.
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Whole Chicken One-Pot Meal
Ingredients
- 1 5-pound whole chicken
- 16 mini red potatoes or 8 small red potatoes
- 20 mini peeled baby carrots
- 1 large onion (white or yellow) peeled and coarsely chopped in fairly large pieces
- 2 large ears of corn shucked, cleaned and each ear cut into 3 pieces
- 1 bulb garlic peeled and cloves cut in half (or thirds for large cloves)
- 4 sprigs fresh parsley
- 4 sprigs fresh sage
- 2 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 1/2 cup white wine Pinot Grigio, Sauvignon Blanc or Unoaked Chardonnay
- 2 tablespoons olive oil
- 1 tablespoon ground black pepper
- 1/2 teaspoon salt
A large oval (19-inch) roaster pan with a lid is also needed
Equipment
- 19-inch Covered Oval Roaster
Instructions
- Preheat the oven to 375 degrees F.
- For the Whole Chicken - Remove and discard the loose organ meat from the cavity of the chicken. To the roaster pan, add the chicken flat-side down (breast side up).
- Sprinkle pepper around the entire chicken and inside of the cavity.
- For the Herbs and Garlic - On the top part of the chicken just above the cavity, separate the skin just a bit from the breast meat.
- Take half of the quantity of parsley, sage, rosemary and thyme and gently push it in between the skin that is separated from the breast meat (no need to chop the herbs, it works fine using the entire sprigs). Reserve the remaining half of the herbs.
- Take about a third of the quantity of garlic, and also gently push it into the skin that is separated from the breast meat along with the herbs that are already there.
- Then take the remaining half of the herbs and put them into the cavity of the chicken; also add about 1/2 of the remaining cut garlic into the cavity of the chicken.
- Lay the remaining cut garlic evenly around the outside of the chicken in the roaster pan.
- For the Onion, Potatoes and Carrots - To the pan, add the onions and also put some into the cavity of the chicken.
- Add the mini red potatoes to the roaster pan. If using small red potatoes instead of the mini ones, cut the small size potatoes in half.
- To the roaster pan, add the carrots.
- Then sprinkle salt over the chicken and vegetables in the roaster pan. Also, sprinkle a bit of additional pepper if you like.
- For the Corn on the Cob - To the roaster pan, place the corn wherever there is room and sprinkle them with a bit of pepper.
- For the Olive Oil and Wine - Drizzle olive oil over the chicken and all of the vegetables.
- To the pan, add the wine so that when it's poured in, some will go into the cavity of the chicken.
- For Roasting - Cover the roaster pan with a lid and bake in a preheated oven (at 375 degrees F.) until the chicken is completely cooked through and tender (about 1-1/2 hours).
- Cooking time may vary depending on the size of the chicken; in this recipe the chicken is about 5 pounds.
- When removing the chicken from the oven, keep the lid on and let it rest for about 15 minutes before cutting it.
- After letting it rest, the chicken should be nice and juicy when its cut into.
- Serve warm on a platter or on plates with individual servings.
- For each serving, ladle some of the warm liquid left in the roaster pan over the chicken, potatoes and the vegetables.
- Add salt to taste.
Notes
TIP:
Cooking time may vary depending on the size of the chicken; in this recipe the chicken is about 5 pounds.Recipes Made in a Roaster Pan
Here are more recipes made in a roaster pan you may like “Marsala Pot Roast Dinner with Potatoes and Vegetables“, “Beef Stew with Vegetables and Red Wine” and “Easy Baked Beans with Bacon“.
Chicken Recipes
More Chicken Recipes You May Like:
Lime Spicy Chicken with Black Beans
I have to stop reading your recipes now….My stomach is growling!!
LOL! Thank goodness calories are not wireless!
Oh my yumminess!! That’s delicious! Oh, and beautiful photos!
Thank you Kate!
Beautiful chicken dish…love that you grow your own herbs, so fresh
and yes allot cheaper 🙂