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.

Thank you so much for stopping by CCC!

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