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Roaster Pan Whole Chicken, Potatoes and Vegetable Dinner

A super easy roaster pan one-pot comfort food meal.

Roasted Chicken and Vegetables

This scrumptious one-pot meal is made in an oval roaster pan that’s big enough for a whole chicken, potatoes and vegetables to cook together.

Everything goes into the roaster pan including herbs, olive oil and white wine.

The meal is cooked with the lid on for 1-1/2 hours and then dinner is served…all out of one be pan.

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 smells heavenly in the house when it’s cooking too.

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.

I actually have a couple different sizes of oval roasters that I like to make chili and beef stew in.

Here’s more information about the sizes and types of Granite Ware Covered Roasting Pans that are available from the Granite Ware site.

Walmart carries them and of course Amazon too (at the end of this post there are links to the Granite Ware oval roasters on Amazon).

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“.

Let’s check out the ingredients.

Roasted Chicken 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.

Also, a 19″ Oval Roaster is needed.

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 375 degrees F.

Whole Chicken in Roaster Pan

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).

Add Pepper to Chicken

Sprinkle pepper on the chicken…

Pepper on Whole Chicken

…and inside of the cavity.

Garlic on Cutting Board

Cut the garlic cloves in half, or in thirds if it’s a large clove, and set aside.

Whole Chicken in Pan

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.

Whole Chicken in Pan

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.

Sprinkle the remaining cut garlic around the outside of the chicken in the roaster pan.

Cut Onions on Cutting Board

For the Onions, Potatoes and Carrots – Cut the onion into fairly large pieces.

Whole Chicken in Pan

To the pan, add the onions and also put some into the cavity of the chicken.

Whole Chicken in Pan

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.

Whole Chicken and Vegetables in Pan

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 and Chicken in Pan

For the Corn-on-the-Cob – Clean the corn and cut the ears into three sections.

To the roaster pan, where ever there is room, add the corn and sprinkle with a bit of pepper.

Olive Oil on Whole Chicken

For the Olive Oil and Wine – Drizzle olive oil over the chicken and all of the vegetables.

Wine in Whole Chicken Pan

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 (or foil if you don’t have a lid).

Bake in a preheated oven 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.

Roasted Chicken in Pan

Here is a picture of the chicken and vegetables after they rested with the lid on.

Vegetables and Corn in Pan

Serve while warm on a platter or on plates with individual servings.

Potatoes and Corn in Pan

For each serving, ladle some of the warm liquid left in the roaster pan over the chicken, potatoes and the vegetables.

Also, salt to taste.

Cut Whole Chicken

After letting it rest, the chicken should be nice and juicy when cut into.

Roasted Chicken and Vegetables on Plate

Thank you so much for stopping by CCC!

More Chicken Recipes You May Like:

Lime Spicy Chicken with Black Beans

Simple Fried Chicken

Chicken, Pasta and Broccoli with Cheese Sauce

Fresh Spring Rolls with Vegetables and Chicken

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Roasted Chicken and Vegetables

Roaster Pan Whole Chicken, Potatoes and Vegetable Dinner

A super easy roaster pan one-pot comfort food meal.
Print Pin
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken and Potatoes, Chicken and Vegetables, One-Pan Chicken, Roasted Chicken, Roaster Pan Chicken
Servings: 4

Ingredients

  • 1 5 pounds 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 parsley
  • 4 sprigs sage
  • 2 sprigs rosemary
  • 6 sprigs 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

    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. 
    • Sprinkle the remaining cut garlic 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 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 while 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. 
    • Also salt to taste.

    Notes

    TIP:

    1. Cooking time may vary depending on the size of the chicken; in this recipe the chicken is about 5 pounds.
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    5 Comments

    1. I have to stop reading your recipes now….My stomach is growling!!

    2. Oh my yumminess!! That’s delicious! Oh, and beautiful photos!

    3. Beautiful chicken dish…love that you grow your own herbs, so fresh
      and yes allot cheaper 🙂