One-Pan Chicken Dinner

December 2007
One-Pan Chicken Dinner

by 40 people

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Makes: 4 servings

Prep: 10 mins

Cook: 50 mins

  • 1 3 1/2 - 4 pound chickenquartered, rinsed and patted dry
  • 2 1/2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 5 yellow-fleshed potatoes, such as yukon gold, each cut into 4 wedges
  • 4 thin carrots, peeled and cut into 2-inch lengths
  • 4 thin parsnips, peeled and cut into 2-inch lengths
  • 10 thyme sprigs
  1. Position a rack in the upper third of the oven and preheat to 425 degrees . Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
  2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
  3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.
  • Irony Chardonnay 2006 (California)
Tip Make it your own
  • Roast your favorite vegetables with the chicken.