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  • Author: dishbyili
  • Total Time: 1 Hour
  • Yield: 6 1x


Minimal time spent in the kitchen when hosting a dinner party is always a win. So I often fall back on recipes that requires more prep time then cooking time. You’ll need an oven for this one! I love making this One Pot Roast Chicken with Vegetables because you usually only use one tray (minimal cleaning) and it does taste amazing!


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6 x chicken thigh and leg if you want to be fancy, get chicken chops for medallions (like the photo)

Sea salt and ground black pepper

2 x table spoon thyme

4 x table spoon good quality olive oil

1 x lemon sliced up thinly (make sure you have at least 6)

Additional but not necessary – Fancy farmers market bread and good quality butter

FOR THE VEGETABLES (cut into chunks of the same size)

2 x large carrots

4 x large potatoes

1 x large sweet potato

250g pumpkin

10 x small shallots (peel and leave whole)

8 cloves garlic (skin on)

1/4 cauliflower

1 x large head of broccoli


  1. Wash your chicken and pat dry (make sure the skin on our chicken is very dry – this is very important because it makes your skin crispy)
  2. Sprinkle a generous amount of sea salt and freshly cracked black pepper onto your chicken along with half of the thyme and 2 tablespoons of olive oil (Again if you wanna be fancy at this point in time, roll your chicken chops into medallions/ roulade and tie with baking strings)
  3. In a mixing bowl, add in chopped hard vegetables (carrots, potatoes, pumpkin, shallots and garlic) sprinkle salt and pepper and remainder of thyme and olive oil and mix well and pre-heat your oven at 170 Celsius
  4. 10 minutes after your first few guests arrive,  scatter the bottom of the tray with vegetables and place chicken legs on top of the vegetables  and place a slice of lemon on each leg and into a pre-heated oven for 30 minutes at 170 Celsius.
  5. After 30 minutes, take the baking tray out, check the chicken to see if its juices run clear, give the vegetables a bit of a mix with a spatula and add in the broccoli and cauliflower into the baking tray and return to the oven for another 10 minutes.
  6. This last 10 minutes gives you time to return to your guests to clear up the starters and check up on your guests.
  7. Once your chicken and vegetables are cooked, place a piece of chicken along with the vegetables on 6 plates and drizzle any juice left over in that baking tray which will act as gravy and serve immediately with a side of that fancy bread you bought and that fancy butter!


Make sure to pat dry the chicken after washing it, this makes the chicken skin crispier once it’s cooked!

  • Prep Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Category: Poultry
  • Method: Intermidiate
  • Cuisine: Western

Keywords: One Pot Roast Chicken with Vegetables