One-pan roast chicken & potatoes

One-pan roast chicken & potatoes

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(6 ratings)

Prep: 15 mins Cook: 1 hr, 40 mins


Serves 4
Bring the pan straight to the table and use the juices to make a light, lemony gravy for the perfect summer roast

Nutrition and extra info

Nutrition: per serving

  • kcal670
  • fat40g
  • saturates11g
  • carbs28g
  • sugars7g
  • fibre2g
  • protein51g
  • salt0.48g
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  • 1½ kg medium chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 6 lemons, halved



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 onions, quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 9 garlic cloves
  • 1 tbsp thyme leaves, chopped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g baby new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 lemon thyme sprigs


  1. Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.

  2. Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.

  3. Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.

  4. Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.

  5. If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it’s too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.

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Comments, questions and tips

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Katie Harrison's picture
Katie Harrison
15th Aug, 2018
I used three lemons instead of 6. The potatoes were still too strong. The chicken was lovely. Next time I’ll try it with one lemon in the chicken and just one lemon in the tray with the potatoes in quartersz
30th Apr, 2017
Way too much lemon, absolutely ruined the potatoes and the lemon gravy ruined the chicken. Tasted like acidy sick. What a waste of food and money
10th Sep, 2016
The chicken was very moist. But it was a little too lemony overall so the potatoes/onions had a slight sourness. I think I would use less lemons next time - maybe 3.
florafulop's picture
19th Nov, 2013
It was GREAT!! I put the lemons upwards in the pan with the potatoes and they just got yummy enough. I added a few carrots to the roasties. Yumm!! Thank you so much! :)
28th Oct, 2012
The chicken was delicious and very moist.. melted in your mouth but what a waist of roasties, the lemons made the potatoes very tangy and sour..never got eaten so if i did this again, id miss out the lemons for sure.. or at least not add them in with the potatoes.
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