Name: One-pan roast dinner
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4
Cuisine: British
Ingredients: 1½ kg chicken; 1 lemon halved; 50g softened butter; 2 tsp dried mixed herbs; 750g potatoes chopped into roastie size; about 7 carrots roughly 500g, each chopped into 2-3 chunks; 2 tbsp olive oil; 100g frozen peas; 300ml chicken stock; 1 tsp Marmite

Home
Recipes
One-pan roast dinner

One-pan roast dinner

Good Food team

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 20 mins

A star rating of 4.8 out of 5.75 ratingsRate

loading...

Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler

Easily doubled

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pear & chocolate pudding

A star rating of 4.2 out of 5.18 ratings

Discover air fryer chicken roast perfect for any craving or occasion.

Ingredients

Nutrition

Units:

MetricUS

1½ kg chicken
1 lemon

halved
50g softened butter
2 tsp dried mixed herbs
750g potatoes

chopped into roastie size
about 7 carrots

roughly 500g, each chopped into 2-3 chunks
2 tbsp olive oil
100g frozen peas
300ml chicken stock
1 tsp Marmite

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal845
fat51g
saturates17g
carbs45g
sugars11g
fibre7g
protein55g
salt1.1g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
step 2

Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.

RECIPE TIPS

SPICED ROAST CHICKEN

Swap herbs for 2 tsp harissa paste and leave out the spuds. Add stock and peas (no Marmite) with another 2 tsp harissa. Serve with couscous.

MEDITERRANEAN CHICKEN

Leave out the carrots, then after 20 mins roasting, stir 1 aubergine, 2 red peppers and 2 red onions, all cut into large chunks, in with the spuds. Swap the peas for cherry tomatoes, and replace the stock and Marmite with 5 tbsp balsamic vinegar and 2 tbsp honey.

CHICKEN WITH ROASTED ROOTS

Chop 1.3kg mixed peeled carrots, parsnips, potatoes, celeriac and swede into even-size chunks, and roast alongside chicken as before.

Recipe from Good Food magazine, October 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.75 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now