One-Pot Roasted Chicken & Veggies

One-Pot Roasted Chicken & Veggies


One-Pot Roasted Chicken & Veggies | a GREAT family meal | #paleo

I know it’s hot out there for some of you and you are craving popsicles & salads. Well guess what….sometimes you need a hearty meal too. One that takes a little while to cook, but no hovering over. A meal all ready prepared ~ so you can reach into your fridge & grab it, that way you can get on with more important things.

This One-Pot Roasted Chicken & Veggies is sooooo simple to prepare. Go ahead & toss some on your salad.

I asked my awesome pal Jesse Morris from the blog KillerChefs what the heck to do with a chicken I bought recently….this is his great idea.

One-Pot Roasted Chicken & Veggies | a GREAT family meal |

Sometimes I listen, sometimes I don’t.

I listen to Jesse ’cause he really knows great food & good cookin’.

One-Pot Roasted Chicken & Veggies | a GREAT family meal | #paleo

He is a chef & also a hunter ~ so I trust. Hence his blog name KillerChefs.

Jesse was the head chef at the fabulous restaurant Roy’s. He knows stuff.

I often ask him cooking questions and he answers back quickly with great ideas. You can ask him questions too on his Facebook page.

One-Pot Roasted Chicken & Veggies | a GREAT family meal | #paleo

This chicken is perfect for those on grain-free, gluten free and Paleo meal plans.

What you got here is a protein packed, veggie rich meal.

One-Pot Roasted Chicken & Veggies | a GREAT family meal | #paleo

So even though it takes a little while in the oven, it is worth it’s while to have great food at the ready.

I can take extra time to my mountain views & smell a delicious meal cooking in the oven.

Telluride, Colorado | San Juan Mountains |

The kids can play outside while it cooks. You can run around the house doing whatever it is you need to do.

Or you can sit and have a cocktail.

Honey Bee Martini | Lavender Honey, Lemon & Vodka Cocktail | Recipe on

I like to serve our chicken over these pretty sunflower sprouts.

We LOVE sunflower sprouts |

You can also go with a salad, pasta, quinoa, hunks of crusty bread or rice. Your choice.

Enjoy your chicken!

One-Pot Roasted Chicken & Veggies | a GREAT family meal | #paleo

One-Pot Roasted Chicken & Veggies

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 4-6 servings

One-Pot Roasted Chicken & Veggies


  • 4 pound Chicken, remove giblets, clean & pat dry
  • Carrots
  • Celery
  • Onion
  • Parsnips
  • any vegetables you like best
  • Garlic Salt
  • Pepper
  • Olive Oil


  • Pre heat oven to 450 degrees F with the rack in the middle. Pour some oil over the chicken & rub it in. Season with garlic salt & pepper. Chop vegetables into bite sized pieces. Place the chicken in the center of a Le Creuse or a high temperature bake-safe pot. Toss the vegetables with olive oil, garlic salt & pepper. Arrange the vegetables around the chicken.
  • Bake chicken & veggies covered, for about 1 hour 30 minutes or until your chicken is cooked through. Un-cover the pot and broil for about 5 minutes to brown the skin.
  • Serve with vegetables, a salad. Potatoes, quinoa, rice or pasta would be great with this too!
  • Notes
  • The Le Creuset pot I used is a great conductor of heat and perfect for this recipe. It is the enameled cast iron pot. Be sure not to use a lid with the phenolic knobs as they will burn.

Roast Chicken Recipe Links

32 Responses to One-Pot Roasted Chicken & Veggies

  1. Scrumptious looking! That is a tasty and colorful veggie bed. I’ve not eaten that kind of dish since far too long…



  2. Marla,
    I love how a roasted chicken can be dinner one night and then so much more (thus far I’ve made chicken sushi, chicken jelly, and chicken salad from my latest chicken, and there’s enough for one more recipe). ((It was a big chicken.))
    Both the chicken and your mountain views look enticing. And your pretty not-purple pot? Lovely. I’ll have to figure out if my knob is phenolic or not.

  3. I’ve made this chicken now three times, and with different root veggies each time. This last time, I’ve made it with chicken thighs instead of the whole chicken since my local store was out of them. This is an AMAZING meal I never tire of. Thanks!

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