Roasting warehouse menu is all about big-batch, oven-centric cooking that feeds a crowd with minimal fuss. This collection brings together 12 hearty recipes—from slow-roasted meats and vegetables to sheet-pan sides and desserts—that are perfect for a casual gathering or a weekly meal prep session. Each dish is designed to be forgiving, scalable, and packed with flavor, so you can mix and match to build your own roasting warehouse spread.
Ingredients
- 1 whole bone-in pork shoulder (8–10 lb / 3.6–4.5 kg), skin scored
- 1 whole chicken (5–6 lb / 2.3–2.7 kg), patted dry
- 2 lb (900 g) baby potatoes, halved
- 1 lb (450 g) carrots, peeled and cut into 2-inch chunks
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 2 red onions, cut into wedges
- 4 tbsp (60 ml) olive oil, divided
- 2 tbsp (30 g) kosher salt, divided
- 1 tbsp (15 g) black pepper, divided
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) dried thyme
- 1 cup (240 ml) chicken broth
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 g) brown sugar
- 1 tbsp (15 g) Dijon mustard
- 1 tsp (5 g) cayenne pepper (optional)
- 1/2 cup (120 g) unsalted butter, melted
- 1 lemon, halved
- 4 garlic cloves, smashed
Instructions
- Preheat the oven to 325°F (163°C). Remove the pork shoulder and chicken from the refrigerator and let them sit at room temperature for 30 minutes.
- In a small bowl, combine 1 tbsp salt, 1 tsp pepper, paprika, garlic powder, and thyme. Rub this spice mix all over the pork shoulder, making sure to get into the scored skin.
- Place the pork shoulder in a large roasting pan, fat side up. Pour the chicken broth and apple cider vinegar into the bottom of the pan. Cover tightly with foil and roast for 2 hours.
- While the pork roasts, prepare the chicken: rub the remaining 1 tbsp salt and 1 tsp pepper inside the cavity and all over the skin. Stuff the cavity with lemon halves and smashed garlic. Set aside.
- After 2 hours, remove the foil from the pork. Increase the oven temperature to 375°F (190°C). In a small bowl, mix the brown sugar and Dijon mustard; brush this glaze over the pork skin.
- Place the chicken in a separate roasting pan. Roast the chicken alongside the pork (now uncovered) for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) as measured by a food thermometer inserted into the thickest part of the thigh without touching bone.
- While the meats roast, toss the potatoes, carrots, Brussels sprouts, and red onions with 2 tbsp olive oil, and the remaining 1 tbsp salt and 1 tsp pepper. Spread them in a single layer on a large baking sheet.
- After the chicken is done, transfer it to a cutting board and let it rest for 15 minutes. Increase the oven to 425°F (218°C). Place the vegetable sheet in the oven and roast for 25–30 minutes, until tender and caramelized.
- Continue roasting the pork until the internal temperature reaches 195°F (91°C) for pull-apart tenderness, about 30–45 minutes more (total pork time about 3 hours 30 minutes). If the skin isn’t crackling, broil for 2–3 minutes.
- Let the pork rest for 20 minutes before pulling. Carve the chicken and arrange everything on a large platter.
Tips
- Substitutions: Use beef brisket instead of pork shoulder; reduce roasting time to about 1 hour per pound, and skip the glaze if you prefer a savory crust. For vegetables, swap in parsnips, sweet potatoes, or cauliflower—just adjust roasting time for denser items.
- Storage: Leftovers keep in the fridge for up to 4 days. Store meats and vegetables separately in airtight containers.
- Common mistake: Don’t skip resting the meat. Resting allows juices to redistribute; cutting too early makes the meat dry.
- Make ahead: You can roast the vegetables a day ahead and reheat them in a 400°F (204°C) oven for 10 minutes before serving.
Serving Suggestions
Serve the roasted meats and vegetables with a side of warm crusty bread, a simple green salad, or a tangy slaw. For a sauce, whisk together pan drippings with a splash of broth or wine. This feast pairs well with a light red wine or a crisp lager.
Variations
- Spice rub: Swap the paprika for chipotle powder or add a teaspoon of ground cumin for a smoky twist.
- Vegetarian option: Replace the meats with a whole cauliflower (roast at 400°F/204°C for 45–50 minutes) and a tray of halloumi cheese, and use vegetable broth for the glaze.
- Herb butter: For the chicken, mix softened butter with chopped rosemary and garlic, then rub under the skin before roasting.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Meats and vegetables keep for 3–4 days. To reheat, place in a covered dish with a splash of broth or water and warm in a 350°F (177°C) oven for 15–20 minutes, or microwave individual portions for 2–3 minutes. For crispy skin, reheat chicken in a 400°F (204°C) oven for 10 minutes. Pulled pork freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of pork? Yes, a bone-in picnic shoulder works, but it may be slightly fattier. Adjust cooking time based on weight—about 1 hour 30 minutes per pound at 325°F (163°C) until it reaches 195°F (91°C).
What if I don’t have a roasting pan? Use a sturdy baking dish or a rimmed sheet pan. For the pork, make sure the pan is deep enough to hold the drippings without spilling.
How do I get crispy chicken skin? Pat the chicken dry thoroughly before roasting, and don’t cover it. You can also let it air-dry in the fridge overnight before cooking.
Can I cook the vegetables with the meat? Yes, but add them during the last 45 minutes of pork roasting so they don’t overcook. They’ll absorb the meat juices, but they may be less crispy.
How do I know when the pork is done? Use a food thermometer; it should read at least 195°F (91°C) for shredding. The meat should also pull apart easily with a fork.
Is it safe to cook chicken and pork together? Yes, as long as both reach their respective safe minimum internal temperatures: 165°F (74°C) for chicken and 145°F (63°C) for pork (but we recommend 195°F/91°C for tenderness). Use separate thermometers or clean between checks to avoid cross-contamination.
Related
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- Tabbouleh Pasta Salad: Fresh Herb Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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