GE Roasting Pan: Roast Chicken and Vegetables

A GE roasting pan is a sturdy oven pan designed to hold a roast and catch its drippings; this recipe uses one to cook a whole chicken over potatoes, carrots, and onion. The vegetables absorb savory juices while the chicken roasts uncovered, making a complete meal with straightforward timing and doneness checks.

Ingredients

1 whole chicken, 4 to 5 lb (1.8 to 2.3 kg), giblets removed and patted dry
2 lb Yukon Gold potatoes, cut into 1½-inch (4 cm) pieces (900 g)
1 lb carrots, peeled and cut into 2-inch (5 cm) pieces (450 g)
1 large yellow onion, cut into wedges (about 10 oz/280 g)
3 tbsp olive oil (45 ml), divided
1½ tsp kosher salt (about 7 g), plus more to taste
¾ tsp freshly ground black pepper (about 2 g)
1 tsp dried thyme (1 g), or 1 tbsp fresh thyme leaves (about 3 g)
1 lemon, halved (about 4 oz/115 g)
4 garlic cloves, lightly crushed (about 20 g)
½ cup low-sodium chicken broth or water (120 ml)
2 tbsp chopped fresh parsley (8 g), optional

Instructions

Set a rack in the center of the oven and heat to 425°F (220°C). Check that the GE roasting pan fits with room around it for air circulation. A rack insert is helpful but not essential; if using one, place it in the pan before adding the chicken.
In the roasting pan, toss the potatoes, carrots, and onion with 2 tablespoons (30 ml) of the olive oil, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and half the thyme. Spread them in an even layer, leaving a space in the center for the chicken. Pour the broth into a clear corner of the pan rather than over the chicken skin.
Pat the chicken dry again if needed. Rub the remaining 1 tablespoon (15 ml) olive oil over its skin, then season all over and inside the cavity with the remaining salt, pepper, and thyme. Put the lemon halves and crushed garlic inside the cavity. Set the chicken breast-side up in the center of the vegetables, tucking the wing tips under the body. Do not rinse raw chicken; wash hands and any surfaces that touch it.
Roast uncovered for 20 minutes at 425°F (220°C). Without removing the pan for long, lower the oven to 375°F (190°C) and continue roasting for about 60 to 75 minutes. Check the vegetables and pan liquid once during cooking; if the pan looks dry or the vegetables are sticking, add ¼ cup (60 ml) water. Avoid frequent basting, which releases oven heat and softens the skin.
Start checking the chicken after 60 minutes at the lower temperature. Insert a food thermometer into the thickest part of the breast and the innermost part of the thigh, without touching bone. USDA FSIS safe minimum temperature for poultry is 165°F (74°C), checked in each location. If the chicken is not there yet, return it to the oven and check again every 10 to 15 minutes. If the vegetables are tender before the chicken is ready, transfer them to a covered heatproof dish and keep roasting the chicken.
Transfer the cooked chicken to a clean cutting board and rest for 15 minutes before carving; resting improves juiciness but does not replace the temperature check. If the vegetables need more browning, return the pan to the oven while the chicken rests. Spoon off excess fat if desired, taste the vegetables, and adjust seasoning. Carve and serve with the vegetables and parsley.

Tips

Use the pan that fits: A deep roasting pan with sturdy sides is useful for catching juices, but avoid a very oversized pan that lets drippings scorch. Follow your GE oven’s instructions for rack position and pan clearance; do not line the oven floor with foil.
Dry skin browns better: Pat the chicken thoroughly dry before oiling. If you have time, refrigerate it uncovered for several hours, but count that as additional time and keep it on a tray below ready-to-eat foods.
Cut vegetables evenly: Keep potatoes and carrots close to the same thickness so they cook at a similar rate. If substituting sweet potatoes, cut them slightly larger because they soften faster.
Carve safely: Use a clean board and utensils after cooking, not equipment that touched raw poultry. Do not rely on clear juices or skin color to determine doneness; use a thermometer.

Serving Suggestions

Serve the carved chicken with the roasted vegetables and spoon a little of the pan juice over each portion. A crisp green salad, steamed green beans, or sautéed cabbage adds a fresh contrast. For a more substantial spread, offer crusty bread to mop up the juices. If you want a quick pan sauce, pour the liquid through a fine strainer into a small saucepan, skim excess fat, and simmer briefly; season to taste. Keep the sauce hot and serve it promptly.

Variations

Herb and citrus: Replace the thyme with rosemary or a mix of rosemary and sage. Use orange halves instead of lemon for a sweeter citrus aroma.
Root vegetable mix: Swap up to half the potatoes for parsnips or turnips, cut to similar sizes. These have a more earthy, slightly sweet flavor and may soften at a different rate, so check them with a fork.
Smoky seasoning: Add 1 teaspoon smoked paprika (2 g) to the chicken’s seasoning. It lends a mild smoky note without changing the cooking method.
Boneless option: This method is written for a whole bird. For chicken pieces, arrange them skin-side up over the vegetables and begin checking earlier; cook each piece to 165°F (74°C) with a thermometer rather than relying on the whole-chicken timing.

Storage and Reheating

Refrigerate chicken and vegetables within 2 hours of cooking, dividing them into shallow, covered containers so they cool promptly. Keep refrigerated at 40°F (4°C) or below and use within 3 to 4 days. For longer storage, freeze in airtight containers for up to 3 months for best quality; thaw in the refrigerator, not on the counter.

Reheat portions covered in a 325°F (165°C) oven with a spoonful of broth or water until the thickest part reaches 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, and check several spots with a thermometer. Reheat only the amount you plan to eat, and do not leave cooked food at room temperature for more than 2 hours.

Frequently Asked Questions

Do I need a rack in a GE roasting pan?
A rack lifts the chicken above the vegetables and pan juices, helping hot air reach the underside. It is optional for this recipe because the vegetables form a bed; the chicken will still roast safely if it reaches 165°F (74°C) in the breast and thigh.

Can I roast the chicken in a glass or disposable pan?
Use an oven-safe pan rated for the oven temperature, and follow its manufacturer’s instructions. A sturdy metal roasting pan is easier to handle and generally browns more reliably. Disposable foil pans can flex under a heavy bird, so place one on a rimmed baking sheet before filling it.

Why is the chicken skin not crisp?
Wet skin, a crowded oven, and frequent basting can hinder browning. Pat the bird dry, leave it uncovered, and make sure the pan is not blocking airflow. If it is cooked through but still pale, briefly use the oven’s broiler while watching constantly; move the pan to the specified broiler-safe position and protect the vegetables from scorching.

Can I prepare the chicken ahead?
You can season the chicken and refrigerate it, uncovered on a rimmed tray, for up to 24 hours before roasting. Keep it below ready-to-eat foods and add the vegetables just before cooking. The chilling time is additional to the recipe’s listed total.

How do I know when the vegetables are done?
Test a potato and carrot with the tip of a knife. They should be tender through the center and browned at the edges. Their timing depends on the pan and how evenly they are cut, so remove them if tender while the chicken finishes.

Can I use frozen chicken?
Thaw it completely in the refrigerator before roasting, allowing about 24 hours per 4 to 5 lb (1.8 to 2.3 kg), though actual time varies. Do not roast a frozen whole bird with this timing; uneven cooking can leave parts below a safe temperature.

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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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