Large Roasting Pan: Oven-Roasted Chicken and Vegetables

This oven-roasted chicken with potatoes, carrots, and onions makes practical use of a large roasting pan, giving the bird room to cook while vegetables roast in the flavorful drippings. It is a flexible, American-style family meal: serve the chicken carved, with the tender vegetables alongside and pan juices spooned over everything.

Ingredients

1 whole chicken, 4 to 5 lb (1.8 to 2.3 kg), giblets removed
2 lb Yukon Gold or red potatoes, cut into 1½-inch (4 cm) pieces (900 g)
1 lb carrots, peeled and cut into 2-inch (5 cm) pieces (450 g)
2 medium yellow onions, cut into wedges (about 1 lb/450 g)
3 tbsp olive oil (45 ml)
1½ tsp kosher salt, divided (about 7 g; use less if using fine table salt)
¾ tsp freshly ground black pepper, divided (about 2 g)
1 tsp dried thyme (1 g), or 1 tbsp fresh thyme leaves (about 3 g)
1 lemon, halved (about 120 g)
4 garlic cloves, lightly crushed (about 16 g)
½ cup low-sodium chicken broth or water (120 ml)
2 tbsp chopped fresh parsley, optional (8 g)

Instructions

Heat the oven to 425°F (220°C). Set an oven rack in the lower-middle position. Use a sturdy roasting pan roughly 16 by 13 inches (40 by 33 cm), or large enough to hold the chicken and vegetables without packing them tightly. Pat the chicken dry with paper towels; remove any giblets from the cavity and discard or reserve for another use. Wash your hands and clean surfaces that contacted raw poultry.
Put the potatoes, carrots, and onions in the roasting pan. Toss with 2 tablespoons (30 ml) of olive oil, ¾ teaspoon of the salt, ½ teaspoon of the pepper, and the thyme. Spread the vegetables out in an even layer, leaving space in the center for the chicken. Add the broth or water to the pan; it helps keep the drippings from scorching but should not cover the vegetables.
Rub the chicken all over with the remaining 1 tablespoon (15 ml) olive oil. Season the skin and cavity with the remaining ¾ teaspoon salt and ¼ teaspoon pepper. Put the lemon halves and crushed garlic inside the cavity. Set the chicken breast-side up over the vegetables, ideally on a rack if your pan has one. Tuck the wing tips behind the bird so they are less likely to burn.
Roast uncovered for 75 minutes, then check the chicken and vegetables. If the skin is browning too quickly, loosely tent the breast with foil. Stir the vegetables carefully and add a splash of water if the pan looks dry. Continue roasting for about 20 minutes, checking earlier if the chicken is small. Cooking time varies with the bird and oven, so use temperature rather than time alone.
Check with an instant-read food thermometer, inserting it into the thickest part of the breast and the innermost part of the thigh without touching bone. Poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not, roast in 5- to 10-minute increments and check again. The potatoes should be tender when pierced with a knife; if they need longer, transfer the cooked chicken to a clean board to rest and return the vegetables to the oven.
Transfer the chicken to a clean cutting board and let it rest for 15 minutes before carving. Resting improves juiciness but does not replace reaching the safe temperature. Spoon off excess fat from the pan juices if desired, then taste the vegetables and adjust seasoning. Carve the chicken and serve with the vegetables and pan juices; finish with parsley if using.

Tips

Choose a pan with room around the chicken. Crowded vegetables steam rather than roast; if necessary, cook them on a second rimmed baking sheet.
For more even browning, cut the vegetables to similar sizes. If the carrots or potatoes are much larger than stated, they may need extra time after the chicken comes out.
Fresh rosemary or sage can replace the thyme. Use about 1 tablespoon (3 g) chopped fresh herbs; their flavor is stronger and more aromatic than dried thyme.
Avoid rinsing raw chicken, which can spread splashes around the sink. Pat it dry instead, and wash hands, utensils, and work surfaces after handling it.

Serving Suggestions

Bring the pan to the table if it is heat-safe and easy to handle, or arrange the carved chicken and vegetables on a warm platter. A crisp green salad, steamed green beans, or simply dressed cabbage adds freshness. Pass the pan juices at the table, and offer crusty bread to catch them. For a fuller meal, add a simple gravy made from the drippings, though the roasted vegetables and juices are satisfying on their own.

Variations

Swap the potatoes for peeled sweet potatoes, cut to a similar size; they may soften sooner, so check them during the final 20 minutes. Parsnips or quartered fennel can replace some of the carrots or onions. For a lemon-herb version, add a little lemon zest to the oil and use fresh rosemary. If you prefer boneless chicken pieces, use bone-in thighs and drumsticks instead of a whole bird, arrange them skin-side up, and begin checking their temperature earlier; pieces cook at different rates, so remove each only once it reaches 165°F (74°C). Chicken broth adds savory depth, while water keeps the pan juices lighter.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing them into shallow containers so they cool promptly. Store chicken and vegetables in a covered container for 3 to 4 days at 40°F (4°C) or colder. Remove the meat from the bones before storing if that makes it easier to portion. Freeze leftovers in airtight containers for up to 3 months for best quality; thaw overnight in the refrigerator.

Reheat portions in a covered oven-safe dish at 325°F (165°C), with a spoonful of broth or water to prevent drying, until the center reaches 165°F (74°C). Check with a food thermometer. You can also microwave individual portions, stirring or turning them midway, and verify that all parts reach 165°F (74°C). Reheat only the amount you plan to eat.

Frequently Asked Questions

How big should a roasting pan be for a whole chicken?
A sturdy pan around 16 by 13 inches (40 by 33 cm) usually fits a 4- to 5-pound (1.8 to 2.3 kg) chicken with vegetables. Leave space around the food so hot air can circulate; a crowded pan can make the vegetables soft and unevenly cooked.

Do I need a rack in the roasting pan?
No. A rack lifts the chicken slightly and encourages air to circulate, but it is optional. In this recipe the chicken can sit directly on the vegetables, which roast in the drippings. Make sure the chicken is stable and breast-side up.

Can I use a disposable foil roasting pan?
Yes, if it is large enough and rated for oven use, but disposable pans are often flimsy. Set one on a sturdy rimmed baking sheet before filling it, and use two hands when moving it. Do not put a disposable pan directly on a burner to make gravy.

How do I know when the chicken is done?
Use a food thermometer, not the color of the skin or the juices. Check the thickest part of the breast and the innermost thigh, avoiding bone; both should reach 165°F (74°C). If one part is below temperature, keep roasting and check again.

Can I prepare the vegetables ahead?
You can cut the vegetables up to a day ahead and keep them covered in the refrigerator. For the best texture, wait to toss them with oil and salt until just before roasting. Keep raw chicken separate from ready-to-eat foods and refrigerated until cooking.

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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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