One Pan Roast Chicken with Root Vegetables

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One Pan Roast Chicken with Root Vegetables!!! This make ahead meal is a must during your busy work and school week!! Infused with garlic, fresh thyme and rosemary, your family will love this “make ahead” one pan roast chicken!!

One Pan Roast Chicken with Root Vegetables_main

Everyone is now back in school and back to their weekday school year routines. I don’t know about you but I’m always pressed for time the few hours leading up to dinner time. I tried the cook 4 meals over the weekend thing and freeze/store for the rest of the week but then found myself just cooking all day on a Saturday. .  and who wants to do that?

I’d much rather prep some things the night before and have dinner ready to go the following day. Enter this glorious cookbook. The Make-Ahead Cook by America’s Test Kitchen. Oh my gawd you guys. This cookbook is a life saver and a gem.

“The Make-Ahead Cook presents eight different strategies that provide solutions for the time-pressed cook who appreciates the ease of make-ahead meals, but demands great taste. Each chapter focuses on a different path in make-ahead cooking, taking into account a variety of needs, budgets, and lifestyles, adding up to what is essentially eight cookbooks in one.

The 150 recipes (see full recipe list here!) in the book are specifically designed for preparing and cooking ahead: time-intensive stews reengineered to spread the workload over two days, favorite casseroles and pot pies reimagined to taste fresh after reheating, and hearty roasts reinvented into completely different meals for the following day.”

One Pan Roast Chicken - The Make-Ahead Cook Cookbook

If you are crazed during the week and are always being asked, “What’s for dinner?” This is the cookbook for you. The fact that it is written by America’s Test Kitchen was a huge selling point for me. Why? Because I know the recipes have been tested like crazy and they provide the rationale as to why they did what they did and what works.

One Pan Roast Chicken with Root Vegetables going into the oven!

For example, for this recipe, when laying everything down onto your baking sheet (you prep and marinate everything the night before), “to ensure that the delicate white meat stayed moist while the darker meat cooked through, we placed the breasts in the center of the pan and the thighs and drumsticks around the perimeter where the heat was more intense. And similarly for the vegetables, Brussels sprouts in the middle, hardier potatoes and carrots on the outside, also proved effective. And placing the chicken on top of the vegetables was a simple way to infuse them with savory flavor.”

So, you just come home from work, (remember, you prepped and marinated everything the night before), assemble everything on the baking sheet, bake and dinner is served!

One Pan Roast Chicken with Root Vegetables fresh out of the oven!

I seriously love this cookbook. It couldn’t have come to me at a better time. I’ve already made a few more things in here and have the Slow-Cooker Asian Braised Beef Short Ribs (pg. 262) next on my list.

One Pan Roast Chicken - Infused with garlic, fresh thyme and rosemary, your family will love this "make ahead" one-pan roast chicken.

Print Recipe

One Pan Roast Chicken with Root Vegetables

I used chicken thighs and drumsticks only so if you opt to not use chicken breast, this dish will still taste fabulous. NOTE: follow instructions on how to arrange vegetables and chicken on your baking sheet. PREP TIME: 25 minutes + overnight storing time.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Main
Servings: 4
Author: Hip Foodie Mom

Ingredients

  • 12 ounces red potatoes unpeeled, cut into 1-inch pieces
  • 12 ounces Brussels sprouts trimmed and halved
  • 8 shallots peeled and halved
  • 4 carrots peeled and cut into 2-inch pieces, thick ends halved lengthwise
  • 1/4 cup extra virgin olive oil or vegetable oil
  • 6 garlic cloves peeled and minced
  • 4 teaspoons fresh thyme leaves or a handful sprigs of fresh thyme
  • 3 tablespoons fresh rosemary leaves only; split
  • 3 1/2 pounds bone-in skin on chicken pieces (breasts, drumsticks and thighs)
  • salt and pepper

Instructions

To Prep:

  • Place potatoes, Brussels sprouts, shallots, carrots, 2 tablespoons oil, garlic, 2 teaspoons thyme leaves and 1 teaspoon rosemary in 1-gallon zip top bag. Press out the air and seal; toss to coat.
  • Place the chicken, remaining 2 tablespoons oil, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, salt and pepper in a separate 1-gallon zip top bag. Press out the air and seal; toss to coat.

To Store:

  • Refrigerate chicken and vegetable mixture zipper-lock bags for at least one hour or overnight, up to 24 hours, flipping the bag at least once or twice to ensure the chicken marinates evenly if you can.

To Finish and Serve:

  • Adjust the oven rack to upper-middle position and preheat oven to 475 degrees. Spread vegetables in a single layer in rimmed baking sheet, discarding any excess liquid and arranging Brussels sprouts in center and potatoes and carrots along the outside. Season vegetables with more salt and pepper if desired.
  • Place chicken skin side up on top of vegetables, arranging breast pieces in the center and leg and thigh pieces around the perimeter of the sheet. Bake chicken until breasts register 160 degrees and drumsticks and thighs register 175 degrees, for about 35 to 40 minutes, rotating the sheet halfway through baking.
  • Transfer the chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. If desired, return vegetables to oven and continue to bake until lightly browned, 5 to 10 minutes. Toss vegetables with any accumulated chicken juices and transfer to platter with chicken. Serve and enjoy.

One Pan Roast Chicken recipe reprinted here on Hip Foodie Mom with permission from America’s Test Kitchen.

One Pan Roast Chicken with Root Vegetables by Hip Foodie Mom

This cookbook is filled with over 150 fabulous recipes like this one pan roast chicken! And one of you will get a chance to win this . .  today!

a Rafflecopter giveaway

Disclosure: This is not a sponsored post. America’s Test Kitchen is sponsoring the cookbook giveaway.

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Comments

  12. Liz @ Tip Top Shape says

    September 8, 2014 at 10:14 am

    I love the concept of this cook book! Sometimes during the school week it’s hard to get a cooked meal every night because I’m running around so much. This chicken looks great. I’m not a huge chicken fan but even I was drooling looking at these pictures!!

    Reply

  14. Nancy+@+gottagetbaked says

    September 8, 2014 at 11:48 am

    Ugh, I HATE thinking of what to make for dinner and lunch! Thankfully Tony does most of the menu planning and cooking now but still, sometimes I have to step up to the plate. This cookbook sounds fantastic, Alice! That one pan roast chicken w/ veg looks delicious, especially perfect for fall and winter. And amazing tip on where to place different items on the pan – I never even thought about putting things that would cook longer on the sides!

    Reply

    • hipfoodiemom says

      September 8, 2014 at 12:29 pm

      Nancy, I know right?! I love that America’s Test Kitchen looks at the science behind everything. . and tests the hell out of everything!

      Reply

  17. Zainab says

    September 8, 2014 at 12:20 pm

    I love one pan dishes so much!! Easy clean up, easy to assemble!! This chicken dish looks amazing Alice and will soon be trying it!! I love Test Kitchen cookbooks too 🙂

    Reply

  21. Kelly says

    September 8, 2014 at 1:21 pm

    I love one pot dinner ideas and this one looks amazing Alice! The flavors and fall veggies sound perfect and love the tip about where to place the veggies. Love America’s Test Kitchen and seriously can’t wait to try this – it’s perfect for any night of the week! Pinned 🙂

    Reply

  23. Amy | Club Narwhal says

    September 8, 2014 at 2:46 pm

    Alice, this one pan meal looks like a fall dream come true! I love pretty much anything that ensures that there are less dishes to wash (especially since we don’t have a dish washer!). What an awesome book!

    Reply

  24. Kelsey @ Badger Kitchen says

    September 8, 2014 at 3:34 pm

    When I saw the we have a high of 60 coming up at the end of the week I added chili ingredients to my grocery list because it is my all time favorite dish to make in the fall! The best was during college coming home after a Badger football game and having a warm chili all ready to go in the slow cooker.

    Reply

  25. Frank says

    September 8, 2014 at 3:54 pm

    Favorite Fall dish?! I will just have to go with a class spaghetti and red sauce. Comfort food for those crisp, cool fall days or when the rain comes in. Either way, it will make you feel full, happy, and good and you can either go vegan, low fat, or full flavor, organic, or whatever your heart desires. Add some garlic herb butter french bread to boot and you have a home run.

    Reply

  31. Thalia @ butter and brioche says

    September 8, 2014 at 9:00 pm

    This roast chicken looks delicious, it is definitely a recipe that I will be recreating this week as I always am looking for meals that can be made ahead to save me time in the kitchen. My favourite fall foods would definitely have to be a good root vegetable roast or minestrone soup!

    Reply

  33. Anne says

    September 8, 2014 at 10:04 pm

    To me, autumn is synonymous with apples. I love baking with apples, as well as using them in savory dishes, like a simple saute of onions and apples with thyme. And it won’t be long before butternut squash is plentiful, too! It almost makes the cooler weather worth it…

    Reply

  40. linda says

    September 9, 2014 at 11:10 am

    I love one pot soups with root veg and beans and greens sometimes add in some chicken and it’s the best to have on a cold day or any day!

    Reply

  41. Shashi says

    September 9, 2014 at 11:29 am

    Ooh – why am I craving chicken right now? Well – I think I have my answer – your roasted chicken looks fantastic!!!
    I adore kabocha in the fall – it’s hard to find it here any other time of the year.

    Reply

  45. marcie says

    September 9, 2014 at 3:54 pm

    I love make ahead meals, so this cookbook is a must for me! This dish looks so hearty and comforting, too — you can’t beat a great roasted chicken, especially when the whole meal only requires one pot!

    Reply

  51. Alice says

    September 10, 2014 at 12:30 am

    Who doesn’t love a smart dinner solution! One pan roasts are the best and yours looks better than what I could ever serve up in a flash! Gotta say that a roast chook would be my last meal on this planet, so definitely a fave in my household!

    Reply

  52. Lora @cakeduchess says

    September 10, 2014 at 5:36 am

    I also love ATK b/c they test the recipes over and over and those great explanations. I make at least once a week a tray of chicken and veggies. I do sometimes marinate the night before, but not that often b/c my fridge doesn’t have enough room for the tray;)Interesting they put a bit of sugar on the veggies at the end. This looks fantastic, Alice! So convenient and so delightful.

    Reply

  73. Liz says

    March 1, 2016 at 4:36 pm

    We all need these easy and delicious dinner recipes (I should buy the cookbook ASAP, too!). I love all the tips and tricks for making all the different components cook perfectly.

    Reply

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