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!!
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.”
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.
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!
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.
- 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
- ¼ 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
- 3½ pounds bone-in, skin on chicken pieces (breasts, drumsticks and thighs)
- salt and pepper
- 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.
- 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.
- 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.
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!
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Disclosure: This is not a sponsored post. America’s Test Kitchen is sponsoring the cookbook giveaway.
I love all things pumpkin in the fall!
Some of my favorite fall foods are butternut squash, apples, and pumpkin.
One pot meals in the fall! And butternut squash will soon be making an appearance.
Also, I love ATK! I have an earlier version of this book, but it looks like it has been updated! Your roasted chicken dish looks awesome!
I’ll all for one pan recipes! This is something I would definitely make. Pinned!
This chicken is the chicken of my dreams!
I wonder if they have low fat versions of their recipes? They all look delish!
Pumpkin, roasted vegetables and hearty soups are my favorites for fall!
I love America’s Test Kitchen too..their recipes are always reliable and turn out great. This chicken looks like the perfect make-ahead meal!
Great one pot dinner idea Alice! Love all the root vegetables 🙂
All recipes that contain apples, I love in the fall
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!!
I look forward to the fall for apple cider and cider doughnuts
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!
Nancy, I know right?! I love that America’s Test Kitchen looks at the science behind everything. . and tests the hell out of everything!
looks great
My favorite fall dish is an apple cake I make in a bundt pan – the absolute best thing that comes out of my kitchen!
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 🙂
Zainab, you will love this roast chicken!
Heavy meals like roasts, pies, etc
I love pumpkin curry.
This is a favourite..I love the combo of flavours.
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 🙂
I love pumpkin cookies!
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!
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.
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.
What a beautiful dish, also good info on where to place veggies in the dish, makes so much sense. Sounds like a great cookbook.
Lots of soup!
My favorite fall foods are apples, pumpkins and hearty veggie soups.
This is the ultimate chicken dinner ;). We would totally devour it in no time. I always find myself in a time crunch, which means I have to get my hands on that cookbook!! Thanks, Alice!
No I really wish I’d bought chicken parts instead of a whole chicken for dinner on Wed night with my MIL! I want this instead!
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!
Roasted acorn squash. A little soy sauce, chicken stock and orange juice
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…
I seem to head for starchy comfort foods. Getting ready for winter I guess! And also chili and spaghetti.
Love roasted squash, anyway
That looks like a perfect fall dinner.
I am the same way Alice! The last place I want to be on a Sunny Saturday is tied to my stove for 12 hours, unless it’s snowy or something. One pan meals like this are a lifesaver!
I love roasted vegetables in the fall, with quinoa or farro.
I love any dessert or pastry with pumpkin!
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!
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.
This looks so good, just can’t wait to make it !!!
This cookbook looks great & this chicken I must make asap!
There’s nothing more comforting in the fall than a good roasted chicken with root vegetables. I normally do it whole but love the idea of having chicken parts instead!
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!
I love new recipes and this looks very appertising.
This recipe looks very appealing, I’ll have to try it.
All of that goodness in one pan?! Score! Weeknight meals just got much better looking 🙂
knoephla soup
I loveee roast chicken !!!!!! And the fact that this delish dinner comes together in one pan is suchhhhh a relief!!!! Need to make this stat for my mum! She loves roast chicken and this is the perfect recipe!
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!
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.
What a fantastic recipe and that cookbook wow!! I need this for our busy nights.
I love anything with pumpkin…cheesecake, cookies, coffee, pasta 🙂
This looks wonderful! I love one pan roasted dinners
Favorite fall foods are crockpot soups and chilis. Also making a big pot of beans and cornbread!
I love pumpkin dishes! I look forward to Fall each year just for the yummy dishes!
Chili, apple pie, pumpkin pie…but not necessarily together!
I can’t wait to start roasting squash again!!
I can’t wait for all of the fabulous soups! It’s much too hot where I live in Florida to eat soup yet!
pumpkin bread!
The Easy Lemon–Goat Cheese Stuffed Chicken Breasts look excellent!
Apples and cinnamon with pretty much anything is my fall go-to. Especially in muffins or pancakes.
I like anything braised, such as chicken thighs or short ribs.
Pumpkin & Beef stew are my two favorite fall meals.
Can’t wait to try this! One of my fave fall recipes is baked acorn squash with brown sugar, butter, and sausage!
Everything Italian ^
Is this giveaway open internationaly?
I’m sorry. This giveaway is for the United States only.
Delicious!!
The best chicken recipe i have ever made and tasted, ugh!
oh hooray!!! love it! thanks for letting me know! 🙂
The best chicken recipe i have ever made and tasted, ugh!
This looks so delicious. Root veggies are my fave!
Just a beautiful dish of goodliness! The rustic one pan presentation is stunning!
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.
Root Veggies are perfect to eat this time of year! I love seasonal recipes!
I love ATK recipes.
Plus I even got to tour their space
This looks amazing! I love quick and hearty meals.