One pot farmhouse roast chicken and vegetables… your Sunday dinner prepared all in one dish. Packed with flavour but really easy to pull together. Feed a couple or a crowd. Perfect for a slow Sunday supper or as part of your Thanksgiving feast.
It took me MANY years to finally tackle roasting a whole bird in the oven. I had always shy-ed away from it having heard the tales of dry chicken, turkey or just about any other meat you can name. I don’t know why considering i’m such a traditionalist when it comes to my cooking and eating habits. Give me a roast dinner every Sunday for the rest of my days and I’ll be truly happy.
I finally took the plunge having been so impressed (read – jealous) with just about every recipe developer and food blogger’s images of whole roasted chickens etc.
After doing my research, reading dozens of articles on ‘how to stop a chicken from drying out’ and ‘how to prepare a roast chicken’ and eventually just decided to cook and baste without any super fancy technique.
I bought my chicken, smothered it in butter, garlic and herbs, basting every 20/30 minutes or so and about an hour and half later, to my absolute astonishment, there is was… the most delicious roast chicken dinner i’d ever had.
I never looked back.
How to make your one pot farmhouse roast chicken
Ingredients:
- 1.3kg Whole chicken
- 75g Butter
- 1Tbsp Garlic powder
- Salt/Pepper
- 3 Garlic cloves
- 2-3 Carrots
- 3-4 Medium potatoes
- Fresh thyme
- Roasting oil of choice (I use rapeseed oil)
How to:
- Start by heating your oven to 200C, as it warms, place your oven proof dish inside to warm up. I’m using a cast iron casserole dish.
- Whilst that’s warming, prepare your vegetables. Wash them first, then peel and chop the carrots into bite size chunks, set aside. Then slice your potatoes into wedges, leaving the skin on.
- Lightly crush your whole fresh garlic cloves, leaving the skins on.
- Now to prepare your chicken. First, weigh out your butter, then pop it into the microwave for 30-60 seconds until just melted. Stir through the garlic powder and a generous amount of salt (around a tbsp) and some pepper.
- Place your whole chicken onto a plate, then slowly pour over the butter/garlic mix. Rub the mix into the skin, it will start to harden as it sits on the cold chicken which is ok. The plate it essential here as it catches all of the butter than runs off.
- Head back over to the oven, removing your dish for just long enough to carefully add your roasting oil to the dish. Return the dish to the oven for a few more minutes to warm the oil.
- Once the oil is warmed through, remove the oven dish and place on your counter ready to add your ingredients.
- Carefully now because your oil will be hot, gently add your vegetables to the bottom of the pan (carrots, potatoes and fresh garlic + any other veg you want to add).
- Season the veg with some salt and pepper.
- Add your fresh thyme now, so that it’s in the oil.
- Finally, place your chicken on top of the vegetables and pour in any remaining butter.
- Put the chicken into the centre of the oven for about 30 minutes on 200C. Remove to baste at 30 minutes and turn the oven down to about 170C.
- Allow to cook for another 1hr 15 – 1hr 30, basting every 20-30 minutes. If you have a meat thermometer, ensure the chicken is cooked through to atleast 165C.
- Allow the chicken to rest once removed from the oven for 5-10 minutes before carving.
My tips for making the best oven-roasted chicken:
- Source a high quality chicken wherever possible, it truly makes a world of difference to taste.
- For a traditional recipe like this one, stick to classic flavours that are tried and tested. Garlic and hardy herbs sing alongside the depth of chicken flavour here.
- Take the time to baste your chicken several times throughout cooking to really crisp up your skin and enhance flavour.
- Feel free to mix up your roasting vegetables, onions, parsnips or even cauliflower would go great with this.
- Lastly, don’t be afraid of using your roasting fats to make e.g. gravy. You won’t regret it.
If you’re choosing not to prepare your veggies in the same dish as your chicken, why not try these sides:
One Pot Farmhouse Roast Chicken & Vegetables
Ingredients
- 1.3kg Whole Chicken
- 75g Butter
- 1 tbsp Garlic powder
- 1 tbsp Salt
- Pepper
- 2-3 Cloves Garlic
- 2-3 Carrots
- 3-4 Medium Potatoes
- 100 ml Roasting oil I like to use Rapeseed oil
- Fresh thyme
Instructions
- Start by heating your oven to 200C, as it warms, place your oven proof dish inside to warm up.
- Wash your carrots & potatoes, then peel and chop the carrots into bite size chunks, set aside. Then slice your potatoes into wedges, leaving the skin on.
- Lightly crush your whole fresh garlic cloves, leaving the skins on.
- Weigh out your butter, then pop it into the microwave for 30-60 seconds until just melted.
- Stir the garlic powder, salt and pepper into the melted butter
- Place your whole chicken onto a plate and slowly pour the melted butter mixture onto the chicken. The plate will catch any drips.
- Use your hands to rub the butter mixture onto the chicken skin.
- Wash your hands after handling the raw chicken.
- Remove the oven dish for just long enough to add your roasting oil. Pop it back into the oven for a few minutes to warm through.
- Once the oil is warmed, carefully remove the roasting dish and set onto your counter.
- Carefully begin to add your ingredients. First the vegetables & fresh garlic – add some salt to season the vegetables here.
- Add your fresh thyme, placing it so that it's in the oil to help add flavour.
- Place the whole chicken on top of the vegetables.
- Pour over any remaining butter from the chicken plate.
- Place your dish back into the oven for 30 minutes at 200C.
- At 30 minutes, remove to baste your chicken and vegetables and turn the oven down to 170C
- Allow to cook for a further 1:15 – 1:30 hours, basting every 20-30 minutes.
- If using a meat thermometer, your chicken should be 165C before removing finally from the oven.
- Allow to rest for 5-10 minutes before carving.
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