One Pan Whole Roasted Chicken and Veggies

Tender, juicy chicken, infused with a savory seasoned butter, surrounded by caramelized veggies, all roasted together in one pan. It’s an effortless, delicious dinner that brings comfort and flavor to any night of the week!

Easy One-Pan Chicken Dinner

We all seem to lead busier lives these days, and the last thing folks want is to spend hours in the kitchen cooking after a long day working. This is the recipe for you! With minimal prep and just one pan to clean, this recipe is perfect for when you want something comforting without the hassle.

This whole chicken turns out irresistibly juicy and flavorful thanks to the 2-ingredient compound butter, while the veggies roast to golden-brown perfection. We’re talking comfort food made easy without stretching your time or wallet!

Easy Roasted Chicken and Veggies Ingredients

This recipe is one I make often —it’s not only budget-friendly but also incredibly flavorful and roasts up in no time!

• Whole Spatchcock Chicken
• Veggies: Yukon potatoes, carrots, Brussels sprouts, onions
• Seasoning: I’m crushing hard on this 2 Gringos Chupacabra Mango Chipotle Seasoning, but if you don’t have it, you can always use my favorite Cluckalicious Seasoning by them. Plus kosher salt and black pepper
• Compound Butter: just butter mixed with seasoning
• Olive Oil

Chef Lori’s #1 Tip for Spatchcocking a Chicken (or Turkey)

1. You MUST use poultry shears. No, not kitchen shears, but actual poultry shears that are curved. Yes, you can use a clever, but please, only use it if you’re skilled with a knife like this.

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How to Spatchcock a Chicken

Check out the full video on how to spatchcock the bird first. Trust me, you can do this! It’s super easy! Once you do that, I’ll walk you through the steps and share some of my competition pit master secrets to making THE MOST AMAZING chicken you’ll ever eat!

1. Using a sharp knife, find the backbone and create a slit on each side. This will be your guideline for the Poultry Shears.
2. Take the Poultry Shears and start cutting along the slit, staying as close to the backbone as possible. If you find it too challenging to cut with one hand, use both hands on the poultry shears and continue cutting through the bones and cartilage.

3. Once the backbone is removed, flip the chicken over (skin-side up), spread it out, place your hands directly on the breasts, towards the middle, and press down until you feel a pop or crack.

How to Make One-Pan Roasted Chicken

1. Before chopping the veggies, coat the chicken with some of the seasoning and set aside for about 30 minutes (in the fridge) to allow the seasoning to melt into the chicken.
2. When you’re ready to make the recipe, to a 9×13″ baking dish, add the chopped veggies.
3. Drizzle with some olive oil and some of the seasoning. Give the veggies a mix.

4. Add the chicken on top of the veggies. Add the compound butter mixture under the skin, spreading it all over the flesh of each breast and thigh.
5. Drizzle some olive oil and a little more seasoning. Insert a MEATER thermometer into the thickest part of the bird, avoiding the bone. Place the pan in the oven and bake until the internal temperature reads 165°F. Remove the pan from the oven, transfer the chicken to a platter, and loosely cover with foil.

6. Place the pan with the veggies into the oven and crank the heat to 450°F. Roast the veggies until crisp and fork-tender (~10-15 minutes) while the chicken rests.
7. Once the veggies are done, carve the chicken and serve!

Why You’ll Love This Recipe

What makes this recipe so loved is its versatility. Not only can you swap out the seasoning and veggies, but it’s perfect for feeding your family, hosting friends, or meal prepping. This dish delivers every time!

• ONE PAN EASE: Everything cooks in a single pan, making cleanup a breeze!
• BUDGET-FRIENDLY: A whole chicken and seasonal veggies make this an affordable meal that feels gourmet!
• JUICY & FLAVOR-PACKED: Infused with a savory compound butter, the chicken comes out incredibly moist and flavorful!
• CUSTOMIZABLE: Not only can you swap out the seasonings, but you can also use whatever veggies you have on hand!
• MEAL PREP FRIENDLY: Leftovers are just as delicious, making it perfect for lunches or easy reheat meals!
• FEEDS A CROWD: It’s hearty and impressive, making it perfect for family dinners or casual gatherings.

Whole Roasted Chicken FAQs

• Do I have to spatchcock the bird? No, but your cooking time will increase drastically.
• Can I use different cuts of chicken instead of a whole bird? Yes, but you’ll want to adjust the cooking time accordingly. This means you may need to partially roast the veggies first, then add the chicken so it can all finish at the same time.
• What veggies work best when roasting chicken? Root vegetables like carrots, potatoes, and parsnips are a great option. Peppers also work!
• Can I prep everything ahead of time? Absolutely. You can season and chop the veggies in advance. Just store them separately in the fridge until you’re ready to rest!
• Can I make this recipe gluten-free? It’s naturally gluten-free (depending on the seasoning you use).

How to Reheat Leftover Roasted Chicken

• Oven: Preheat the oven to 350°F. Place the chicken and veggies in an oven-safe dish. Add about a 1/4 cup of stock to keep the chicken moist. Loosely cover with foil and bake for about 20 minutes, or until heated through.

Other Ways to Make Spatchcock Chicken

Smoker Instructions:

1. Fill the Yoder Smokers YS640 hopper with pellets (I went with a fruit blend) and set the temperature to 250°F.  Prep the dish as instructed.
2. Place the pan on the smoker’s top rack and smoke until the internal temperature reads 140°F. Remove the bird from the smoker. Remove the diffuser plate and crank the heat to 425°F. Once at temp, place the bird back in so it’s not directly above the flames. Also, make sure the veggie pan is not above the fire.
3. Cook the bird until the internal temperature reaches 165°F, turning the bird halfway through cooking. Remove the bird from the smoker and allow it to rest for 10-15 minutes before slicing.
4. If needed, you may want to pop the veggies under the broiler in the oven for super-crispy results.

One Pan Whole Roasted Chicken and Veggies

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Tender, juicy chicken, infused with a savory seasoned butter, surrounded by caramelized veggies, all roasted together in one pan. It’s an effortless, delicious dinner that brings comfort and flavor to any night of the week!

• Author: Lori
• Prep Time: 15 minutes
• Cook Time: ~1 hour
• Total Time: 1.5 hours
• Yield: ~6-8 servings
• Category: whole chicken and veggies, roasted chicken, one pan dinner, chicken dinner, meal prep recipes, juicy chicken, easy chicken dinner
• Method: oven, smoker
• Cuisine: whole chicken and veggies, roasted chicken, one pan dinner, chicken dinner, meal prep recipes, juicy chicken, easy chicken dinner

Ingredients

• 4–6 lb Whole Chicken, spatchcocked
• 4–5 Yukon Gold Potatoes, cubed
• 2 cups baby carrots
• 1 whole medium red onion, sliced
• 2 cups Brussels sprouts (about 10-15), ends trimmed and cut in half
• 6 Tablespoons 2 Gringos Chupacabra Mango Chipotle Seasoning, divided
• 2 Tablespoons plus 1 teaspoon olive oil, divided
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 4 Tablespoons unsalted butter, softened but not melted

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Instructions

Season & Chill The Bird

1. Place the spatchcocked chicken on a rimmed baking sheet lined with a cooling rack. Gently create an opening (if there is a natural separation) between the skin and the flesh. Insert one to two fingers between the skin and flesh. Gently slide your fingers under the skin, separating it from the meat. You’ll do this for the breasts, thighs, and legs.
2. Drizzle 2 Tablespoons of olive oil over the skin of the chicken, then sprinkle 2 Tablespoons of the 2 Gringos Chupacabra Mango Chipotle Seasoning over the skin, pressing it down. Place the tray into the fridge to rest for at least 30 minutes or up to 24 hours. Do not cover. This helps the skin to crisp up when baking.

To Bake

1. To a 9×13″ baking dish, add the chopped veggies. Drizzle with 2 Tablespoons of olive oil, 2 Tablespoons of  2 Gringos Chupacabra Mango Chipotle Seasoning, kosher salt, and pepper, and mix.
2. Add the chicken on top of the veggies. Make the compound butter by mixing softened butter with 1 Tablespoon of the 2 Gringos Chupacabra Mango Chipotle Seasoning.
3. Place the butter mixture between the skin and the flesh of each breast and thigh. Spread it out as best as possible.
4. Drizzle the skin with the remaining teaspoon of olive oil, and sprinkle on the remaining 1 Tablespoon of  2 Gringos Chupacabra Mango Chipotle Seasoning. Insert a MEATER thermometer into the thickest part of the bird, avoiding the bone. Place the pan in the oven and bake until the internal temperature reads 165°F. Remove the pan from the oven, transfer the chicken to a platter, and loosely cover with foil.
5. Place the pan with the veggies into the oven and crank the heat to 450°F. Roast the veggies until crisp and fork-tender (~10-15 minutes) while the chicken rests.
6. Once the veggies are done, carve the chicken and serve!

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