Easy One-Pan Herb-Roasted Chicken and Vegetables
This easy oven roasted chicken brings together chicken, fresh herbs, lemon, garlic, ginger, honey, and Rou Cou with potatoes, carrots, and celery. Everything roasts together in one pan, making this a fragrant and satisfying full-size family meal.
Ingredients
- 3/4 cup olive oil
- 1 tablespoon sage (chopped)
- 2 tablespoons parsley (chopped)
- 8-10 cloves garlic (chopped finely)
- 8 sprigs thyme (leaves only)
- 3/4 tablespoon salt
- 1 tablespoon ginger (grated)
- 2 sprigs rosemary (leaves only)
- 3/4 tablespoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon Rou Cou (annatto)
- 2 scallions chopped and divided
- 1 1/2 tablespoons honey
- 1 lemon juiced
- 4 lbs chicken legs (with back attached)
- 2-3 lbs small potatoes (washed, skin on)
- 2-3 stalks celery (chopped)
- 2 large carrots (cut into 1/2-inch pieces)
Instructions
- In a mixing bowl, combine the salt, black pepper, sage, parsley, thyme, rosemary, garlic, lemon juice, honey, Rou Cou, half of the scallions, and Dijon mustard to create the marinade.
- Remove excess fat and skin from the chicken. If you follow the traditional Caribbean practice of washing chicken with lime, lemon, or vinegar, you can do so. Give each piece a couple of cuts where it is thickest.
- Set your oven to 425°F.
- Add the chicken pieces to a large roasting pan.
- Add the carrot and celery pieces.
- Toss in the potatoes. Cut them into pieces about 2 inches in size. I kept the skin on, but you can peel them if you wish.
- Pour the marinade over everything and mix well to coat the chicken and vegetables with the fragrant herb-infused marinade.
- If you want to add a bit of heat to the dish, add dried pepper flakes, finely diced Scotch bonnet, or another spicy pepper you have on hand.
- Cover loosely with foil or parchment paper and roast at 425°F for one hour.
- Remove from the oven, spoon the juices over everything, and return the pan to the oven for another 30 minutes uncovered.
- Adjust the salt, ensure the vegetables and chicken are fully cooked, and top with the remaining scallions.
- It is an ideal one-pan dinner, but you can always pair it with Heirloom Tomato and Watermelon Salad, Cherry Tomato Salad, or Creamy Cucumber Salad.
Video
Notes
Frequently Asked Questions
What herbs work best for oven roasted chicken? This recipe uses sage, parsley, thyme, and rosemary, along with garlic, ginger, and scallions. The combination gives the chicken a layered herbal flavor while keeping the preparation straightforward. Can I peel the potatoes for oven roasted chicken? Yes. I prefer to leave the skin on the small potatoes for convenience and texture, but they can be peeled if that is your preference. Can I make this oven roasted chicken spicy? Yes. Dried pepper flakes, finely diced Scotch bonnet, or another spicy pepper can be added to the marinade if you would like some heat. Can I use a whole chicken instead of chicken legs? The recipe as written calls for chicken legs with the back attached. I have used a whole chicken in my Garlic Rosemary Roasted Chicken recipe, but this particular recipe was developed around chicken legs. What can I serve with oven roasted chicken and vegetables? Because the chicken roasts together with potatoes, carrots, and celery, it already makes a complete one-pan meal. If you would like something fresh alongside it, I recommend Heirloom Tomato and Watermelon Salad, Cherry Tomato Salad, or Creamy Cucumber Salad. Tried this recipe?Let us know how it was!