Roast Pan Chicken Dinner

Our Roast Pan Chicken will give us a great meal with a flavorful roasted chicken and tender vegetables. In addition to the great meal from the pan, there will be enough for a very special chicken casserole the next day with the planned left overs. I love using my roasting pan for a nice chicken dinner where I can elevate the chicken over the vegetables to catch all the flavor from the roasting chicken, with space enough to have some planned left overs. This is a great meal plan with 2 in one and we love a great meal plan like this.

Roasting In A Large Roasting Pan

Allows The Flavors To Blend 

Creating A Very Special Dinner

Starting With The Chicken,Vegetables & Lemons

Add Some Oil, Butter and Spices

Roast In The Oven

Roast Pan Chicken Dinner

Miz Helen's Kitchen

Ingredients

4 to 5 pound whole fryer chicken or hen

6 tablespoons olive oil,divided

3 tablespoons butter

6 cups baby carrots, whole

3 to 4 pounds,small, red potatoes,whole

6 to 8 small whole onions

3 lemons, cut in half

2 teaspoons salt

1-1/2 teaspoon pepper

2 tablespoons herbes de Provence

2 cups chicken broth

Directions

Add the carrots, red potatoes, onions to the bottom of the roasting pan. Pour 3 tablespoons olive oil over the vegetables and then toss the vegetables in the oil. Sprinkle salt, pepper, and 1 tablespoon herbes de Provence over the vegetables.

Place the washed and dryed chicken or hen on the roasting rack. Rub the chicken with butter, then pour the remainder of the olive oil over the chicken. Sprinkle with salt, pepper, and 1 tablespoon herbes de Provence.

Squeeze the lemons releasing their juice over the chicken and vegetables, then place the lemons with the vegetables.

Pour the chicken broth around the edge of the vegetables.

Place uncovered into a 425 degree oven and roast for 1-1/2 hour. Baste the chicken several times during roasting. If the chicken starts to get to brown then put a foil tent over the chicken. 

The chicken needs to be 165 degree internal temperature, before removing from the oven.

When the chicken is done, remove the chicken and vegetables and let it rest for at least 10 to 15 minutes before carving the chicken.

Print Recipe

Pin For Later

A Delicious Chicken Dinner

And The Next Day We Will Have A Wonderful

Roasted Chicken & Vegetable Casserole

Often times when I will double a recipe or make just a little more so we can have some left overs or some extra meals for the freezer, if you are cooking anyway then why not? I sure am glad that you have stopped by the cottage today to spend some time with us. You have a fantastic week and come back to see us soon!

Peace and Joy

Miz Helen

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