One-Pan Roast Chicken with Root Vegetables and Herb Gremolata

British · Year-round · 120 min · Serves 4 · By Lesapor Test Kitchen

This one-pan dish celebrates the simplicity and depth of British cuisine with a sophisticated twist. Roasted chicken pairs beautifully with a medley of root vegetables, enhanced by a vibrant herb gremolata. Perfect for any occasion, this recipe combines rustic elegance with a streamlined approach.

Ingredients

• 1 whole chicken, about 3 1/2 pounds, spatchcocked
• 3 tablespoons olive oil
• 1 1/2 pounds assorted root vegetables, such as carrots, parsnips, and potatoes, cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 4 cloves garlic, crushed
• 1 lemon, cut into slices
• 1 teaspoon ground black pepper
• Flaky sea salt, to taste
• 1/2 cup fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon lemon zest

Method

1. Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels and place it in a large, rimmed baking sheet.
2. Rub the chicken with 2 tablespoons of olive oil and season generously with flaky sea salt and ground black pepper.
3. In a large bowl, toss the root vegetables, red onion, and garlic with the remaining olive oil and a pinch of salt.
4. Arrange the seasoned vegetables around the chicken on the baking sheet, and add lemon slices throughout.
5. Roast in the preheated oven for 70-80 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
6. While the chicken is roasting, prepare the gremolata. In a small bowl, combine the parsley, thyme leaves, and lemon zest. Set aside.
7. Remove the baking sheet from the oven and let the chicken rest for 10 minutes before carving.
8. Sprinkle the herb gremolata over the roasted chicken and vegetables just before serving. Serve warm.