This Pan-Roast Chicken with Vegetables is the easiest dinner recipe to follow for a full roast chicken meal with oven roast potatoes and fresh dill herbed vegetables. Using a colorful assortment of vegetables gives this dish an authentic, country-style home cooked type feel that every family knows and loves to enjoy! Prepare your own gravy sauce to drizzle over the top for serving.
To make Pan-Roast Chicken with Vegetables, you will need the following ingredients:
Preheat the oven to 500 °F.
Rinse the chicken thoroughly and pat dry. Place on a rimmed baking sheet, skin-side down and season with salt, juices from ½ squeezed lemon and 1 tablespoon drizzled olive oil.
Roast chicken in the preheated oven for 15 minutes.
Cut potatoes and radishes in half and the scallions, roughly into ⅔. In a bowl, toss the vegetables in 2 tablespoons of olive oil and season with salt and pepper, to taste.
After 15 minutes, remove the chicken from the oven surrounding the chicken with the chopped vegetables. Continue to cook in the oven for about 20 more minutes until vegetables are tender and the chicken is golden and cooked right through.
To serve, squeeze remaining juices from the other ½ lemon, over the chicken and vegetables. Garnish with dill and salt to taste.
Sunday roast family dinners have never been easier than with this recipe for Pan-Roast Chicken with Vegetables. Seasoned with lemon juice, salt, ground pepper and dill and roasted to a juicy perfection that your family will love! Share your thoughts with us and tag #cookmerecipes in your own pictures and posts on social media!
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