When the dinner madness started, I was all on board. What’s not to like about dinner with minimal prep, minimum effort and maximum flavor? I decided to take advantage of this one pan method, but I use the roasting pan as a sheet pan – shh, don’t tell anyone. This way, I can layer the ingredients using the rack so the chicken cooks evenly and the vegetables grill effectively.
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To maximize the flavors of fall, I use a mix of root and aromatic vegetables, as well as savory herbs. The chicken on top flavors it all. This dinner is flawless – it works every time. You’ll love it It’s in heavy rotation this season at our house.
Watch the video
Get my tips on how to chop vegetables and layer your dish perfectly in the video below!
Heat a roasting pan
Add the roasting pan to a 375 degree oven on the convection setting so it can preheat. This is important later so that the vegetables don’t stick, and instead create a nice crust.
Prepare vegetables
I like to use a range of colors and textures here so that it’s not all one tone. I use a rustic cut of rainbow carrots, celery, golden beets (red is good but will make everything redder), fennel, acorn squash, red onions, lemon, and a whole head of garlic with the outside on. The paper was removed and the tops were cut off. Brussels sprouts would also be a good addition but are optional.
Add them to a bowl with some fresh or dried oregano, pepper, homemade seasoning (garlic and onion powder are the main ingredients), and a pinch of freshly ground nutmeg. Then add some olive oil and duck fat (or just olive oil), and mix everything together until evenly coated.
Preparing the chicken
Take the fried chicken out of the refrigerator and lay it flat. Brush with duck fat and olive oil, then spread it all around the bird and add a little under the skin. Sprinkle it with the spice mixture and pepper on both sides. Finish the top with some freshly ground nutmeg and lemon zest.
Add everything to the roasting pan
Carefully remove the roasting pan from the oven and add the vegetables to the bottom of the hot pan. Shake it to distribute it evenly on the bottom. Add a roasting rack directly above. Place some fresh sage leaves in the corners and some rosemary stems in the middle of the rack. Place chicken breast side up across the top.
Place a meat thermometer in the thickest part of the chicken breast, return the entire pan to the oven, and increase the heat to 400 degrees. Then watch and wait for the chicken to reach 163 degrees so that the chicken has a nice, crispy brown crust and the vegetables are fully cooked.
Kitchen Towel | Roasting pan
Let it cool a bit before slicing, but it’s that simple. It could be a weekend dinner. The flavor in all of these ingredients is so subtle, it’s a comforting, warming, and delicious main dish. Squeeze a little lemon over the top just before serving and enjoy!
Try it and let me know what you and your family or friends think!
