Roast chicken one pan meal
Hey foodie friends, we’re so happy to share this recipe with you today.
While this may look like a slow-cooked feast reserved only for a leisurely Sunday supper, with a little advance prep, this one pan meal is totally doable on a weeknight.
Weeknight roast chicken timing
There’s nothing wrong about a little planning when it means you can enjoy a hearty homemade meal in the middle of a busy work week. A little day-before prep is golden.
The night before you plan on serving the roast chicken, whisk together all the ingredients for the marinade. Cover and refrigerate. Cut the chicken into pieces, place into a large bowl, seal, and refrigerate overnight.
Give yourself 5 minutes in the morning to pour the marinade over the chicken and massage it all over the chicken pieces. Cover with cling wrap and refrigerate. Then go about your day–we don’t want you to be late for work! 😉
Last steps for your roast chicken
Once you arrive from work, preheat the oven to 375 ºF. Chop up your veggies, place them in a large roasting pan, add the chorizo, marinated chicken along with the marinade, and roast in the oven. Plan about 30 minutes of effort for these steps before getting the pan into the oven.
If you arrive home at 5:00pm, you and the family can be sitting down for a delicious dinner by 6:30pm. Not bad, right!
We get it… weeknights are busy times. There’s helping kids with homework, laundry, dishes, lunch prep for the next day, and so on. Do “life” while your meal is in the oven.
Hopefully you also get a little time to breathe, watch an episode of your favourite show, or chat with your family and catch up on the day.
Life moves quickly, but there’s no reason not to eat well along the way. Enjoy this feast on a weeknight and make today yummy!
- 2 whole chickens 3.75 lbs each, cut each chicken into 6 pieces
- 1/2 lbs or 0.23 kg Spanish chorizo, chopped in thick wheels
- 1/2 cup fresh parsley chopped
- 1 1/2 cups strained tomatoes purée/passata
- 2 cups dry white wine
- 7 cloves garlic chopped coarsely
- 2 tbsp sweet pimento sauce
- 1 tbsp paprika
- 1 1/2 tbsp kosher salt
- 1/2 tbsp freshly ground black pepper
- 2 cups small Parisian potatoes whole
- 2 bell peppers seeded and cut in long strips
- 2 small sweet potatoes chopped in small pieces (about the size of the Parisian potatoes)
- 8 large white mushrooms cut in half
- 1 large carrot chopped into large wheels
- 2 celery stocks chopped
- 2 cups cherry tomatoes whole
- 3 tbsp olive oil
Chop the whole chicken into pieces and refrigerate.
In a medium size bowl, whisk together all the marinade ingredients and refrigerate.
At least 4 hours before you plan on cooking the chicken (but longer is better), pour the marinade over the chicken in a large bowl and massage the marinade into all the pieces.
Cover and refrigerate for at least 4 hours, overnight or during your workday.
Once you’re ready to cook the chicken, preheat the stove to 375 ºF.
Toss the vegetables on a large bowl with the 3 tbsp of olive oil.
Pour the veggies into a large deep roasting pan.
Scatter the chorizo pieces over the veggies.
Pour the marinated chicken (with the marinade) over the veggies.
Cover the roasting pan with aluminum foil.
Place the pan on the middle rack and roast for 45 minutes.
After 30 minutes of roasting, remove the aluminum foil and continue to cook (save the foil).
Once the chicken’s cooked for 45 minutes, set the temperature to broil and cook for 8 to 12 minutes. The chicken and veggies will start to brown quickly, so it’s important to check every 2 to 3 minutes. Leave it in a little longer if you like those extra toasty edges.
Remove from the oven and let rest for about 5 minutes with the foil tented over the pan.
Sprinkle the chopped parsley over the chicken and serve hot. Enjoy!
- Feel free to change up the veggies if you want to add some other favourites
- You can purchase the chicken already chopped if you want to save a little time or don’t enjoy chopping raw chicken. We like to purchase the chickens whole because it’s less expensive.