A traditional roast dinner doesn’t have to mean hours in the kitchen. This fuss-free, one-pan roast chicken recipe is perfect for anyone, even beginner cooks, looking for an easy yet delicious meal.
With tender, juicy chicken thighs and perfectly roasted vegetables, this dish delivers all the comforting flavours of a Sunday roast with half the effort. By chopping the vegetables into small pieces, everything cooks evenly alongside the chicken, saving time without compromising on flavour.
High in protein and packed with wholesome ingredients, it’s a satisfying meal that’s simple to prepare and even easier to clean up. For an extra touch of indulgence, add stuffing, Yorkshire puddings, and gravy to complete the experience.
Roasting everything in one tin doesn’t just make it easy — it helps the flavours blend beautifully. The chicken juices infuse the vegetables and stuffing, while the crispy Yorkshire pudding adds the perfect finishing touch. It’s cosy, balanced, and endlessly adaptable.
This roast is the perfect balance of convenience and tradition, making it ideal for gatherings or a cosy Sunday at home
Tips
- Even chopping is key: Cut your veg small so they cook evenly with the chicken.
- Don’t skip the rest: Letting the chicken sit for a few minutes before serving keeps it juicy.
- Make it your own: Use whatever root veg you have at home — sweet potato, swede or celeriac all roast beautifully.
Add-Ons
Mini Yorkshire puddings – Bake separately or add in during the last 5 mins.
Stuffing balls – Choose ready-made or homemade, and roast alongside the veg.
Gravy – A must. You can make a quick gravy using the chicken juices and a splash of stock.
Cranberry sauce – For a touch of sweetness that complements roast chicken beautifully.
Greens on the side – Add steamed broccoli, cabbage or peas for more fibre and colour.
Swaps
Chicken thighs: Swap with drumsticks or boneless thighs — adjust time as needed.
Vegetables: No parsnips? Use carrots, squash, or even courgettes.
Gluten-free? Skip the Yorkshire and stuffing, or use gluten-free alternatives.
Add flavour: Throw in some fresh rosemary or thyme for a herbier profile.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days.
More Chicken One-Pan Recipes
Easy One-Pan Roast Chicken
Ingredients
- 2 chicken thighs skin on
- 1 parsnip
- 6 mini carrots
- 6 Brussels sprouts
- 1/2 red onion
- 4 baby potatoes
Add-ons
- stuffing
- mini Yorkshire puddings
- gravy
Spices
- 1 tbsp Italian spices
- 2 tsp garlic
- 1 stock cube crumbled
- 1 tbsp extra virgin olive oil
Instructions
- Chop all your vegetables (The secret is to chop the vegetables in small cubes or sticks, so they can cook evenly along with the chicken)
- Add chicken thighs, the vegetables and stuffing to a baking tin.
- Add spices and oil.
- Mix well so the chicken and vegetables are all coated with the spices and oil.
- Bake for 40mins at 180C
- At this point take the tin out of the oven and add the Yorkshire pudding. Bake for another 5 mins.
- Once out of the oven leave to rest for a few minutes, make sure to get the most of that delicious chicken juice, pour it on top of the chicken like I show you in the video, it’s the best bit!
- Make a quick gravy to pour on top of your roast and enjoy!