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One Pan Roasted Chicken & Vegetables with Fall Spices

Roasted Chicken & Vegetables with Fall Spices

A one-pan meal that takes less than an hour. Simple, delicious, and a meal that will make any guest feel at home.
Course Main Course, Side Dish
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6


For the chicken

  • 1 Whole chicken
  • 1 small handful fresh parsley
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 lemon or lime cut into quarters
  • olive oil
  • garlic powder
  • allspice powder
  • salt & pepper

For the vegetables

  • 1 1/2 lbs Baby potatoes washed, cut in half
  • 1 lbs Brussels sprouts washed, cut in half, stems cut off
  • 2+1 tbsp olive oil
  • 1 bunch green onions just the white parts
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 handful fresh parsley
  • 2 sprigs fresh sage
  • 2 bulbs garlic semi-peeled, cut in half
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 1/2 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tbsp salt
  • 2 tsp black pepper

For the pan sauce

  • drippings from pan
  • 1-2 cups chicken bone broth
  • 1 tbsp whole grain mustard
  • 1 1/2 tbsp dijon mustard
  • 3 tbsp maple syrup
  • 1 tbsp lemon or lime juice


  • Preheat oven to 375 and put a large cast iron skillet on medium heat with 2 tbsp olive oil.
  • In a bowl, toss together all the ingredients for the vegetables. Leave the herb sprigs whole, just toss it all together with 1 tbsp olive oil until everything is coated evenly. Add the vegetables into the preheated pan and drop the heat to medium low.
  • While the vegetables cook, prep the chicken by tying together the herbs and placing them inside the chicken cavity, along with the lemon or lime. Tie the chicken legs together and fold the wings back over themselves so they don't stick out.
  • Coat the chicken with a thin layer of olive oil. Sprinkle the entire thing with salt, pepper, garlic powder and allspice powder, and spread it out evenly.
  • Mix the vegetables around so the pieces on the bottom are no longer on the bottom (so they don't burn during cooking). Place the chicken on top with a meat thermometer in the thickest part of the thigh. When the thermometer reads 120, cover the breast part with a triangle of tin foil. Cook until the thermometer reads 170-175 (the foil slows the cooking of the breast so it will only be 165-ish, but you want the dark meat a higher temp to render its connective tissues and make it more tender).
  • Once finished, remove the vegetables and chicken from the pan and put the pan on medium heat on the stove. Add the bone broth and lemon or lime juice and simmer, reducing by about 2/3. Add the mustards and maple syrup, whisk together and drizzle over the chicken (once it's been carved and is ready to serve).