How to Make Quick and Easy Roasted Chicken and Potatoes: One Pan Meal

Here’s a super easy one pan recipe for roasted whole chicken with potatoes! Easy enough for a busy night, delicious enough for any night! You can add other vegetables to the pan too for a complete dinner.

The whole recipe is based on using one pan to mix, marinade, baste, and roast, making clean up a cinch as well!

First, add olive oil and spices to a roasting pan and mix

Then add the potatoes (I added baby carrots too, they came out great!) Mix them around in the marinade.

Then, add the chicken, mush it all around in the spices and oil mixture. Make sure the marinade is all over and under the chicken skin. Add the orange inside the chicken cavity.

Bake at 400 degrees uncovered for 1 hour, basting once. Serve hot and enjoy!!


  • 1 whole chicken, giblets removed
  • 2 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 peeled orange (yes, orange!), peeled and halved
  • McCormick’s Roasted Garlic and Herb Seasoning, couple of good shakes
  • Pereg Grilled Chicken Spice Blend (or plain Paprika), couple of good shakes


  1. Preheat the oven to 400°F (2°C).
  2. Rinse the chicken inside and out, and pat dry with paper towels.
  3. Pour the olive oil directly in the pan, and sprinkle it with salt and pepper, two shakes of the spice blends.
  4. Stuff the orange, dipped in the spice mixture, into the cavity of the chicken. You can add herbs too if you have any, like rosemary or thyme.
  5. Place the chicken in a roasting pan, breast side DOWN.
  6. Roast the chicken for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  7. Let the chicken rest for 10-15 minutes before carving and serving.

Enjoy your delicious roasted chicken!

To see a video about this see this Instagram reel below!

Also see more easy recipe posts here:

Leave a comment

Please note, comments must be approved before they are published