One-Pan Roasted Chicken & Vegetables

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

whole chicken

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs are leaner, while drumsticks are more budget-friendly.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more affordable and have a longer shelf life.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is cost-effective.

Preheat the oven to 375°F (190°C) on convection setting.

Chop 3 stalks of celery and add to a bowl.

Chop 5 golden beets, keeping the tops intact and trimming the tails, cutting them in half or quarters based on size.

Chop 4-5 carrots, saving trimmings for stock.

Trim and chop fennel into pieces.

Cut an acorn squash in half and scoop out the insides, then chop into pieces.

Chop a purple onion into quarters after removing the top and papery layers.

Peel 28 garlic cloves and slice the tops off.

Add 2 tablespoons of duck fat and 1.5 tablespoons of olive oil to the vegetables in the bowl.

Season the vegetables with salt, pepper, garlic powder, onion powder, and additional black pepper, tossing to coat evenly.

Cut 2 lemons in half and then in half again, adding them to the vegetable mix.

Chop fresh oregano to yield about a tablespoon, or use 1.5 teaspoons if using dried.

Prep the chicken by rubbing it with duck fat and olive oil, seasoning with salt, pepper, and lemon zest.

Place the seasoned vegetables into the heated roasting pan.

Add fresh rosemary in the center and fresh sage around the edges of the pan.

Place the chicken on the roasting rack above the vegetables and insert a meat thermometer into the thickest part of the breast.

Roast in the oven until the chicken reaches an internal temperature of 163°F (73°C), increasing the oven temperature to 400°F (204°C) for crispiness.

Check the vegetables for doneness; they should be roasted nicely with good color and tenderness.

Let the chicken cool down before slicing and serving, squeezing some lemon juice over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens