Oven Roasted Chicken Dinner

This traditional, oven roasted chicken dinner is easy to make and sure to be a hit with the entire family!  Try it with a side of homemade cranberry sauce.

Oven Roasted Chicken Dinner

Oven Roasted Chicken Dinner

Course Main Course
Servings 4
Calories 525 kcal


  • 1 small whole chicken (3-4 pounds)
  • 2 tbsp butter, melted
  • Salt and pepper
  • 1 lb fresh carrots
  • 2 yellow onions
  • 1 lb potatoes
  • 1 tbsp vegetable oil
  • Pan drippings and chicken broth to equal 2 cups
  • ¼ cup flour


  • Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper.  Truss the legs together with cooking twine.  Let the chicken sit at room temperature for 1 hour.
  • Preheat oven to 450℉.
  • Cut carrots into 2” lengths and cut in half lengthwise.  Peel and quarter onions.  Cut potatoes into large chunks (halved or quartered, depending on size).  
  • Put vegetables in a large bowl, sprinkle with salt and pepper.  Toss with vegetable oil and arrange in the pan around the chicken.
  • Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉.  Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
  • Remove chicken from pan to serving platter.  If the vegetables are not tender, return the pan to the oven until they reach the desired softness.  Transfer vegetables to a serving platter or bowl and keep warm.
  • Pour pan dripping into a bowl or measuring cup.  Allow them to sit for a moment or two until the fat rises to the top.  Use a spoon to skim the fat off and discard.  Add chicken broth so that the liquid measures 2 cups.
  • Heat a skillet over medium heat.  Add ½ of the chicken broth.  Whisk in flour and cook, stirring constantly, until it forms a paste.  Continue to cook and stir until the mixture turns a golden brown.  
  • Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens.  Serve immediately with chicken and vegetables.
  • Hack:  I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan.  Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
  • Hack:  Don’t have cooking twine?  Use unwaxed dental floss!
Keyword baked chicken, chicken, chicken dinner, gravy, one pan meal, oven roasted, oven roasted chicken, whole chicken

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.

Suggestion:  Serve fresh whole cranberry sauce on the side.

Cuban Pulled Chicken


Cuban Pulled Chicken
Cuban Pulled Chicken

Cuban Pulled Chicken


¼ cup dried cannellini beans

1 cup water

1 tbsp olive oil

1 onion, thinly sliced

2 cloves garlic, minced (2 tsp)

1 chicken breast (½ lb)

1 cup chicken broth

2 cup chopped tomatoes (1 lb)

¾ cup pureed orange

¼ cup lime juice

¾ cup dry white wine

1 tbsp cumin

1 tbsp dried oregano

1 tsp salt

1 tsp black pepper

½ tsp thyme

1 cup broccoli florets

1 red pepper

¼ cup matchstick carrots

1½ cups cooked rice, hot


Cover beans with 1 cup and allow to soak for 6 – 12 hours.  Drain and rinse.

Heat olive oil in a deep skillet or saucepan over medium heat.  Add onions and cook until translucent, about 5 minutes.  Add garlic and cook until fragrant, about 1 minute.

Dry chicken breast with a paper towel, add to the pan and brown on both sides.  Add broth, turn heat to high and bring to a boil.  Turn heat down to medium-low, cover and simmer chicken until it reaches an internal temperature of 160℉, 6-10 minutes. Remove chicken breast from pan.

Add tomatoes, orange, lime juice, wine, cumin, oregano, salt, pepper and thyme to the pan and bring back up to a boil.  Add beans and turn the heat down to low. Simmer beans for 45-60 minutes or until tender.

While beans are cooking, shred chicken and place in the refrigerator.  Chop broccoli florets into bite-size pieces and slice red pepper.

When beans are tender, add broccoli, peppers and carrots to the pan and simmer to desired tenderness, 5-7 minutes.  Add chicken back to the pan and heat through.

Serve over hot rice.


3 servings, 450 calories per serving

Hack:  Frozen vegetables or dehydrated vegetables work well in this recipe.

Hack: Puree any leftover oranges in the blender or food processor for use in recipes such as cakes, cookies or bread.  1 orange yields about ½ cup puree, which can be sealed in a bag and stored in the freezer.



Bruschetta Chicken Pasta


Bruschetta Chicken Pasta
Bruschetta Chicken Pasta

Bruschetta Chicken Pasta


1 cup bowtie pasta (farfalle)

1 tbsp olive oil

4 oz boneless skinless chicken breast

¾ tsp Italian seasoning

⅓ cup Easy Bruschetta

2 tbsp Parmesan cheese

1 tsp balsamic reduction


Bring one quart of water to boil.  Add ½ tsp salt and bowtie pasta.  Boil until al dente (13-15 minutes).  Drain.

Heat olive oil in a heavy pan.  While the oil is heating, cut chicken into 1” cubes and toss with Italian seasoning.  Add chicken to pan and saute until no pink remains, 6-8 minutes.

Add pasta and bruschetta, toss and saute until warmed through.  Remove to plate. Sprinkle with parmesan and balsamic reduction.  Serve immediately.

1 serving, 563 calories




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