There’s nothing quite like the aroma of a roast filling your home on a chilly evening. This One-Pan Spatchcock Roast Chicken with Veggies brings all the comfort of a Sunday feast — without the fuss. With perfectly crisp skin, juicy tender meat, and caramelised seasonal vegetables, this simple recipe makes a weeknight dinner feel like an occasion. Using Grain Field Chickens ensures that rich, authentic flavour that brings everyone back for seconds. Just one pan, minimal prep, and maximum flavour — that’s how winter cooking should be.
For an even quicker prep, try the our Marinated Spatchcock Chicken. It’s expertly seasoned and ready to go straight into the oven, giving you all the flavour with none of the effort. Just add your favourite vegetables, pop it in the oven, and let the warmth of this hearty dish bring everyone together around the table.
🧂 Ingredients
- 1 Fresh whole chicken, spatchcocked at home
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 carrots, sliced
- 1 onion, quartered
- 1 cup pumpkin, cubed
- 1 zucchini, sliced
👩🍳 Method
- Preheat the oven to 190°C.
- Rub the spatchcocked chicken with olive oil, garlic powder, thyme, salt, and pepper.
- Place the chicken on a large roasting tray and scatter the chopped vegetables around it.
- Roast for 1 hour, basting halfway through, until the skin is golden and the meat is cooked through.
- Let the chicken rest for 10 minutes before carving. Serve with the roasted veggies and pan juices.
🍽️ Serving Suggestions
- Pair with roasted baby potatoes or buttered corn on the cob.
- Add a side of fresh garden salad for balance.
- Drizzle the pan juices over everything for extra flavour.
⏱ Cooking Time
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
🔥 Nutritional Info (per serving)
Serves: 4–6
Calories: 480 kcal
Protein: 45 g
Fat: 24 g
Carbohydrates: 22 g
