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One-pan autumn roast chicken

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Try this One-pan autumn roast chicken for a mouthwatering family meal. Simple, filling and bursting with flavour, it ticks all the boxes.

  • Serves6
  • Cook time2 hour 20 minutes
  • Prep time15 minutes, (+ 10 mins resting time)
One-pan Autumn roast chicken


  • 2.7kg Coles RSPCA Approved Whole Extra Large Chicken
  • 1 brown onion, finely chopped
  • 8 thyme sprigs
  • 2 tsp thyme leaves, extra
  • ⅓ cup (80ml) olive oil
  • 2 garlic cloves, crushed
  • 1 bunch beetroot, trimmed, cut into wedges
  • 400g kent pumpkin, seeded, cut into 4cm pieces
  • 3 baby fennel, halved
  • 1 garlic bulb, halved
  • 300g broccoli, cut into florets
  • 2 tbs lemon juice
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C.
  2. Step 2

    Rinse the chicken and pat dry with paper towel. Place the onion and half the thyme sprigs in chicken cavity. Tie the legs together with kitchen string. Tuck the wings under the chicken. Combine the extra thyme leaves, half the oil and the crushed garlic in a bowl. Season. Rub the thyme mixture all over the chicken to coat.
  3. Step 3

    Place the chicken in a large baking pan. Bake for 1½ hours. Arrange the beetroot, pumpkin, halved garlic bulb and fennel around the chicken. Turn to coat in any juices. Sprinkle with remaining thyme sprigs. Roast for 30 mins. Add the broccoli to the pan. Drizzle with the lemon juice and the remaining oil. Roast for a further 20 mins or until chicken is cooked through and vegetables are tender. Set aside for 10 mins to rest. Serve with the lemon wedges.