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Roasted Chicken & Veggies ("Low prep time, longer cook time, and worth the wait!”)




  • Chicken: 1 Whole Chicken (about 4 lbs)

  • Potatoes: 3/4 pound small red or fingerling potatoes (about 3 per person)

  • Carrots: ½ pound of Carrots

  • Le Sauce & Co White Wine, Lemon Garlic sauce

  • Olive oil

  • Salt and pepper

  • Extra delicious add ons:

    • Herbs de Provence

    • Dijon Mustard

    • Mushrooms: 8 oz.

Prep Ingredients & Kitchen equipment:

  • Pre-heat over to 400

  • One large skillet , dutch oven, or sheet pan

  • Potatoes and carrots: Add to pan and drizzle with a little olive oil and season with salt and pepper

    • Extra Delicious add-on: add washed and dried mushrooms to pan.

  • Season chicken with salt and pepper

  • Extra delicious add ons: If you plan to eat the skin of the chicken, these two ingredients take this to the next level

    • Rub Dijon mustard on chicken

    • Dust with Herbs de Provence.


  1. If you are using a heavy cast iron pan or dutch oven, place the pan with chicken and veggies on the stovetop and turn it on high for 3 min. This helps with total cook time.

  2. Place pan/dutch oven/sheet pan in the oven and set the timer for one hour. Cook times will vary based on the size of the chicken.

  3. When the timer is done, take the chicken out of the oven and check the temperature at the thigh. If the thermometer reads 165, it is done. If not, no worries, it probably needs another 10 minutes.

  4. When the chicken temperature reaches 165, let rest on the stovetop for 10 min before slicing and serving.

  5. While your one-pan meal is resting, add White Wine Lemon Garlic finishing sauce to a small pan and warm on low stirring occasionally.

  6. Slice, Plate, Sauce and enjoy!

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