One Pan Roast Chicken Will Be Your New Favourite
Let’s talk about why this one pan roast chicken recipe is a total game-changer:
One pan = less cleaning. Seriously, who has time for piles of washing up on a Wednesday?
The SMELL. Once this baby’s in the oven, your house will smell like it’s been taken over by a Spanish abuela who knows what’s up.
Golden, crispy chicken skin. Do I need to say more?
Dirty rice. Sounds cheeky, tastes amazing. All those chicken juices, plus smoky chorizo, soaked into fluffy rice? YES PLEASE.
This recipe is perfect for weeknight dinners, casual weekend meals, or even a cheeky meal prep moment. It’s budget-friendly, crowd-pleasing, and gives serious wow-factor without the faff.
Tips, Tricks & Ingredients You Need to Use
If you’re going to make this one pan roast chicken sing, you want to use the best ingredients you can find. Here’s how to make it extra special:
Chorizo Matters
Opt for a good-quality Spanish-style chorizo—something with a bit of spice and a lot of smokiness. You want it to render down a bit of oil that’ll flavour the whole dish.
Split Chicken = Even Cooking
Ask your butcher to butterfly (spatchcock) your chook—or do it yourself with kitchen shears. This helps it cook evenly and gives you that crispy skin across the whole bird. Bonus: it cooks faster!
The Right Rice
Long grain white rice is best here—basmati or jasmine both work a treat. Don’t use arborio or brown rice; they need different cooking times and liquid ratios.
Flavour Boosters
Tomato paste and a solid stock powder are essential. I love using Massel Chicken Style Stock Powder—it’s Aussie, vegan, and packs a punch of umami.
Finishing Touch
Drizzle a little olive oil over the chicken before baking for that golden, crackly skin. You can even sneak a sprinkle of smoked paprika on top for a next-level finish.
How to Serve Your One Pan Roast Chicken Like a Pro
This dish doesn’t need much else—it’s pretty much a complete meal in itself! But if you want to take it up a notch, try these pairing ideas:
A quick rocket salad with lemon vinaigrette balances the richness.
Serve with crusty sourdough to mop up any leftover rice and chorizo bits (because wasting that flavour should be a crime).
Pair with a glass of Tempranillo or Grenache for full-on Mediterranean vibes.
Want to get fancy? Roast a head of garlic alongside and squeeze over the top before serving. You’re welcome.
Leftovers? Here’s How to Store and Reheat
This One Pan Roast Chicken stores like a dream! Here’s what to do if you’re lucky enough to have leftovers:
In the fridge:
Pop everything into an airtight container and store for up to 3 days. The rice will soak up even more flavour overnight—chef’s kiss.
In the freezer:
Separate the chicken and rice, then store in individual containers. Freeze for up to 2 months. To reheat, defrost in the fridge overnight and warm in the oven or microwave until hot.
Reheating Tip:
Add a splash of water or chicken stock to the rice when reheating to bring it back to life. Cover with foil if using the oven to avoid drying out the chicken.
Other Recipes to Try If You Loved This One Pan Roast Chicken
Once you’ve had a taste of this one pan magic, you’ll want to keep the good times rolling. Try these next:
Final Thoughts: One Pan Roast Chicken Is the Hero We All Need
Look, I’ve made a lot of chicken recipes in my time, but this one pan roast chicken and dirty rice might just be the easiest, tastiest, and most satisfying one of all. It ticks all the boxes—flavour-packed, budget-friendly, and minimal effort with maximum payoff.
It’s the kind of dish that brings people running to the dinner table—and leaves you with time to pour a glass of wine instead of scrubbing pots. 🥂
If you make this beauty, I need to see it! Take a pic of your one pan roast chicken and tag me over on Instagram @steph_cooks_stuff. I love seeing your creations—it makes my day!
Let's Recap Why This Dish Wins:
✅ One pan = less cleaning
✅ Crispy golden chicken skin
✅ Dirty rice that’s loaded with flavour
✅ Fast, easy, and crowd-pleasing
✅ The best way to use pantry staples like stock powder, tomato paste and rice
✅ Easy to customise to your taste
✅ Reheats and freezes like a dream
Honestly, if you haven’t made this yet, what are you waiting for? Go grab that chook and get cooking.
One Pan Roast Chicken with Dirty Rice
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Description
ONE PAN Roast CHICKEN & DIRTY RICE MAGIC!
Dinner that basically cooks itself? YES PLEASE! This one pan wonder is packed with flavour, colour, and crunchy golden chicken skin—plus, there’s barely any washing up. You just throw everything in, chuck it in the oven, and let it do its thing while your kitchen starts smelling like a fancy Spanish restaurant. This is the kind of dinner that gets everyone around the table fast!
Ingredients
- 2 chorizo sausages, diced
- 1 onion, diced
- 2 carrots, diced
- 1 capsicum, diced
- 2 tbsp stock powder
- 3 tbsp tomato paste
- 1 cup rice
- 2 cups water
- 1 whole chicken, split
- olive oil
- salt and pepper
Instructions
- Preheat your oven to 180°C.
- Heat a big oven-safe pan with a splash of olive oil.
- Toss in the chorizo and fry until it starts to brown and smell AMAZING.
- Add onion, carrot and capsicum and cook for 2 minutes.
- Stir in the stock powder and tomato paste until everything’s coated in that rich, red goodness.
- Pour in the rice and water, and give it a good stir.
- Place the split chicken over the top of the rice, skin side up.
- Drizzle with olive oil and season with salt and pepper.
- Pop it in the oven for 45 minutes or until the chicken is golden and cooked through.
- Prep Time: 15
- Cook Time: 60
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
Absolutely! Just use bone-in, skin-on thighs and keep an eye on the cooking time—thighs might cook a little quicker.
Yes! Prep everything and store in the fridge (uncooked) for up to a day. Then just bake when you’re ready.
Try smoked bacon or even diced pancetta. For a veggie version, smoked paprika and a dash of soy sauce can add some of that depth.