Roasted Chicken Recipe (Simple and Delicious)

Oven Roasted Chicken and Brussels Sprouts

If you are as busy as I am, a meal that requires little attention and only needs one pan to cook makes life a little simpler. This recipe is also a delicious way to introduce Brussels Sprouts (aka Baby Cabbages in our house) to your family if they haven’t had them before.

Oh, yeah, and it is really simple to make (and did I mention that it only uses one dish!!) My husband isn’t the biggest fan of chicken, but this is one way I make it that he actually not only tolerates but enjoys it. If this isn’t your thing, check out my other simple recipe ideas to find one you love.

roasted chicken and vegetables paleo primal recipe

1 vote


Easiest Roasted Chicken Recipe




Yield 4 -6

Delicious roasted chicken with Brussels Sprouts seasoned with fresh herbs and butter.


  • 1-2 Whole chickens, organs removed
  • 2-3 lbs fresh or frozen Brussels Sprouts
  • 3 TBSP Butter
  • 1 teaspoons garlic powder
  • 2 teaspoons dried basil leaf
  • A Pinch of salt and pepper


  1. Preheat oven to 425
  2. Wash chickens and pat dry
  3. Using hands, rub butter over the outside of the chicken(s) and place in roasting pan or 13x9 baking dish
  4. Sprinkle on any desired spices to taste
  5. Bake for 45-50 minutes, if close to being done, add the Brussels sprouts around the chicken and baste chicken and sprouts with juices and more butter if desired
  6. Bake an additional 10-20 minutes or until Brussels sprouts are tender
  7. Remove from oven, let sit 10 minutes, cut and serve

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Reader Comments

  1. I need you to make me dinner. I am in beautiful Mackinaw City! 🙂

  2. This was fabulous. The little one even went for it and had plenty left when the oldest pulled in from the weekend at the shore.  Thanks!

  3. This is dinner tonight!  The bird is already in the oven

  4. This looks delicious and is what I will be making for dinner tomorrow!  Thanks 🙂 

  5. My favorite one-pot meal: 1/2 head green cabbage chopped in bite sized pieces, sauteed in palm oil for about 5 min. with 1/2 chopped onion and 1 garlic clove. Add about 3 cups chopped collard greens, 1 cut up zucchini (less-than-bite-size pieces) and cook a few more minutes. Then add one 28 oz can of MuirGlen diced tomatoes and maybe a little water if too dry. Simmer about 20 min or so. Done. I make it in a big pot, and this lasts me (one person) all week, eating it for one meal once a day. I leave out the zucchini if I don’t have one or substitute kale, chard or other green…whatever I have on hand…if I don’t have the collard greens. If you can’t do tomatoes (like me) substitute 5-6 cups filtered water.

  6. I made this tonight, well to some extent. I roasted a chicken.:-) I cut up an onion and lemon to stuff inside the bird. The lemon helps keep the breasts from drying out somehow. I didn’t have brussel sprouts on hand, so I used asparagus along with another onion. I cooked as you said, and there is not a speck of chicken left in the pan. The onions were a well seasoned mush which is the only way my husband will eat them. It was yummy. Thanks for the idea.

  7. I noticed the Brussells sprouts in the photo, yet no mention of them in the recipe. Were they added to the crockpot or baked separately and added to the dish for the photo shoot? Could you tell me how you cooked the Brussells sprouts?

  8. Can you tell me the measurements for the spices you used I’m new to cooking and am not good at judging how much spices to add. Thanks.

  9. Will the leftover chicken keep well in the freezer for future use?