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I do love a good roast dinner but in the warmer months, this one-pan, summer roast chicken recipe is fab. This easy, one-pan chicken roast dinner is full of Mediterranean flavours and so easy to make. Plus it’s 100% gluten free.

summer roast chicken recipe (one pan)
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If you are looking for summer Sunday dinner ideas then this easy, one pan summer roast is the perfect meal.

A whole chicken is cooked with chantenay carrots, potatoes and onions with an orange, garlic and herb marinade for the perfect one-pan meal.

The result is a delicious, Greek-style summer roast chicken with the most flavoursome veg ever. It’s the perfect Sunday roast alternative, or a great dish to serve up for a dinner party.

And as for what to serve with roast chicken in the summer, as well as the veg and potatoes in the recipe itself I have plenty of ideas.

This chicken roast dinner works perfectly with my chickpea and halloumi salad on the side, a fresh Greek salad, or a big bowl of extra parmentier potatoes.

Any roast dinner leftovers are perfect for making my gluten chicken soup and homemade gluten free chicken stock. Or wrap them in some gluten free wraps for an easy lunch.

summer roast chicken recipe (one pan)

Why make this recipe?

  • One Pan Wonder – The summer roast chicken, potatoes and veg all cook in one pan, which saves on washing up and means everything absorbs the big flavours.
  • Gluten and Dairy Free – This recipe will suit people with multiple dietary requirements as it’s naturally gluten free, dairy free and suitable for coeliacs.
  • Summer Flavours – The oregano, paprika and orange dressing is so delicious, I’ve also used it in my Roasted Halloumi Traybake for a vegetarian version.
  • Great Family Dinner – The whole family will love this easy Sunday roast. It’s great in both the warmer and the cold months, despite the name!

Ingredients and Substitutions

There’s a printable recipe card below, but for the shopping list here’s an idea of what you’ll need and ideas for recipe swaps.

  • Whole Roast Chicken – I use a small roast chicken to feed four people, but of course you can scale this up and use a large chicken. Just ensure you adjust the cooking times and always use a food thermometer to check the chicken is done.
  • Red Onion – Roasted red onion is just delicious! You can swap this for a normal onion if you prefer, or even leeks.
  • Chantenay Carrots – You could use normal carrots cut into chunks. But there’s something about the flavour chantenay carrots (mini carrots) which is just a million times better!
  • Potatoes – A floury potato like King Edward or Maris Piper works best for this recipe. Baby or New Potatoes will also work well, but cook them whole and don’t peel them.
  • Garlic Cloves – I think whole cloves of mushy roasted garlic may be my favourite thing ever. You can also use chopped garlic or garlic paste if you prefer, just mix it into the marinade.

Of course, feel free to add your own vegetable variations too. Chunks of pepper, aubergine and courgette all work really well for that summer roast dinner vibe.

summer roast chicken recipe (one pan)

For the Mediterranean-style chicken marinade

The absolute best thing about this summer roast chicken is the flavour of the marinade. Poured over the meat and veg, it cooks up to just taste insanely good.

I wanted to fill this dish the flavours of summer, so chose all my favourite flavours for an almost Greek-style chicken dish.

And yes, you may have noticed from my crispy lemon and garlic potatoes or my Greek chicken meatballs, I’m having a love affair with Greek food right now.

But how could you not when it tastes this good?

The marinade for this one-pan roast chicken is simple, and is made up of:

  • Orange juice
  • Olive oil
  • Dried oregano
  • Paprika
  • Smoked paprika
  • Sea salt

If you like, you could switch the orange juice for lemon juice which would work equally as well for those big summer flavours. Hot paprika also works well instead of smoked paprika.

summer roast chicken recipe (one pan) 10

What to serve with summer roast chicken

If you’re not sure what to serve with roast dinner in the summer, then I have a few suggestions for you.

This recipe is a one pan roast dinner so can just stand alone, but you can also serve it with…

  • Green Veg – I love steamed green vegetables such as asparagus, tenderstem broccoli and green beans with this summer roast chicken.
  • Extra Potatoes – You can never have too many potatoes in my opinion. Why not serve it up with some crispy parmentier potatoes or smashed potatoes with pesto?
  • A Salad Spread – If you’re having a roast dinner in summer then this recipe is wonderful served with fresh green leaves as well as sides like a Greek salad or my Watermelon and Feta salad.

Leftover roast chicken ideas

Any leftovers from this recipe can be refrigerated and eaten cold (delicious!) or reheated.

It’s a great no-waste meal and honestly the chicken is so good, I often sit just picking at it throughout the next day!

But some ideas for using up this one tray roast chicken recipe include:

  • Chicken Flatbreads – Whip up some of my easy gluten free flatbreads and have another delicious meal, stuffing them with the leftovers.
  • Chicken Fried Rice – This is my favourite way to use up leftover roast dinner meat! Turn it into a quick and easy meal on Monday with my chicken fried rice.
  • Wrap them up – The leftover chicken and veg work really well in my gluten free wraps for an easy lunch the next day. Fry them up to make quesadillas too!
  • Make soup – Use the carcass to make homemade chicken stock which can be used in recipes alongside the meat, such as my chicken soup or Peruvian chicken soup.

This summer roast chicken recipe is the perfect one-pan roast and a great Sunday dinner alternative.

This recipe uses a small chicken and serves four, but you could easily use a larger chicken and adjust the cooking times accordingly.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review to let others know you loved it too! It would mean the world to me and really helps support my website.

summer roast chicken recipe (one pan)
4.63 from 32 votes

One Pan Summer Roast Chicken

This easy, one-pan summer roast chicken is an easy gluten free dinner idea, with chicken, veg and potatoes in a Mediterranean marinade. This recipe serves 4 people.
Prep: 10 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 30 minutes
Servings: 4

Ingredients 

  • 1 small whole chicken
  • 1 large red onion
  • 400 g chantenay carrots
  • 400 g potatoes
  • 6 garlic cloves

For the marinade:

  • 1 orange
  • 75 ml olive oil
  • 1 tbsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1 generous pinch sea salt

Instructions 

  • Preheat the oven to 180C / Fan 160’C / Gas Mark 4.
  • Peel and chop the onion into quarters. Peel the potatoes and cut them into halves or quarters so they are in approx 2-3 inch chunks.
  • Place the chicken in a large roasting pan. Arrange the potatoes, onion, chantenay carrots and whole (unpeeled) garlic cloves around the chicken.
  • Cut the orange in half. Juice one half and mix the juice with the other marinade ingredients.
  • Cut the other half of the orange into four chunks and stuff these inside of the cavity of the chicken, along with the juiced piece of orange peel.
  • Pour the marinade evenly over the chicken and vegetables. Mix to coat the veg and then place in the oven for 1 hours and 15 minutes, basting the meat and veg once or twice during this time.
  • After the given time, take the chicken out of the oven and check it is cooked. I like to do this using a meat thermometer (should be around 75’C) in the thickest part but you can also pierce it with a skewer and see if the juices run clean. If they don’t put back in the oven for another 15 minutes and then check again.
  • Once cooked, remove the chicken from the oven and cover with foil. Leave to sit for around 5-10 minutes before carving up and serving. The garlic cloves can be ‘popped’ from the skin and ‘mushed’ over the meat and veg – use any leftover liquid as a sauce.

Video

Notes

  • If using a large chicken, adjust the cooking times according to the pack instructions.
  • Any leftovers will keep in the fridge for 2-3 days. I personally love the leftovers eaten cold with a salad – I find the flavour matures even more!

Nutrition

Serving: 1g | Calories: 680kcal | Carbohydrates: 40g | Protein: 45g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 27g | Cholesterol: 132mg | Sodium: 227mg | Fiber: 7g | Sugar: 9g
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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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