One Dish Roast Chicken Supper

One dish roast chicken supper comes together quickly then gets slid into the oven before emerging as a masterpiece of crispy chicken, bacon, and potatoes. Seriously. What else is there?

A metal roasting pan filled with a one-pan roast chicken supper, with a serving spoon, a napkin, and a plate with a serving on it.

Adapted from Darina Allen | How to Cook | Kyle Books, 2021

Another lip-smackingly delicious dish that family and friends love me to cook for them.–Darina Allen

One Dish Roast Chicken Supper

A metal roasting pan filled with a one-pan roast chicken supper, with a serving spoon, a napkin, and a plate with a serving on it.
A whole roasting tray of crispy chicken, bacon, and potatoes, perfumed with rosemary and thyme leaves. For a feistier flavor, substitute one-third to half the bacon for diced chorizo. Halve the quantities below for a smaller serving.
Darina Allen

Prep 20 mins
Cook 1 hr
Total 1 hr 20 mins
6 servings
924 kcal
5 from 1 vote
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  • 2 tablespoons extra virgin olive oil plus extra for drizzling
  • 1 pound streaky bacon* cut into strips
  • 4 1/2 pounds free-range, organic chicken thighs drumsticks, and wings
  • Flaky sea salt and freshly ground black pepper
  • 2 to 3 tablespoons fresh thyme leaves divided
  • 1 to 2 tablespoons chopped fresh rosemary divided
  • Chile flakes and/or smoked paprika (optional)
  • 2 1/2 pounds potatoes preferably russet
  • 9 ounces onions cut into thick slices
  • 1/4 to 1/2 cup store-bought or homemade chicken stock (optional)


  • Preheat oven to 450°F (230°C).
  • In a large roasting pan or skillet over high heat, warm 2 tablespoons olive oil. Add bacon and toss until it begins to color, 5 to 10 minutes. Use a slotted spoon to move to a plate, reserve bacon fat and oil.
  • Season chicken generously with salt and pepper. Add to a large bowl along with most of the thyme leaves and chopped rosemary, reserving some herbs for the potatoes. Sprinkle in chile flakes or paprika, if desired. Toss well.
  • Peel potatoes and cut into 1/2-inch (1 cm) thick wedges. Dry and season well with salt, pepper, and reserved herbs. Add to bowl with chicken. Drizzle in bacon fat and olive oil from pan, toss once again.
  • In a 14 1/2- by 12 1/2-inch (37-by 31-cm) roasting pan, or two smaller 12- by 8-inch (30-by 20-cm) pans, scatter onions and bacon in a single layer. Arrange chicken and potatoes haphazardly on top, making sure the potatoes are popping up. Drizzle with a little more oil.
  • Roast until chicken is cooked through to an internal temperature of 165°F (74°C) and the potatoes are crispy at the edges, 45 to 60 minutes.
  • If the roasting pan becomes dry near the end of cooking, drizzle in hot chicken stock. Serve from the roasting pan, family-style.
Print RecipeBuy the How to Cook cookbook

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*What is streaky bacon?

Granted, that might sound like a simple question but hear us out. This is a recipe from Darina Allen, who is a doyenne of Irish cooking and their streaky bacon isn’t North American streaky bacon.
In this recipe, she’s talking about the bacon that’s traditionally cut in a slice combining both pork belly and loin. In the US, bacon comes from just the pork belly. Canadian bacon is just pork loin, in case you were curious. 
In this recipe, if you can’t get your mitts on the traditional UK kind of streaky bacon, you can sub in any kind of bacon that’s smoky, porky, and salty–chef’s choice.

Show Nutrition

Serving: 1servingCalories: 924kcal (46%)Carbohydrates: 38g (13%)Protein: 79g (158%)Fat: 49g (75%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 373mg (124%)Sodium: 817mg (36%)Potassium: 1844mg (53%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 135IU (3%)Vitamin C: 41mg (50%)Calcium: 69mg (7%)Iron: 5mg (28%)

Recipe Testers’ Reviews

This one-dish roast chicken supper recipe is a great cold-weather dish to feed a crowd. Everything was perfectly seasoned, and the fragrance of the herbs, bacon, and onion made the flavor even better. A lot of prep work, but definitely making this again. I served it with simply buttered homemade sourdough bread.

Wow, this was a knockout dish–so simple to put together but so much flavour! To be honest, I’m a bit skeptical about “sheet pan” dinners–just because you CAN make it in a sheet pan or in one pan, doesn’t mean that you should. But for me, roast chicken is ALWAYS a one-pan dinner and this is even better in a way than a whole roast chicken because you don’t have the mess of carving.

Chicken thighs are so flavourful and this dish lends itself to a lot of interpretation depending on what you have on hand in terms of herbs and spices. Even though this is a version of what I already make, I’ll be making this again and again over the cooler months as it’s the PERFECT Sunday supper.

Originally published October 5, 2021


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