One-Pan Rotisserie Roast Chicken with Vegetables

One-Pan Rotisserie Roast Chicken with Vegetables


  • Char Crust® Rotisserie Roast

  • 2 tablespoons of olive oil or more

  • 1 tablespoon of butter

  • 6 bone in chicken pieces

  • 2 carrots chopped

  • ½ cup of olives

  • 1 large bell pepper chopped

  • 8 small Red and purple potatoes (or any potatoes)

  • ½ onion sliced

  • 1 cup of chicken broth or more

  • Fresh herbs




  1. Let chicken sit out ½ hour before cooking. Pat it dry with paper towels. 

  2. Sprinkle Roto Roast Char Crust seasoning on the chicken and drizzle with olive oil.

  3. In a very large oven proof sauté pan add 1 Tablespoon of olive oil  and 1 Tablespoon of butter to the pan.

  4. Pan sear chicken on all sides.

  5. Add potatoes, olives and vegetables to the pan and let then brown a bit. Cook for about 6 minutes.  Add some of the chicken broth ½ cup  to the pan and put the pan in the oven at 375 degrees.

  6. Cook in the oven for about 25-30 minutes until the chicken is cooked all the way through.  During the cooking process if the pan gets dry, add more chicken broth.

  7. Add fresh herbs to the pan halfway through cooking.


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