Chicken and Lamb Roast Dinner

Chicken and Lamb Roast Dinner is a warm, simple roast with chicken, lamb, and vegetables.

introduction — Chicken and Lamb Roast Dinner

This Chicken and Lamb Roast Dinner brings roast chicken and lamb together on a bed of vegetables. It is easy to make and fills the house with good smells.

This meal pairs well with a light side like the chicken and veggie bowl with tzatziki, which adds fresh contrast.

why make this recipe — Chicken and Lamb Roast Dinner

Make this Chicken and Lamb Roast Dinner for a big family meal or for guests. It cooks in one pan, so cleanup is simple.

The mix of chicken and lamb gives varied flavors and the vegetables roast into a sweet, tender side.

how to make Chicken and Lamb Roast Dinner

Follow a few clear steps to make this Chicken and Lamb Roast Dinner. Keep an eye on the roast and baste if you like extra brown skin.

If you want a warm starter with the roast, try our creamy chicken broth soup with bacon, vegetables, and pastina before serving.

Ingredients for Chicken and Lamb Roast Dinner

• 1 whole chicken
• 1 lb lamb shoulder
• 4 potatoes, chopped
• 2 carrots, chopped
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 cups vegetable broth
• Olive oil
• Salt and pepper
• Fresh herbs (like rosemary and thyme)

Directions for Chicken and Lamb Roast Dinner

1. Preheat the oven to 400°F (200°C).
2. Season the chicken and lamb with salt, pepper, and minced garlic.
3. In a large roasting pan, combine the potatoes, carrots, and onion. Drizzle with olive oil and season with salt, pepper, and fresh herbs.
4. Place the seasoned chicken and lamb on top of the vegetables.
5. Pour the vegetable broth into the pan.
6. Roast in the oven for about 1.5 to 2 hours, or until the chicken is cooked through and the lamb is tender.
7. Let rest before carving, then serve with the roasted vegetables.

how to serve Chicken and Lamb Roast Dinner

Serve the Chicken and Lamb Roast Dinner hot, carved on a platter with the roasted vegetables around it. Spoon pan juices over the meat for more flavor.

You can also serve with a simple gravy or with a hearty side such as the creamy chicken, mushroom and vegetable pie with flaky pastry on the side for a filling meal.

how to store Chicken and Lamb Roast Dinner

Cool leftovers within two hours and place in airtight containers. Store in the fridge for up to 3 days.

For longer storage, freeze portions for up to 2 months. Thaw in the fridge before reheating gently.

tips to make Chicken and Lamb Roast Dinner

• Use a large roasting pan so the heat circulates well.
• Pat meat dry before seasoning to help the skin brown.
• Check the lamb with a fork; it should be tender when done.
• Let the meat rest 10–15 minutes before carving to keep it juicy.

variation for Chicken and Lamb Roast Dinner

• Swap lamb shoulder for lamb leg if you prefer a firmer cut.
• Add parsnips or sweet potatoes with the carrots and potatoes.
• Use chicken pieces instead of a whole chicken for faster cooking.

FAQs about Chicken and Lamb Roast Dinner

Q: How do I know when the chicken is done?
A: The chicken is done when juices run clear and the internal temperature reaches 165°F (74°C). Let rest before cutting.

Q: Can I cook this at a lower temperature?
A: Yes. Roast at 350°F (175°C) for a bit longer to keep meat tender, but watch the vegetables so they do not burn.

Q: What pan should I use and where can I buy one?
A: Use a sturdy roasting pan with sides to hold vegetables and broth. Buy it here.

Q: How long do leftovers keep?
A: Leftovers last about 3 days in the fridge or up to 2 months in the freezer.

Q: Can I make this ahead?
A: You can prep vegetables and season the meat a few hours ahead. Roast just before serving for best results.

Chicken and Lamb Roast Dinner

A warm and simple roast featuring chicken and lamb on a bed of tender, roasted vegetables, perfect for family meals or entertaining guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 600 kcal

Ingredients

  

Main Ingredients

• 1 whole whole chicken
• 1 lb lamb shoulder
• 4 pieces potatoes, chopped
• 2 pieces carrots, chopped
• 1 whole onion, quartered
• 4 cloves garlic, minced
• 2 cups vegetable broth
• Olive oil
• Salt and pepper
• Fresh herbs (like rosemary and thyme)

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C).
• Season the chicken and lamb with salt, pepper, and minced garlic.
• In a large roasting pan, combine the potatoes, carrots, and onion. Drizzle with olive oil and season with salt, pepper, and fresh herbs.
• Place the seasoned chicken and lamb on top of the vegetables.
• Pour the vegetable broth into the pan.

Cooking

• Roast in the oven for about 1.5 to 2 hours, or until the chicken is cooked through and the lamb is tender.

Serving

• Let rest before carving, then serve with the roasted vegetables.

Notes

Cool leftovers within two hours and place in airtight containers. Store in the fridge for up to 3 days. For longer storage, freeze portions for up to 2 months. Thaw in the fridge before reheating gently. Use a large roasting pan so the heat circulates well.

Keyword Chicken Roast, Family Dinner, Lamb Roast, One Pan Meal, Roast Dinner