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A plate of roasted chicken pieces with corn and potatoes garnished with chopped herbs

Lazy Oven-Roasted Chicken with Sweet Corn

This oven-roasted chicken with sweet corn is the kind of meal you throw together when you're low on energy but still want something warm, flavorful, and satisfying.
Made with just a handful of everyday ingredients - like a whole chicken, fresh corn, lemon, and pantry spices - this dish roasts in one pan with barely any cleanup required.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Course Main Course
Cuisine Comfort Food, One-Pan
Servings 4
Calories 480 kcal

Equipment

  • Large roasting tray
  • Paper towels
  • Small mixing bowl
  • Tongs or clean hands for seasoning
  • Meat thermometer optional but helpful
  • Aluminum foil for covering if browning too fast

Ingredients
  

  • 1 whole chicken
  • 2-3 ears of fresh corn, cut into chunks
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lemon
  • A handful of fresh herbs rosemary or thyme work best

Instructions
 

  • Preheat & Prep the Chicken
    Preheat your oven to 200°C (390°F). Take the chicken out of the fridge to warm slightly.
    Pat it completely dry with paper towels to help the skin crisp up.
    A raw whole chicken sits on a metal baking tray on a wooden countertop
  • Season the Chicken
    Rub the chicken all over with 3 tbsp olive oil. In a bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
    Massage this spice blend into the chicken - under the wings, legs, and even the back.
    Squeeze half a lemon over it, and stuff the other half into the cavity along with a few sprigs of rosemary or thyme.
    A person wearing an apron sprinkles seasoning over a whole raw chicken
  • Prep the Corn
    Cut 2–3 ears of corn into chunky pieces. Toss them in any leftover seasoning from the bowl to coat.
    These will caramelize beautifully and soak up flavor from the chicken juices.
  • Assemble and Roast
    Place the seasoned chicken breast-side up in the center of a roasting tray. Scatter the corn chunks around it.
    Roast for 1 hour and 20 minutes, loosely covering with foil after 1 hour if browning too quickly.
    It's done when the juices run clear and the thickest part of the thigh hits 75°C (165°F).
  • Rest and Serve
    Remove from the oven and let the chicken rest for 10 minutes. Slice and serve with the roasted corn.
    Spoon pan juices over the top, and (optional) drizzle a touch of hot sauce on the corn for a spicy kick.
    A person sets down a roasted whole chicken in a baking tray to rest on a wooden counter

Video

Notes

Cooking Tips

  • Don’t skip drying the chicken – this step is crucial for crispy skin.
  • Season generously – under-seasoned chicken is hard to fix after roasting.
  • Use a meat thermometer – it's the best way to ensure doneness without overcooking.
  • Resting is key – it helps the juices redistribute for tender, moist meat.
  • Leftover pan juices – don't waste them! Serve on the side or soak bread in them.
Keyword One Pan Meal, Oven Roasted, Sweet Corn, Weeknight Meal, Whole Chicken