One-Pan Roasted Chicken with Veggies

Why You’ll Love This Recipe

This recipe is the definition of easy and satisfying. It’s wholesome, hearty, and requires just one pan, making cleanup a breeze. The chicken roasts to golden perfection while the vegetables become tender and caramelized. It’s endlessly versatile—you can switch up the veggies or seasoning to match your taste or what’s in your fridge. Plus, it’s a naturally gluten-free and dairy-free meal packed with protein and fiber.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in or boneless chicken thighs or breasts
• Baby potatoes or sweet potatoes
• Carrots
• Zucchini
• Red bell pepper
• Red onion
• Olive oil
• Garlic cloves, minced
• Dried thyme or rosemary
• Paprika
• Salt and black pepper
• Lemon wedges (optional, for serving)
• Fresh parsley (for garnish)

Directions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Chop all the vegetables into similar-sized pieces for even roasting.
3. In a small bowl, whisk together olive oil, garlic, thyme, paprika, salt, and pepper.
4. Place the chicken and chopped vegetables on the baking sheet. Drizzle with the seasoned oil mixture and toss to coat evenly.
5. Arrange everything in a single layer, placing the chicken skin-side up if using thighs.
6. Roast for 35–45 minutes, or until the chicken is fully cooked and the vegetables are tender and golden.
7. Optional: Broil for the last 2–3 minutes for extra crispiness.
8. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

Servings and timing

This recipe serves 4 people. Prep time is about 15 minutes, and roasting time is 35–45 minutes depending on the thickness of the chicken. Total time: approximately 1 hour.

Variations

• Spicy version: Add a pinch of cayenne or red pepper flakes to the seasoning mix.
• Mediterranean twist: Add cherry tomatoes, olives, and a sprinkle of oregano.
• BBQ-style: Swap herbs for smoked paprika and brush chicken with barbecue sauce in the last 10 minutes.
• All-season veggies: Use squash, Brussels sprouts, broccoli, or whatever’s in season.
• Boneless option: Use boneless thighs or breasts for faster cooking (adjust time accordingly).

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 1–2 minutes until warmed through. For best results, reheat on a baking sheet to maintain texture.

FAQs

Can I use frozen vegetables?

Fresh vegetables are best for roasting, but you can use frozen in a pinch. Just be aware they may release more moisture and not caramelize as well.

Should I marinate the chicken?

It’s not necessary, but if you have extra time, marinating the chicken for 30 minutes in olive oil, lemon juice, and herbs can boost flavor.

Can I use skinless chicken?

Yes, but skin-on chicken will give you a more golden, flavorful result. Skinless is leaner and will still be tasty.

What’s the best way to get crispy chicken skin?

Roast the chicken skin-side up, don’t overcrowd the pan, and broil for the last few minutes.

Can I make this dish ahead of time?

Yes, you can prep everything in advance and store it in the fridge until ready to roast.

Can I use chicken drumsticks?

Absolutely. Drumsticks roast beautifully and are very flavorful.

What kind of potatoes work best?

Baby potatoes, red potatoes, or sweet potatoes all roast well. Just cut them into uniform pieces.

How do I know when the chicken is done?

Use a meat thermometer—chicken is done when the internal temperature reaches 165°F (74°C).

Is this dish freezer-friendly?

It’s best fresh, but you can freeze leftovers. Reheat in the oven for best texture.

What can I serve with this?

It’s a complete meal on its own, but it also pairs well with rice, couscous, or a green salad.

Conclusion

One-Pan Roasted Chicken with Veggies is a go-to dinner you’ll return to again and again. With simple ingredients, bold flavors, and virtually no cleanup, it’s the ideal meal for hectic weeknights or lazy Sundays. Whether you’re cooking for your family or prepping lunches for the week, this hearty and healthy recipe checks every box.

One-Pan Roasted Chicken with Veggies

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One-Pan Roasted Chicken with Veggies is a wholesome, easy dinner made with juicy chicken and colorful roasted vegetables. Everything cooks on a single sheet pan, making it flavorful, well-balanced, and perfect for busy weeknights with minimal cleanup.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 bone-in or boneless chicken thighs or breasts
• 2 cups baby potatoes or sweet potatoes, chopped
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried thyme or rosemary
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lemon wedges (optional, for serving)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Chop all the vegetables into similar-sized pieces for even roasting.
3. In a small bowl, whisk together olive oil, garlic, thyme, paprika, salt, and pepper.
4. Place the chicken and chopped vegetables on the baking sheet. Drizzle with the seasoned oil mixture and toss to coat evenly.
5. Arrange everything in a single layer, placing the chicken skin-side up if using thighs.
6. Roast for 35–45 minutes, or until the chicken is cooked through and the vegetables are golden and tender.
7. Optional: Broil for the last 2–3 minutes for extra crispiness.
8. Garnish with chopped parsley and serve with lemon wedges, if desired.

Notes

• Add red pepper flakes or cayenne for a spicy kick.
• Swap in seasonal veggies like Brussels sprouts, squash, or broccoli.
• Use boneless chicken for faster cooking—reduce baking time by 5–10 minutes.
• Roasting skin-on chicken yields crispier, more flavorful results.
• Prep in advance and refrigerate until ready to bake.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 390
• Sugar: 6g
• Sodium: 420mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg