Why Make This Recipe
One-Pan Roasted Chicken & Veggies is perfect for busy weeknights. It’s simple, quick, and requires minimal cleanup. You get a delicious meal that includes protein and plenty of vegetables all cooked together. Plus, it’s a great way to use up whatever veggies you have on hand!
How to Make One-Pan Roasted Chicken & Veggies
Ingredients:
- Chicken Thighs or Breasts (bone-in for juicier meat or boneless for quicker cooking) – about 4-6 pieces
- Carrots – 3 medium, chopped into bite-sized pieces
- Broccoli Florets – 2 cups, cut into bite-sized pieces
- Red Bell Peppers – 1 large, chopped
- Olive Oil – 3 tablespoons
- Garlic Cloves – 3-4, minced or whole
- Fresh Herbs (Rosemary, Thyme, or Parsley) – 2 tablespoons chopped
- Salt – 1 teaspoon, or to taste
- Black Pepper – ½ teaspoon, or to taste
- Lemon – 1, juiced and zested
Directions:
- Set your oven to 425°F (220°C). This high temperature ensures crispy chicken skin and evenly roasted vegetables with caramelized flavors.
- Pat dry the chicken pieces to remove excess moisture, aiding in crispiness. Chop carrots, broccoli florets, and red bell peppers into bite-sized pieces to ensure even cooking.
- In a large bowl, toss the chicken and vegetables with olive oil, salt, pepper, garlic, and your choice of fresh herbs. Make sure everything is well-coated for balanced flavor.
- Spread the chicken pieces skin side up in a single layer on a sheet pan. Nestle the vegetables around the chicken evenly, avoiding overcrowding to allow proper roasting.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes. Check the tenderness of vegetables and ensure the chicken has reached an internal temperature of 165°F (74°C). For extra browning, broil for an additional 3-5 minutes if desired.
- Remove from the oven, squeeze fresh lemon juice over the chicken and vegetables, and sprinkle more fresh herbs to add brightness and freshness.
How to Serve One-Pan Roasted Chicken & Veggies
This dish is best served hot right out of the oven. It pairs well with a simple side salad or crusty bread. You can also add some rice or quinoa to help soak up the delicious juices.
How to Store One-Pan Roasted Chicken & Veggies
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Tips to Make One-Pan Roasted Chicken & Veggies
- Experiment with different veggies based on what is in season or what you have at home.
- Marinate the chicken for an hour or even overnight for more flavors.
- If you like a little heat, add some crushed red pepper flakes to the mix.
Variation
You can easily switch the protein to pork, fish, or tofu for a different taste. Try adding more spices like paprika or cumin for an extra kick!
FAQs
Q: Can I use frozen chicken?
A: It’s best to use thawed chicken for even cooking. If using frozen chicken, adjust the cooking time and ensure it reaches 165°F (74°C).
Q: What if I don’t have fresh herbs?
A: You can use dried herbs instead. Just use about one-third of the amount since dried herbs are more concentrated.
Q: Can I cook this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Just note that the chicken won’t get crispy.