One-Pan Roasted Chicken & Veggies

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One-Pan Roasted Chicken with colorful vegetables ready to serve.
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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:

  1. Set your oven to 425°F (220°C). This high temperature ensures crispy chicken skin and evenly roasted vegetables with caramelized flavors.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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One-Pan Roasted Chicken & Veggies

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  • Author: nevaeh-hall
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
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Description

A simple and quick one-pan meal featuring roasted chicken and mixed vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 4–6 Chicken Thighs or Breasts (bone-in or boneless)
  • 3 medium Carrots, chopped into bite-sized pieces
  • 2 cups Broccoli Florets, cut into bite-sized pieces
  • 1 large Red Bell Pepper, chopped
  • 3 tablespoons Olive Oil
  • 3–4 Garlic Cloves, minced or whole
  • 2 tablespoons Fresh Herbs (Rosemary, Thyme, or Parsley), chopped
  • 1 teaspoon Salt, or to taste
  • ½ teaspoon Black Pepper, or to taste
  • 1 Lemon, juiced and zested

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat dry the chicken pieces to remove excess moisture.
  3. Chop carrots, broccoli, and red bell peppers into bite-sized pieces.
  4. In a large bowl, toss chicken and vegetables with olive oil, salt, pepper, garlic, and fresh herbs until well-coated.
  5. Spread chicken skin side up on a sheet pan, nestling the vegetables around them.
  6. Roast in the preheated oven for 25-30 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender.
  7. Broil for an additional 3-5 minutes for extra browning, if desired.
  8. Remove from oven, squeeze lemon juice over the top, and sprinkle with more herbs.

Notes

Experiment with different seasonal vegetables or protein options. Marinate the chicken for deeper flavors, and consider adding crushed red pepper flakes for heat.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 80mg

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