One pan roasted chicken and vegetables turns a simple night into a cozy feast, with chicken thighs roasting to golden perfection beside carrots, tender potatoes, and sweet bell peppers. Garlic, fresh thyme, and a squeeze of lemon brighten every bite, while chicken broth and a splash of apple cider vinegar deepen the flavor as everything caramelizes together. The aroma fills the kitchen with warmth, and the best part is the easy cleanup. With one pan and minimal prep, one pan roasted chicken and vegetables gives you more time to enjoy dinner, share stories, and savor every comforting bite.
Table of Contents
Why You’ll Love This one pan roasted chicken and vegetables
- Effortless cleanup with just one pan to wash.
- Packed with flavor from fresh herbs and spices.
- Perfectly roasted chicken and veggies in under an hour.
- Customizable with your favorite seasonal vegetables.
- A wholesome meal that the whole family will enjoy.
one pan roasted chicken and vegetables
Ingredients
Equipment
Method
- Step 1: Preheat the Oven – Start by preheating your oven to 400°F (200°C). This will ensure your chicken and veggies roast perfectly.
- Step 2: Prepare the Ingredients – In a large bowl, toss together the chicken, carrots, potatoes, bell peppers, onion, and garlic. Add a generous drizzle of olive oil, along with thyme, rosemary, salt, and pepper. Mix well until everything is coated.
- Step 3: Arrange on Baking Sheet – Spread the chicken and vegetable mixture in a single layer on a baking sheet or an oven-safe pan. Make sure they have enough space to roast evenly.
- Step 4: Roast in the Oven – Place the baking sheet in the preheated oven and roast for 35–45 minutes. You want the chicken to be golden and cooked through, while the vegetables should be tender.
- Step 5: Let it Rest – Once done, remove the pan from the oven and let it rest for 5 minutes. This helps the juices settle, making every bite delicious!
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Protein | 25g |
| Carbohydrates | 30g |
Ingredients
Gather these simple ingredients for a delicious one-pan meal.
- 4 bone-in chicken thighs – provides juicy protein
- 2 carrots – sliced for sweetness
- 2 potatoes – quartered for heartiness
- 1 red bell pepper – sliced for color
- 1 yellow bell pepper – sliced for flavor
- 1 red onion – wedged for a savory touch
- 3 cloves garlic – minced for aroma
- 2 tbsp olive oil – for roasting
- 1 tsp dried thyme – adds earthiness
- 1 tsp dried rosemary – enhances flavor
- Salt and pepper – to taste for seasoning
How to Make One Pan Roasted Chicken and Vegetables
This delightful one pan roasted chicken and vegetables recipe is perfect for a busy weeknight. With a preparation time of just 15 minutes and a cooking time of 35–45 minutes, you’ll have a delicious meal ready in no time. Don’t forget to let it rest for 5 minutes before serving!
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This will ensure your chicken and veggies roast perfectly.
Step 2: Prepare the Ingredients
In a large bowl, toss together the chicken, carrots, potatoes, bell peppers, onion, and garlic. Add a generous drizzle of olive oil, along with thyme, rosemary, salt, and pepper. Mix well until everything is coated.
Step 3: Arrange on Baking Sheet
Spread the chicken and vegetable mixture in a single layer on a baking sheet or an oven-safe pan. Make sure they have enough space to roast evenly.
Step 4: Roast in the Oven
Place the baking sheet in the preheated oven and roast for 35–45 minutes. You want the chicken to be golden and cooked through, while the vegetables should be tender.
Step 5: Let it Rest
Once done, remove the pan from the oven and let it rest for 5 minutes. This helps the juices settle, making every bite delicious!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Cuisine | American |
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Extra Time | 5 minutes (resting) |
| Total Time | 65 minutes |
| Dietary | High protein |
| Serves | 4 |
| Best Served | Warm with a side salad |
Pro Tips for Making one pan roasted chicken and vegetables
- Pat the chicken dry for a crispier skin.
- Mix and match seasonal vegetables for variety.
- Use parchment paper for easy cleanup.
- Let the chicken rest before slicing for juiciness.
- Season generously for maximum flavor.
How to Serve this one pan roasted chicken and vegetables
- Serve with a side of fluffy quinoa or brown rice for a hearty meal.
- Pair with a fresh garden salad drizzled with lemon vinaigrette.
- Top with a sprinkle of fresh herbs like parsley or thyme for added flavor.
- Enjoy with crusty whole-grain bread to soak up the delicious juices.
- For a zesty kick, add a dollop of hummus or tzatziki on the side.
Make Ahead and Storage
You can prepare and store your one pan roasted chicken and vegetables for later enjoyment:
Storing Leftovers
- Allow the dish to cool completely before storing.
- Transfer leftovers to an airtight container.
- Refrigerate within two hours of cooking.
- Consume within 3-4 days for best quality.
Freezing
- Cool the dish completely before freezing.
- Use freezer-safe containers or heavy-duty freezer bags.
- Label with the date and contents for easy identification.
- Freeze for up to 3 months for optimal taste.
Reheating
- Thaw in the refrigerator overnight before reheating.
- Reheat in the oven at 350°F (175°C) until warmed through.
- Microwave in short intervals, stirring in between.
- Ensure the internal temperature reaches 165°F (74°C) before serving.
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FAQs
Here’s a helpful FAQ about this recipe:
1. Can you cook chicken and vegetables in the same pan together?
Absolutely! Cooking chicken and vegetables in the same pan is not only convenient but also allows the flavors to meld beautifully. Just make sure to cut the vegetables into similar sizes for even cooking, and place them around the chicken to ensure everything roasts perfectly together.
2. Can you cook raw chicken and veggies together in the oven?
Yes, you can cook raw chicken and vegetables together in the oven. This method is great for a one-pan meal, as the juices from the chicken will flavor the vegetables. Just ensure that the chicken is cooked to a safe internal temperature of 165°F (75°C) before serving.
3. Is it better to roast chicken at 350 or 400?
Roasting chicken at 400°F (200°C) is generally better for achieving a crispy skin and juicy meat. The higher temperature helps to brown the chicken nicely while cooking it through. However, if you prefer a slower roast, 350°F (175°C) is also a good option, just be prepared for a longer cooking time.
4. Can you pan fry raw chicken with vegetables?
Yes, you can pan fry raw chicken with vegetables! This method is quick and allows for a delicious stir-fry style dish. Just make sure to cook the chicken thoroughly before adding the vegetables, and adjust the cooking time based on the size of the chicken pieces and the type of vegetables you are using.
Final Thoughts
We hope you’re as excited to try this one-pan roasted chicken and vegetables recipe as we are! It’s a simple, cozy dish that brings back memories of family dinners and laughter around the table. Enjoy the delightful flavors and the ease of cleanup. Happy cooking, and may your kitchen be filled with warmth and joy!