One-Pan Roasted Chicken and Vegetables

If you’re looking for a hearty, wholesome meal that’s both easy to make and incredibly satisfying, a one-pan roasted chicken and vegetables recipe is the answer.

It’s perfect for busy weeknights when you want something homemade but don’t want to juggle multiple pots and pans. The beauty of this dish lies in its simplicity, everything cooks together on a single pan, letting the chicken juices infuse the vegetables with rich flavor while you sit back and let the oven do the work.

You end up with tender, juicy chicken, caramelized veggies, and minimal cleanup afterward.

Ingredients You’ll Need

• 4 bone-in, skin-on chicken thighs (you can also use drumsticks or chicken breasts)
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme or rosemary
• 3 cloves garlic, minced
• 1 large onion, cut into wedges
• 3 medium carrots, peeled and cut into thick sticks
• 2 medium potatoes, cubed
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• Juice of ½ lemon
• Fresh parsley for garnish (optional)

Step-by-Step Guide to Make It

Step 1: Preheat and Prep

Start by preheating your oven to 425°F (220°C). This high temperature ensures that the chicken skin gets nice and crispy while the vegetables roast to a tender, golden perfection. Line a large baking sheet or roasting pan with parchment paper or lightly grease it with olive oil to prevent sticking.

Step 2: Prepare the Chicken

Pat the chicken pieces dry with paper towels. Drying them helps the skin crisp up better during roasting. In a small bowl, mix olive oil, salt, black pepper, garlic powder, paprika, and thyme (or rosemary). Rub this mixture all over the chicken pieces, making sure to coat them thoroughly. Set them aside for a few minutes to let the seasoning soak in.

Step 3: Chop the Vegetables

While the chicken is resting, chop your vegetables. Cut them into medium-sized pieces so they cook evenly. Try to keep them roughly the same size so nothing overcooks or undercooks. Add all the chopped vegetables (onion, carrots, potatoes, bell pepper, and zucchini) to a large mixing bowl. Drizzle them with a tablespoon of olive oil, sprinkle a little salt, pepper, and minced garlic, and toss until everything is coated evenly.

Step 4: Arrange Everything on the Pan

Spread the vegetables evenly on your prepared baking sheet. Place the seasoned chicken pieces on top of the vegetables, skin side up. The juices from the chicken will drip down into the veggies as they cook, adding incredible flavor and natural moisture.

Step 5: Roast to Perfection

Place the baking sheet in the preheated oven and roast for 40 to 50 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C). About halfway through cooking, use tongs to gently stir the vegetables so they roast evenly and don’t burn on one side.

Step 6: Add a Bright Finishing Touch

Once the chicken is done and the vegetables are tender with a nice golden color, remove the pan from the oven. Squeeze fresh lemon juice over the chicken and vegetables to brighten up the flavors. If you like, sprinkle some freshly chopped parsley on top for color and freshness.

Step 7: Serve and Enjoy

Let the dish rest for about 5 minutes before serving. This allows the juices in the chicken to settle, keeping it moist. Serve it directly from the pan for a rustic, family-style dinner or plate it beautifully with some extra roasted vegetables on the side.

Helpful Tips

• Switch up the veggies: You can easily swap out or add other vegetables like sweet potatoes, green beans, or broccoli depending on what you have on hand.
  
• Use boneless chicken: If you prefer boneless, skinless chicken thighs or breasts, reduce the cooking time by about 10 to 15 minutes.
  
• Meal prep friendly: This dish reheats beautifully and makes a great option for next-day lunches. Just store leftovers in an airtight container in the fridge for up to 3 days.
  
• For extra crispiness: If you want even crispier chicken skin, broil the pan for 2 to 3 minutes at the end of cooking, but watch carefully so it doesn’t burn.

This one-pan roasted chicken and vegetables dish is a true weeknight hero, wholesome, balanced, and flavorful without the need for complex ingredients. It’s everything you love about a comforting homemade meal, simplified into one easy recipe that fits perfectly into your everyday life.

Try it out and let me know!