One-Pan Roasted Chicken and Vegetables
A simple, rustic dinner that always satisfies.
The thing I love about roasted chicken and vegetables is that it’s such a simple thing to make but it’s always so deliciously impressive. It’s the type of thing you can make for a casual family meal or when company is coming over and it fits just as well for either occasion. I’m very fond of roasting a whole chicken, but sometimes when I’m serving company and not banking on having leftovers, I’ll opt to just roast pieces for easier serving. Here’s my favorite way to do it.
What Ingredients Do You Need For Roasted Chicken and Vegetables?
The thing I love most about this is that it’s not a long ingredients list but it is delicious. You’ll need:
- Chicken. Bone-in, skin-on, but you can use any combination of breasts, thighs, and drumsticks you like.
- Olive oil.
- Garlic.
- Lemon. Well, the juice of a lemon.
- Root vegetables. Your favorite combo, but I like baby potatoes, red onion, and carrots.
- Herbs. Like rosemary and/or thyme. Fresh or dried.
How Do You Make Roasted Chicken and Vegetables?
To start, you want to mix together what is basically a marinade though you’re not letting anything sit. (You could though, if you think ahead or want extra credit!) That entails stirring together the olive oil, lemon juice, salt, pepper, paprika, thyme, and rosemary. Feel free to switch out those herbs and seasonings as you see fit.
You’ll take half of that mixture and pour it over the vegetables, tossing them so they’re evenly coated. Those veggies go in the bottom of a 9×13 baking dish.
Then, you toss the chicken in the rest of that olive oil mixture and nestle the pieces on top of the veggies. The only thing left to do is get it in the oven.
You want to let a thermometer be your guide to doneness here, looking for a 165°F temp in the thigh, but it should take about an hour to reach that point. Your potatoes should be done then too, just make sure you’ve cut any larger ones in half so they cook through in time.
You end up with moist, flavorful chicken every time and vegetables that are tender, a little sweet, and oh-so-ready to be topped with all those delicious pan drippings. It’s an easy meal, but one that always satisfies!
One-Pan Roasted Chicken and Vegetables
Diet: Gluten-Free Diabetic Low-Fat
Ingredients
- 1/4 cup olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 1/2 lbs baby potatoes, sliced in half
- 3 medium carrots, peeled and chopped into 2-inch pieces
- 1 red onion, cut into wedges
- 4-6 bone-in, skin-on chicken pieces: thighs, breasts, and/or drumsticks
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 425°F.
- In a small bowl, stir together the olive oil, lemon juice, thyme, rosemary, paprika, and some salt and pepper until well combined.
- Place the vegetables in a large bowl and pour half of the olive oil mixture over the top. Toss to combine, then transfer the vegetables to a 9x13 baking dish.
- Add the chicken thighs to the now empty bowl and pour the remaining olive oil mixture over the top. Toss to coat chicken, then nestle chicken on top of the vegetables in the baking dish.
- Bake until chicken is cooked through (reaches 165°F) and potatoes are fork tender, 50-60 minutes. If desired, stir the vegetables a bit half way through the cooking time and spoon the juices over the chicken.
- Enjoy!
Recipe adapted from Budget Bytes.