One Pan Roasted Chicken and Vegetables Recipe

This One Pan Roasted Chicken and Vegetables delivers golden-roasted chicken thighs, crispy potatoes, and sweet, caramelized carrots. The perfect comfort dish made in one pan.

One pan roasted chicken and vegetables in a foil and parchment paper lined baking sheet.

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Why You’ll Love This

The one pan chicken recipe is a meal fit for family and guests alike!

  • Easy Preparation – With everything cooking in a single pan, this sheet pan chicken recipe simplifies your cooking process, minimizing cleanup while maximizing flavor. It’s perfect for busy weeknights, dinner parties, or meal prep when you want a delicious, homemade dinner without the fuss.
  • Crispy and Tender – The chicken skin crisps to golden perfection, while the potatoes are creamy and the carrots turn tender and caramelized, offering a contrast in textures.
  • Customizable – You can vary this recipe by adding your favorite dried herbs and spices, making it easy to adapt to your personal taste preferences.
  • Sheet Pan Dinner – Sheet pan meals are so easy to make and clean! They are perfect for a busy family.

This one pan roasted chicken with potatoes and carrots is a meal itself! But you can also serve it with a side dish such as Arugula Fennel Salad, Radish Celery and Cucumber Salad, Roasted Green Beans and Mushrooms, or Bacon Brussel Sprouts.

Ingredients for one pan roasted chicken and vegetables on a dark surface.

Key Ingredients

Please see the recipe card below for a full list of ingredients and instructions.

  • Bone-In, skin-on chicken thighs – You can also use boneless chicken thighs or skin-on chicken legs. But don’t use chicken breasts, they will dry out with the time it takes to roast the veggies. See the FAQ section if you insist on using chicken breasts.
  • Potatoes – You can use russet potatoes, baby red potatoes, or Yukon gold potatoes.
  • Carrots – The carrots can be substituted for parsnips. Or use both!
  • Onion and garlic cloves – 15 to 20 whole garlic cloves give this recipe great flavor.
  • Fresh rosemary – We don’t recommend dried rosemary, it tends to be very woody.
  • Kosher salt and black pepper

How To Make One Pan Roasted Chicken and Vegetables

  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and parchment paper.
  • Toss to coat the potatoes, carrots, onions, and garlic cloves with 3 tablespoons of olive oil, rosemary, salt, and pepper in the pan first. Then move the vegetables around to make room for the chicken thighs.
Cut raw potatoes and carrots on a wooden cutting board.
Cut the potatoes and carrots into about 2-inch pieces equal in size.
Chicken thighs, potatoes, carrots, onions, and garlic tossed in seasonings and olive oil in a lined baking sheet.
For easy cleanup purposes, I toss the vegetables with the oil and seasonings in the prepared pan.
  • Rub the chicken around in the seasoned oil then place skin side up. Place in the oven and roast. After about an hour,  test the internal temperature with a digital thermometer to ensure the chicken is cooked. It should read 165 degrees F. The vegetables should be fork-tender.
Seasoned raw chicken and vegetables in a foil and parchment paper lined rimmed baking sheet.
One pan roasted chicken and vegetables in a foil and parchment paper lined baking sheet.

Healthy roasted chicken and vegetables that put a smile on everybody’s face.

One pan roasted chicken and vegetables in a foil and parchment paper lined baking sheet.

Tender, moist chicken thighs with flavorful perfectly roasted potatoes and carrots.

This one-pan meal will become a go-to in your home, as well, I promise.


  • Ensure all the vegetables are cut into equal sizes, so they all cook in the same amount of time.
  • This dish roasts for over an hour so chicken breast pieces don’t really work here they will dry out too much. No one wants dry chicken. So save the chicken breast for another recipe.
  • Bone-in skin-on chicken thighs is the key here, they come out very moist, and tender, and the skin is extra crispy.
  • We prepare the baking sheet with heavy-duty aluminum foil and parchment paper. This helps with easy clean-up.
  • Use a rimmed baking sheet. A pan with higher sides will prevent the chicken and vegetables from browning.


Can I make this with chicken breasts?

Yes, but you will need to cook the vegetables first. Roast the potatoes and carrots for about 40 minutes before placing the chicken breasts in the pan. Cook the chicken breasts until an internal temperature of 165 degrees F. The cooking time for the chicken will depend on whether you are using bone-in or boneless. Bone-in chicken breasts should roast for 30-35 minutes, and boneless chicken breasts 20-30 minutes.

Can I Use Other Vegetables with the Chicken Potato Bake?

Yes. If using a quick roasting vegetables add them during the last 20 minutes of baking time. Sweet potatoes tend to have a shorter cooking time, so add them after cooking the chicken thighs for about 30 minutes or so.

Can I Use Other Seasonings?

Sure! Switch it up to your desired taste. Try Italian seasoning, thyme, or dry ranch seasoning.


Let the chicken and vegetables cool to room temperature. Store the leftovers in an airtight container, and refrigerate for up to 4 days.
To reheat place the chicken and veggies on a sheet pan and bake for 15-20 minutes or until heated through in a 375-degree F oven.
Or reheat in the microwave for 3-4 minutes, or until heated through.


I don’t recommend freezing because the potatoes turn into a mealy mush after freezing. But if you do freeze this dish, let it cool completely and place it in an airtight freezer safe container. Freeze for up to 2 months and thaw overnight in the refrigerator .

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One pan roasted chicken and vegetables in a foil and parchment paper lined baking sheet.

One Pan Roasted Chicken And Vegetables Recipe

Easy, one-pan meal that's super tasty! Chop, drop and bake! Perfect for meal prep.
5 from 1 vote
Print Pin Rate
Course: Dinner, Entree, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 433kcal
Author: Leigh Harris


  • 8 Chicken thighs (more or less to serve your family)
  • 5-6 medium Potatoes cut into 2 inch size pieces
  • 5-6 medium Carrots cut into 1-2 inch pieces
  • 1 large Onion cut into quarters
  • 15-20 cloves Garlic whole
  • 1 1/2 tsp Kosher salt divided
  • 1/2 tsp Black pepper or more to taste
  • 2 tablespoons Rosemary fresh, chopped
  • 4 tbsp Olive oil divided


  • Preheat oven to 375F.
  • Line a baking sheet with foil or parchment paper. ( I use heavy-duty foil)
  • Thoroughly wash the potatoes & carrots with a scrubber and cut them into smaller pieces.
  • Pat dry with a paper towel.
  • Also, pat dry the chicken thighs with paper towels.
    8 Chicken thighs
  • Toss the potatoes, carrots, onions, and garlic cloves with 3 T of olive oil, 1 tsp kosher salt, black pepper, and rosemary in the pan first. Then move the vegetables around to make room for the chicken thighs.  Rub the chicken thighs around in the seasonings to coat. Make sure chicken thighs are placed skin-side up. Then rub the chicken skin with remaining 1 tablespoon of oil and season with the remaining salt and extra black pepper.
    5-6 medium Potatoes, 5-6 medium Carrots, 1 large Onion, 15-20 cloves Garlic, 1 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 2 tablespoons Rosemary, 4 tbsp Olive oil
  • Place in the oven and bake for 1 hour 15-20 minutes.
  • If the potatoes and chicken thighs are soft and easily pierced with the fork they are ready. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. (all ovens are different)


Be sure to cut the potatoes and carrots into equal-sized pieces to ensure even cooking.
Use a rimmed baking sheet. Line it with aluminum foil and parchment paper for easing cleanup.
Storing Leftovers – Place the completely cooled chicken in an airtight container and store it in the refrigerator for up to 4 days.
Reheating – Place the chicken and vegetables in a single layer on a baking sheet. Reheat in a 375 degree F oven for 15-20 minutes or until heated through.
Originally Published 01/27/2015


Calories: 433kcal | Carbohydrates: 10g | Protein: 26g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 154mg | Potassium: 535mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8631IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 2mg

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One Comment

  1. I made this recipe last night and was amazed at how easy it was to throw together. My husband complemented me several times while we ate dinner. The skin got crispy and the vegetables were tender and flavorful. I would serve this dish to guests.5 stars

5 from 1 vote

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