One Pan Roasted Chicken and Vegetables Recipe

One Pan Roasted Chicken and vegetables are super easy and oh my, delicious. My family loves this chicken and veggies dish.

It may be simple but it’s delicious enough to serve to guests. The discussion at our dinner table was how we would sneak someone else’s extra crispy chicken skin without being caught.

My daughter requests the carrots from this recipe regularly. They come out so sweet and tender.

Roasted chicken thigh, potatoes, and carrots on a black plate.

Recipe Ingredients

  • 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.
  • Potatoes – You can use russet potatoes, baby red potatoes, or Yukon gold potatoes.
  • Carrots – The carrots can be substituted for parsnips.
  • 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

Tips

  • Make sure all the vegetables are cut into equal sizes, so they all cook in the same amount of time.
  • This dish roasts for an hour and a half so chicken breast pieces won’t work here they will dry out too much. No one wants dry chicken. So save the chicken breast for another recipe.
  • Chicken thighs are 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.

How To Make Pan-Roasted Chicken and Vegetables

Roasted chicken and vegetables is a chop, drop, and roast sheet pan dinner. Quick and easy prep, for a weeknight meal, doesn’t get any better than that, right?

Raw vegetables and chicken rubbed with oil and seasonings.

Preheat the oven to 375 degrees F. Prepare a 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.

Rub the chicken around in the seasoned oil then place skin side up. Place in the oven and roast.

Roasted chicken thighs and vegetables.

After about an hour and a half,  test the temperature to make sure the chicken is cooked. Should read 165 degrees F. The vegetables should be fork-tender.

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

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.

FAQ

Can I Use Other Vegetables with the Chicken Potato Bake?

Yes. If using a quick roasting vegetable 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.

Other Delicious Recipes

Roasted chicken thighs and vegetables

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
Keyword: chicken thighs, one pan, roasted, roasted chicken and vegetables, vegetables
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 433kcal
Author: Leigh Harris

Ingredients
 

  • 8 Chicken thighs
  • 6-8 medium Potatoes cut into quarters or halves
  • 5-6 medium Carrots cut into 1-2 inch pieces
  • 1 large Onion cut into quarters
  • 15-20 cloves Garlic whole
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 2 tablespoons Rosemary fresh, chopped
  • 3-4 Tbsp Olive oil

Instructions

  • 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.
  • Toss the potatoes, carrots, onions, and garlic cloves with the oil and seasonings 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. 
  • Place in the oven and bake for 1 hour 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)

Nutrition

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

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