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.
- 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
- 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?
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.
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.
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.
Sure! Switch it up to your desired taste. Try Italian seasoning, thyme, or dry ranch seasoning.
Other Delicious Recipes
- Slow-Cooker Roasted Chicken
- Sheet Pan Sausage and Vegetables
- Sheet Pan Eggplant Parmesan
- Sheet Pan Beef Nachos
- Sheet Pan Roasted Chicken and Vegetables
One Pan Roasted Chicken And Vegetables Recipe
- 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)