Go Back Email Link
+ servings
One pan roasted chicken and vegetables in a foil and parchment paper lined baking sheet.
Print Recipe
5 from 1 vote

One Pan Roasted Chicken And Vegetables Recipe

Easy, one-pan meal that's super tasty! Chop, drop and bake! Perfect for meal prep.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Dinner, Entree, Main Course
Cuisine: American
Keyword: chicken thighs, one pan, roasted, roasted chicken and vegetables, vegetables
Servings: 6
Calories: 433kcal
Author: Leigh Harris

Ingredients

  • 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

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.
    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)

Notes

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

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