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One-Pan Roasted Chicken and Vegetables Recipe

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4.3 from 81 reviews

  • Author: Sky
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 6
  • Diet: Gluten Free, Diabetic, Low Fat

Description

This One-Pan Roasted Chicken and Vegetables recipe offers a simple, flavorful, and wholesome meal perfect for busy weeknights. Tender chicken pieces are marinated in a fragrant mixture of olive oil, lemon, garlic, and herbs, then roasted alongside baby potatoes, carrots, and red onions until golden and juicy. With minimal prep and cleanup, it's an easy gluten-free, diabetic-friendly, and low-fat dish that delivers hearty comfort and vibrant flavors in every bite.

Ingredients

Marinade and Seasoning

  • 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
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Vegetables

  • 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

Protein

  • 4-6 bone-in, skin-on chicken pieces (thighs, breasts, and/or drumsticks)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it's hot and ready for roasting.
  2. Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper until fully combined to create a flavorful marinade.
  3. Toss the Vegetables: Place the baby potatoes, chopped carrots, and red onion wedges in a large mixing bowl. Pour half of the marinade over the vegetables and toss until they are evenly coated.
  4. Arrange Vegetables in Baking Dish: Transfer the coated vegetables into a 9x13-inch baking dish, spreading them out in an even layer to promote even roasting.
  5. Coat the Chicken: Using the now-empty mixing bowl, add the chicken pieces and pour the remaining marinade over them. Toss well to thoroughly coat each piece with the herb-infused mixture.
  6. Combine Chicken and Vegetables: Nestle the coated chicken pieces on top of the vegetables in the baking dish, ensuring good contact for optimal roasting.
  7. Roast the Dish: Place the baking dish in the preheated oven and roast for 50-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork tender. Halfway through cooking, optionally stir the vegetables gently and spoon the pan juices over the chicken to enhance flavor and moisture.
  8. Serve and Enjoy: Once cooked, remove the dish from the oven and let it rest for a few minutes before serving. Enjoy the juicy, tender chicken paired perfectly with flavorful roasted vegetables.

Notes

  • For even cooking, try to select chicken pieces that are similar in size.
  • Use a meat thermometer to ensure the chicken is fully cooked.
  • You can substitute fresh herbs for dried if desired, using about three times the amount.
  • Leftovers can be refrigerated and reheated within 2-3 days.
  • For a crisper skin, broil the chicken for the last 3-5 minutes of roasting, watching carefully to prevent burning.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://skysrecipes.com/one-pan-roasted-chicken-and-vegetables-recipe/