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one pan roasted chicken and vegetables

one pan roasted chicken and vegetables

one pan roasted chicken and vegetables

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one pan roasted chicken and vegetables

This roasted chicken recipe is simple and filling, perfect for lunch or dinner tonight. You can make this easy recipe in just a few simple steps!


  • 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
  • 1 large onion, coarsely chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon dried rosemary, crushed, divided
  • 3/4 teaspoon pepper, divided
  • 1/2 teaspoon paprika
  • 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • 6 cups fresh baby spinach (about 6 ounces)


  1. Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
  2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over Vegetable. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
  3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
one pan roasted chicken and vegetables
one pan roasted chicken and vegetables

one pan roasted chicken and vegetables recipe

Ingredient Notes

  • Chicken – I used chicken thighs and breasts. You can use one or the other, or even drumsticks.
  • Potatoes – Yellow, red, russet, any potato you like! Peel them or keep the skin on.
  • Onion – I used a red onion. Yellow or white will work.
  • Tomatoes – Quarter medium sized tomatoes or use cherry tomatoes like I have.
  • Garlic – I love to use lots of garlic! You can use as much or as little as you like.
  • Bell pepper – Red bell peppers work really well in this recipe to get some roasty sweetness. Orange or yellow will work too.
  • Kalamata olives – Any of your favorite type of olives will work. This ingredient is totally optional.
  • Olive oil – Other oils such as avocado, sunflower, safflower, or canola will work instead.
  • Balsamic vinegar – This will add an amazing deep flavor. Red wine vinegar can be used if you don’t have balsamic.
  • Smoked paprika – This is my secret weapon in the kitchen. I highly recommend buying smoked paprika if you don’t already have it.
  • Basil – Fresh basil is best. I chopped some up and added it to the dish as a nice and bright, fresh flavorful garnish.

How to make Roasted Chicken and Vegetables?

  1. Season the ingredients: Preheat the oven to 375F. Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
  2. Roast: Dump the veggies into a large 9×13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
  3. Serve – Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.

The Best Veggies For Sheet Pan Cooking

There are many vegetables that are perfectly suitable for oven roasting. You want to use vegetables that are dense and will become caramelized during the dry circulating heat of the oven cooking. Here are our favorite vegetables for roasting on a sheet pan.

  • baby red and yellow potatoes
  • sweet potatoes
  • broccoli
  • cauliflower
  • Brussels sprouts
  • asparagus
  • carrots
  • green beans
  • bell peppers
  • cabbage
  • onions
one pan roasted chicken and vegetables
one pan roasted chicken and vegetables

Can you make roasted chicken and veggies ahead?

This easy One-Pan Roasted Chicken and Vegetables recipe is a winner for both busy weeknights or slower weekends. To really speed things up, you can pre-cut the vegetables and store them in a covered container in the fridge until you’re ready to toss them on the pan with a little olive oil and herbs. Then, the night of, all you need to do is add the chicken thighs, sprinkle with salt and pepper, and into the preheated oven it goes.

Should I cover my chicken vegetables when roasting?

Vegetables do not need to be covered when roasting. For even cooking and browning, make sure to cut up all vegetables to be the same size.

Can I use skin-on bone-in chicken?

If you want crispy skin on your chicken, feel free to use skin-on chicken breasts! The same goes for skin-on chicken thighs. However, if you change the protein, you will have to adjust the time as bone-in cuts of chicken take longer to cook.

How do I best reheat this sheet pan meal?

If you’re at work, this meal prep can just go into the microwave for a couple of minutes, until everything is heated through. At home, you can always reheat in the oven or in a skillet so the vegetables keep their crunchy texture.

Choosing Your Chicken and Vegetables

The beauty five-star sheet pan dinners like this one is their flexibility. Open your fridge, think about the ingredients you and your family love, then make this recipe you own.

  • If the assortment of vegetables I included in this recipe isn’t your jam, feel free to swap them for similar amounts of vegetables that you prefer.
  • If the vegetables you are using are harder like sweet potatoes, be sure to give them a head start so that all of the vegetables finish roasting in the same amount of time.
  • You can also change up the kind of chicken you use. I opted for boneless, skinless chicken breasts. If you are a fan of sheet pan dinners chicken thighs-style, you can use boneless, skinless thighs instead; simply cut them into similar, bite-size pieces.

one-pan roast chicken breasts with vegies


  • 3 slices (120g) soy and linseed bread
  • 20 grams lean ham slices, chopped finely
  • 1/3 cup (55g) finely chopped dried apricots
  • 2 green onions (green shallots), chopped finely
  • 2 teaspoons fresh thyme leaves
  • 1 egg, beaten lightly
  • 4 x200 gram chicken breast fillets
  • 1 tablespoon Dijon mustard
  • 250 grams Swiss brown mushrooms
  • 250 grams truss cherry tomatoes
  • 1 bunch (170g) asparagus, trimmed
  • 1 (170g) trimmed, cleaned corn cob, cut into 8 equal slices
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar


  • Preheat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
  • Blend or process bread into coarse crumbs. Transfer to a bowl with ham, apricots, onion and thyme. Mix in egg to loosely bind together.
  • Place chicken, in a single layer, on oven tray. Brush top and sides with mustard. Press crumb mixture all over the top and sides of chicken. Bake for 10 minutes.
  • Toss mushrooms, tomatoes, asparagus, corn and oil in a medium bowl; season with pepper. Bake the vegetables with the chicken for a further 15 minutes or until chicken is just cooked through and crust is golden brown.
  • Drizzle vegetables with balsamic vinegar. Serve chicken with vegetables.
one pan roasted chicken and vegetables
one pan roasted chicken and vegetables

One-Pan Roast Chicken with Root Vegetables

A convenient, simple, flavorful one pan meal with easy clean up! It includes tender, herb butter brushed chicken thighs and seasoned, roasted fresh vegetables. It’s all cooked together and makes a perfect weeknight dinner!


  • 12 ounces Brussels sprouts, trimmed and halved
  • 12 ounces red potatoes, unpeeled, cut into 1-inch pieces
  • 6 shallots, peeled and halved lengthwise
  • 4 medium carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise
  • 6 garlic cloves, peeled
  • 1 Tbsp vegetable oil
  • 4 tsp minced fresh thyme or 1 1/2 tsp dried, divided
  • 2 tsp minced fresh rosemary or 3/4 tsp dried, divided
  • 1 tsp sugar
  • Salt and pepper
  • 2 Tbsp unsalted butter, melted
  • 2.5 – 3 lbs bone-in, skin-on chicken thighs


  • Adjust oven rack to upper-middle position and preheat oven to 475 degrees.
  • Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 tsp fresh thyme, 1 tsp fresh rosemary, sugar, 3/4 tsp salt, 1/4 tsp pepper together in a large mixing bowl.
  • In a small mixing bowl stir together melted butter, remaining 2 tsp fresh thyme, remaining 1 tsp fresh rosemary, 1/4 tsp salt and 1/8 tsp pepper. Pat chicken dry with paper towels and season with salt and pepper.
  • Place vegetables in a single layer on an 18 by 13-inch rimmed baking sheet, arranging Brussels sprouts in center.
  • Place chicken, skin side up, on top of vegetables, arranging breasts pieces in center and thighs and drumsticks around perimeter of sheet (since I only used thighs I mostly just placed them over the Brussels sprouts).
  • Brush chicken with herb butter. Roast until breasts register 165 degrees and drumsticks/thighs register 175 degrees, 35 – 40 minutes, rotating pan halfway through roasting.
  • Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes (I actually skipped this step). Transfer chicken to platter or plates.
  • Toss vegetables with pan juices, season with salt and pepper to taste and transfer to platter or plates and serve warm (I also sprinkled on a little fresh parsley which is optional).

Sheet Pan Chicken and Rainbow Vegetables

Sheet Pan Chicken and Rainbow Veggies. Healthy one-pan meal with broccoli, sweet potatoes and zucchini, baked with lemon and Parmesan. Quick and delicious!


  • 1 medium sweet potato scrubbed and diced into 1/2-inch-wide pieces
  • 3 tablespoons extra-virgin olive oil divided
  • 1 1/4 teaspoons kosher salt divided
  • 3/4 teaspoon black pepper
  • 1 1/4 pounds boneless, skinless chicken breasts cut into bite-size pieces (about 2 medium breasts)
  • 1 small head broccoli cut into florets (about 2 cups florets)
  • 1 red bell pepper cored and cut into 1/2-inch pieces
  • 1 zucchini halved lengthwise, then cut into 1/2-inch-thick half moons
  • 1 yellow squash halved lengthwise, then cut into 1/2-inch-thick half moons
  • Zest and juice of 1 medium lemon
  • 2 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup freshly grated Parmesan cheese

one pan roasted chicken and vegetables
one pan roasted chicken and vegetables


  1. Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with foil. Lightly coat the foil with nonstick spray.
  2. Place the sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and then spread into a single layer on the baking sheet. Keep the bowl handy. Bake for 10 minutes, or until the sweet potatoes are just beginning to soften on the outsides but are still too firm to eat.
  3. Meanwhile, in the bowl that you used previously for the sweet potatoes, place the chicken, broccoli, bell pepper, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil. Add the lemon zest and juice, Italian seasoning, garlic powder, onion powder, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.
  4. Transfer the chicken and vegetable mixture to the sheet pan with the sweet potatoes, using a spatula to spread everything into an fairly even layer and stirring it a bit if needed.
  5. Return to the sheet pan to the oven and bake for 15 to 20 additional minutes, stirring once halfway through, until the chicken is cooked through and no longer pink in the middle and the vegetables are tender but not mushy. (They won’t be browned and caramelized but will be delicious to eat.) Sprinkle with Parmesan. Serve hot.


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