One Pan Chicken and Vegetables: A Simple, Healthy, and Delicious Meal

One Pan Chicken and Vegetables: Your New Favorite Weeknight Dinner

Last Tuesday, I stood in my kitchen at 6 PM staring at my empty counters and realizing I had exactly 30 minutes before my family started circling like hungry sharks. I grabbed a sheet pan, tossed some chicken thighs and whatever vegetables I found in my fridge, and slid it all into the oven. Forty minutes later, dinner was ready and I only had one pan to wash. That moment reminded me why one pan chicken and vegetables remains my favorite go-to meal.

I’ve been making variations of this dish for over five years now. It started when I was juggling a new job and trying to eat better. I needed something simple that didn’t require me to babysit the stove or wash a mountain of dishes afterward. One evening, I watched a quick video showing how to throw everything onto one pan and let the oven do all the work. My life changed that day.

The beauty of this meal lies in its simplicity. You arrange your protein and vegetables on a single pan, season them however you like, and let heat work its magic. No complicated techniques. No fancy equipment. Just real food cooked in a way that brings out natural flavors while keeping your kitchen clean.

I love this dish because it solves three problems at once. First, you get a complete meal with protein and vegetables in one shot. Second, everything cooks together which means less time standing around the kitchen. Third, cleanup takes about two minutes because you only used one pan. When I first started making this, I couldn’t believe something so easy could taste so good.

The benefits of using one pan extend beyond just easy cleanup. When chicken and vegetables roast together, the juices from the meat drip onto the vegetables below. This creates incredible flavor that you can’t get when cooking things separately. The vegetables caramelize and get those crispy edges everyone fights over. The chicken stays moist and picks up flavors from whatever seasonings you choose.

I remember the first time I made baked chicken and vegetables in the oven for friends. They asked me how long it took to prepare. When I said about 10 minutes, they didn’t believe me. They thought I had spent hours creating something fancy. That’s the secret nobody tells you about sheet pan dinners. They look impressive but require minimal effort.

Why One Pan Chicken and Veggies is Perfect for Meal Prep

Sunday afternoons used to stress me out. I knew I should meal prep for the week but the thought of cooking multiple dishes exhausted me before I even started. Then I discovered that one pan chicken and veggies meal prep could solve this problem perfectly. Now I make two or three sheet pans on Sunday and have lunches ready for most of the week.

The time-saving aspect of meal prepping this way is huge. You can prepare multiple pans at once if you have the oven space. I often use two racks and rotate them halfway through cooking. In about an hour total, I have eight to ten meals portioned out and ready to grab. That’s less time than going to the grocery store.

Here’s how I typically handle meal prep with this method:

• Choose 2-3 different seasoning combinations to keep things interesting
• Use different vegetables on each pan for variety
• Cook different cuts of chicken if you want texture differences
• Portion everything into containers while still warm
• Store in the fridge for up to 5 days

The versatility of this dish makes it perfect for meal prep. You can make Italian-style one pan chicken and veggies with Italian seasoning on one sheet, then switch to a lemon-herb combination on another. Maybe add some curry spices to a third pan. Each batch tastes completely different even though you’re using the same basic method.

I’ve noticed that one pan chicken and veggies recipes have blown up in popularity recently. You see them everywhere from cooking blogs to social media. There’s a reason why one pan chicken and veggies Buzzfeed videos get millions of views. People are tired of complicated cooking and want something that actually fits into their real lives.

The ingredient combinations are endless. I’ve made this dish probably 200 times and rarely repeat the exact same version. Some weeks I do one pan chicken and veggies and potatoes when I want something heartier. Other times I skip the potatoes and load up on colorful bell peppers, zucchini, and cherry tomatoes for a lighter meal.

When you’re meal prepping, you can customize portions based on your goals. I make larger portions of vegetables and smaller portions of chicken when I’m trying to eat lighter. When I need more protein, I flip that ratio. This flexibility means the same basic recipe works whether you’re feeding kids, trying to build muscle, or just wanting balanced meals.

Storage is another huge advantage. Everything goes into one container per meal. No separating components or using multiple dishes. I use glass containers that go straight from fridge to microwave. The meals reheat beautifully and still taste fresh even on day five.

The convenience factor can’t be overstated. Those nights when I come home exhausted and don’t want to think about cooking, I just grab a container from the fridge. Two minutes in the microwave and dinner is ready. I’ve saved myself from ordering takeout countless times because I had these meals waiting.

Many people ask me about reheating. The vegetables and chicken both hold up well. I find that adding a tablespoon of water to the container before reheating helps keep everything moist. Some vegetables like broccoli or green beans might soften a bit more, but they still taste great.

Cost-wise, meal prepping with one pan healthy chicken and veggies saves a ton of money. Buying ingredients in bulk and cooking at home costs a fraction of restaurant meals or meal delivery services. I spend about $25-30 for ingredients that make 8-10 complete meals. That’s roughly $3 per meal for something nutritious and satisfying.

This method also reduces food waste. When I plan my meal prep, I buy exactly what I need and use everything. No sad vegetables dying in the back of the crisper drawer. No chicken breasts I forgot about. Everything has a purpose and gets used within a few days.

Delicious One Pan Chicken and Veggies Recipes You’ll Make Again and Again

Now that you understand why this cooking method works so well, let me share my absolute favorite recipe that I’ve perfected over the years. I’m talking about a one pan chicken and veggies recipe that delivers incredible flavor without any fancy ingredients or complicated steps.

Here’s the thing about this recipe—it looks way more impressive than the effort you put into it. My mother-in-law visits every few months, and she’s one of those people who grew up making everything from scratch. The first time I served her this dish, she kept asking what my secret was. When I told her it was just good chicken, fresh vegetables, and the right temperature, she didn’t believe me. She thought I was holding back some special technique.

For my go-to version, I use bone-in, skin-on chicken thighs because they stay juicier than breasts and have more flavor. I arrange them on a large sheet pan with Brussels sprouts, red onion wedges, and baby carrots. The seasoning is simple: olive oil, minced garlic, fresh thyme, salt, pepper, and a squeeze of lemon juice. Everything goes into a 425-degree oven for about 35-40 minutes. The chicken skin gets crispy, the vegetables caramelize around the edges, and your kitchen smells like a fancy restaurant.

The temperature matters more than people realize. I’ve tested this at various temperatures from 375 to 450 degrees. Too low and nothing browns properly. Too high and the outside burns before the inside cooks through. That 425-degree sweet spot gives you crispy skin and tender meat while the vegetables get those delicious caramelized bits.

When I want something heartier, especially during winter months, I make one pan chicken and veggies and potatoes. I cut Yukon gold potatoes into chunks about an inch thick and toss them with the other vegetables. The potatoes need a head start though. I give them 15 minutes in the oven before adding the chicken. Otherwise, you end up with raw potatoes and overcooked chicken, which I learned the hard way during a particularly disastrous dinner party three years ago.

The potato variation reminds me a bit of the way I prepare sausages with root vegetables—same concept of letting everything roast together until golden and delicious. Both methods rely on that beautiful Maillard reaction that makes roasted food taste so good.

My Italian friend Rosa showed me another variation that’s become a regular in my rotation. She makes one pan chicken and veggies with Italian seasoning that transports you straight to Tuscany. Instead of my usual herbs, she uses a generous amount of Italian seasoning blend, adds cherry tomatoes, zucchini, and red bell peppers. The tomatoes burst in the heat and create this incredible sauce that coats everything. She also throws in some olives and capers during the last ten minutes. Honestly, it tastes like something you’d pay $25 for at a restaurant.

Want to know what really kicks the flavor up several notches? Here are some tricks I’ve picked up:

First, don’t skip the marinating step even if you’re in a hurry. Just 15 minutes makes a difference. I mix my seasonings with olive oil and rub it all over the chicken and vegetables before they hit the pan. The oil helps everything brown better and carries the flavors into the food.

Second, use parchment paper or a silicone mat on your pan. This isn’t just about cleanup—though that’s nice. It actually helps with even cooking and prevents sticking. I resisted this for years thinking it was fussy, but my sister convinced me to try it. She was right.

Third, give everything some space. I used to crowd my pan thinking I was being efficient. Wrong. Overcrowding creates steam instead of that crispy roasted texture we’re after. If you have a lot of food, use two pans. Your oven has multiple racks for a reason.

Fourth, flip things halfway through if you want even browning on all sides. I usually flip the chicken and stir the vegetables around the 20-minute mark. Takes 30 seconds and makes everything look and taste better. Some people like quick vegetable dishes that maintain their crunch, but for this recipe, I want that deep caramelization.

Add a finishing touch right before serving. I learned this from watching cooking shows during my maternity leave when I had nothing else to do at 3 AM. A sprinkle of fresh herbs, a drizzle of good olive oil, or some lemon zest completely transforms the dish. It goes from “this is good” to “wow, this is restaurant quality.”

Baking Chicken and Vegetables in the Oven: Everything You Need to Know

Let me address the question I get asked constantly: Can I cook raw chicken with vegetables in the same pan? People worry about food safety, and I totally understand that concern. The short answer is yes, absolutely you can cook baked chicken and vegetables in the oven together safely. But there are some important things you need to know.

The key is reaching the right internal temperature. Chicken needs to hit 165 degrees Fahrenheit to be safe to eat. When you’re making baked chicken with veggies and potatoes, that chicken temperature is your guide. I always use an instant-read thermometer inserted into the thickest part of the meat, making sure not to touch bone. Once it reads 165, everything is good to go.

Here’s what actually happens in the oven. The chicken juices drip onto the vegetables below, which is exactly what we want for flavor. Those juices cook at the same high temperature as everything else. The vegetables actually benefit from this because they pick up all that savory chicken flavor. By the time your chicken reaches 165 degrees, any bacteria that might have been present is long gone.

Funny enough, I’ve had people worry about this but then not think twice about making dishes like turkey burgers where raw meat touches multiple surfaces. The oven method is actually safer because everything cooks together at a consistent high heat.

I do follow some basic safety practices though. I always wash my hands after handling raw chicken. I don’t reuse any dishes or utensils that touched raw meat without washing them first. And I make sure my sheet pan and any tools are clean before starting. These are just common sense kitchen habits that prevent cross-contamination.

The vegetable combinations you choose make a huge difference in the final result. I’ve experimented with probably every vegetable in the produce section by now. Some work beautifully, others not so much.

Root vegetables are champions for this cooking method. Carrots, parsnips, turnips, and sweet potatoes all roast perfectly alongside chicken. They get sweet and caramelized and hold their shape. I cut them into similar-sized pieces so everything cooks evenly.

Brussels sprouts have become my secret weapon. I was that person who thought I hated them until I tried them roasted. Cut them in half, toss with oil and salt, and they transform into crispy, nutty little flavor bombs. My kids who claim to hate vegetables will actually eat these.

Bell peppers and onions create this sweet, slightly charred situation that reminds me of fajitas. I slice them thick so they don’t turn to mush. Red, yellow, and orange peppers are sweeter than green ones, so I usually go with those.

Cauliflower works great cut into florets. It gets these gorgeous brown spots and takes on whatever seasonings you use. Same with broccoli, though I add that during the last 20 minutes because it cooks faster.

Green beans are another favorite, especially when I want something lighter. I use the thicker French-style green beans that hold up better to high heat. Regular thin green beans can get a bit overcooked by the time the chicken is done.

I avoid watery vegetables like tomatoes and zucchini unless I’m adding them later in the cooking process. They release too much moisture and can make everything soggy. If I want them included, I add them during the last 15 minutes.

By the way, hearty vegetables like chickpeas can work too if you’re looking to add some plant-based protein alongside your chicken. I sometimes throw canned chickpeas (drained and dried) onto the pan for extra texture and nutrition.

The best part about one pan chicken and potatoes with whatever vegetables you choose is that you can’t really mess it up. Sure, you might overcook something occasionally or under-season your first attempt. But the basic method is so forgiving that even beginners get good results. I’ve taught my teenage nephew to make this, and he’s successfully feeding himself real food instead of living on pizza rolls.

Temperature and timing work together to create that perfect balance. Your oven might run hot or cool compared to mine, so I always suggest checking your chicken a few minutes before the recipe time is up. Better to check early than to end up with dry, overcooked meat.

This cooking method has honestly changed how I think about weeknight dinners. Instead of dreading that 5 PM moment when I need to figure out food, I actually look forward to throwing together whatever sounds good. The formula stays the same, but the results always feel fresh and satisfying.

Healthy Chicken and Vegetable Recipes That Actually Taste Amazing

Here’s something I wish someone had told me years ago: one pan healthy chicken and veggies isn’t just convenient—it’s one of the most nutritious meals you can make. I used to think healthy eating meant bland steamed chicken and sad vegetables. Then I discovered that roasting brings out natural sweetness and creates flavors that make you forget you’re eating something good for you.

The nutritional profile of this meal is honestly impressive. You’re getting lean protein from the chicken, fiber from the vegetables, and healthy fats if you use olive oil. When I started tracking my meals a few years back during a health kick, I was surprised to see how well-balanced these sheet pan dinners actually were. My nutritionist looked at my food diary and said I was doing better than most people she works with, and I was basically just throwing stuff on a pan and roasting it.

Colorful vegetables aren’t just pretty on the plate—they actually indicate different nutrients. Those deep purple eggplants and red bell peppers contain anthocyanins and carotenoids. Orange sweet potatoes and carrots are loaded with beta-carotene. Dark green broccoli and spinach bring iron and folate to the party. When you load up your sheet pan with a rainbow of vegetables, you’re essentially creating a multivitamin you can actually enjoy eating.

I remember talking to my cousin who’s a registered dietitian, and she mentioned that the FDA recommends getting a variety of nutrients to meet your daily value requirements for vitamins and minerals. She pointed out that my sheet pan dinners were hitting multiple food groups in one meal without any weird supplements or shakes. Just real food doing what real food does best.

The chicken itself deserves some attention here. If you use skinless chicken breast, you’re looking at about 165 calories and 31 grams of protein per 4-ounce serving. That’s incredibly lean. Even if you keep the skin on thighs like I usually do, you’re still getting great nutrition along with that extra flavor and moisture. The protein helps you feel full longer, which is probably why I stopped snacking mindlessly after switching to these meals for lunch.

People ask me all the time about specific health conditions and whether this meal works for them. My father-in-law was diagnosed with type 2 diabetes about three years ago, and his first question was whether he could still eat regular meals or if everything needed to be “special diabetic food.” His doctor actually laughed and explained that baked chicken with vegetables is exactly what he should be eating.

Can a diabetic eat baked chicken? Absolutely yes. Chicken is pure protein with zero carbohydrates and zero sugar. It doesn’t spike blood sugar at all. The vegetables do contain some carbs, but they also have fiber which slows down sugar absorption. My father-in-law now makes these sheet pan meals twice a week and his A1C levels have improved significantly. He just watches his portion sizes on the starchy vegetables like potatoes and focuses more on the leafy greens and cruciferous veggies.

For anyone managing diabetes, here’s what I’ve learned works well: Load up half your pan with non-starchy vegetables like broccoli, cauliflower, zucchini, and peppers. Add your chicken, and if you want some carbs, include a smaller portion of sweet potato or regular potato. This combination gives you that satisfying meal without sending your blood sugar on a rollercoaster. My father-in-law also adds extra seasoning instead of any sugary sauces, which keeps everything diabetic-friendly.

Now let me talk about something that affected me personally. A few years back, I went through a rough patch with digestive issues. My doctor said I had gastritis, which is basically inflammation of the stomach lining. Suddenly, all my favorite spicy foods and rich sauces were off the table. I felt really limited until I figured out how to adapt my cooking.

When you’re dealing with gastritis or other digestive sensitivities, the way you prepare food matters just as much as what you eat. Baked chicken is actually one of the gentlest preparations because you’re not adding extra fat from frying or irritating spices. I learned to season my chicken with mild herbs like parsley, basil, and a tiny bit of garlic. Skip the black pepper, chili flakes, and heavy tomato-based sauces during flare-ups.

For vegetables, I stuck with easier-to-digest options like carrots, green beans, and well-cooked zucchini. I avoided raw onions and went easy on cruciferous vegetables during bad weeks. The key was cooking everything thoroughly—no al dente vegetables for me during that time. The longer roasting made everything softer and easier on my stomach.

Funny enough, removing the chicken skin during my gastritis phase actually helped. Less fat meant less stomach upset. I’d drizzle just a small amount of olive oil on everything instead of the generous coating I normally use. The meals were still tasty, just gentler. Once my stomach healed up, I gradually reintroduced my usual seasonings and found my tolerance improved.

The customization possibilities for dietary needs are genuinely endless with healthy chicken and vegetable recipes. My friend Sarah keeps kosher and makes sure to use separate pans and kosher-certified ingredients. My neighbor is doing keto, so she loads up on low-carb vegetables and uses fattier cuts of chicken with the skin on. My sister-in-law is gluten-free, and this meal is naturally perfect for her without any modifications at all.

Here are some ways I’ve customized this basic formula for different dietary approaches:

• Low-carb/Keto: Use chicken thighs with skin, add avocado oil, focus on cauliflower, broccoli, asparagus, and Brussels sprouts
• Paleo: Same as above but add sweet potato if your version of paleo includes them
• Whole30: Skip any cheese or creamy additions, use compliant seasonings, load up on approved vegetables
• Heart-healthy: Remove chicken skin, use minimal olive oil, emphasize colorful vegetables high in antioxidants
• Anti-inflammatory: Add turmeric and ginger to seasonings, include leafy greens, use wild-caught chicken if possible
• High-protein: Increase chicken portion, add chickpeas or white beans to the pan, reduce starchy vegetables

The sodium content is completely in your control, which is huge for anyone watching their salt intake. Restaurant meals are notoriously high in sodium—sometimes a single dish has your entire day’s worth. When you make your own one pan chicken and vegetables, you decide exactly how much salt goes in. I use about half a teaspoon for a whole pan that serves four people, plus I add lots of herbs and lemon juice for flavor without extra sodium.

My mom has high blood pressure, and her doctor was thrilled when she started making these meals instead of eating frozen dinners. She went from consuming probably 3000+ mg of sodium daily down to around 1500 mg just by cooking at home more. She doesn’t even feel like she’s sacrificing flavor because roasting vegetables brings out so much natural taste that you don’t need to dump salt on everything.

Weight management is another area where these meals shine. I’m not a nutritionist, but I can tell you from personal experience that these dinners keep me satisfied for hours without feeling heavy or sluggish. After I had my second kid, I was struggling to lose the baby weight. I started meal prepping these sheet pan dinners and stopped buying lunch out. The pounds came off slowly but steadily, and I never felt like I was on some restrictive diet.

The portion control is built right in when you meal prep. I divide everything into containers, and that’s my serving. No going back for seconds because I’m mindlessly eating from a big serving platter. No underestimating how much I’m actually consuming. Just a balanced meal with clear portions that satisfy without overdoing it.

One thing I really appreciate is how this cooking method preserves nutrients. Boiling vegetables can leach out water-soluble vitamins into the cooking water that you then pour down the drain. Roasting keeps everything contained. You’re eating all those vitamins and minerals instead of losing them. The high heat does reduce some vitamin C, but you’re gaining other benefits like better absorption of fat-soluble vitamins from the olive oil.

I also want to mention how this meal fits into a normal lifestyle without making you feel like you’re on some special eating plan. My kids eat the same dinner as me. My husband who doesn’t care about health stuff at all loves these meals. When we have friends over, I can serve this without anyone feeling like they’re getting “diet food.” It’s just good food that happens to be nutritious.

The cost effectiveness of eating this way matters too, especially when you’re trying to maintain healthy habits long-term. Fresh vegetables and chicken are affordable, especially compared to processed health foods or expensive meal replacement shakes. I spend less money eating this way than I did when I was grabbing convenience foods and takeout. If you’re like me and exploring more easy weeknight dinners that are both affordable and nutritious, this method really checks all the boxes.

My approach to healthy eating has completely changed since I started making these meals regularly. I used to think being healthy meant following strict rules and giving up foods I enjoyed. Now I realize it’s about making simple, sustainable choices most of the time. A sheet pan of chicken and vegetables isn’t glamorous or trendy, but it works. It keeps me feeling good, saves me time, and tastes delicious. That’s honestly all I need.

Give yourself permission to experiment and find what works for your body and your life. Maybe you need more protein, or maybe you’re trying to eat more plants. Perhaps you’re managing a health condition or just want to feel better overall. This basic formula adapts to whatever you need while staying simple enough that you’ll actually stick with it. That’s the real secret to healthy eating—finding something you can maintain without feeling miserable.

Frequently Asked Questions

Can I cook raw chicken with vegetables in the same pan?

Yes, you absolutely can cook raw chicken with vegetables in the same pan safely. The chicken needs to reach an internal temperature of 165 degrees Fahrenheit, and by the time it does, any bacteria from the raw chicken has been eliminated by the heat. The vegetables actually benefit from the chicken juices dripping onto them during cooking. Just make sure you’re using clean utensils and following basic food safety practices like washing your hands after handling raw chicken. I’ve been cooking this way for years without any issues.

Can a diabetic eat baked chicken?

Baked chicken is an excellent choice for people with diabetes. Chicken contains zero carbohydrates and zero sugar, so it won’t cause blood sugar spikes. It’s pure protein which helps you feel full and maintain steady energy levels. The key is avoiding sugary sauces or breading that would add unnecessary carbs. My father-in-law has diabetes and his doctor specifically recommended baked chicken as a staple protein. Pair it with non-starchy vegetables for a perfectly balanced diabetic-friendly meal.

How to cook chicken when you have gastritis?

When dealing with gastritis, baked chicken is one of the gentlest cooking methods. Remove the skin to reduce fat content, and use mild seasonings like parsley, basil, and small amounts of garlic rather than spicy peppers or heavy spices. Cook the chicken thoroughly until very tender. Pair it with easy-to-digest vegetables like carrots, green beans, and well-cooked zucchini rather than raw or acidic vegetables. Avoid using excessive oil and skip tomato-based sauces during flare-ups.

Is it okay to bake raw chicken with vegetables?

Yes, it’s completely safe to bake raw chicken with vegetables. The high oven temperature cooks everything thoroughly, and as long as your chicken reaches the safe internal temperature of 165 degrees Fahrenheit, you’re good to go. This cooking method is actually beneficial because the vegetables absorb the flavorful juices from the chicken. Use an instant-read thermometer to check the thickest part of the chicken to ensure it’s fully cooked. This is a standard cooking technique used in kitchens everywhere.

What vegetables work best with baked chicken?

Root vegetables like carrots, potatoes, sweet potatoes, and parsnips work beautifully because they hold up well to the cooking time needed for chicken. Brussels sprouts, cauliflower, and broccoli also roast perfectly and get nice caramelized edges. Bell peppers and onions add sweetness and color. I’d avoid very watery vegetables like tomatoes or zucchini unless you add them during the last 15 minutes of cooking. The key is cutting everything into similar-sized pieces so they cook evenly.

How do I prevent my chicken from drying out in the oven?

Using bone-in, skin-on chicken helps retain moisture better than boneless skinless breasts. Don’t overcook the chicken—pull it out as soon as it reaches 165 degrees internally. Let it rest for 5 minutes before serving, which allows the juices to redistribute. Coating everything with olive oil before roasting also helps keep the meat moist. If you prefer chicken breasts, consider pounding them to an even thickness so they cook uniformly and don’t dry out on the thinner end.

Can I meal prep these dishes for the whole week?

Yes, these meals store really well for up to 5 days in the refrigerator. Let everything cool slightly before dividing into individual containers. Store them in airtight glass or plastic containers. When reheating, add a tablespoon of water to the container and microwave for 2-3 minutes until heated through. Some vegetables may soften a bit more during storage, but everything still tastes fresh. I regularly make 2-3 sheet pans on Sunday and have lunches ready through Thursday.

What temperature should I bake chicken and vegetables?

I find 425 degrees Fahrenheit to be the perfect temperature for baking chicken and vegetables together. This temperature is high enough to create caramelization and crispy skin but not so hot that things burn before cooking through. At 425 degrees, bone-in chicken thighs typically take 35-40 minutes while boneless breasts take about 25-30 minutes. Always verify doneness with a meat thermometer rather than relying solely on time.

Do I need to flip the chicken while it’s baking?

You don’t have to flip the chicken, but I usually do flip it once halfway through cooking to get more even browning on both sides. If you’re using skin-on chicken, start it skin-side up so it gets crispy, then flip it if you want the other side browned too. Definitely stir the vegetables around at the halfway point so they brown evenly. This whole process takes maybe 30 seconds and makes a noticeable difference in the final result.

Can I use frozen vegetables for this recipe?

Fresh vegetables work better than frozen for sheet pan meals because frozen vegetables release a lot of water as they thaw and cook, which can make everything soggy rather than crispy and caramelized. If you must use frozen, make sure to thaw them completely first and pat them very dry with paper towels. Even then, the texture won’t be quite as good as fresh. I keep frozen vegetables on hand for soups and stir-fries, but I always use fresh for roasting.