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–+ servings
Roasted Chicken and Veggies

Discover the simplicity of Roasted Chicken and Veggies a one-pan wonder that's perfect for busy weeknights and easy meal prep Enjoy tender chicken and perfectly caramelized vegetables with minimal effort and maximum flavor
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pounds chicken thighs (boneless, skinless or bone-in, skin-on)
  • 1 pound baby or regular potatoes, cut into chunks
  • 2-3 pieces carrots, cut into thick coins or whole baby carrots
  • 1 cup broccoli florets
  • 1-2 pieces bell peppers (red or yellow), cut into chunks
  • 1 piece red onion, cut into wedges
  • 2 tablespoons olive oil (for chicken)
  • 2 tablespoons olive oil (for vegetables)
  • to taste salt
  • to taste freshly ground black pepper
  • to taste dried herbs (rosemary, thyme, oregano, garlic powder, onion powder, paprika)
  • optional cayenne pepper, lemon slices, other seasonal or favorite vegetables

Equipment

  • Rimmed baking sheet
  • Parchment paper or foil
  • Meat thermometer
  • Bowls for mixing
  • Tongs or spatula

Method
 

  1. Preheat the oven to 425°F.
  2. Line a baking sheet with parchment paper or foil.
  3. Pat the chicken pieces dry with paper towels.
  4. In a bowl or on the baking sheet, drizzle olive oil over the chicken and season generously with salt, pepper, and herbs.
  5. Toss the vegetables in a separate bowl with olive oil and seasonings to coat evenly.
  6. Arrange the chicken on the pan with vegetables surrounding it, ensuring they don’t overlap.
  7. Slide the pan into the preheated oven.
  8. Cook according to chicken cut: boneless breasts (25-30 min), bone-in thighs (40-45 min), drumsticks (35-40 min), ensuring chicken reaches 165°F.
  9. Halfway through cooking, stir or flip the vegetables for even browning.
  10. If chicken skin gets too dark, tent it loosely with foil.
  11. Let everything rest on the pan for about 5 minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 2200IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Customize the vegetables based on what’s fresh or in season. Consider using skinless chicken to lower fat content. Tossing vegetables separately in oil ensures even coating for roasting. Don’t crowd the pan to avoid steaming; give everything enough space to roast properly. Utilize pan drippings by adding a splash of broth or wine after cooking to create a simple sauce. Leftovers can be stored in airtight containers for up to four days and reheat well.
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