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One-Pan Roasted Chicken & Veggies

One-Pan Roasted Chicken & Veggies
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A simple, wholesome, and flavorful one-pan roasted chicken and vegetables dish that combines juicy bone-in, skin-on chicken pieces with a colorful medley of roasted veggies. Perfect for busy weeknights or meal prep, this recipe offers minimal cleanup with maximum taste and nutrition in under an hour.

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs or drumsticks

Vegetables

  • 2 carrots, chopped
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges

Seasonings and Herbs

  • 3 tablespoons olive oil
  • 4 garlic cloves, whole
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 teaspoons fresh rosemary or thyme

Optional

  • Lemon wedges for serving

Instructions

  1. Preheat and Prep: Preheat your oven to 425°F (220°C). Pat the chicken pieces dry with paper towels to ensure crispy skin. Season generously with salt, pepper, paprika, and fresh herbs. Chop the vegetables into evenly sized pieces to cook uniformly.
  2. Arrange on the Pan: Spread the chopped vegetables in a single layer on a large rimmed baking sheet. Nestle the seasoned chicken pieces evenly among the vegetables, leaving space between each piece for optimal roasting.
  3. Drizzle and Toss: Drizzle olive oil over the chicken and vegetables. Toss gently to coat everything evenly. Scatter the whole garlic cloves across the pan to add aromatic flavor during roasting.
  4. Roast to Perfection: Place the sheet pan in the oven and roast for 35 to 45 minutes, turning the vegetables halfway through cooking. Chicken is done when it reaches an internal temperature of 165°F and the skin is golden and crispy.
  5. Finish and Serve: If using, squeeze fresh lemon juice over the hot pan for a bright finish. Let the chicken rest for a few minutes before serving to allow juices to redistribute.

Notes

  • Ensure the chicken skin is dry before roasting for maximum crispiness.
  • Cut vegetables into similar sizes to ensure even cooking.
  • Do not overcrowd the pan to prevent steaming instead of roasting.
  • Flip vegetables halfway through roasting for even caramelization.
  • Use a meat thermometer to check chicken doneness for perfect results.

Nutrition

Keywords: one-pan, roasted chicken, roasted vegetables, easy dinner, meal prep, healthy, weeknight meal

Find it online: https://linacorner.com/one-pan-roasted-chicken-veggies/