One-pan Roasted Chicken & Seasonal Vegetables
- Main Dishes
- Prep Time: 15 minutes Cook Time: 45–60 minutes Total Time: 1 hour
Description
This is one of those simple meals that doesn’t require a lot of prep or attention. Get everything onto the pan, season it well, and let the oven do the rest. In about an hour, you have a hearty homemade supper on the table and only one pan to clean up afterward. (Read the blog post for more tips.)
Servings: 6
Chef Notes
- Prep Ahead. Vegetables can be cut, seasoned and stored in the fridge until ready to use. 3-4 days ahead of time. I usually prepare this dish on Sunday, put the chicken to thaw in the fridge and have it for supper on Wednesday or Thursday.
- Swap the vegetables freely. Zucchini, green beans, or bell peppers all work great. Use what vegetables are seasonally available.
- Don’t overcrowd the pan. If doubling the recipe, use two sheet pans so everything roasts instead of steaming.
- Keep the tomatoes whole. They burst as they roast and create a light, natural pan sauce with the chicken drippings.
- Broil. A quick 2–3 minutes under the broiler gives the chicken skin a golden, crispy finish that really elevates the dish.
- Make it your own. This recipe is meant to be flexible, use what’s in season and what you already have on hand.
- Add freshly ground parmesan; it pairs well with the herbs.
- Replace dried herbs with fresh ones if possible.
- If you don’t like tomatoes. I recommend adding a few lemon wedges, roasting them, and squeezing them over top afterward; the acid enhances the flavor.
- If you cut your carrots and potatoes too large. They will require a longer roasting time. Simply remove the chicken onto a plate. Roast an additional 10-15 minutes until carrots and potatoes are tender, add the chicken back on top, and reheat another 10 minutes.
Ingredients
6–8 bone-in, skin-on chicken thighs (or your favorite bone-in chicken pieces), thawed
1 pound red or white potatoes, cut into small wedges
2 large carrots, peeled and cut into 1½-inch pieces
1 large Vidalia onion, peeled and sliced into wedges
1 pint cherry tomatoes, about 1 ½ cups
2 heads of garlic, top sliced off (optional)
3- 4 tablespoons olive oil (or your preferred cooking oil or rendered fat)
Seasoning Blend
4 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoons paprika
¼ teaspoon cayenne pepper
2 teaspoons dried Italian seasoning (or your favorite herb blend) OR use your favorite all-purpose seasoning, such as Mrs. Dash, no salt.
Instructions
1. Preheat the oven to 400°F.
2. Arrange the potatoes, carrots, onion, cherry tomatoes, and whole garlic (if using) on a large rimmed sheet pan. Drizzle with olive oil and season with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Toss well to coat and spread into an even layer.
3. Pat the chicken dry with paper towels. Season both sides generously with additional salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
4. Place the chicken thighs skin-side up on top of the vegetables.
5. Roast for 45 to 60 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized. For extra crispy skin, broil for the last 2–3 minutes.
6. Remove from the oven and let rest for 5 minutes before serving. If using, squeeze the roasted garlic cloves over the chicken and vegetables for extra flavor.
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