One Pan Roasted Chicken and Vegetables

One Pan Roasted Chicken and Vegetables

One Pan Roasted Chicken and Vegetables dish is super easy and oh my, is it delicious.  My family just raved about the taste of this dish.  This dish may be simple but it’s good enough to serve to dinner guests. The discussion at our dinner table was how we were going to snatch someone else’s extra crispy chicken skin without being caught.  The carrots are now requested on a regular basis from my daughter.

One Pan Roasted Chicken and Vegetables - Super easy and incredibly delicious meal all in one pan!

This recipe is super easy. One of those prep and just let bake.

One Pan Roasted Chicken and Vegetables - Super easy and incredibly delicious meal all in one pan!

Toss the potatoes, carrots, and onions with the oil and seasonings in the pan first.  Then move the vegetables around to make room for the chicken thighs.  Rub the chicken thighs around in the seasonings to coat and place the pan in the oven.

One Pan Roasted Chicken and Vegetables - Super easy and incredibly delicious meal all in one pan!

After about an hour and a half, there you have it. One Pan Roasted Chicken and Vegetables. Put a smile on everybody’s face with this very tasty and super easy recipe.

5 from 1 vote
One Pan Roasted Chicken & Vegetables
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
 

One Pan Roasted Chicken & Vegetables - Easy, one-pan meal that's super tasty! Chop, drop and bake!

Course: Main Course
Cuisine: American
Servings: 6
Calories: 645 kcal
Author: DSTR
Ingredients
  • 8 chicken thighs
  • 6-8 large potatoes cut into quarters or halves
  • 5-6 carrots cut into 1-2 inch pieces
  • 1 onion cut into quarters
  • 15-20 garlic cloves whole
  • Kosher salt to taste
  • Black ground pepper to taste
  • 2 tablespoons of chopped fresh rosemary
  • 3-4 Tbsp olive oil
Instructions
  1. Preheat oven to 375F.
  2. Line a baking sheet with foil or parchment paper. ( I use heavy duty foil)
  3. Thoroughly wash the potatoes & carrots with a scrubber and cut them into smaller pieces.
  4. Pat dry with a paper towel.
  5. Rinse the chicken under running water & also pat dry with paper towel.
  6. Add chicken, potatoes, carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper, rosemary.
  7. Drizzle with olive oil.
  8. Toss everything to coat.
  9. Place in the oven and bake for 1 hour 20 minutes.
  10. If the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
  11. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes.
  12. Watch carefully.

adapted from letthebakingbegin

 

Comments

  1. Reply

    I made this recipe last night and was amazed at how easy it was to throw together. My husband complemented me several times while we ate dinner. The skin got crispy and the vegetables were tender and flavorful. I would serve this dish to guests.

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