Best 3 One Pan Roasted Chicken And Vegetables Recipes

One-pan roasted chicken and vegetables is a simple and delicious way to prepare a complete meal with minimal cleanup. This cooking method combines chicken and various vegetables in a single pan, resulting in tender, flavorful chicken and perfectly roasted vegetables. The simplicity of this dish makes it a great option for busy weeknights, and it's also a healthy and nutritious choice for families. With a few simple ingredients and a little bit of prep work, you can create a one-pan roasted chicken and vegetables meal that will please everyone at the table. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and hassle-free dinner!

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CHICKEN AND VEGETABLES

Roasted Chicken And Vegetables image

This Roasted Chicken and Vegetables is a family favorite that we make often. Quick and easy prep, a whole meal all in one dish, resulting in a deliciously seasoned chicken over a bed of vegetables.

Provided by Joanna Cismaru

Categories Dinner

Time 1h10m

Number Of Ingredients 12

Ingredients

2 pounds chicken (breasts, thighs or drumsticks)
4 medium potatoes (peeled and cut in cubes)
1 large onion (cut in wedges)
2 cups cherry tomatoes (or regular tomatoes cut into quarters)
6 cloves garlic (minced)
1 red bell pepper (roughly chopped)
1 cup kalamata olives
4 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon smoked paprika
salt and pepper to taste
3 basil leaves (chopped)

Steps:

Preheat the oven to 375°F.
Season the ingredients: Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
Roast: Dump the veggies into a large 9x13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
Serve - Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.

Nutrition Facts : Calories 370 kcal, Fat 24 g, Carbohydrate 22 g, Protein 18 g, SaturatedFat 5 g, Cholesterol 54 mg, Sodium 421 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

ROAST CHICKEN WITH VEGETABLES AND POTATOES

Roast Chicken with Vegetables and Potatoes image

Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 2h5m

Number Of Ingredients 8

Ingredients

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

Steps:

Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

Tips:

Use a whole chicken: This recipe is designed for a whole chicken, which will give you more meat and flavor. If you don't have a whole chicken, you can use chicken breasts or thighs, but you may need to adjust the cooking time.
Season the chicken well: The key to a flavorful roasted chicken is to season it well. Use a combination of salt, pepper, garlic powder, onion powder, and paprika. You can also add other herbs and spices, such as rosemary, thyme, or sage.
Roast the chicken at a high temperature: This will help the chicken to brown and cook evenly. Roast the chicken at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 375 degrees Fahrenheit and continue roasting for another 45-60 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
Add vegetables to the pan: Roasting vegetables with the chicken is a great way to add flavor and nutrition to your meal. Use a variety of vegetables, such as potatoes, carrots, onions, and Brussels sprouts. Toss the vegetables with olive oil and seasonings, then spread them around the chicken in the roasting pan.
Let the chicken rest before carving: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

This one-pan roasted chicken and vegetables recipe is an easy and delicious way to make a healthy and flavorful meal. The chicken is roasted to perfection, and the vegetables are tender and flavorful. This recipe is perfect for a weeknight meal or a special occasion.