Best 7 One Pan Whole Roasted Chicken Veggies Recipe By Tasty Recipes

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In the culinary world, few dishes can rival the allure and satisfaction of a perfectly roasted chicken accompanied by an array of colorful vegetables, all cooked to perfection in a single pan. This "one pan whole roasted chicken veggies" recipe by Tasty promises to deliver an exceptional dining experience that combines convenience, flavor, and nutritional balance.

Here are our top 7 tried and tested recipes!

ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY



One Pan Chicken And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 boneless, skinless chicken breasts
1 large sweet potato, diced
1 head broccoli, or large bag of broccoli florets
4 cloves garlic, minced
2 tablespoons fresh rosemary
1 tablespoon paprika
salt, to taste
pepper, to taste
2 tablespoons olive oil

Steps:

  • Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
  • Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
  • Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
  • Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams

WHOLE-ROASTED CHICKEN AND VEGGIES RECIPE BY TASTY



Whole-roasted Chicken and Veggies Recipe by Tasty image

Here's what you need: carrots, butternut squash, broccoli floret, oil, small whole chicken, salt, black pepper, fresh thyme leaf, fresh thyme sprigs, butcher's twine

Provided by Joey Firoben

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

2 carrots, diced
1 cup butternut squash, diced
1 ½ cups broccoli floret
2 tablespoons oil
4 lb small whole chicken
salt, to taste
black pepper, to taste
1 leaf fresh thyme leaf, to taste
3 sprigs fresh thyme sprigs, for garnish
butcher's twine

Steps:

  • Preheat oven to 425°F (220°C).
  • In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
  • Place the chicken on top of the veggies.
  • Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
  • To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher's twine, tie the legs together so the bird holds a nice shape.
  • Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
  • NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
  • Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
  • Carve the bird as desired.
  • Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
  • Enjoy!

Nutrition Facts : Calories 712 calories, Carbohydrate 8 grams, Fat 49 grams, Fiber 2 grams, Protein 52 grams, Sugar 1 gram

ONE-PAN CHICKEN AND VEGGIES RECIPE BY TASTY



One-Pan Chicken And Veggies Recipe by Tasty image

Here's what you need: chicken breast, broccoli, carrots, tomatoes, potatoes, salt, pepper, garlic salt, onion salt, dried rosemary, dried thyme, herbs de provence, olive oil

Provided by Lucia Plancarte

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 chicken breast, cut in half
1 head broccoli
3 carrots
3 tomatoes
8 potatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon herbs de provence
5 tablespoons olive oil

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • Cut the broccoli, carrots, tomatoes, and potatoes in small pieces.
  • For the seasoning, combine the salt, pepper, garlic salt, onion salt, rosemary, thyme, and Herbes de Provence.
  • Put the olive oil in the vegetables and sprinkle the seasoning, stir to combine.
  • Put the chicken breast cut in half with the vegetables. Add seasoning to chicken on both sides.
  • Bake 35-40 minutes, or until the chicken is cooked through.
  • Serve the chicken with some of the roasted vegetables.
  • Enjoy!

Nutrition Facts : Calories 1010 calories, Carbohydrate 133 grams, Fat 38 grams, Fiber 19 grams, Protein 39 grams, Sugar 14 grams

ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY



One-Pan Whole Roasted Chicken & Veggies Recipe by Tasty image

Here's what you need: medium yellow onion, medium carrots, tuscan kale, extra virgin olive oil, kosher salt, black pepper, white wine, whole chicken, fresh rosemary, fresh thyme, lemon, cast iron pan, kitchen twine

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 medium yellow onion, thinly sliced
6 medium carrots, cut on the bias into 1/2 inch (12MM) slices
1 package tuscan kale, about 1/2 bunch, stem removed
3 tablespoons extra virgin olive oil, divided
kosher salt, to taste
black pepper, to taste
½ cup white wine, such as Pinot Grigio or Sauvignon Blanc
3 lb whole chicken, giblets removed, patted dry
8 sprigs fresh rosemary
8 sprigs fresh thyme
1 lemon, halved
cast iron pan, 12 inch (30 cm)
kitchen twine

Steps:

  • Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
  • Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
  • Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
  • Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
  • Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 40 grams, Sugar 4 grams

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

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

ONE-PAN HERBED CHICKEN AND VEGGIES RECIPE BY TASTY



One-Pan Herbed Chicken And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, asparagus, cherry tomato, olive oil, dried basil, dried thyme, dried rosemary, salt, black pepper

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 boneless, skinless chicken breasts
2 cups asparagus, sliced
2 cups cherry tomato, halved
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Preheat the oven to 400°F (200°C).
  • Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
  • Place the chicken breasts in the middle section of the baking sheet.
  • Drizzle the veggies and chicken with the oil.
  • Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
  • Bake for 25 minutes or until chicken's internal temperature reaches 165˚F (72˚C).
  • Allow the chicken to rest for 5 minutes before slicing.
  • Place the chicken breast on a plate with portions of the roasted veggies and serve.
  • Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 52 grams, Sugar 8 grams

EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY



Easy One-Tray Chicken Thighs And Veggies Recipe by Tasty image

Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 3 servings

Number Of Ingredients 9

1 lb fingerling potato
½ lb carrot
1 medium red onion, thickly sliced
2 teaspoons salt
1 ½ teaspoons black pepper
1 teaspoon dried rosemary, finely chopped
1 tablespoon olive oil
4 cloves garlic
6 chicken thighs, skin-on

Steps:

  • Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
  • Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
  • Sprinkle remaining salt and pepper on either side of each chicken thigh.
  • Arrange chicken thighs skin-side up on top of the vegetables.
  • Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams

Tips:

  • Choose the right chicken: For the best results, use a whole chicken that is between 3 and 4 pounds. A larger chicken will take longer to cook and may not cook evenly.
  • Prepare the chicken: Rinse the chicken inside and out and pat it dry. Remove any excess fat or giblets. Season the chicken generously with salt, pepper, and your favorite herbs and spices.
  • Roast the chicken: Place the chicken breast-side up on a roasting rack in a baking pan. Add the vegetables to the pan around the chicken. Roast the chicken at 425 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  • Let the chicken rest: Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
  • Serve the chicken: Carve the chicken and serve it with the roasted vegetables. You can also add a gravy or sauce of your choice.

Conclusion:

This one-pan whole roasted chicken and vegetables recipe is a delicious and easy way to prepare a healthy and flavorful meal. With just a few simple ingredients and steps, you can create a dish that is perfect for a weeknight dinner or a special occasion. So next time you're looking for a quick and easy way to cook chicken, give this recipe a try. You won't be disappointed!

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