This one-pan roasted chicken dinner is a win-win. It is easy to prepare and it is packed with flavor. It contains tons of veggies, savory chicken and a delicious combination of textures. Great meal for busy weeknights!
I meant to get this Roasted Chicken and Vegetables recipe posted yesterday because I love being able to say Happy Valentine’s Day to all of you wonderful people. But alas, time slipped away. So here is a belated HVD, which sounds more like a disease when abbreviated. Dan and I did our customary Valentine’s dinner with steak and crab legs last night after the boys were in bed. This year we added lobster tail, yum! We also enjoyed asparagus and this totally yummy Creamy Hashbrown Potato recipe as our sides. Another VD success! And there we go with the diseases, which have nothing to do with anything.
I made this easy roasted chicken a few days ago and was so excited about the ease to yum ratio. Usually when something doesn’t take much time it’s assumed that it lacks flavor, but not in this case. You cannot go wrong with this one-pan meal. Who doesn’t love one-pan meals?!
WATCH OUR QUICK VIDEO TUTORIAL ON HOW TO MAKE ROASTED CHICKEN & VEGETABLES
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!
How do you roast chicken with vegetables?
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on Youtube!
Layer chicken pieces (bone-in or boneless) in a single layer on a large, rimmed baking sheet alongside veggies of your choice. Set your oven to a high heat, such as 425 degrees F, and roast for a minimum of 30 minutes (it will probably take longer), checking on the pan throughout the cooking process so nothing burns. Flip the contents of the pan at least once.
What vegetables go with roast chicken?
Good options for roasted vegetables include carrots, Brussels sprouts, potatoes, broccoli, cauliflower, beets, green beans, tomatoes, onions and squash.
Notes about Easy Roasted Chicken and Vegetables:
Be sure to use a pan large enough so that you can really spread the veggies out. If they become too stacked, they will not get cooked evenly.
Feel free to experiment with herbs for seasoning! I love the basic olive oil, salt & pepper and parsley combo, but adding others would be great, as well.
Easy Roasted Chicken and Vegetables
- 10 baby red potatoes quartered
- 1 1/2 lbs. Brussels sprouts halved lengthwise
- 4 large carrots quartered lengthwise and cut into 2-inch chunks
- 1 yellow onion cut into chunks
- 4 cloves garlic finely chopped
- 1/4 cup flat-leaf parsley plus 2 Tbsp, chopped (divided)
- 1/2 cup olive oil divided
- Salt and pepper to taste
- 4 boneless, skinless chicken breast halves each cut into four equal pieces
- Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil. In layers, add the potatoes, Brussels sprouts, carrots, onion, garlic and 1/4 cup parsley. Drizzle 1/4 cup olive oil evenly over everything. Season with salt and pepper.
- Top with chicken pieces, distributing as evenly as possible. Season chicken with salt, pepper, olive oil and 2 Tbsp parsley.
- Bake in preheated oven for 40 minutes and serve immediately!