This one-pan roasted chicken and vegetables dinner is a win-win. It is easy to prepare and it is packed with flavor. Perfect meal for busy weeknights!
Original post: February 2017 | Updated: January 2021
I make this easy roasted chicken and vegetables recipe ALL THE TIME mainly because of 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?!
VIDEO TUTORIAL: ROASTED CHICKEN AND VEGETABLES
HOW TO ROAST CHICKEN AND VEGETABLES
STEP 1
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 parsley. Drizzle olive oil evenly over everything. Season with salt and pepper.
STEP 2
Top with chicken pieces, distributing as evenly as possible. Season chicken with salt, pepper, olive oil and extra parsley.
Bake in preheated oven for 40 minutes and serve immediately!
DELICIOUS CHICKEN RECIPES
I like to buy bulk chicken packs at Costco – both chicken breasts and thighs work. It’s affordable and so versatile for cooking! Here’s some great ways to put that chicken to use.
- Grilled Chicken and Veggies in Foil – This Whole30 compliant dinner is the easiest and healthiest summer grilling recipe! Throw a few ingredients into a piece of foil and throw it on the grill.
- Instant Pot Whole Rotisserie Chicken – Cook a tender, perfectly roasted whole chicken in your Instant Pot in less than an hour! This recipe turns out perfectly every time.
- Slow Cooker Crack Chicken – You need to try this mixture on a bun because it’s an addicting and delicious lunch or dinner option that everyone will enjoy. Great weeknight meal AND the perfect party food!
- Not only is this the tastiest Lemon Chicken Piccata recipe you’ll meet, it is also super easy to prepare. Add it to your dinner rotation pronto!
- Easy Classic Chicken Alfredo is the perfect dinner recipe for busy nights. Done in 30 minutes and made in a single pan, everyone at the table will love this comforting dish!
- Instant Pot Chicken and Rice is a perfect weeknight dinner. This yummy recipe boasts flavor, veggies and rice all in one dish. Kids and adults love it!
- Pineapple BBQ Chicken requires only FOUR ingredients and 30 minutes of your time. This quick and easy dinner recipe is packed with flavor and will feed your family quickly.
OTHER DELICIOUS ONE PAN MEALS
For more one-pan meal suggestions, check out my One-Pan Chicken Broccoli Rice Casserole and Easy One-Pan Pasta. This Pizza Pasta Bake is a kid-friendly one-pan dish that you will love!
RECIPE NOTES
- 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 cook 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.
- The most accurate way to determine if chicken is done cooking is by using a Thermapen. (<—-affiliate link) Insert the thermometer into the center and look for a reading of 165 degrees F.
FAQ ABOUT ROASTED CHICKEN AND VEGETABLES
Place cooked chicken and vegetables in a Ziploc freezer bag after it has fully cooled. Freeze for up to 3 months.
Trim fat from chicken breasts and cut into pieces. Peel and chop veggies. Store separately in the fridge in airtight containers until ready to cook.
The beauty of this meal is that it is a one-pan dream come true! If you are looking for something extra to serve it with, consider making a batch of mashed potatoes or rice.
Easy Roasted Chicken and Vegetables Recipe
Ingredients
- 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 minced
- 1/4 cup Italian parsley plus 2 Tbsp, chopped (divided)
- 1/2 cup olive oil divided
- Salt and pepper to taste
- 4 chicken breasts boneless, skinless, each cut into four equal pieces
Instructions
- 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!
Notes
- 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 cook 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.
- The most accurate way to determine if chicken is done cooking is by using a Thermapen. (<—-affiliate link) Insert the thermometer into the center and look for a reading of 165 degrees F.
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