One Pan Roast Chicken and Vegetables

For a simple and delicious weeknight dinner that the whole family will love, try this One Pan Roast Chicken and Vegetables recipe.

It's an easy, healthy meal that pairs juicy chicken drumsticks with mixed vegetables like chopped onions, carrots, and potatoes.

And don't forget to save the juices that form in the roasting pan-they turn into a super velvety sauce to complement the meal.

This dish is delicious on its own, but you can serve it with rice, mashed potatoes, or a side salad for a complete meal.

How to Make One-Pan Roast Chicken

Note: The full instructions are provided in the recipe card below.

1. Preheat the oven to 475°F and prepare the rack.
2. Mix potatoes, onions, carrots, and seasonings in a bowl.
3. In another bowl, prepare the seasoning mix for chicken.
4. Skin and coat the chicken with seasoning.
5. Arrange vegetables on a baking sheet, and top with chicken.
6. Roast for 35-40 minutes, rotating halfway.
7. Rest chicken covered with foil, stir vegetables in juices, and serve.

Camila's Tips

• If using chicken parts, roast the chicken breasts until they reach an internal temperature of 160 degrees Fahrenheit and thighs/drumsticks reach 175 degrees Fahrenheit on an instant-read thermometer, about 35 to 40 minutes. Rotate the pan halfway through cooking.
• Allow the chicken to rest for at least 10-15 minutes after taking it out of the oven. This lets the juices redistribute, ensuring the meat is moist and tender.
• Experiment with different vegetables based on the season. Root vegetables work well in the winter, while asparagus and bell peppers are great for spring and summer roasts. 

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Recipe

One Pan Roast Chicken and Vegetables Recipe

by Camila Benitez

For a simple yet delicious weeknight dinner that's sure to please the whole family, give this One-Pan Roast Chicken and Vegetables recipe a try. It's an easy-to-follow healthy eating dish that combines juicy chicken drumsticks with a hearty bed of vegetables.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 8

Calories 323 kcal

Equipment

• 18'' by 13'' Rimmed Sheet Pan
• Instant-read thermometer

Ingredients

  

1x2x3x

• ▢ 1 large potato, cut into 1-inch pieces Any potato can be used.
• ▢ 1 large sweet potato, cut into 1-inch pieces
• ▢ 1 large Red onion, peeled and halved
• ▢ 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
• ▢ 6 garlic cloves, smashed and peeled
• ▢ 4 teaspoons minced fresh thyme, divided
• ▢ 2 teaspoons minced fresh rosemary, divided
• ▢ 1 tablespoon dried oregano
• ▢ 4 teaspoons Goya All purpose Seasonining with pepper or kosher salt, divided
• ▢ 1 teaspoon ground black pepper, divided
• ▢ 1 tablespoon paprika
• ▢ 3 tablespoons vegetable oil , divided
• ▢ 3 lb to 4 lb chicken drumsticks , skinless or 3-½ pounds bone-in chicken pieces (2 split breasts halved crosswise, 2 drumsticks, and 2 thighs), trimmed

Instructions

 

•  Adjust the oven rack to the upper-middle position and heat the oven to 475 degrees Fahrenheit.
• In a large bowl, toss the potatoes, sweet potato, onion, carrots, garlic, 2 teaspoons thyme, 1 tablespoon oil, 1 teaspoon rosemary, 1 teaspoon Goya Seasoning, and ½ teaspoon pepper until well coated.
•  In another large bowl, combine the remaining 2 tablespoons oil, 2 teaspoons thyme, 1 teaspoon rosemary, 1 tablespoon oregano, 1 tablespoon Goya Seasoning, 1 tablespoon paprika, and ½ teaspoon pepper.
• Use paper towels to remove the skin from the chicken pieces and pat them dry. Toss the chicken in the seasoning mix until evenly coated.
• Spread the vegetables in a single layer on the prepared baking sheet. Place the seasoned chicken pieces on top of the vegetables.
• Roast in the preheated oven until the drumsticks reach 175 degrees Fahrenheit in an instant-read thermometer, about 35 to 40 minutes. Rotate the pan halfway through cooking.
• Transfer the chicken to a serving platter and tent loosely with aluminum foil. Let the chicken rest for 5 to 10 minutes. Toss the vegetables in the pan juices, then transfer them to the platter with the chicken. Serve.

Notes

How to Store & Re-Heat

Store leftovers in an airtight container in the refrigerator for up to 3 days.

When ready to eat, transfer portions to a microwave-safe dish, cover with a damp paper towel, and heat until warm. Alternatively, reheat in a preheated oven at 350°F (175°C) until hot.

Make Ahead & Freeze

It is not advisable to make ahead or freeze.

Nutrition

Nutrition Facts

One Pan Roast Chicken and Vegetables Recipe

Amount per Serving

Calories

323

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

5

g

Cholesterol

 

105

mg

35

%

Sodium

 

1330

mg

58

%

Potassium

 

738

mg

21

%

Carbohydrates

 

23

g

8

%

Fiber

 

4

g

17

%

Sugar

 

4

g

4

%

Protein

 

22

g

44

%

Vitamin A

 

11275

IU

226

%

Vitamin C

 

17

mg

21

%

Calcium

 

63

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.