One Pan Roast Chicken and Vegetables Recipe
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.
Tools
- 18'' by 13'' Rimmed Sheet Pan
Ingredients
- 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 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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