One Pan Herb Roasted Chicken and Vegetables

One Pan Herb Roasted Chicken and Vegetables – This recipe is packed with good-for-you ingredients and fresh flavors. Featuring four varieties of root vegetables and chicken roasted to perfection, you’re bound to be satisfied. All of this with only one pan dirtied? Count me in!

This is one of those recipes that you can have on table in less than an hour from start to finish. It’s fantastic for a busy weeknight dinner or meal-prepping for your week. That is, if the leftovers will last more than a few days! The flavors ended up being so fantastic that we ended up polishing off the pan the night I made it. I guess I’ll have to double up next time, hey?

With autumn in full force, it’s time for a medley of in-season root vegetables. This gorgeous ensemble is packed with dietary fiber giving you a great way to cut out grains! My week consists of healthy eating for six days, followed by one day of complete debauchery. That being said, I am constantly on the hunt for ways to look forward to the meals I create for those six days.

Ingredients

• Veggies – Carrots, parsnips, potatoes, sweet potatoes.
• Olive oil – You can use sunflower, safflower, vegetable, canola, or avocado oil instead.
• Fresh herbs –  Anything you have handy. I used thyme, parsley, basil, and oregano
• Garlic – I used fresh, but you can use granulated instead.
• Paprika – Smoked, sweet, or regular.
• Nutmeg – A little goes a long way.
• Salt & pepper – Season to taste.
• Chicken breasts – Skinless and boneless. Check the info below for cooking times if you use a different cut of chicken.

I will use fresh herbs whenever possible. They just taste so much better than their dried counterparts! If dried herbs are more convenient for you, I would cut the amount called for in this recipe by half. Dried herbs are much more compact as the pieces are smaller, and a 1/2 cup will definitely overwhelm the whole meal.

How to make one pan herb roasted chicken and vegetables

1. Prep: Preheat your oven to 400F. Wash your vegetables and cut them into 1/2″-3/4″ pieces.
2. Season: Mix the oil, herbs, paprika, nutmeg, salt & pepper in a bowl. Pour half of the mixture into your vegetables, and the other half over the chicken. Toss everything to combine.
3. Arrange: Place the chicken breasts on the pan, then arrange the vegetables evenly around the breasts. I used a large 13″x18″ pan to fit everything.
4. Roast: for 25-30 minutes, until the chicken is cooked through, tossing the vegetables after 15 minutes.

This is a style of dinner I always end up craving. Perfectly crisped potatoes, peppery parsnips, sweet potatoes, and carrots. All of this tossed with Plenty of fresh herbs, smoked paprika, and a hint of nutmeg for warmth. Now, I can’t help myself. I had to dip my roasty vegetables in sauce. I usually go for tzatziki to keep it light, but they would be amazing with a chipotle aioli or sriracha mayo!

Can I use other cuts of chicken?

You can use this recipe for inspiration no matter what type of chicken you have handy. The only thing to keep in mind is that the cooking time will vary! Here’s a simple guide you can follow:

• Skin-on bone-in breasts: Place only the chicken on the pan and roast at 400F for 20 minutes. Take the pan out of the oven and arrange the vegetables around the chicken. Roast for another 25-30 minutes, tossing the vegetables after 15 minutes until the chicken is cooked through.
• Skinless boneless thighs: Arrange the vegetables on the pan and roast at 400F for 15 minutes. Toss the vegetables, add the chicken to the pan, and roast for another 12-15 minutes or until the chicken is cooked through.
• Skin-on bone-in thighs: Place only the chicken on the pan and roast at 400F for 15 minutes. Take the pan out of the oven and arrange the vegetables around the chicken. Roast for another 25-30 minutes, tossing the vegetables after 15 minutes until the chicken is cooked through.
• Drumsticks: Place only the chicken on the pan and roast at 400F for 20 minutes. Take the pan out of the oven and arrange the vegetables around the chicken. Roast for another 25-30 minutes, tossing the vegetables after 15 minutes until the chicken is cooked through.

Not sure when your chicken is fully cooked through? Keep a kitchen thermometer handy. Insert the thermometer into the thickest part of the chicken. The chicken is done when the internal temperature reads 165F.

Check out these easy dinners:

• One Pan Honey Garlic Chicken
• Tortellini Soup
• Chicken and Shiitake Coconut Curry
• Fresh Oregano Pesto
• Baked Mac and Cheese

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