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4.75 from 8 votes

One Pan Herb Roasted Vegetables & Chicken

One Pan Herb Roasted Vegetables & Chicken - 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 is done on one pan!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: chicken, easy dinner, healthy, one pan, roasted vegetables, vegetables
Servings: 4
Calories: 531kcal
Author: Nicole Beaulieu

Ingredients

  • 4 large carrots
  • 3 parsnips
  • 1 lb red potatoes
  • 1 sweet potato
  • 4 tbsp olive oil
  • 1/2 cup fresh herbs I used thyme, parsley, basil, and oregano
  • 3 cloves garlic minced
  • 2 tbsp smoked paprika
  • 1/8 tsp nutmeg
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 2 lbs chicken breasts skinless and boneless

Instructions

  • Preheat your oven to 400F.
  • 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.
  • 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.
  • Roast for 25-30 minutes, until the chicken is cooked through, tossing the vegetables after 15 minutes.

Notes

If you use dried herbs, cut the amount in half to 1/4 cup.
I used parsley, basil, thyme, and oregano. Any mix of fresh herbs that you like can be used for this recipe.
Nutritional information is an estimate and can vary depending on the ingredients used.
Did you try this recipe? Don't forget to comment and leave a star rating!

Nutrition

Calories: 531kcal | Carbohydrates: 50.2g | Protein: 41.5g | Fat: 19.4g | Saturated Fat: 2.2g | Cholesterol: 109mg | Sodium: 448mg | Potassium: 2023mg | Fiber: 11.5g | Sugar: 10.4g | Calcium: 1710mg | Iron: 1.1mg