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One-Pan Roasted Chicken and Vegetables

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 550
A simple and flavorful one-pan meal featuring tender roasted chicken thighs with seasoned vegetables, perfect for a quick dinner.

Ingredients

Protein

  • 4 pieces bone-in, skin-on chicken thighs (or chicken breasts if preferred)
  • 3 medium potatoes (cut into wedges)
  • 2 large carrots (peeled and sliced)
  • 1 red onion (cut into wedges)

Seasonings

  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme (or rosemary)
  • to taste Salt and pepper
  • 1 tablespoon fresh parsley (optional, for garnish)

Instructions 

  • Preheat oven to 400°F (200°C).
  • Toss vegetables with olive oil, garlic powder, paprika, thyme, salt, and pepper.
  • Pat chicken dry, rub with olive oil, and season with salt and pepper.
  • Arrange vegetables on a baking sheet, nestle chicken on top, skin side up.
  • Roast for 35-45 minutes until chicken reaches 165°F and vegetables are tender.
  • Rest briefly, garnish with parsley, and serve.

Notes

Ensure chicken reaches an internal temperature of 165°F for safety.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, roasted, Vegetables