Chicken

One Pan Roasted Chicken and Veggies Recipe

September 11, 2017
One Pan Roasted Chicken and Veggies - easy and delicious dinner for two

One Pan Roasted Chicken and Veggies is super easy and delicious as well. The chicken is seasoned perfectly and comes out juicy with a tasty crispy skin. Roasting vegetables in the oven brings out their sweetness and natural flavors. This recipe serves two people but you can adjust the serving size on the recipe card below.

 

Preheat your oven to 375 degrees F (190 C).

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Thoroughly wash the potatoes with a scrubber and dice them into 1 inch pieces. Cut the carrots into 1 inch pieces. Pat the veggies dry with a paper towel.

 

Cut the onion into quarters.

 

Pat the chicken dry with paper towel.

 

Add potatoes, carrots, and onion to a 9 x 13 glass baking dish, or sheet pan.

One Pan Roasted Chicken and Veggies - place veggies in the dish

 

Place the chicken in the pan and drizzle everything with olive oil.

One Pan Roasted Chicken and Veggies - add chicken and drizzle all with oil

 

Sprinkle with garlic salt, Italian seasoning, ground pepper and paprika.

One Pan Roasted Chicken and Veggies - add seasonings and toss to coat

 

With your hands, toss everything to coat.

 

Place the dish in the oven and bake for 1 hour.

 

If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.

 

Remove from the oven and serve.

 

One Pan Roasted Chicken and Veggies is super easy and delicious as well. The chicken is seasoned perfectly and comes out juicy with a tasty crispy skin. Roasting vegetables in the oven brings out their sweetness and natural flavors. This recipe serves two people.

 

You might also like:

Crispy Fried Chicken

Almond Crusted Chicken and Tomato Salad

Easy Chicken and Dumplings

Individual Chicken Pot Pies

One Pan Roasted Chicken and Veggies - serves 2
Print
One Pan Roasted Chicken and Veggies
Prep Time
5 mins
Cook Time
1 hrs
Total Time
1 hrs 5 mins
 

One Pan Roasted Chicken and Veggies is super easy and delicious as well. The chicken is seasoned perfectly and comes out juicy with a tasty crispy skin. Roasting vegetables in the oven brings out their sweetness and natural flavors. This recipe serves two people but you can adjust the serving size.

Course: Date Night, Dinner, Lunch, Main Course, Thanksgiving
Cuisine: American
Servings (Adjustable): 2
Calories: 722 kcal
Author: Zona
Ingredients (Choose US or Metric)
  • 4 chicken thighs bone-in
  • 1 potato large
  • 10 baby carrots
  • 1 onion small
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Italian Seasoning
  • Black pepper fresh ground, to taste
  • 1/4 tsp paprika
  • 2 Tablespoons olive oil
Instructions
  1. Preheat your oven to 375 degrees F (190 C).
  2. Thoroughly wash the potatoes with a scrubber and dice them into 1 inch pieces. Cut the carrots into 1 inch pieces. Pat the veggies dry with a paper towel.

  3. Cut the onion into quarters.
  4. Pat the chicken dry with paper towel.
  5. Add the chicken, potatoes, carrots, and onion to a 9 x 13 glass baking dish, or sheet pan.
  6. Drizzle with olive oil.
  7. Sprinkle with garlic salt, Italian seasoning, ground pepper and paprika.
  8. With your hands, toss everything to coat.
  9. Place the dish in the oven and bake for 1 hour.
  10. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
  11. Remove from the oven and serve.
Nutrition Facts
One Pan Roasted Chicken and Veggies
Amount Per Serving
Calories 722 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 12g 60%
Cholesterol 221mg 74%
Sodium 807mg 34%
Potassium 1101mg 31%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 4g
Protein 40g 80%
Vitamin A 144.3%
Vitamin C 21.2%
Calcium 8.7%
Iron 31.7%
* Percent Daily Values are based on a 2000 calorie diet.

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