Chicken-Poultry/ Dinner for Two/ Low Carb

One Pan Roasted Chicken and Veggies Recipe for Two

One Pan Roasted Chicken and Veggies

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.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

Scroll to the bottom for a full recipe card.

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.

How to make One Pan Roasted Chicken and Veggies:

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

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.

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

potatoes, carrots and onions in a glass baking dish

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

chicken thighs on tops of veggies and drizzled with oil in a baking dish

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

chicken and veggies in a baking dish and sprinkled with paprika, salt and pepper

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 for two

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Yield: 2 servings

One Pan Roasted Chicken and Veggies

One Pan Roasted Chicken and Veggies

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.

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 4 bone-in chicken thighs
  • 1 large potato
  • 10 baby carrots
  • 1 small onion
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Italian Seasoning
  • Fresh ground black pepper to taste
  • 1/4 teaspoon 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.

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Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 722 Saturated Fat: 12g Cholesterol: 221mg Sodium: 807mg Carbohydrates: 23g Fiber: 5g Sugar: 4g Protein: 40g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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