(aka: “Dinner’s in the oven, and I’m not losing my mind tonight”)
You know those evenings when you’re hangry, tired, the kids are turning feral, and your sink looks like someone hosted a cooking show and forgot to clean up? That’s exactly when I lean into this recipe. Not because I’m trying to be fancy. Not because I want to impress anyone. But because this little one-pan wonder saves my butt every single time.
The first time I made this, I was just trying to use up whatever was left in the fridge—some sad carrots, a forgotten lemon, and chicken thighs that had thawed just enough to make me nervous. I tossed everything in a pan with some garlic and herbs, popped it in the oven, poured a glass of wine… and somehow, I felt like I had my life together again.
That’s the power of this meal. It’s not flashy. It’s not trying to go viral. It just gets the job done—and tastes like a warm hug from someone who really gets you.
So… Why This? Why Now?
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You throw everything in one pan and forget about it for an hour. That’s it.
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It smells like Sunday dinner without actually being Sunday dinner.
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It makes boring old chicken feel like something you planned.
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Minimal dishes. We love a low-effort queen.
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It feeds your soul and your leftovers container.
Real Talk: Ingredients That Don’t Judge
I’m not here to lecture you about organic-this or artisanal-that. Here’s what I use (but you do you):
Olive oil:
Whatever’s not expired. Bonus if it doesn’t smell weird.
Lemon juice:
Fresh is fab, but bottled is absolutely fine. It’s citrus. Let’s not be snobs.
Garlic (3 cloves):
Or five. Or none. But why would you do that to yourself?
Dried thyme + rosemary:
If you only have Italian seasoning, congrats—you’re still winning.
Paprika:
Optional. But a little sprinkle gives it some cozy, smoky vibes.
Potatoes:
I use baby potatoes, halved. Don’t overthink it. Any potato will potato.
Carrots:
Cut ‘em thick so they don’t turn into mush. Or skip them. Life’s too short.
Red onion:
Turns all jammy and sweet in the oven. Honestly the sleeper star of the dish.
Chicken (bone-in, skin-on):
Thighs are my go-to. But use what you’ve got. Just don’t forget salt and pepper—they matter more than you think.
OK, Let’s Do This
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Crank that oven to 425°F. High heat = crispy skin and golden veggies. Trust the process.
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Mix the sauce.
Grab a small bowl and stir together:
Olive oil + lemon juice + garlic + herbs + paprika + salt + pepper.
Yes, taste it. No, don’t skip this part. -
Toss the veggies.
Put the potatoes, carrots, and onions in a big bowl. Pour half the sauce over and toss like you mean it. Spread them in a baking dish (9×13-ish). -
Chicken time.
Use the same bowl. Add your chicken pieces and the rest of the sauce. Rub it all over. Nestle the chicken on top of the veggies. -
Roast and forget it.
Pop it in the oven for 50–60 minutes. Maybe stir the veggies halfway through if you’re feeling responsible. Spoon the juices over the top before serving like the domestic god/goddess you are.
Done. Pour another glass. Light a candle. Pretend you’re on a cooking show with a studio audience cheering you on.
Wanna Mix It Up?
You’re not stuck with this exact combo. This recipe is forgiving—like stretchy pants after Thanksgiving.
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Use sweet potatoes or squash instead of regular potatoes.
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Add Brussels sprouts (they crisp up and taste like little bites of heaven).
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Throw in some whole garlic cloves or halved shallots.
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Add a little maple syrup to the marinade if you’re in a sweet/savory mood.
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Feeling spicy? Red pepper flakes are your friend.
This recipe doesn’t need your perfection. It just needs your fridge leftovers and a little love.
Storing Leftovers (If There Are Any)
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Fridge: 4 days, easy. I reheat mine in a skillet to bring back the crisp. Microwave works too, I’m not above it.
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Freezer: Chicken freezes well. Veggies get soft, but hey, throw ’em in soup or smash ’em into a breakfast hash.
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Cold, standing at the fridge door with a fork? Been there. No shame.
Final Thoughts, Because I’m Chatty
If this meal could talk, it’d say: “You’re doing great.”
It’s easy. It’s warm. It doesn’t require a degree or a Pinterest board. It feeds a houseful or just you with leftovers for lunch.
I’ve made this dish on happy days, long days, days where everything feels a little sideways—and it never lets me down. I hope it brings you the same kind of comfort.
So if you make it, please tell me. Message me, tag me, text me a photo of your pan straight out of the oven. I’ll be here, probably making it again myself.
Big love,
One-Pan Roasted Chicken and Vegetables
Ingredients
- 1/4 cup olive oil
- 1 lemon juice only
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- 1.5 lbs baby potatoes sliced in half
- 3 medium carrots peeled and chopped into 2-inch pieces
- 1 red onion cut into wedges
- 4-6 bone-in, skin-on chicken pieces thighs, breasts, and/or drumsticks
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F.
- In a small bowl, stir together the olive oil, lemon juice, thyme, rosemary, paprika, and some salt and pepper until well combined.
- Place the vegetables in a large bowl and pour half of the olive oil mixture over the top. Toss to combine, then transfer the vegetables to a 9x13 baking dish.
- Add the chicken thighs to the now empty bowl and pour the remaining olive oil mixture over the top. Toss to coat chicken, then nestle chicken on top of the vegetables in the baking dish.
- Bake until chicken is cooked through (reaches 165°F) and potatoes are fork tender, 50–60 minutes. If desired, stir the vegetables a bit halfway through the cooking time and spoon the juices over the chicken.
- Enjoy!
Notes
Nutrition