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–+ servings

One-Pan Roasted Chicken and Vegetables

This hearty one-pan meal brings together juicy roasted chicken and tender vegetables in a lemon-herb olive oil marinade. It’s a simple, wholesome dinner that’s full of comforting flavors—perfect for busy weeknights or Sunday supper.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Comfort Food, Dinner, Family Favorites, Main Dish, One-Pot Meals
Cuisine American
Servings 6
Calories 450 kcal

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

For crispier chicken skin, broil for the last 2–3 minutes of cooking. You can also swap in sweet potatoes or parsnips depending on what’s in your pantry.

Nutrition

Calories: 450kcal
Keyword easy dinner, one-pan meal, roasted chicken, sheet pan, vegetables
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