This incredibly easy to make One-Pan Roasted Chicken and Vegetables recipe will surely become a family favorite!
Why You Will Love This Recipe
- Easy to prepare ahead: You can throw this together in the morning, keep it in the fridge, and bake it off right before dinner time. If you’re looking for chicken recipes with minimal preparation, try our Easy Weeknight Barbecue Chicken or Kelly’s Overnight Chicken.
- You can use whatever you have in you pantry: I had boneless, skinless breasts in my fridge so that it what I used but you can also use a whole chicken. If you have fennel throw that in there, or if you would rather use sweet potatoes, go right ahead. For those looking to spice things up, our Deconstructed Chicken Kiev might be a delightful alternative.
- You don’t need to make a side: You could add a salad, but there are enough vegetables that I really don’t think that you need one.
- Meal plan friendly: you can make a whole chicken and divide it into portions for your week. For more meal plan ideas, Roasted Vegetable Chicken Salad might be a perfect addition to your weeknight planning.
Top Tips for Roasting Chicken and Vegetables
With these 8 easy tips, your one pan roasted chicken and vegetables is guaranteed to be finger licking:
- Preheat the oven to 425Â F. This will ensure that the chicken and vegetables cook evenly.
- Baste the chicken and vegetables periodically with the pan juices. This will keep them moist.
- Use a roasting pan with a rack. This will allow the heat to circulate around the chicken and vegetables.
- Season the chicken and vegetables generously. This will add flavor.
- Place the chicken in the center of the roasting pan and arrange the vegetables around it. This will help chicken and vegetables cook evenly.
- Use a meat thermometer to check the internal temperature of the chicken. The internal temperature should be at least 165 F to ensure that it is fully cooked.
- Cut the vegetables into evenly sized pieces. This will ensure that they cook evenly.
- Let the chicken and vegetables rest for a few minutes before serving. This will allow the juices to redistribute and will make the meat more tender.
Should You Cook Vegetables Before Roasting?
Readers always ask me if they need to pre-cook vegetables before roasting them. It is usually better to roast them directly from raw. They retain more of their flavor and it helps to prevent them from becoming mushy or overcooked.
However, there are some exceptions. For example, I like to pre-cook carrots, parsnips and other root vegetables before roasting them as it slightly softens them up and helps cook them more evenly while reducing the overall roasting time. To learn how to properly prepare carrots for roasting, you may want to check out our guide on how to boil carrots.
How to Store Roasted Chicken and Vegetables
As discussed, this recipe is perfect for meal prep. You can store roasted chicken in the fridge in an airtight container for up to 4 days. As always, make sure to wait until it has cooled before putting it in the fridge.
To serve the chicken, remove it from the fridge and let it come to room temperature. You can reheat it in the oven, on the stovetop, or in the microwave. Just be sure to heat it slowly and carefully to avoid drying it out or burning it. You can also eat the chicken cold, it tastes great with Dijon mustard or as part of a roasted vegetable chicken salad!
One-Pan Roasted Chicken and Vegetables
Ingredients Â
- 4-6 boneless skinless chicken breast (or a small roasting chicken)
- 10 fingerling potatoes
- 1 onion cut into large chunks
- 4 cloves garlic unpeeled
- 4 stalks celery
- 6 carrots
- Olive oil
- Salt and pepper
- Fresh thyme sprigs
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- Fresh parsley chopped
InstructionsÂ
- Put the vegetables in a large baking dish. I peeled the carrots and cut them into large pieces, along with the celery. Add onion, potatoes, thyme, and garlic cloves.
- Pour a few tablespoons of olive oil over. Season well with salt and pepper.
- Toss to make sure everything is coated. Put the pan in a preheated 425 degree oven for about 25 minutes. I wanted to give my vegetables a head start because they take about 45 minutes to cook. If I was using a whole chicken, I would cook it all at the same time.
- Season chicken with salt and pepper and a drizzle of olive oil. Arrange in pan, alongside vegetables.
- Put back in the oven for about 20 minutes, or until the chicken is cooked through.
- Mix together mustard and maple syrup in a small bowl.
- Drizzle the sauce over the chicken and sprinkle with parsley.
Leave a Comment