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Juice-baked cod with roasted vegetables on a blue ceramic plate.

One-Pan Roasted Chicken and Vegetables

Bree Hester
4 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, Main Course
Cuisine American
Servings 4
Calories 2117 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
    Fresh cut vegetables on baking sheet for roasting or preparing healthy meals.
  • Pour a few tablespoons of olive oil over. Season well with salt and pepper.
    Fresh roasted vegetables including potatoes, carrots, celery, and onions on a baking sheet.
  • 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.
    Roasted potatoes with carrots and onions on baking sheet, preparing for cooking, healthy vegetable side dish.
  • Season chicken with salt and pepper and a drizzle of olive oil. Arrange in pan, alongside vegetables.
    Raw chicken thighs with garlic, carrots, and celery in a baking dish ready for roasting.
  • Put back in the oven for about 20 minutes, or until the chicken is cooked through.
    Roasted chicken thighs with garlic and vegetables in a baking dish, cooked to perfection.
  • Mix together mustard and maple syrup in a small bowl.
    Creamy mayonnaise in a white bowl with soy sauce on a granite countertop.
  • Drizzle the sauce over the chicken and sprinkle with parsley.
    Juicy baked chicken breast with roasted vegetables and herb gravy on a rustic plate.

Nutrition

Calories: 2117kcalCarbohydrates: 479gProtein: 52gFat: 6gSaturated Fat: 1gSodium: 1094mgFiber: 62g
Keyword 4th of july, family dinner recipe, One-pan roasted chicken, roasted chicken, sheet pan chicken
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