This recipe for one pan roasted chicken and vegetables comes with the extra advantage of super easy kitchen clean-up!
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Why we love this recipe
My favorite part of this recipe for one pan roasted chicken and vegetables is the fact that it gives me a delectable, feels-like-Sunday-dinner combination of tender roasted chicken and scrumptious veggies in practically no time.
My second favorite part is that this scrumptious combo of eats roasts up all on one pan. One pan that is lined with foil.
YES, this means that after you have served it up, the clean-up consists of crumpling up that foil that it baked on and putting the pan away.
No scrubbing, no soaking…as long as you can find someone else to put the dinner plates in the dishwasher, you are pretty much golden.
Yep, one pan roasted chicken and vegetables means that you not only get a good and good for you supper, you can also use all that extra time for doing something that is not cleaning up the kitchen.
Ingredients you need
Ingredient notes and substitutions
- Chicken: You want regular sized chicken breasts, not the thin sliced kind (those will cook up too fast and dry out).
- Veggies: You can swap out any roastable vegetable you like! Baby potatoes, green beans, asparagus, cauliflower…mix and match to your heart’s content.
- Carrots: You can either use baby carrots or regular size carrots that are cut into chunks.
Here’s how you make this recipe
STEP ONE: Pop some skinless, boneless chicken breasts on a rimmed baking sheet that has been lined with foil and drizzled with some olive oil. Surround them with some carrots and broccoli florets (or any other roast-able veggie. Asparagus, potato chunks, cauliflower…whatever your favorite is!).
STEP TWO: Drizzle a little more olive oil on everything, and then sprinkle them with a spicy mixture of paprika, oregano and salt and pepper, and pop the whole thing in the oven.
About a half hour later, you will be sitting down to this…
Recipe FAQs
You can! As long as they are boneless, you are good to go.
It’s important to cook chicken all the way through, and the best way to be super sure of this is to check the temperature with a quick read meat thermometer. Chicken should be at 165 degrees.
Leave your question in the comments section below and I will get back to you pronto!
Want to round out your meal?
One of the beautiful things about this recipe is that it is a complete dinner all on one pan! But if you want to give your lucky dining companions a little extra something, you can’t go wrong with these quick and fluffy butter biscuits.
A lemonade mint iced tea goes perfectly with this supper…and for dessert, we are thinking Texas Blueberry Cobbler!
Other one pot easy clean-up recipes we love!
Looking for more delicious suppers that cook up in one pan? Here is our complete collection of one pot recipes!
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintOne Pan Roasted Chicken and Vegetables
Have this one pan roasted chicken and vegetables for dinner and easy kitchen clean-up for dessert!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless chicken breasts (regular thickness, not thin sliced)
- 1 head of broccoli, cut into florets
- 6 carrots, peeled and cut into 1 inch pieces (or you can use baby carrots!)
- 1/4 cup olive oil
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 400 and line a rimmed baking sheet with foil.
- Drizzle the pan with 1/2 of the olive oil. Place the chicken in a single layer in the center. Put the broccoli on one side of the chicken and the carrots on the other.
- Drizzle the remaining olive oil over the chicken and the veggies. Mix the spices together and generously season first the chicken and then the veggies.
- Roast for 30 minutes, or until the chicken registers 165 degrees. Serve at once! Rejoice afterwards at the lack of pots and pans to clean.
Notes
-
- Chicken: You want regular sized chicken breasts, not the thin sliced kind (those will cook up too fast and dry out).
-
- Veggies: You can swap out any roastable vegetable you like! Baby potatoes, green beans, asparagus, cauliflower…mix and match to your heart’s content.
-
- Carrots: You can either use baby carrots or regular size carrots that are cut into chunks.
Taylor says
Love this recipe! It’s great how you can switch out the vegetables to make it different each time. Delicious!
Thank you! Yes, I switch out the broccoli on the regular due to my non-broccoli loving family. :)
Carol says
Hi – I have not made this recipe, but just froze very large chicken breasts so probably would not use all four. Do you have any idea about weight for them for this recipe? It could be only 2 would be needed since they are very large halfs, but not sure. Thanks for any suggestions.
Carol
Hi Carol! Yes, some chicken breasts can be enormous! I usually aim for 4-6 ounces of chicken per person, and sometimes end up cutting some of the larger pieces in half. Hope this helps and happy cooking!
Nandini Bhattacharjee says
It’s a hearty dish. Gets done in a jiffy too.
Thanks Nandini! And easy cleanup too (that’s my husband’s favorite part, as he is the cleanup crew!) :)
Donna F. says
I love this recipe. Have probably made it 10 x’s. And, know I will never stop because it’s low-carb,, which I have to follow, and just that good! It’s my GO-TO for an easy and flavorful meal. Big YAY for this recipe! Thanks so much!
Donna! Thank you so much – it’s on repeat at our house too, especially this time of year when we are trying to rebound from all that scrumptious holiday cheese and chocolate! :)
lourdes says
Looks delicious! Where is the video? Cant find it.
Hi Lourdes! That is the strangest thing – that video seems to have escaped! I just put it back in, so hopefully if you take another look it will be there. Mysterious!
Alisha says
Hello! I’m just trying this recipe and was curious on the temperature because it says when the chicken reaches 165 degrees. On my thermometer it gives the cooking temperatures and says for chicken to cook to 180 degrees. I know we just had our thanksgiving turkey and cooked it to 160 degrees.
Hi Alisha! I have always understood 165 degrees to be the “safe” temperature for poultry of all kinds. I think at 180 it would be a little dry. Here’s a handy chart that shows cooking temperature times for all kinds of things – hope this helps! :) https://www.foodsafety.gov/keep/charts/mintemp.html