One-Pan Roasted Chicken and Vegetables with chicken, potatoes, carrots, red onion, olive oil, lemon, garlic, and herbs.

I don’t remember the exact first time I made this One-Pan Roasted Chicken and Vegetables recipe, and honestly, that feels right. It wasn’t some planned-out dinner with a grocery list and a mood board. It was more like… a long day, a fridge that looked half-empty, and that familiar “what are we even eating tonight?” feeling creeping in around 5:30.

I had chicken. I had some vegetables that were almost past their prime. And I had about ten minutes of patience left. So I tossed everything together, slid it into the oven, and hoped for the best. When I pulled the pan out—golden chicken, crispy edges, vegetables smelling like they’d been cooking all day—I remember standing there for a second longer than necessary. Just breathing it in.

Now, One-Pan Roasted Chicken and Vegetables is one of those meals that feels like home to me. Not fancy. Not perfect. But grounding. The kind of dinner that reminds you food doesn’t have to be complicated to be good. Ever have a recipe like that—one you didn’t plan to love, but somehow always come back to?

Why you’ll Love this One-Pan Roasted Chicken and Vegetables?

There’s something quietly comforting about a one-pan meal, and this One-Pan Roasted Chicken and Vegetables recipe really leans into that. Everything cooks together. Everything tastes like everything else—in a good way. The chicken stays juicy, the skin gets crispy, and the vegetables soak up all those lemony, herby juices underneath.

I won’t pretend this is some groundbreaking technique. It’s not. But that’s kind of the point. It’s reliable. Forgiving. The kind of meal you make when you’re tired but still want dinner to feel real. Some nights, that matters more than being impressive. Do you agree, or am I just sentimental about roasted potatoes again?

Ingredient Notes

This One-Pan Roasted Chicken and Vegetables recipe is simple, but each ingredient earns its place. Here’s how I think about them when I’m cooking—take what helps, leave the rest.

• Olive oil: This is doing the heavy lifting. It helps the chicken crisp and keeps the vegetables from turning sad and steamed.
• Lemon juice: Adds brightness and keeps everything from tasting flat. I almost skipped it once… didn’t love that choice.
• Garlic: Three cloves is the guideline. I’ve used four. Sometimes five. No one complained.
• Thyme & rosemary: These herbs feel classic in a comforting, old-school way. Like something your grandma might’ve used, but casually.
• Paprika: Not spicy—just warm and slightly smoky.
• Baby potatoes: They roast evenly and don’t need much prep, which I deeply appreciate.
• Carrots: Cut them big so they caramelize instead of disappearing.
• Red onion: Softens and sweetens as it roasts. One of those quiet heroes.
• Bone-in, skin-on chicken: I know boneless is tempting, but this really does give better flavor. Worth it, in my opinion… most days.
• Salt & pepper: Be generous. Chicken needs it.

How to Make One-Pan Roasted Chicken and Vegetables?

1. Start by heating your oven to 425°F. A hot oven is key here. Lukewarm ovens lead to pale chicken and regret.
2. In a small bowl, stir together the olive oil, lemon juice, garlic, thyme, rosemary, paprika, salt, and pepper. It won’t look fancy, and that’s fine. It smells incredible already—trust me.
3. Toss the vegetables with about half of that mixture until everything is coated. Spread them out in a baking dish or roasting pan. Try not to pile them up too much. Vegetables like personal space.
4. Next, toss the chicken with the remaining oil mixture and place it right on top of the vegetables, skin side up. Always skin side up. That’s where the magic happens.
5. Roast until the chicken reaches 165°F and the potatoes are fork-tender, about 50–60 minutes. Halfway through, you can stir the vegetables and spoon some pan juices over the chicken… but if you forget? It’ll still be good. When it’s done, everything should look golden, slightly rustic, and very ready to eat.

Storage Options

One-Pan Roasted Chicken and Vegetables stores surprisingly well. Let everything cool, then refrigerate in an airtight container for up to four days. I like reheating it in the oven to bring back some crispness, but the microwave works when life’s moving fast. Honestly, the flavors deepen overnight—leftovers are kind of a bonus.

Variations & Substitutions

This recipe bends easily, which is probably why it sticks around.

• Swap carrots for sweet potatoes or parsnips.
• Add Brussels sprouts or broccoli (just add them halfway through).
• Use oregano or Italian seasoning if that’s what you have.
• Boneless chicken works—just shorten the cook time.
• Add a splash of white wine or broth if you want extra pan juices.

What to Serve With One-Pan Roasted Chicken and Vegetables?

This meal holds its own, but sometimes a little extra feels nice.

• Crusty bread to soak up the juices
• A simple green salad
• Rice or couscous if you want it heartier
• A glass of wine, or just cold sparkling water—no pressure

FAQ:

Can I prep this ahead of time?
Yes. Chop the vegetables and mix the oil earlier in the day. Assemble right before baking.

Will everything cook evenly?
As long as the vegetables are cut evenly and not overcrowded, yes—pretty reliably.

Can I use only thighs or only breasts?
Absolutely. Just keep the cuts similar so nothing overcooks.

If you try this One-Pan Roasted Chicken and Vegetables, I hope it becomes one of those meals you lean on when life’s busy and dinner needs to be simple but comforting. If you tweak it, swap veggies, or accidentally invent a new favorite version—I’d love to hear about it.

One-Pan Roasted Chicken and Vegetables

A rustic one-pan dinner featuring herb-roasted chicken and vegetables tossed in olive oil and lemon, baked together until tender, golden, and full of classic comfort flavors.

Print Pin Rate

Course: Dinner, Main Course

Cuisine: American, Rustic

Keyword: One-Pan Roasted Chicken and Vegetables

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 6

Ingredients

• 1/4 cup olive oil
• Juice of 1 lemon
• 3 garlic cloves minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 1 1/2 lb baby potatoes halved
• 3 medium carrots peeled and cut 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 to taste
• Freshly ground black pepper to taste

Instructions

• Preheat the oven to 425°F (220°C).
• In a small mixing bowl, combine the olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper. Stir until fully incorporated.
• Place the potatoes, carrots, and red onion in a large mixing bowl. Pour half of the olive oil mixture over the vegetables and toss until evenly coated. Transfer the vegetables to a 9×13-inch baking dish or large roasting pan, spreading them into an even layer.
• Add the chicken pieces to the same mixing bowl. Pour the remaining olive oil mixture over the chicken and turn to coat thoroughly.
• Arrange the chicken pieces skin-side up on top of the vegetables in the baking dish.
• Bake uncovered for 50–60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. If desired, stir the vegetables halfway through cooking and spoon the pan juices over the chicken.
• Remove from the oven and allow the dish to rest briefly before serving.

Notes

This recipe is naturally gluten-free. To ensure it remains gluten-free, confirm that all dried herbs and spices are certified gluten-free and avoid cross-contamination from shared kitchen tools or surfaces.