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.
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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.