Roasted Vegetable Chicken: A Flavorful and Healthy One-Pan Meal

Looking for a delicious, healthy, and easy weeknight dinner? Look no further than roasted vegetable chicken! This one-pan meal is packed with flavor, nutrients, and requires minimal cleanup. Roasting the chicken and vegetables together allows their flavors to meld beautifully, creating a truly satisfying and comforting dish. This recipe is also incredibly versatile – feel free to use your favorite vegetables and seasonings to customize it to your liking. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

• Easy to Make: Simply toss everything together on a baking sheet and roast!
• Healthy and Nutritious: Packed with lean protein and a variety of colorful vegetables.
• Flavorful: Roasting brings out the natural sweetness of the vegetables and infuses the chicken with delicious flavors.
• Versatile: Easily customizable with your favorite vegetables and seasonings.
• One-Pan Meal: Minimal cleanup – everything cooks together on one pan!
• Perfect for Meal Prep: Roast a big batch on Sunday and enjoy it throughout the week.

Ingredients You’ll Need

• Chicken: Bone-in, skin-on chicken pieces (such as thighs, drumsticks, or a whole chicken cut into pieces) are ideal for roasting as they stay juicy and flavorful. You can also use boneless, skinless chicken breasts or thighs, but be mindful of the cooking time to avoid drying them out. About 2-3 pounds.
• Vegetables: A mix of colorful vegetables adds flavor, nutrients, and visual appeal. Some great options include:
• Root Vegetables: Carrots, potatoes (Yukon gold or red potatoes work well), sweet potatoes, parsnips, and beets.
• Cruciferous Vegetables: Broccoli, cauliflower, Brussels sprouts.
• Other Vegetables: Onions, bell peppers, zucchini, squash, cherry tomatoes, asparagus (add asparagus towards the end of cooking as it cooks quickly).
• Olive Oil: Used to toss the vegetables and chicken for even cooking and to prevent sticking. Extra virgin olive oil is preferred for its flavor and health benefits.
• Seasonings: A combination of herbs and spices elevates the flavor of the dish. Some suggestions include:
• Salt and Black Pepper: Essential for seasoning.
• Garlic Powder: Adds a savory depth.
• Onion Powder: Complements the garlic powder and enhances the overall flavor.
• Dried Herbs: Rosemary, thyme, oregano, and Italian seasoning are all excellent choices. You can use a single herb or a blend.
• Paprika: Adds a touch of color and a subtle smoky flavor. Smoked paprika is also a great option.
• Optional: Lemon wedges, fresh herbs (such as parsley or thyme) for garnish.

Equipment You’ll Need

• Large Baking Sheet: A large baking sheet is essential to accommodate all the chicken and vegetables in a single layer. Make sure it’s large enough to prevent overcrowding, which can lead to steaming instead of roasting.
• Mixing Bowl: For tossing the vegetables with olive oil and seasonings.
• Tongs: For turning the chicken and vegetables during cooking.
• Meat Thermometer: To ensure the chicken is cooked to a safe internal temperature.

Step-by-Step Instructions

Follow these simple steps to create your own delicious roasted vegetable chicken:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: Wash and chop the vegetables into bite-sized pieces. Ensure the pieces are roughly the same size to ensure even cooking. Place the chopped vegetables in a large mixing bowl.
3. Season the Vegetables: Drizzle the vegetables with olive oil (about 2-3 tablespoons). Sprinkle with salt, black pepper, garlic powder, onion powder, and your chosen dried herbs (about 1-2 teaspoons total). Toss well to coat all the vegetables evenly.
4. Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps the skin crisp up during roasting. Place the chicken in the same mixing bowl (or a separate one if you prefer). Drizzle with olive oil (about 1-2 tablespoons) and season with salt, black pepper, garlic powder, onion powder, paprika, and your chosen dried herbs (about 1-2 teaspoons total). Rub the seasonings all over the chicken, ensuring it’s well coated.
5. Arrange on Baking Sheet: Spread the vegetables in a single layer on the prepared baking sheet. Arrange the chicken pieces on top of the vegetables, ensuring they are not overcrowded.
6. Roast: Place the baking sheet in the preheated oven and roast for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the temperature in the thickest part of the chicken, avoiding the bone.
7. Turn the Chicken and Vegetables (Optional): Halfway through the cooking time (around 30 minutes), use tongs to turn the chicken pieces and toss the vegetables. This helps them cook evenly and prevents them from sticking to the baking sheet.
8. Check for Doneness: Check the chicken’s internal temperature with a meat thermometer. The vegetables should be tender and slightly caramelized. If the vegetables are browning too quickly, you can tent the baking sheet with foil.
9. Rest: Once the chicken is cooked through, remove the baking sheet from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
10. Garnish and Serve: Garnish with fresh herbs (such as parsley or thyme) and serve with lemon wedges, if desired. Enjoy!

Tips for the Best Roasted Vegetable Chicken

• Don’t Overcrowd the Baking Sheet: Overcrowding will cause the vegetables to steam instead of roast, resulting in soggy vegetables and less crispy chicken skin. Use two baking sheets if necessary.
• Cut Vegetables into Uniform Sizes: This ensures even cooking. Larger pieces will take longer to cook than smaller pieces, resulting in some vegetables being overcooked while others are undercooked.
• Dry the Chicken: Patting the chicken dry before seasoning helps the skin crisp up during roasting.
• Don’t Be Afraid to Season Generously: Roasting can mellow out flavors, so don’t be afraid to season the chicken and vegetables generously.
• Use a Meat Thermometer: A meat thermometer is the best way to ensure the chicken is cooked to a safe internal temperature.
• Let the Chicken Rest: Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful chicken.
• Adjust Cooking Time Based on Vegetables: Some vegetables cook faster than others. For example, asparagus and zucchini cook quickly, so add them to the baking sheet during the last 15-20 minutes of cooking. Root vegetables like potatoes and carrots take longer to cook, so make sure they are cut into smaller pieces or added to the baking sheet before other vegetables.
• Consider Adding a Sauce: Drizzle the roasted chicken and vegetables with a sauce after cooking for added flavor. Some options include a balsamic glaze, lemon-herb vinaigrette, or a simple pan sauce made with the pan drippings.

Variations and Customizations

The beauty of this recipe is that it’s incredibly versatile. Feel free to customize it to your liking with different vegetables, seasonings, and sauces. Here are a few ideas:

• Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne pepper to the seasonings for a little heat.
• Mediterranean Flavors: Use Mediterranean herbs like oregano, thyme, and rosemary, and add some chopped Kalamata olives and feta cheese to the vegetables before roasting.
• Asian-Inspired: Use soy sauce, ginger, and garlic to season the chicken and vegetables. Add some chopped broccoli, bell peppers, and snow peas to the baking sheet.
• Lemon Herb: Use lemon zest and juice, along with fresh herbs like parsley and thyme, to create a bright and flavorful dish.
• Honey Garlic: Mix honey and garlic with olive oil to create a sweet and savory glaze for the chicken and vegetables.
• Add Other Protein: Consider adding sausages or other types of meat to the baking sheet along with the chicken and vegetables.
• Swap the Vegetables: Use any combination of your favorite vegetables. Some other options include mushrooms, eggplant, green beans, and corn on the cob.

Serving Suggestions

Roasted vegetable chicken is a complete meal on its own, but you can also serve it with a variety of sides:

• Salad: A simple green salad or a more elaborate salad with grains and cheese pairs well with roasted chicken and vegetables.
• Grains: Serve with quinoa, rice, couscous, or farro.
• Bread: Crusty bread is perfect for soaking up the delicious pan juices.
• Soup: A light soup, such as chicken noodle soup or vegetable soup, makes a great starter.

Make-Ahead Instructions

This recipe is great for meal prepping. You can chop the vegetables and season the chicken ahead of time. Store them separately in the refrigerator for up to 24 hours. When you’re ready to cook, simply arrange everything on a baking sheet and roast as directed. You can also roast the chicken and vegetables ahead of time and reheat them later. Store the cooked chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.

Storage Instructions

Store leftover roasted chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Roasted Vegetable Chicken Recipe

This is a simplified and summarized version of the recipe based on the information provided above.

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 45-60 minutes

Ingredients:

• 2-3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or cut-up whole chicken)
• 1 lb potatoes, chopped
• 1 lb carrots, chopped
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 lb broccoli florets
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried rosemary
• 1/2 tsp paprika

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes, carrots, onion, and bell pepper with 2 tbsp olive oil, salt, pepper, garlic powder, onion powder, and rosemary.
3. In the same or another bowl, toss chicken pieces with 1 tbsp olive oil, salt, pepper, garlic powder, onion powder, and paprika.
4. Spread vegetables in a single layer on a large baking sheet.
5. Arrange chicken pieces on top of the vegetables.
6. Roast for 45-60 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender. Turn chicken and vegetables halfway through.
7. Add broccoli florets to the baking sheet during the last 15-20 minutes of cooking.
8. Let chicken rest for 5-10 minutes before serving.
9. Garnish with fresh herbs (optional) and serve.

Nutritional Information (Approximate)

Note: Nutritional information will vary depending on the specific ingredients used and portion sizes.

• Calories: 400-600 per serving
• Protein: 30-40g per serving
• Fat: 20-30g per serving
• Carbohydrates: 20-30g per serving

Enjoy!

Roasted vegetable chicken is a fantastic meal to have any night of the week. It’s easily modified to fit your family’s tastes and dietary needs. With minimal cleanup and a flavorful outcome, it’s sure to become a favorite.