This recipe for one pan roasted chicken and vegetables comes with the extra advantage of super easy kitchen clean-up!
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. Which brings me to my latest obsession.
I recently learned what a bullet journal was. And for an organization-obsessed person like me, this was complete and total catnip. CATNIP.
You can click here to go straight to the source, or you can just type “bullet journal” into Pinterest to find out everything you want to know about this, but it’s basically a system for organizing all those to do lists you have lurking all over the place into one place. In a way where you can actually find them.
Once you are up and running with your bullet journal it is very easy to keep it in good working order, but at the beginning you will get slightly obsessed by finding the perfect notebook. And pens. And washi tape.
In all seriousness, this old-school pen and paper system has made this digital-loving girl even more organized over the three billion things that I have to do each day, and between that and making one pan roasted chicken and vegetables for dinner, I actually have time to watch all those episodes of Wolf Hall that I taped and never got around to.
So here’s the drill on the chicken: you need boneless chicken breasts – the regular kind, not the thin kind. You are going to pop them on a rimmed baking sheet that has been lined with foil and drizzled with some olive oil. Surround them with some chopped carrots and broccoli florets (or any other roast-able veggie. Asparagus, potato chunks, cauliflower…whatever your favorite is!). Here’s a little video that shows you just how fast and easy this all is….
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…
And after you finish eating that deliciousness, you’ll have a clean kitchen where you can sit around and write in your bullet journal. Or whatever else you want to do with all that non-cleaning-up-the-kitchen free time!
- 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
- 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.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!