One Pan Roasted Chicken and Vegetables

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


Have this one pan roasted chicken and vegetables for dinner and easy kitchen clean-up for dessert!


  • 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


  1. Preheat oven to 400 and line a rimmed baking sheet with foil.
  2. 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.
  3. 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.
  4. 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.