• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
  • More
    • About
    • Work With Me!
    • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
    • Contact

Framed Cooks

menu icon
go to homepage
  • July 4th Recipes!
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • July 4th Recipes!
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Framed Cooks » Recipes » Dinner

    One Pan Roasted Chicken and Vegetables

    Published: Jan 28, 2016 · Modified: Apr 15, 2024 by Kate Morgan Jackson · This post may contain affiliate links · 45 Comments

    Jump to Recipe

    This recipe for one pan roasted chicken and vegetables comes with the extra advantage of super easy kitchen clean-up!

    One Pan Roasted Chicken and Vegetables on a baking pan.
    Jump to:
    • Why we love this recipe
    • Ingredients you need
    • Ingredient notes and substitutions
    • Here’s how you make this recipe
    • Recipe FAQs
    • Want to round out your meal?
    • Other one pot easy clean-up recipes we love!
    • Could you leave us some stars?
    • One Pan Roasted Chicken and Vegetables

    Why we love this recipe

    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.

    Ingredients you need

    One pan roasted chicken and vegetables ingredients on a marble counter.

    Ingredient notes and substitutions

    • Chicken: You want regular sized chicken breasts, not the thin sliced kind (those will cook up too fast and dry out).
    • Veggies: You can swap out any roastable vegetable you like! Baby potatoes, green beans, asparagus, cauliflower…mix and match to your heart’s content.
    • Carrots: You can either use baby carrots or regular size carrots that are cut into chunks.

    Here’s how you make this recipe

    STEP ONE: Pop some skinless, boneless chicken breasts on a rimmed baking sheet that has been lined with foil and drizzled with some olive oil.  Surround them with some carrots and broccoli florets (or any other roast-able veggie.  Asparagus, potato chunks, cauliflower…whatever your favorite is!).

    One pan roasted chicken and veggies on a pan ready for the oven.

    STEP TWO: 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.

    One pan roasted chicken and veggies on pan with seasoning added.

    About a half hour later, you will be sitting down to this…

    One Pan Roasted Chicken and Vegetables on a plate.

    Recipe FAQs

    Can I use chicken thighs instead of chicken breasts?

    You can! As long as they are boneless, you are good to go.

    How do I know when the chicken is done?

    It’s important to cook chicken all the way through, and the best way to be super sure of this is to check the temperature with a quick read meat thermometer. Chicken should be at 165 degrees.

    Have a question that I haven’t covered yet?

    Leave your question in the comments section below and I will get back to you pronto!

    Want to round out your meal?

    One of the beautiful things about this recipe is that it is a complete dinner all on one pan! But if you want to give your lucky dining companions a little extra something, you can’t go wrong with these quick and fluffy butter biscuits.

    A lemonade mint iced tea goes perfectly with this supper…and for dessert, we are thinking Texas Blueberry Cobbler!

    Other one pot easy clean-up recipes we love!

    • One Pot Spaghetti and Meatballs
      One Pot Spaghetti
    • One skillet lemon chicken with orzo on a plate.
      Lemon Chicken Orzo
    • Easy one pot tomato parmesan pasta on a plate.
      One Pot Tomato Parmesan Pasta
    • veggie mac and cheese
      One Pot Vegetable Macaroni and Cheese

    Looking for more delicious suppers that cook up in one pan? Here is our complete collection of one pot recipes!

    Could you leave us some stars?

    If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

    Print

    One Pan Roasted Chicken and Vegetables

    One pan roasted chicken and vegetables on a baking sheet.
    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 6 reviews

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

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

    Ingredients

    Scale
    • 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

    Instructions

    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.

    Notes

      • Chicken: You want regular sized chicken breasts, not the thin sliced kind (those will cook up too fast and dry out).

      • Veggies: You can swap out any roastable vegetable you like! Baby potatoes, green beans, asparagus, cauliflower…mix and match to your heart’s content.

      • Carrots: You can either use baby carrots or regular size carrots that are cut into chunks.

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

    SaveSave

    17309 shares
    • Facebook
    • Twitter
    • Yummly

    Want every new recipe delivered right to your email inbox?

    Reader Interactions

    Comments

    1. Taylor says

      June 30, 2023 at 10:38 am

      Love this recipe! It’s great how you can switch out the vegetables to make it different each time. Delicious!

      Reply
      • Kate Morgan Jackson says

        June 30, 2023 at 11:04 am

        Thank you! Yes, I switch out the broccoli on the regular due to my non-broccoli loving family. :)

        Reply
    2. Carol says

      January 06, 2022 at 9:27 pm

      Hi – I have not made this recipe, but just froze very large chicken breasts so probably would not use all four. Do you have any idea about weight for them for this recipe? It could be only 2 would be needed since they are very large halfs, but not sure. Thanks for any suggestions.

      Carol

      Reply
      • Kate Morgan Jackson says

        January 07, 2022 at 11:08 am

        Hi Carol! Yes, some chicken breasts can be enormous! I usually aim for 4-6 ounces of chicken per person, and sometimes end up cutting some of the larger pieces in half. Hope this helps and happy cooking!

        Reply
    3. Nandini Bhattacharjee says

      January 05, 2020 at 10:21 am

      It’s a hearty dish. Gets done in a jiffy too.

      Reply
      • Kate Morgan Jackson says

        January 05, 2020 at 11:09 am

        Thanks Nandini! And easy cleanup too (that’s my husband’s favorite part, as he is the cleanup crew!) :)

        Reply
    4. Donna F. says

      January 04, 2020 at 9:39 pm

      I love this recipe. Have probably made it 10 x’s. And, know I will never stop because it’s low-carb,, which I have to follow, and just that good! It’s my GO-TO for an easy and flavorful meal. Big YAY for this recipe! Thanks so much!

      Reply
      • Kate Morgan Jackson says

        January 05, 2020 at 11:08 am

        Donna! Thank you so much – it’s on repeat at our house too, especially this time of year when we are trying to rebound from all that scrumptious holiday cheese and chocolate! :)

        Reply
    5. lourdes says

      December 17, 2018 at 1:31 pm

      Looks delicious! Where is the video? Cant find it.

      Reply
      • Kate says

        December 17, 2018 at 1:37 pm

        Hi Lourdes! That is the strangest thing – that video seems to have escaped! I just put it back in, so hopefully if you take another look it will be there. Mysterious!

        Reply
    6. Alisha says

      November 26, 2018 at 5:05 pm

      Hello! I’m just trying this recipe and was curious on the temperature because it says when the chicken reaches 165 degrees. On my thermometer it gives the cooking temperatures and says for chicken to cook to 180 degrees. I know we just had our thanksgiving turkey and cooked it to 160 degrees.

      Reply
      • Kate says

        November 26, 2018 at 5:24 pm

        Hi Alisha! I have always understood 165 degrees to be the “safe” temperature for poultry of all kinds. I think at 180 it would be a little dry. Here’s a handy chart that shows cooking temperature times for all kinds of things – hope this helps! :) https://www.foodsafety.gov/keep/charts/mintemp.html

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Kate from Framed Cooks

    Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

    More about me →

    July 4th Recipes!

    • Peach mozzarella salad on a plate.
      Peach Mozzarella Salad
    • Shrimp with dipping sauce on a platter.
      Shrimp with Dipping Sauce
    • Grilled Buttermilk Rosemary Chicken on a Plate
      Grilled Buttermilk Chicken
    • Orange Avocado Shrimp Salad on a plate with mint leaves.
      Orange Avocado Shrimp Salad
    • Zucchini gazpacho in a bowl.
      Zucchini Gazpacho
    • Strawberry slab pie on a white platter.
      Easy Strawberry Cheesecake Tart

    Reader Favorites

    • Pastina with egg and cheese in a bowl.
      Pastina with Egg and Cheese, Otherwise Known As Comfort Food
    • Lemon Garlic Lobster Pasta in a bowl with a fork.
      Pasta with Lobster Sauce
    • Grandpa's Coca-Cola Ribs on a cutting board.
      Grandpa’s Coca-Cola Ribs
    • Pasta with Buttered Egg Sauce on a plate with a fork.
      Pasta with Egg Sauce
    • Soft scrambled eggs with ricotta on a plate.
      Ricotta Scrambled Eggs
    • Cheese Fries in a bowl on a wooden counter.
      Easy Cheese Fries

    Want every new recipe delivered right to your email inbox?

    Sign Me Up!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Use

    Newsletter

    • Sign Up!

    Get in Touch

    • Contact

    Copyright © 2025 Framed Cooks

    All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

    17.3K shares
    17309 shares
    • 476