This recipe for one pan roasted chicken and vegetables comes with the extra advantage of super easy kitchen clean-up!
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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
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!).
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.
About a half hour later, you will be sitting down to this…
Recipe FAQs
You can! As long as they are boneless, you are good to go.
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.
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!
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.
PrintOne Pan Roasted Chicken and Vegetables
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 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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
- 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.
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.
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Brittney says
Can I do this with zucchini and squash? Just cut it up and put on pan?
Kate says
Hi Brittney! You absolutely can! If you cook it for the same amount of time as the chicken it will be SUPER tender and soft, so if you like your zucchini with a little more firmness, take the pan out after half the cooking time and add it then. If you are using a hard squash like butternut, it should cook for the same amount of time as the chicken. Hope this makes sense – let me know if you have any other questions! :)
Rachel says
Can it be made with frozen chicken? I didn’t plan this but I’ve started it and I forgot to thaw the chicken.
Kate says
Hey Rachel! I’m probably too late because I’m just seeing this a couple days later, but I do think you need to thaw the chicken first. How did it come out? :)
Eric says
This was great! While I had the vegetable cutting board out, I added a quartered onion and a few peeled garlic cloves which gave a great aroma while cooking, and then we ate the onions with the meal. i crushed one of the cloves and added it to my plate. No other takers for the garlic.
Kate says
I love these additions! And I’m with you on the garlic, just for the record. :)
Britt says
Just moved into our new place so I was looking for something easy and delicious to cook for a late dinner! Stumbled upon this recipe, and I’m so glad I did! Super simple, and really tasty!!!! Thank you!
Kate says
Britt! Congrats on your new place, and glad my recipe was one of your first new home dinners! :)
Beth Fairweather says
Just made this tonight and everyone loved it! All clean plates! I used the carrots but didn’t have broccoli so we used asparagus and also sweet potato and onion. Didn’t have oregano so used Italian seasoning. Everything turned out perfect, thank you so much for sharing! I can’t wait to try out your other recipes!!!
Kate says
Clean plates are the best compliment! Thanks for this sweet note – I hope you like my other recipes! :)
Ethan says
what is the overall calories for this meal ? :0
Kate says
Hi Ethan! About 350 calories a serving.
Tam. says
I wasn’t sure if these were thawed or frozen either. Could you add to recipe? Thanks
Kate says
They are thawed, and yes I will!
Joey says
I was curious as to how this recipe would work for frozen food. Would I simply adjust the cook time, or would I need to thaw the ingredients prior. I ask because I’m in college, and I buy my veggies and meat in bulk and freeze them to save money. This looks like an awesome recipe that I’ll likely be using for many years to come.
Kate says
Hi Joey! You should definitely thaw the ingredients out first, which you can do by taking them out the night before and just letting them thaw in the fridge, and then they will be all ready to go the next night when you are ready to cook. Hope you like it! :)
Julia says
I love this because it’s so versatile. I usually cube a few sweet potatoes as the vegetable component but keep pretty much everything else the same, then I have delicious dinners for days. Simple, works every time, only takes about an hour in all, and makes the rest of my week a lot easier.
Julia says
Also, adding a dab of low fat plain green yogurt to the chicken and veggies really adds a nice touch
Kate says
Julia! Thanks for your sweet words, and now I am dying to one what green yogurt is! :)
grace says
i love sheet pan suppers! easy clean-up and easy prep! definitely need to look into this bullet journal thing.
Kate says
You MUST! It’s so satisfying.
Joan | HappyForks.com says
One portion provides 51g of protein, it’s a great idea for healthy dinner
Kate says
Thanks Joan! Healthy and easy and good!
Mir says
As much as I love all things digital and computer and all that, I still do all my planning with pen and paper. I can’t help the feeling of calm and tangible resolution that writing something down gives me.
This is just exactly the kind of dinner I want all winter long!
Kate says
I am the same way about pen and paper. And I completely confess to writing something down just for the pure satisfaction of crossing it off. :)
Lisa O says
This is beyond simple and absolutely delicious. I used organic chicken breasts and bagged broccoli and carrots from Whole Foods. It’s too simple to be this delicious but it is. I had to pop a little foil on the broccoli at the end of cooking bc the tops started to burn a little. I let the chix rest for a solid 5 minutes after cooking. Juicy and delicious. I cannot stop raving about this dish and sharing the recipe! It needs nothing else.
Kate Morgan Jackson says
Hi Lisa and thank you so much – this lovely comment made my day! And thanks for sharing the recipe! xx
Gayle @ Pumpkin 'N Spice says
One pan meals are the best! I especially like them because of the easy clean up. This roasted chicken sounds delicious, Kate!
Kate says
I think we can form the one pan Dinner Club together – hurray for delicious easy clean-up!
Adina says
I actually want to make fish for lunch today, but now I keep finding all these great chicken breast recipes and would like nothing more than to eat chicken. It looks so perfect!
Kate says
Something tells me you should go for the chicken! :)
Theresa M. says
This looks really tasty! I have been using foil to line my pans for a long time and you are right, such a clean-up time saver! Especially for roast-y things from the oven that tend to stick and burn. Definitely will be making this soon. I’m going to swap in some smoked paprika for the regular because I love the taste it adds. Thanks for another good one, Kate!
Kate says
And the nonstick foil is even MORE wonderful! Love the smoked paprika idea.