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One Pan Roasted Chicken and Vegetables

One pan roasted chicken and vegetables on a baking sheet.
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5 from 6 reviews

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

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.

Find it online: https://www.framedcooks.com/one-pan-roasted-chicken-vegetables/