Description
A fuss-free, flavorful one-pan roasted chicken and vegetables recipe that combines juicy, tender chicken with crisp, caramelized veggies. Perfect for busy weeknights, this wholesome, balanced meal offers effortless cleanup and endless adaptability with a variety of fresh ingredients and herbs.
Ingredients
Proteins
- Chicken Thighs or Breasts (bone-in for juicier meat or boneless for quicker cooking) – about 4-6 pieces
Vegetables
- Carrots – 3 medium, chopped into bite-sized pieces
- Broccoli Florets – 2 cups, cut into bite-sized pieces
- Red Bell Peppers – 1 large, chopped
Seasonings & Flavorings
- Olive Oil – 3 tablespoons
- Garlic Cloves – 3-4, minced or whole
- Fresh Herbs (Rosemary, Thyme, or Parsley) – 2 tablespoons chopped
- Salt – 1 teaspoon, or to taste
- Black Pepper – ½ teaspoon, or to taste
- Lemon – 1, juiced and zested
Instructions
- Preheat Your Oven: Set your oven to 425°F (220°C). This high temperature ensures crispy chicken skin and evenly roasted vegetables with caramelized flavors.
- Prepare the Chicken and Veggies: Pat dry the chicken pieces to remove excess moisture, aiding in crispiness. Chop carrots, broccoli florets, and red bell peppers into bite-sized pieces to ensure even cooking.
- Season Everything: In a large bowl, toss the chicken and vegetables with olive oil, salt, pepper, garlic, and your choice of fresh herbs. Make sure everything is well-coated for balanced flavor.
- Arrange on the Pan: Spread the chicken pieces skin side up in a single layer on a sheet pan. Nestle the vegetables around the chicken evenly, avoiding overcrowding to allow proper roasting.
- Roast to Perfection: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Check the tenderness of vegetables and ensure the chicken has reached an internal temperature of 165°F (74°C). For extra browning, broil for an additional 3-5 minutes if desired.
- Finish with Fresh Lemon and Herbs: Remove from oven, squeeze fresh lemon juice over the chicken and vegetables, and sprinkle more fresh herbs to add brightness and freshness.
Notes
- Select uniform veggie sizes to ensure even roasting without undercooked or burnt pieces.
- Pat chicken dry thoroughly for the crispiest, most flavorful skin.
- Spread ingredients out to avoid overcrowding, which promotes roasting instead of steaming.
- Use a meat thermometer to confirm chicken reaches 165°F (74°C) for safety and best texture.
- Let the chicken rest for at least 5 minutes before serving to lock in juices.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg