One Pan Roasted Chicken and Vegetables

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It is October! Every year I think that this month passes too quickly, and I am left with the feeling that I let another gorgeous autumn go by without appreciating it enough. This year I am trying to get the most of this colorful and magical season before it is gone!

And, what better way to get into the fall vibes than by rewarding our taste buds with some delectable food? I am going to share some of my favorite recipes in the next few weeks that celebrate and capture the essence of fall.

The One-Pan Roasted Chicken and Vegetables is a flavour- packed,vibrant meal that will leave your whole family impressed without you breaking a sweat.

Incredibly flavorful chicken and assortment of colorful veggies all get baked together ,making it perfect for lazy Sundays or busy weeknights when you are too tired and stressed to cook and want something delicious and healthy.

All you have to do is place your ingredients on the sheet pan, and then the oven does all the work while you sit back and enjoy your family time.

This dish is so tempting, it’s hard to believe there would be anything left! But if you end up with any, you can store them in an airtight container refrigerated for upto 3 days.

Are you looking for other Lunch/Dinner Recipes? You can also check out my One Pan Honey Glazed Salmon , Baked Orange Chicken and Hawaiian Chicken Burger with Grilled Pineapple

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Creamy Tomato Spinach Pasta One Pan Roasted Chicken and Vegetables
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 6 servings
Calories per serving: 340kcal




Ingredients:
    For the Chicken
  • 6 chicken thighs
  • 3 tbsp olive oil
  • Juice of 1/2 lemon
  • 1 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1 teaspoon Italian seasoning
  • 3/4 tsp Sea salt
  • 1 tsp Black pepper

    • For the Vegetables
  • 6-8 large potatoes (cut into halves)
  • 2-3 large carrots (peeled and cut into rounds)
  • 2 medium sized red onions (cut into 1-inch pieces)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon dried Italian seasoning
  • 3 sprigs of fresh rosemary

Instructions:
  1. Combine all the ingredients listed in the "For the Chicken" section. Cover and marinate the chicken pieces for 30 minutes.
  2. In a large bowl, combine the vegetables with 3 tablespoons olive oil, 1 teaspoon salt , 1/4 teaspoon ground black pepper and 1 tablespoon dried Italian seasoning. Toss to coat.
  3. Preheat the oven to 220 degrees C. Line the large baking pan with parchment paper or foil.
  4. Arrange the chicken pieces, potatoes and carrots in the prepared baking pan in a single layer.
  5. Transfer the baking pan to the oven and bake for 30 minutes.
  6. After 30 mins, add in the cherry tomatoes, the cubed onions and the fresh rosemary sprigs in the oven.
  7. Keep baking for further 15-20 mins until the chicken is cooked and crispy and the veggies are tender. Keep an eye on the oven so that the vegetables and chicken do not get burnt.
  8. Remove from the oven, discard rosemary sprigs and serve.

Comments

  1. Tasha10 October 2021 at 16:18

    Very delicious! For vegetarians: replace the chicken with feta cheese.

    ReplyDelete

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