One-Pan Roasted Chicken and Vegetables

This dinner is a win-win. It is easy to prepare and it is ridiculously flavorful! This one is a no-fail, with tons of veggies, savory chicken and a delicious combination of textures. Great for busy weeknights!

I meant to get this post out yesterday because I love being able to say Happy Valentine's Day to all of you wonderful people. But alas, time slipped away, as it's been seeming to do lately. So here is a belated HVD, which sounds more like a disease when abbreviated. Dan and I did our customary Valentine's dinner with steak and crab legs last night after the boys were in bed. This year we added lobster tail, yum! We also enjoyed asparagus and this totally yummy Creamy Hashbrown Potato recipe as our sides. Another VD success! And there we go with the diseases, which have nothing to do with anything.

Cooking with my hubby last night made me wish we cooked together more often. Most of the time it's only one of us cooking at a time, but I love sharing the kitchen with him and having us both contribute to the meal. Meals like this One-Pan Roasted Chicken and Veggies are almost too easy to be a team effort. I made this a few days ago and was so excited about the ease to yum ratio. Usually when something doesn't take much time it's assumed to lack in flavor, but not in this case. You cannot go wrong with this one-pan meal. I LOVE one-pan meals!

Be sure to use a pan large enough so that you can really spread the veggies out. If they become too stacked, they will not get cooked evenly. Also, feel free to experiment with herbs for seasoning! I love the basic olive oil, salt & pepper and parsley combo, but adding others would be great, as well.

I hope you enjoy this one as much as we did! For more one-pan meal suggestions, check out my One-Pan Chicken Broccoli Rice Skillet and Easy One-Pan Pasta.

One-Pan Roasted Chicken and Veggies

Dinner does not get easier than this delicious one-pan dinner!

Contributed by Megan Porta from

Published Feb 15, 2017

Serves: 6

Total time: 1 hr



  • 10 baby red potatoes, quartered
  • 1 1/2 pounds Brussels sprouts, halved lengthwise
  • 4 large carrots, quartered lengthwise and cut into 2-inch chunks
  • 1 yellow onion, cut into chunks
  • 4 cloves garlic, finely chopped
  • 1/4 cup plus 2 Tbsp flat-leaf parsley, chopped (divided)
  • 1/2 cup olive oil, divided
  • Salt and pepper, to taste
  • 4 boneless, skinless chicken breast halves, each cut into four equal pieces
  1. Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil. In layers, add the potatoes, Brussels sprouts, carrots, onion, garlic and 1/4 cup parsley. Drizzle 1/4 cup olive oil evenly over everything. Season with salt and pepper.
  2. Top with chicken pieces, distributing as evenly as possible. Season chicken with salt, pepper, olive oil and 2 Tbsp parsley.
  3. Bake in preheated oven for 40 minutes and serve immediately!