This one-pan roasted chicken dinner is a win-win. It is easy to prepare and it is packed with flavor. It contains tons of veggies, savory chicken and a delicious combination of textures. Great meal for busy weeknights!
I meant to get this Roasted Chicken and Vegetables recipe posted yesterday because I love being able to say Happy Valentine's Day to all of you wonderful people. But alas, time slipped away. 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.
I made this easy roasted chicken 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 that it lacks flavor, but not in this case. You cannot go wrong with this one-pan meal. Who doesn’t love one-pan meals?!
How do you roast chicken with vegetables?
Layer chicken pieces (bone-in or boneless) in a single layer on a large, rimmed baking sheet alongside veggies of your choice. Set your oven to a high heat, such as 425 degrees F, and roast for a minimum of 30 minutes (it will probably take longer), checking on the pan throughout the cooking process so nothing burns. Flip the contents of the pan at least once.
What vegetables go with roast chicken?
Good options for roasted vegetables include carrots, Brussels sprouts, potatoes, broccoli, cauliflower, beets, green beans, tomatoes, onions and squash.
Notes about Easy Roasted Chicken and Vegetables:
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.
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.