Name: One-Pan Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 60 min
Ingredients: ¼ cup olive oil; Juice of 1 lemon; 3 cloves garlic (minced); 1 teaspoon dried thyme; 1 teaspoon dried rosemary; ½ teaspoon paprika; 1½ lbs baby potatoes (halved); 3 medium carrots (peeled and chopped into 2-inch pieces); 1 red onion (cut into wedges); 4 to 6 bone-in (skin-on chicken pieces (thighs, breasts, or drumsticks)); Kosher salt and freshly ground black pepper (to taste)

A rustic one-pan roasted chicken and vegetables dinner made with lemon, garlic, herbs, potatoes, carrots, red onion, and juicy chicken thighs.

The “I’ve Got Nothing Planned” Dinner That Weirdly Saves the Day

You know those evenings where you swear you’ll order takeout, but your bank account side-eyes you so hard you end up rummaging through the fridge like a raccoon at midnight? Yeah, that’s exactly how this One-Pan Roasted Chicken and Vegetables recipe was born.

I had chicken thighs that needed love, some carrots that were dangerously close to turning into compost, and a single sad lemon. And somehow — through zero planning and a whole lotta hoping — this easy one-pan meal turned out so good, I actually paused Netflix to appreciate it. That never happens.

Now it’s part of my regular dinner rotation, especially on “meh” days when I need something hearty but don’t have the energy to make a big production out of it. Honestly? It’s like the food version of wrapping yourself in a fuzzy blanket.

Why You’ll Love This One-Pan Roasted Chicken and Vegetables Recipe?

Let’s break it down:

First — hello, one pan. That means fewer dishes, fewer sighs while standing at the sink, and more time pretending your kitchen is clean because technically you only used one dish. Victory.

Second — the flavor is next level for something that takes barely any effort. The combo of lemon, garlic, olive oil, and dried herbs hits all the cozy notes. And when that gets soaked into the veggies and basted over that crispy chicken skin? Swoon.

Third — it’s super customizable. You can throw in whatever root veggies you’ve got hanging around. Or swap out chicken parts. Or double it for guests who “just happen to be in the neighborhood.”

Ingredient Notes:

So here’s the lowdown — and some real talk — on the stars of this recipe:

Olive oil: Good old pantry MVP. Helps everything crisp and caramelize.
Lemon juice: Adds brightness and cuts through the richness. (Plus, it makes you feel like you’re cooking fancy, even if you’re wearing pajama pants.)
Garlic: Do I need to explain? It’s garlic. Add it.
Thyme + Rosemary: These dried herbs are the low-effort way to make your house smell like a French countryside kitchen. Ish.
Paprika: Optional, but adds a subtle warmth and that hint of color we pretend to care about.
Baby potatoes: Sliced in half so they roast fast and soak up all the goodness. Any small potato works.
Carrots: They get all roasty and sweet. Total underdog of the pan.
Red onion: Slightly sweet, a little tangy, and completely magic when roasted.
Bone-in, skin-on chicken: Trust me here. That skin protects the meat and gets golden and crispy. You’ll thank yourself later.
Salt + Pepper: Season with your heart.

How To Make One-Pan Roasted Chicken and Vegetables?

Step 1: Preheat & Pretend You’ve Got It All Together

Start by heating your oven to 425°F. You want it hot so things actually roast — not steam.

Step 2: Mix the Magic Sauce

Grab a small bowl. Stir together your olive oil, lemon juice, garlic, thyme, rosemary, paprika, and a generous pinch of salt and pepper. Taste it with your finger. Adjust if it needs more oomph. It’s okay to wing it here — you’re not in culinary school.

Step 3: Veggie Glow-Up

In a big bowl (or directly in your baking dish if you’re lazy like me), toss the potatoes, carrots, and onions with half of that garlicky oil mix. Don’t skimp — the veggies are the sleeper hit of this meal.

Dump them into a 9×13 dish or sheet pan. Spread them out so they roast evenly and don’t just become a veggie sauna.

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Step 4: Chicken Time

Throw your chicken pieces in the same bowl (no shame in reuse) and coat them with the rest of the oil mix. Use your hands. Get in there. Then place the chicken right on top of the veggies like royalty. That chicken is about to baste everything with flavor.

Step 5: Roast and Rest

Bake for 50 to 60 minutes. Halfway through, I like to stir the veggies and maybe spoon some of that golden pan juice over the chicken. Not required, but oh-so-rewarding.

Chicken’s done when it hits 165°F. Veggies should be soft and slightly caramelized. If your house smells incredible, you’re doing it right.

Let it rest for 5-10 minutes before serving. Not because you’re patient, but because it gives you time to find clean forks.

Storage Options:

Toss leftovers into an airtight container and keep them in the fridge for up to 4 days. I actually like this better the next day — the flavors soak in deeper. Reheat in the oven if you want to keep that crisp, or microwave if you’re hangry and don’t care.

You can freeze it too, though I’d pull out the onions first — they get a little weird in texture. The chicken and potatoes hold up just fine.

Variations and Substitutions:

Don’t have the exact ingredients? Same. Here’s how I mix things up when my fridge is more “chaotic neutral” than “organized adult”:

No red onion? Use yellow. Or shallots. Or whatever you can peel.
Hate carrots? Sub in sweet potatoes, squash, or even cauliflower.
Boneless chicken? Sure, just reduce the cook time a bit and don’t expect crispy skin.
Want more heat? Toss in a pinch of chili flakes or cayenne.
Feeling fancy? A sprinkle of feta or parmesan right before serving hits different.

What to Serve with One-Pan Roasted Chicken and Vegetables?

Honestly? This One-Pan Roasted Chicken and Vegetables can totally fly solo. But if you’re trying to impress someone (or just love side dishes), try this:

Crusty bread – For soaking up all the lemony-garlicky goodness.
Simple green salad – Something fresh to balance the roastiness.
White wine – Or whatever you’ve got open, no judgment.
Roasted asparagus or green beans – If you want bonus veggies.

Frequently Asked Questions:

Can I make this ahead of time?
Yep! Toss the veggies and chicken in their marinades and keep them covered in the fridge. Then just dump and roast when you’re ready.

Can I use frozen veggies?
You can, but they’ll release more water, so you won’t get that crispy golden finish. Better in a pinch than skipping dinner, though.

Do I have to use bone-in chicken?
Nope. Boneless works, but it’ll cook faster, so check for doneness around the 30-35 minute mark. Also — flavor-wise, bone-in still wins.

This One-Pan Roasted Chicken and Vegetables isn’t just a recipe — it’s dinner therapy. It’s what you make when you’re tired, hungry, and slightly overwhelmed but still want something that tastes like home.

So if you try it, let me know. Did you sneak in sweet potatoes? Burn the onions a little but still eat them because crispy edges are the best part? I wanna hear it all.

Can’t wait to hear what you think.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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