One-Pan Roasted Chicken and Vegetables
This One-Pan Roasted Chicken and Vegetables recipe features tender bone-in chicken, baby potatoes, carrots, and red onion, all seasoned with lemon, garlic, herbs, and roasted to perfection in a single dish.
6 Servings
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
Instructions
Preheat the Oven
- Preheat the oven to 425°F (220°C). Prepare a 9x13-inch baking dish or a large rimmed sheet pan for roasting.
Prepare the Seasoning Mixture
- In a small bowl, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried thyme, rosemary, paprika, salt, and black pepper. Stir until evenly blended.
Season the Vegetables
- In a large mixing bowl, add the halved baby potatoes, chopped carrots, and red onion wedges. Pour half of the prepared olive oil mixture over the vegetables. Toss to coat thoroughly, then transfer the vegetables to the prepared baking dish, spreading them into an even layer.
Season the Chicken
- Place the chicken pieces in the same mixing bowl. Pour the remaining olive oil mixture over the chicken and toss to ensure each piece is well-coated. Nestle the seasoned chicken on top of the vegetables in the baking dish.
Roast the Dish
- Transfer the baking dish to the preheated oven and roast for 50 to 60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. If desired, stir the vegetables halfway through cooking and spoon pan juices over the chicken for enhanced flavor and moisture.
Rest and Serve
- Once fully cooked, remove the dish from the oven and allow it to rest for 5 minutes before serving. Serve warm, spooning the juices over the plated chicken and vegetables as desired.
Notes
This recipe is naturally gluten-free as written. However, to ensure full gluten-free safety:
- Confirm that your paprika and dried herbs are certified gluten-free, as some spice blends may be processed in facilities with gluten-containing products.
- Always double-check that your chicken is not pre-marinated or processed with additives containing gluten.