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One-Pan Roasted Chicken & Veggies

One-Pan Roasted Chicken & Veggies
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A simple, wholesome, and satisfying one-pan dinner featuring tender, juicy roasted chicken with crisp, caramelized vegetables. This recipe offers effortless cleanup, balanced nutrition, and fast cooking, making it perfect for a healthy and comforting weeknight meal.

Ingredients

Scale

Proteins

  • 4–6 chicken thighs or breasts (skin-on for crispy edges)

Vegetables

  • 1 lb baby potatoes, halved if large
  • 3 large carrots, peeled and chopped
  • 2 bell peppers, seeded and chopped
  • 6–8 garlic cloves, peeled

Oils & Seasonings

  • 3 tablespoons olive oil
  • 2 teaspoons fresh rosemary or thyme, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Ingredients: Wash and chop all vegetables into uniform pieces to ensure even cooking. Pat the chicken dry with paper towels and season generously with salt, pepper, and your choice of fresh herbs.
  2. Preheat Your Oven and Oil the Pan: Preheat the oven to 425°F (220°C). Drizzle olive oil over a baking sheet or roasting pan, coating it evenly to prevent sticking and aid caramelization.
  3. Arrange Chicken and Veggies: Place the chicken pieces skin-side up spaced apart on the pan. Surround the chicken with the chopped carrots, potatoes, bell peppers, and whole garlic cloves, ensuring the pan is not overcrowded.
  4. Roast in the Oven: Roast everything for 35 to 40 minutes. Halfway through, gently toss the vegetables and baste the chicken with the pan juices to promote even browning and flavor infusion.
  5. Check for Doneness and Rest: Ensure the chicken reaches an internal temperature of 165°F (74°C). Once cooked, let the dish rest for 5 minutes before serving to lock in juices and allow flavors to meld.

Notes

  • Use room temperature chicken to help it cook more evenly and stay juicy.
  • Cut vegetables uniformly for even cooking.
  • Do not overcrowd the pan to allow hot air circulation for crispy edges.
  • Pat chicken skin dry before roasting for a golden, crispy finish.
  • Flip or toss vegetables halfway through roasting for balanced caramelization.

Nutrition

Keywords: one-pan, roasted chicken, roasted vegetables, easy dinner, healthy meal, weeknight recipe, gluten free, baked chicken and veggies

Find it online: https://ninagourmet.com/one-pan-roasted-chicken-veggies/