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One-Pan Roasted Chicken & Veggies

One-Pan Roasted Chicken & Veggies
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This One-Pan Roasted Chicken & Veggies recipe combines juicy, crispy chicken with a colorful medley of vegetables, all roasted together on a single baking sheet for an easy, nutritious, and flavorful meal with minimal cleanup. Perfect for weeknight dinners or meal prepping, it’s a versatile dish that can be customized to your taste and dietary needs.

Ingredients

Scale

Protein

  • 4–6 chicken thighs or breasts, bone-in and skin-on preferred (boneless can be used)

Vegetables

  • 2 carrots, chopped
  • 1 bell pepper, chopped
  • 1 small head of broccoli, cut into florets
  • 1 zucchini, sliced

Seasonings & Extras

  • 3 tablespoons olive oil
  • 4 garlic cloves, peeled and left whole
  • 2 teaspoons fresh herbs (rosemary, thyme, or oregano)
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon lemon juice or 1 teaspoon lemon zest

Instructions

  1. Prep the Chicken and Veggies: Pat the chicken dry with paper towels to ensure crisp skin. Chop the vegetables into similar-sized pieces for even cooking. Peel whole garlic cloves for a mild roasted flavor.
  2. Season Everything Generously: Toss chicken and vegetables with olive oil, salt, pepper, garlic, fresh herbs, and lemon juice or zest. Coat every surface evenly to ensure a burst of flavor in every bite.
  3. Arrange on the Baking Sheet: Place chicken pieces skin side up on a large baking sheet and arrange the vegetables around them in a single layer to promote even cooking and perfect roasting.
  4. Roast to Perfection: Roast in a preheated oven at 425°F (220°C) for 35-40 minutes or until the chicken is cooked through and the vegetables are caramelized with tender edges.
  5. Rest and Serve: Let the chicken rest for 5 minutes after roasting to retain juices. Toss the vegetables gently, garnish if desired, and serve warm for a comforting meal.

Notes

  • Use room temperature chicken to ensure even cooking.
  • Don’t overcrowd the baking sheet to allow proper heat circulation and crispiness.
  • Cut vegetables uniformly for consistent cooking times.
  • Flip vegetables halfway through cooking for even browning.
  • Use a heavy, rimmed baking sheet or roasting pan for best results.

Nutrition

Keywords: one-pan, roasted chicken, roasted vegetables, easy dinner, healthy meal, gluten free, meal prep, sheet pan dinner

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