One-Pan Roasted Chicken and Vegetables
One-Pan Roasted Chicken and Vegetables
Ingredients
- 1 1/2 pounds chicken, cut into 1 1/2-inch pieces (breast or thigh)
- 4 cups broccoli florets
- 1 1/2 cups cherry tomatoes
- 1 1/2 pounds potatoes, cut into 1-inch wedges or chunks
- 1 red onion, cut into 1/2-inch wedges
- 4 garlic cloves, minced or roughly chopped
- 1/4 cup olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the broccoli florets, cherry tomatoes, potato wedges, red onion wedges, and minced garlic cloves.
⏱️ 5 min
- 3
Drizzle the vegetables with 3 tablespoons of olive oil. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, and 1/4 teaspoon dried rosemary. Mix thoroughly until all vegetables are evenly coated with the oil and spices.
⏱️ 5 min
- 4
In a separate large mixing bowl, place the chicken pieces. Drizzle with the remaining 1 tablespoon of olive oil. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, and 1/4 teaspoon dried rosemary. Mix well to ensure all chicken pieces are coated.
⏱️ 5 min
- 5
Spread the seasoned vegetables evenly on one half of the prepared baking sheet. Arrange the seasoned chicken pieces evenly on the other half of the baking sheet, ensuring not to overcrowd either side.
⏱️ 5 min
- 6
Transfer the baking sheet to the preheated oven and roast for 30-35 minutes, or until the chicken is thoroughly cooked through (internal temperature reaches 165°F / 74°C) and golden brown, and the vegetables are tender-crisp and slightly caramelized. You may stir the vegetables once halfway through cooking for even browning.
⏱️ 35 min•🌡️ 400
- 7
Once cooked, remove from the oven and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Roasted Chicken and Vegetables
- 1 1/2 pounds chicken, cut into 1 1/2-inch pieces (breast or thigh)
- 4 cups broccoli florets
- 1 1/2 cups cherry tomatoes
- 1 1/2 pounds potatoes, cut into 1-inch wedges or chunks
- 1 red onion, cut into 1/2-inch wedges
- 4 garlic cloves, minced or roughly chopped
- 1/4 cup olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the broccoli florets, cherry tomatoes, potato wedges, red onion wedges, and minced garlic cloves.
⏱️ 5 min - 3
Drizzle the vegetables with 3 tablespoons of olive oil. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, and 1/4 teaspoon dried rosemary. Mix thoroughly until all vegetables are evenly coated with the oil and spices.
⏱️ 5 min - 4
In a separate large mixing bowl, place the chicken pieces. Drizzle with the remaining 1 tablespoon of olive oil. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, and 1/4 teaspoon dried rosemary. Mix well to ensure all chicken pieces are coated.
⏱️ 5 min - 5
Spread the seasoned vegetables evenly on one half of the prepared baking sheet. Arrange the seasoned chicken pieces evenly on the other half of the baking sheet, ensuring not to overcrowd either side.
⏱️ 5 min - 6
Transfer the baking sheet to the preheated oven and roast for 30-35 minutes, or until the chicken is thoroughly cooked through (internal temperature reaches 165°F / 74°C) and golden brown, and the vegetables are tender-crisp and slightly caramelized. You may stir the vegetables once halfway through cooking for even browning.
⏱️ 35 min•🌡️ 400 - 7
Once cooked, remove from the oven and serve immediately.
⏱️ 5 min