One Pan Roasted Chicken & Veggies
One Pan Roasted Chicken & Veggies
Ingredients
For the Chicken
- 4 chicken leg quarters
- 1 tablespoon olive oil
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1 lemon, large, zested and juiced
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1/2 teaspoon cayenne pepper
- 1 tablespoon sweet paprika
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
For the Vegetables
- 2 sweet potato, medium
- 1 handful broccoli florets, large
- 1 shallot, large, thinly sliced
- 1 tablespoon olive oil, for drizzling
- 1 pinch salt
- 1/2 tablespoon oregano
- 1/2 tablespoon garlic powder
For the Optional Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 1 lemon, small, zested and juiced
- 1 pinch salt
For Garnish
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400
- 2
In a large bowl, combine the chicken leg quarters (or chosen chicken pieces) with 1 tablespoon of olive oil. Season generously with salt and black pepper. Add the zest and juice of the large lemon, 1 tablespoon of garlic powder, 1 tablespoon of oregano, 1/2 teaspoon of cayenne pepper, and 1 tablespoon of sweet paprika. Stir in 2 tablespoons of tomato paste and the 4 minced garlic cloves. Mix all ingredients thoroughly until the chicken is fully coated. For best flavor, marinate for at least 2 hours, or ideally, overnight in the refrigerator.
⏱️ 10 min
- 3
Prepare the vegetables: Cut the 2 medium sweet potatoes into smaller wedges to ensure even cooking. Place the sweet potato wedges at the bottom of an oven-safe dish or a large baking pan. Add the large handful of broccoli florets and the 1 thinly sliced large shallot to the pan. Drizzle the vegetables with about 1 tablespoon of olive oil and season with a pinch of salt, 1/2 tablespoon of oregano, and 1/2 tablespoon of garlic powder. Toss to combine.
⏱️ 10 min
- 4
Arrange the marinated chicken pieces on top of the seasoned vegetables in the pan. If there is any leftover marinade in the bowl, pour it over the chicken and vegetables. Place the pan into the preheated oven and roast for 40 minutes.
⏱️ 40 min•🌡️ 400
- 5
After 40 minutes of roasting, turn off the oven heat. Leave the pan in the oven for an additional 20 to 30 minutes without opening the door. This crucial step allows the residual heat to continue softening the vegetables, enabling them to absorb more of the flavorful chicken juices.
⏱️ 30 min
- 6
While the chicken and vegetables are in the oven, prepare the optional sauce. In a small bowl, whisk together 3 tablespoons of mayonnaise, 1 tablespoon of tomato paste, 1 minced garlic clove, the zest and juice of the small lemon, and a pinch of salt until well combined.
⏱️ 5 min
- 7
Once the residual heat cooking is complete, carefully remove the pan from the oven. Plate the roasted chicken and vegetables, garnish with finely chopped fresh parsley, and drizzle with a little of the prepared sauce. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Roasted Chicken & Veggies
For the Chicken
- 4 chicken leg quarters
- 1 tablespoon olive oil
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1 lemon, large, zested and juiced
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1/2 teaspoon cayenne pepper
- 1 tablespoon sweet paprika
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
For the Vegetables
- 2 sweet potato, medium
- 1 handful broccoli florets, large
- 1 shallot, large, thinly sliced
- 1 tablespoon olive oil, for drizzling
- 1 pinch salt
- 1/2 tablespoon oregano
- 1/2 tablespoon garlic powder
For the Optional Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 1 lemon, small, zested and juiced
- 1 pinch salt
For Garnish
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400 - 2
In a large bowl, combine the chicken leg quarters (or chosen chicken pieces) with 1 tablespoon of olive oil. Season generously with salt and black pepper. Add the zest and juice of the large lemon, 1 tablespoon of garlic powder, 1 tablespoon of oregano, 1/2 teaspoon of cayenne pepper, and 1 tablespoon of sweet paprika. Stir in 2 tablespoons of tomato paste and the 4 minced garlic cloves. Mix all ingredients thoroughly until the chicken is fully coated. For best flavor, marinate for at least 2 hours, or ideally, overnight in the refrigerator.
⏱️ 10 min - 3
Prepare the vegetables: Cut the 2 medium sweet potatoes into smaller wedges to ensure even cooking. Place the sweet potato wedges at the bottom of an oven-safe dish or a large baking pan. Add the large handful of broccoli florets and the 1 thinly sliced large shallot to the pan. Drizzle the vegetables with about 1 tablespoon of olive oil and season with a pinch of salt, 1/2 tablespoon of oregano, and 1/2 tablespoon of garlic powder. Toss to combine.
⏱️ 10 min - 4
Arrange the marinated chicken pieces on top of the seasoned vegetables in the pan. If there is any leftover marinade in the bowl, pour it over the chicken and vegetables. Place the pan into the preheated oven and roast for 40 minutes.
⏱️ 40 min•🌡️ 400 - 5
After 40 minutes of roasting, turn off the oven heat. Leave the pan in the oven for an additional 20 to 30 minutes without opening the door. This crucial step allows the residual heat to continue softening the vegetables, enabling them to absorb more of the flavorful chicken juices.
⏱️ 30 min - 6
While the chicken and vegetables are in the oven, prepare the optional sauce. In a small bowl, whisk together 3 tablespoons of mayonnaise, 1 tablespoon of tomato paste, 1 minced garlic clove, the zest and juice of the small lemon, and a pinch of salt until well combined.
⏱️ 5 min - 7
Once the residual heat cooking is complete, carefully remove the pan from the oven. Plate the roasted chicken and vegetables, garnish with finely chopped fresh parsley, and drizzle with a little of the prepared sauce. Serve immediately and enjoy!
⏱️ 5 min