This Pan Roasted Chicken And Vegetable recipe looks as if it took hours of arduous work to put together, but with these simple ingredients you can have a delicious meal prepped in mere minutes. Juicy chicken paired with exquisite, roasted brussels sprouts, potatoes and carrots. Baked in a single pan, it doesn’t get much better and easier than this.
Talk about a one-pan wonder! This pan roasted chicken and vegetable recipe requires very little effort and only a single pan. After a short amount of prep time, which consists of coating the veggies and chicken in a heavenly butter glaze, the meal roasts in the oven for only 40 minutes!
While your meal is being beautifully roasted, the chicken and veggies will soak up that luscious sauce, giving you ample time to finish your housework, homework, catch up on your favourite Netflix series or relax on the couch with a glass of wine! Aside from a bowl, cutting board and roasting pan, there’s minimal cleanup involved. Talk about PERFECTION.
Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
- Chicken – Bone in, skin on. You can use any part of the chicken like I did or choose between thighs, breasts, or drumsticks.
- Vegetables – I used red potatoes, cut into cubes, carrots, peeled and cut, and brussels sprouts, trimmed and halved, but feel free to use any vegetables of your choice.
- Garlic – Peeled. Fresh is best!
- Italian Seasoning – Made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above.
- Vegetable Oil – Can be substituted by olive oil, coconut oil, canola oil, sunflower oil, safflower oil or avocado oil.
- Butter – I used unsalted, this way I can control how much sodium is in my dishes.
- Salt & Pepper – To Taste.
How to Make Pan Roasted Chicken and Vegetables
- Preheat Oven: Preheat the oven to 475 F degrees.
- Toss The Vegetables: In a large bowl, toss together the vegetables, garlic, 1 tbsp of the Italian seasoning, 1 tsp of salt and 1 tsp of pepper.
- Make Butter Mixture: Combine the melted butter with remaining seasoning. Pat the chicken dry with paper towels.
- Coat the Chicken and Vegetables: Place vegetables in a single layer on a baking sheet. Place the chicken skin side up on top of the vegetables. Brush the chicken pieces with the butter mixture and pour the rest over everything.
- Bake: Transfer to the preheated oven and bake for about 40 minutes, rotating the pan halfway through cooking. Cook until the drumsticks/thighs register at 175 F degrees.
- Serve: Transfer the chicken to a serving platter, let it rest for 5 minutes before serving. Toss the vegetables in the pan juice and serve.
What is the Difference Between Roasting Chicken and Other Methods?
Chicken is so versatile; how you flavor it, how you cook it and what it can go into. While this recipe shows how to roast a chicken, there are so many other ways it can be served. If you wan’t to know the difference between a few cooking methods, this is for you.
Methods of cooking:
- Roasting: Roasting is a cooking method that uses dry heat and hot air to surround the food and cook it evenly on all sides. It typically involves cooking foods (usually at a higher temp than other methods) – like meat and vegetables, that already have a solid structure before you begin cooking. Roasting tends to be done in an uncovered pan whether in your home kitchen, over a fire, or with a rotisserie, it gives a nice, crisp texture and beautiful caramelization to enhance the flavors of your food.
- Baking: Baking involves cooking with dry heat without direct exposure to a flame. Typically done in a conventional oven or on a hot surface. Refers to foods without initial structure, more commonly – cupcakes and cookies because it tends to dry out your meat if done incorrectly. Baking requires a lower oven temperature (usually around 375°)
- Boiling: Generally done in a large pot, boiling cooks the chicken in water (or chicken broth) to create a smooth, pull apart chicken. Most commonly used for tacos, sandwiches etc boiling is considered a faster method for cooking chicken. Using the boiling method, all of the flavor comes from whatever seasoning you put in the pot. If over cooked – the chicken can become very rubbery.
- Grilling: Typically done in the summer on a grill, of course. Grilling chicken usually has a spice rub or sauce marinade, generally bbq sauce, covering the chicken. Cooked on a grill until there is no pink in the chicken, grilling is ideal for BBQ’s or cookouts.
How to Serve
This recipe is a classic family favourite! Since it’s a meal in itself, I usually eat it as is. If you’re looking for some more options, why not pair it with some warm, flaky dinner rolls like these ones:
or you can add a fresh, crisp salad for more veggie intake! Health is wealth, am I right? Try these options:
Can I Make This in Advance?
Yes! You can prep it the night before and let it sit in the refrigerator, uncovered, for at least eight hours. I know this might freak some people out leaving raw chicken uncovered, but this method will cause the skin to dry out and also seal in the flavors. The chicken will become exceptionally crispy after cooking!
How to Store Leftovers
It’s important to make sure you cool your leftover roast chicken and store it in the fridge as quickly as you can, typically 1-2 hours after cooking is the maximum you can leave it out before bacteria growth. Leftovers will last about 2-3 days in the fridge. Make sure to keep your cooked chicken away from raw meat and use it up within that time frame!
Reheating Leftover Roast Chicken
Remember, chicken should only be reheated once after it’s cooked and the best way to do that, in my opinion, is to pop it back in the oven until heated through. Put your left over chicken and vegetables in an oven-safe dish, cover it, and roast in the oven for 25 minutes at 350° or if your prefer, you can just pop it on a plate and reheat it in the microwave for 2-5 minutes.
Did You Like This Recipe? Try These!
- Chicken Parmesan
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- Creamy Parmesan Orzo with Chicken and Asparagus
- Rosemary Lemon Chicken with Potatoes and Mushrooms
- Baked Chicken Breast
- Lemon Chicken Piccata
- Crispy Fried Chicken
- Drunken and Creamy Chicken
- Honey Mustard Chicken
- One Pot Creamy Chicken Pot Pie Pasta
- Cilantro Lime Chicken
Pan Roasted Chicken and Vegetables
- 3/4 lb brussels sprouts, trimmed and halved
- 1 lb red potatoes, cut into 1-inch cubes
- 4 large carrots, peeled and cut into 1-inch pieces
- 8 cloves garlic, peeled
- 2 tbsp Italian Seasoning
- 2 tbsp vegetable oil
- 2 tsp salt, or to taste
- 2 tsp pepper, or to taste
- 2 tbsp butter, unsalted
- 3 lb chicken pieces, bone in, skin on, thighs, breasts, drumsticks
- Preheat the oven to 475 F degrees.
- In a large bowl, toss together the brussels sprouts, potatoes, carrots, garlic, 1 tbsp of the Italian seasoning, the vegetable oil, 1 tsp of salt and 1 tsp of pepper.
- In another small bowl combine the melted butter with remaining tbsp of Italian seasoning, 1 tsp salt and 1 tsp pepper. Pat the chicken dry with paper towels.
- Place the vegetables in a single layer on a baking sheet or roasting pan. Place the chicken skin side up on top of the vegetables, making sure the breast pieces are in the center and leg and thighs around the edges of the baking sheet.
- Brush the chicken pieces with the butter mixture and pour the rest over everything.
- Transfer the baking sheet to the preheated oven and bake for about 40 minutes, rotating the pan halfway through cooking. Cook until the drumsticks/thighs register at 175 F degrees.
- Transfer the chicken to a serving platter and let it rest for 5 minutes before serving. Toss the vegetables in the pan juices then serve with the chicken.
- It’s important to make sure you cool your leftover roast chicken and store it in the fridge as quickly as you can, typically 1-2 hours after cooking is the maximum you can leave it out before bacteria growth. Leftovers will last about 2-3 days in the fridge. Make sure to keep your cooked chicken away from raw meat and use it up within that time frame!
- To reheat, put your left over chicken and vegetables in an oven-safe dish, cover it, and roast in the oven for 25 minutes at 350° or if your prefer, you can just pop it on a plate and reheat it in the microwave for 2-5 minutes.