One Pan Roasted Chicken & Vegetables is dinner perfection. The smallest amount of dishes from an amazing dinner ever.
If you were a fan of my one-pan homemade Salisbury steak and Roasted Potatoes dinner, you’re going to love this chicken iteration.
One-pan meals take little to no prep work, and only one dish to wash—the pan you roast them on. If you want to take it a step further, line the sheet pan with foil and you just might not have to wash the pan either. Better yet: disposable pans!
For this meal, you just throw the meal together, and then set the oven timer. You’re free to catch up on your favorite TV show, or just relax for the next 45 minutes while dinner cooks.
However, this recipe has one extra step because the chicken takes a bit longer to bake than the vegetables, so we’re going to start cooking the chicken first. We’ll add the vegetables after the chicken has had a chance to bake. Everything will still be ready at the same time.
Let’s get started!
First, we make a flavorful rub for the chicken out of mayonnaise, lemon zest and dried garlic. After smearing the chicken on all sides with the mixture, we let it bake for 30 minutes on its own.
In the meantime, chop your favorite vegetables to roast. I love roasted broccoli because it becomes nutty in the oven. Carrots are another family favorite in my house because they just seem to get sweeter after a hot bake in the oven.
But use whatever vegetables your family prefers. Green beans would be great, asparagus, even Brussels sprouts. Anything! After 30 minutes has elapsed, add the vegetables to the same pan as the chicken, and roast for another 15 minutes. Then you’re done—one pan, easy clean-up dinner!
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