My Favorite One-Pan Wonder
Let’s talk about a perfect weeknight meal. This is my go-to one pan roasted chicken and root vegetables. Everything cooks together on a single sheet. You get a juicy roasted chicken recipe and sweet, tender veggies all at once. I love how simple it is.
I learned this from a cookbook by America’s Test Kitchen. They test recipes hundreds of times. So you know it will work. This easy dinner recipe means less washing up. That matters to me after a long day. What is your favorite type of vegetable to roast?
A Little Story About Flavor
Herbs make this dish sing. I grow thyme and rosemary in my window box. Using fresh herbs feels special. I rub the leaves between my fingers. Doesn’t that smell amazing? It reminds me of my own grandma’s kitchen.
You mix those herbs with melted butter. Then you brush it all over the chicken skin. This little step is a big flavor secret. The butter helps the skin get golden and crisp. The herbs toast and smell wonderful. It turns a simple healthy chicken dinner into something grand.
Why The Pan Matters
Putting the vegetables in first is key. They need to be in a single layer. I always put the Brussels sprouts in the middle. They can handle the most heat. The chicken pieces go right on top.
This is a smart trick. The chicken juices drip down. They baste the roasted root vegetables as they cook. Everything gets richer flavor. Using bone-in chicken pieces is important here. Bones give more taste to the meat and the veggies below. That’s why this method makes such a cozy one pan dinner.
Making It Your Own
This recipe is like a friendly guide. You can follow it closely or change it up. The notes say you can make it a Paleo chicken recipe. Just use olive oil and ghee. Then it fits into Whole30 recipes too.
*Fun fact: shallots are like a gentle mix between an onion and garlic. They get so sweet when roasted!* Have you ever tried them? You can also use sweet potatoes or parsnips. What root vegetables do you have in your kitchen right now?
The Simple Joy of Sharing
When the pan comes out, let it rest. I still laugh at how I used to skip this. I was too hungry to wait! But resting for five minutes matters. It lets the juices settle back into the chicken. The meat stays moist and tender.
Then, you toss the veggies in the tasty pan juices. This last mix makes them shine. Serving it all on a big platter feels like a celebration. It looks like you worked for hours. But we know the secret. It’s one simple pan. Will you try this recipe with your family this week?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels sprouts, trimmed and halved | 12 ounces | |
| Red potatoes, unpeeled, cut into 1-inch pieces | 12 ounces | |
| Shallots, peeled and halved lengthwise | 8 | |
| Carrots, peeled and cut into 2-inch lengths | 4 | thick ends halved lengthwise |
| Garlic cloves, peeled | 6 | |
| Vegetable oil | 1 tablespoon | I used olive oil |
| Fresh thyme, minced (or dried) | 4 teaspoons (or 1 1/2 tsp dried) | divided |
| Fresh rosemary, minced (or dried) | 2 teaspoons (or 3/4 tsp dried) | divided |
| Sugar | 1 teaspoon | I omitted |
| Salt and pepper | ||
| Unsalted butter, melted | 2 tablespoons | |
| Bone-in chicken pieces (breasts, drumsticks, thighs), trimmed | 3 1/2 pounds |
Instructions
Step 1: First, heat your oven very hot. Now, toss all your chopped veggies in a big bowl. Add the oil and half of your herbs. I love the smell of fresh rosemary. Doesn’t that smell amazing? (A hard-learned tip: dry your veggies well for better roasting!)
Step 2: Next, mix melted butter with the rest of your herbs. Pat your bone-in chicken pieces very dry. This helps the skin get crispy. Brush that lovely herb butter all over the chicken. This simple step makes a huge difference.
Step 3: Spread the veggies on your pan. Place the Brussels sprouts in the middle. Now, nestle the chicken right on top. The juices will drip down and flavor everything. This is why a one pan dinner is pure magic.
Step 4: Roast it all until the chicken is golden and cooked. Don’t forget to rotate the pan halfway. Your kitchen will smell incredible. What’s your favorite cozy kitchen smell? Share below! Let the chicken rest for five minutes after.
Step 5: Finally, toss the roasted root vegetables in the tasty pan juices. This is the best part. Serve your healthy chicken dinner right from the platter. I still laugh at how fast this easy dinner recipe disappears.
Creative Twists
Sweet Potato Swap: Use sweet potatoes instead of red ones for a sweeter taste.
Lemon Zest Zing: Add lemon zest to the herb butter for a bright, fresh flavor.
Spice It Up: Try a sprinkle of smoked paprika on the veggies before roasting.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This roasted chicken recipe is a full meal. But a simple green salad on the side is lovely. For a heartier plate, spoon the vegetables over a bit of mashed cauliflower. You can also garnish with extra fresh herbs. It makes the one pan roasted chicken and root vegetables look so pretty. Which would you choose tonight?
Making Your One Pan Dinner Last
This roasted chicken recipe makes a lovely big meal. You will have leftovers. Let everything cool completely first. Then, store the chicken and roasted root vegetables separately in the fridge. They will keep for about three days. You can freeze them for a month, too.
I remember my first one pan dinner. I put it all warm into one container. The next day, the veggies were soggy. I learned my lesson about cooling. Now I always use two containers. This keeps your healthy chicken dinner tasting fresh.
Batch cooking this easy dinner recipe is a smart move. It saves you time on a busy night. A ready-made meal waits for you in your fridge. This matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems while cooking. Do your vegetables burn before the chicken cooks? Cut them into even, one-inch pieces. This helps everything finish together. Is your chicken skin not crispy? Pat the bone-in chicken pieces very dry first. Moisture is the enemy of crisp skin.
I once forgot to rotate my pan. The back vegetables got too dark. Now I always set a timer to remind me. Facing these issues matters. Fixing them builds your cooking confidence. It also makes sure every bite is full of flavor.
Another issue is bland food. Do not be shy with salt and pepper. Season your chicken and veggies well before roasting. This simple step makes the natural tastes shine. Which of these problems have you run into before?
Your Quick Questions, Answered
How long to roast chicken and vegetables at 400?
If you use a lower heat than the recipe, it will take longer. For bone-in chicken pieces and root vegetables at 400 degrees, plan for 45 to 55 minutes. Always check the chicken’s temperature with a thermometer to be sure. The vegetables should be tender and nicely browned. This method still makes a perfect one pan dinner.
What temperature should a whole chicken be roasted at?
A hot oven is best for a whole bird. Start it at 450 to 475 degrees. This gives you crispy skin. You can lower the heat to 400 after the first 30 minutes. This method comes from trusted sources like America’s Test Kitchen. It ensures juicy meat and lovely roasted root vegetables underneath.
What vegetables go well with roast chicken?
Root vegetables are classic partners. Think carrots, potatoes, parsnips, and shallots. They roast in the same time as the chicken. Sturdy veggies like Brussels sprouts work great too. They soak up the delicious pan juices. This creates a complete and healthy chicken dinner on one sheet pan.
How do you keep chicken moist when roasting?
Using bone-in chicken pieces is the first secret. The bone adds flavor and moisture. Do not overcook it. Use a meat thermometer. Let the chicken rest for five minutes after roasting. This lets the juices settle back into the meat. Following these steps guarantees a juicy roasted chicken recipe every time.
Can you put raw chicken and vegetables in the same pan?
Yes, you absolutely can! This is the magic of a one pan dinner. Place the vegetables in a single layer first. Then put the seasoned chicken right on top. The chicken drippings will flavor the veggies as they cook. It is an easy dinner recipe that makes clean-up simple.
What is the best pan for roasting chicken and vegetables?
A large, rimmed baking sheet is perfect. The rim keeps juices from spilling in your oven. A heavy, dark metal pan helps vegetables get crispy. *Fun fact: A crowded pan steams food. A large pan lets heat circulate.* Give your ingredients some space. This leads to better browning for your Whole30 recipes or Paleo chicken recipe.
Which tip will you try first?
My Kitchen Table
I hope you love this one pan roasted chicken and root vegetables. It feels like a hug on a plate. The smell from your oven will be wonderful. I still make this America’s Test Kitchen recipe for my family.
It brings everyone to the table. That is the best part of any meal. Have you tried this recipe? I would love to hear about your version. Tell me in the comments below.
Happy cooking!
—Elena Rutherford
Roasted Chicken and Root Vegetables in One Pan
Description
A complete, flavorful meal from the cookbook ‘Cooking at Home with Bridget and Julia,’ featuring crispy chicken and caramelized root vegetables roasted together on one pan.
Ingredients
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees.
- Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 teaspoons thyme, 1 teaspoon rosemary, sugar, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl.
- Combine melted butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper in second bowl.
- Pat chicken dry with paper towels and season with salt and pepper.
- Place vegetables in single layer on rimmed baking sheet, arranging Brussels sprouts in center.
- Place chicken, skin side up, on top of vegetables, arranging breast pieces in center and thighs and drumsticks around perimeter of sheet. Brush chicken with herb butter.
- Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 35 to 40 minutes, rotating pan halfway through roasting.
- Remove sheet from oven, tent with aluminum foil, and let rest for 5 minutes. Transfer chicken to platter. Toss vegetables with pan juices, season with salt and pepper to taste, and transfer to platter. Serve.
Notes
- To make entirely Paleo, omit sugar, use olive oil in place of vegetable oil, and use ghee in place of butter.