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One Pan Chicken and Roasted Vegetables

Dinner tonight is a delicious one pan chicken and roasted vegetables combo the whole family will love. Juicy chicken with your favorite roast veggies. Pure comfort food!

It’s hard to go wrong with sheet pan dinners – the whole meal made in one pan.

This chicken is roasted together with a ton of healthy yummy vegetables that get infused with the chicken juices. So good! Pretty close to a perfect Fall or Winter meal in my book. 

chicken and roasted veggies on plate with gravy f

There’s no need to use precise measurements for this easy dinner. The recipe is just a guideline, including which vegetables and seasonings to use.

Keep in mind that the vegetables don’t get crispy in this recipe because of the juices and steam from the chicken. They are, nevertheless, amazing, soft and flavorful. 

What to serve with roasted chicken and vegetables

I love gravy on anything so I always make a quick 5-minute gravy with this meal. I included the instructions in the recipe notes.

If you’re not a gravy fan but love other condiments, here’s a few great ones for chicken:

This is a complete meal on its own, but you can, of course, round it out or stretch it to serve more people by serving a side dish such as a citrus salad, Thai mango salad or a simple winter salad. Or some steamed broccoli.

chicken and roasted veggies on plate with gravy 2

Tailor to your Taste

Here are several variations and substitutions to try. Remember, the recipe is just a guideline to help you make it your own.

Chicken options

  • Any kind of bone-in chicken will work with this recipe. You just have to adjust the cook time. Chicken pieces will take about 30 minutes less time than a whole chicken. You can also go in between those two options by using a flattened or spatchcock chicken. Here’s a video on how to spatchcock a chicken by yourself.
  • I tend to buy kosher chickens as they are already brined which makes them juicier and more flavorful.

Vegetable options

  • Potatoes are absolutely delicious with the roasted chicken juices so I wouldn’t leave thos out. I use a combination of white potatoes (Yukon gold or red) and sweet potatoes.
  • Other vegetables that work well for roasting include: brussels sprouts, onions, parsnips, carrots, celery and green beans.
  • I love to add eggplant, butternut squash and red pepper, but they get very soft. If you don’t like soft vegetables, stick with potatoes, onions, parsnips, carrots and celery. Or, add quick cooking veggies like asparagus, broccoli and cauliflower when you return the veggies to the oven for additional roasting while the chicken is resting. I love them soft so I don’t bother!
  • One caution – brussels sprouts can be bitter so you may want to use different vegetables, or try microwaving them for about 90 seconds with a bit of sugar before you add them to the pan.

Seasoning options

  • If you have a favorite seasoning blend for chicken, use it. I like garlic, onion powder, thyme, oregano and paprika. I also like to add lemon zest.
  • Feel free to change the flavors with a Moroccan, Indian, Mexican or Italian seasoning blend.
  • Add chopped fresh herbs before serving if you have any on hand.

Steps to make roast chicken and vegetables

chicken, veggies, onion, oil, seasonings, lemon
Ingredients: chicken (while or cut up), potatoes, peppers, onion, lemon, garlic, fresh herbs, brussels sprouts, oil, seasonings.
veggies cut up on baking pan
Cut up vegetables in approximately the same size. Toss with olive oil, salt and pepper. Lay out on a baking sheet lined with parchment paper or foil sprayed with oil for easy clean up.
roasted chicken and vegetables on pan
Roast chicken and veggies in a high heat oven until internal temperature of chicken reads 160F/71C with a meat thermometer. A whole chicken will take longer than chicken pieces (see recipe card for times).
roasted veggies on baking pan
Transfer chicken to a plate to keep warm and rest (cover with foil), stir veggies and place back in oven to get golden brown, about 10-15 more minutes. While veggies are roasting, make gravy if you like.
roasted chicken and veggies on plate
Cut up chicken (if whole) and transfer chicken and veggies to a serving platter. Serve with gravy if desired.
chicken and roasted veggies on plate with gravy p1


  • Use chicken pieces (instead of a whole chicken) to cut down cooking time.
  • Use fewer veggies e.g. potatoes and onions and just one other vegetable to cut down on prep time.
  • Buy a good chicken rub instead of making your own seasoning rub.

Make Ahead 

  • This dish can be made ahead to the point of roasting. It’s best to bring the chicken to room temperature for half an hour before roasting.
  • Leftovers can be stored in the fridge in an airtight container for 2-3 days.

Other oven roasted chicken recipes you might like

Or check out a full list of our delicious chicken recipes.

chicken and roasted veggies on plate with gravy f
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One Pan Roast Chicken and Vegetables Recipe

Make a delicious family dinner with this One Pan Roast Chicken and Vegetable recipe. Succulent chicken with your favourite roast veggies. Pure comfort food!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Cheryl


Vegetables, Note 1

  • 1 pound sweet potato, peeled, cut into 2 inch/5 cm pieces about 1 large
  • 1 pound Yukon or red potatoes, washed, cut into 1 1/2 inch/3.8 cm pieces about 2 potatoes
  • 1 large red bell pepper, cored and seeded, cut into 2 inch pieces
  • 1/2 large onion (or red onion), peeled, cut in 2 inch/5 cm pieces
  • 15 brussels sprouts, outer leaves off, cut in half or other veggies you like, Note 2

Seasoning mixture for vegetables

  • 3 tablespoon olive oil
  • 1/2 teaspoon garlic powder (or 2 teaspoons fresh garlic, minced)
  • 1/2 teaspoon each, salt and black pepper (or more to taste)
  • 1 teaspoon -2 dried thyme, rosemary or oregano
  • zest of one lemon optional

For Chicken, Note 2

  • 3 1/2 pounds chicken – see note 2 3 1/2 – 4 pounds, (I get a kosher one as it's already brined).
  • 2 tablespoon olive oil (use a bit more if needed)
  • 1 teaspoon paprika or smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • HEAT OVEN to 425F/218C. Line a large sheet pan (rimmed baking sheet) with aluminum foil, sprayed well with oil spray for easy cleanup. You can also use parchment paper instead, but it may get soggy.
  • PREPARE VEGETABLES: Place all vegetables and seasoning mixture ingredients in a large large bowl. Toss to mix evenly. Spoon vegetables onto prepared pan in a single layer.
  • PREPARE CHICKEN: Pat chicken dry with a paper towel. Mix olive oil, paprika, thyme, salt and pepper in a small bowl. Rub mixture all over chicken, including under skin (lift it gently so it doesn't tear). Place chicken skin-side up (or breast side up if using a whole chicken) on top of the vegetables.
  • ROAST CHICKEN AND VEGETABLES: Place pan with chicken and vegetables in oven. Roast until instant-read thermometer inserted in chicken breast reads 160F.
    ° For whole chicken, roast about 55-75 minutes, depending on size of chicken.
    °For chicken pieces, roast about 30-40 minutes, depending on size of pieces.
    Transfer chicken to cutting board and cover loosely with foil to let it rest for 20 minutes. Stir vegetables and return to oven for another 10-20 minutes. If you're impatient (like me), increase oven temperature to 450F/232C to finish off the veggies. If desired, make a gravy for chicken, Note 4.
  • FINISH AND SERVE: Cut chicken into 4-8 pieces if using a whole chicken. Transfer vegetables and chicken to a platter and serve with gravy or other condiment – Note 5.

Recipe Notes

  1. Vegetable options
    • If you prefer veggies that hold their shape well, choose harder ones such as regular potatoes (Yukon gold or red), sweet potatoes, brussels sprouts, onions, parsnips, carrots, celery, green beans. 
    • If you don’t mind your veggies getting very soft, good options are red bell peppers, cauliflower, eggplant, butternut squash. Or, add quick cooking veggies like asparagus, broccoli and cauliflower when you return the veggies to the oven for additional roasting while the chicken is resting.
  2. Chicken options
    • Any kind of bone-in chicken will work with this recipe. You just have to adjust the cook time.
    • I tend to buy kosher chickens as they are already brined which makes them juicier and more flavorful.
    • Use all dark meat or light meat if you prefer.
    • For a whole chicken, remove giblets and tie legs together
    • For chicken pieces, trim excess fat, but leave skin on.
  3. Seasoning options
    • Feel free to change the flavors with a Moroccan, Indian, Mexican or Italian seasoning blend.
  4. To make a quick chicken gravy: Put 2 tablespoons oil in small saucepan. Heat to medium heat. Add flour, 1/2 teaspoon dried thyme and stir for 2 minutes until very light brown (don’t let it get dark). Add 2 cups chicken broth (I used canned Campbell’s chicken broth – the full can plus a bit of water) and stir until smooth. Continue cooking for a few minutes until thickened. Taste and adjust seasonings, adding more thyme, a dash of garlic or onion powder salt, pepper as desired. Add more broth if needed to desired consistency.
  5. Condiments options (to serve instead of or with gravy):
Nutrition values are estimates and include chicken and vegetables (not gravy or condiments). 


Calories: 704kcal | Carbohydrates: 38g | Protein: 41g | Fat: 43g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 524mg | Potassium: 1318mg | Fiber: 8g | Sugar: 7g | Vitamin A: 10133IU | Vitamin C: 130mg | Calcium: 113mg | Iron: 5mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

One pan chicken and roasted vegetables, originally published in 2017, has been updated with new information and pictures.

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