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:

Cranberry Orange Relish in 5 Minutes (I freeze leftovers of this, especially around Thanksgiving),
Homemade Chunky Applesauce
Savoury Peach Sauce
Fresh Herb Sauce (5 minutes)
Peach Chutney

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.

_{Cook chicken whole or in pieces. Season chicken ( marinate it ahead if you like) and place it on top of vegetables.}

raw chicken pieces on vegetables on pan — _{Cook chicken whole or in pieces. Season chicken ( marinate it ahead if you like) and place it on top of vegetables.}

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

Shortcuts

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.

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

One Pan Chicken and Roasted Vegetables

What to serve with roasted chicken and vegetables