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This One Pan Chicken and Veggies Recipe is the perfect easy weeknight dinner! It features tender and juicy chicken smothered in a savory garlic herb butter and accompanied by perfectly roasted veggies.
Easy Oven Roasted Chicken with Veggies
Look no further for your dinner tonight! This recipe for one pan chicken and veggies is it!
This is a recipe I think everyone should have in their back pocket. It’s so easy to prep, mostly hands-off, so satisfying, and so versatile!
Keep the recipe as-is or use up whatever veggies you have on hand. With just 10 quick minutes of prep, you can have a mouthwatering, family-friendly, hearty meal ready to go!
Serve this up as an easy weeknight dinner or enjoy it on your fanciest plates for a dinner party!
Ingredients Needed for One Pan Chicken and Veggies
This one pan chicken and veggies recipe is packed full of juicy, buttery chicken and the perfect combination of veggies! Here’s what you’ll need:
- Veggies: I love to use a classic combination of garlic cloves, potatoes, red onion, and carrots for the veggie blend.
- Avocado Oil: Coating the veggies in oil helps protect them from burning as they roast and allows the exterior to get deliciously caramelized.
- Salt and Pepper: We’re seasoning the veggies and the chicken with a combination of sea salt and freshly ground black pepper.
- Chicken: I use a 1-3 pound whole chicken for this recipe.
- Herb Butter: We’re making a homemade garlic herb butter with softened butter, freshly minced garlic and freshly chopped thyme, scallions, and sage. If you’re dairy-free, try using avocado oil in place of the butter!
- Aromatics: Tying in the herbs from the garlic herb butter, we’re dressing our chicken with thyme, scallions, and sage to add tons of delicious flavor to the meat as it roasts.
How to Make One Pan Chicken and Veggies
This classic roast chicken recipe with veggies tastes like you spent way more time on it than you actually did!
Here’s a quick summary of the recipe prep.
Scroll to the recipe card below for the full instructions and ingredient amounts.
- Prep the veggies: In a large cast-iron pan or roasting pan, combine potatoes, garlic cloves, onion, and carrots. Toss with oil, salt, and pepper, then spread out on the pan. Make a small hole in the middle for the chicken.
- Make the herb butter: In a small bowl, combine freshly chopped thyme, sage, and scallion, minced garlic, and softened butter. Mix to combine.
- Prep the chicken: Remove the giblets and excess fat or feathers from the chicken. Salt and pepper the outside and inside, then add scallions, thyme, and sage to the cavity. Tie the legs together with kitchen string, tuck the wing tips under the body, then place the chicken in the middle of the vegetables. Spread the prepared herb butter all over the skin of the chicken.
- Roast and serve: Place the prepared chicken and veggies into the oven preheated to 425ºF, then cook until the internal temperature of the chicken is 165ºF. Rest for 15 minutes, then slice and serve with veggies.
What is the Difference Between Roasting and Baking a Chicken in the Oven?
The key difference is the temperature! Baking usually indicates that something was cooked at a lower oven temperature (around 350ºF or 375ºF). Roasting usually involves cooking at a higher temperature (400ºF+).
The perk of roasting chicken and veggies is that the high heat allows the veggies to caramelize and the skin of the chicken to get nice and crispy!
Can You Bake Vegetables with Raw Chicken?
Yes! As long as you cook until the chicken is heated to a safe temperature, then it’s totally fine to cook raw chicken and vegetables in the same pan.
The key here is to NOT remove anything from the pan until the chicken is fully cooked. If you remove any veggies before the chicken is done cooking, then you run the risk of them being contaminated by the raw chicken.
Which Vegetables Are Best for Roasting?
There are tons of vegetables that work great for roasting! In this case, any vegetables that take a little bit longer to cook are best so that they don’t over-cook while the chicken cooks.
I like to use a combination of carrots, potatoes, and red onion, but here are a few other vegetables that would be delicious for this roasted chicken recipe:
- Sweet Potato
- Butternut Squash
- Brussels Sprouts
At What Temperature is an Oven Roasted Chicken Done?
The chicken in this roast chicken recipe is done as soon as it has reached an internal temperature of 165ºF!
To check the temperature, insert an instant read thermometer into the thickest party of the chicken. For a whole chicken, the thickest part is probably the breast! If the number reads 165ºF, then it’s good to go.
Tips and Notes for One Pan Chicken and Veggies
- Cut the veggies evenly. For the best results, cut the veggies larger than you would think and all at around the same size. This ensures that they don’t overcook while the chicken is cooking through and that they all cook at the same rate.
- Pat the chicken dry. Before seasoning the chicken, pat it dry gently with a paper towel. Removing the excess moisture helps the skin get nice and crispy in the oven.
- Season the chicken thoroughly. Make sure you salt and pepper the chicken thoroughly, both on the exterior and interior. This ensures you get tons of flavor in every bite.
- Preheat the oven. To make sure that everything cooks properly, be sure that the oven is nice and hot before you add the chicken and veggies in.
This one pan chicken and veggies recipe is a satisfying and complete meal all on its own. However, you can totally bulk it up even more with a tasty side dish!
Here are a few ideas:
- Gluten Free Garlic Bread
- Crockpot Cranberry Sauce
- Healthier Green Bean Casserole
- Herb and Garlic Quinoa
- Restaurant Worthy Caesar Salad
How to Store One Pan Chicken and Veggies
The easiest way to store a whole roasted chicken is to first cut it up into smaller portions. Once it’s carved to your liking, transfer the pieces to an airtight container and store them in the fridge for 3-4 days or in the freezer for 2-3 months.
To store the leftover roasted veggies, let them cool completely and store them in an airtight container in the fridge for 3-4 days.
To reheat, thaw the chicken overnight in the fridge if frozen, then spread everything back out on a baking sheet. Warm in the oven at 200ºF until everything is heated through.
More Hearty Meals You’ll Love
- Sheet Pan Ranch Chicken and Vegetables
- Pork Chop Holiday Dinner
- One Pan Salsa Verde Chicken and Rice
- Ultimate Fried Chicken
Watch the Video:
One Pan Roast Chicken Dinner
- 3 medium potatoes cut to same size
- 9 cloves garlic divided
- 1 red onion sliced
- 2 large carrots cut to same size
- 1 tablespoon avocado oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1-3 pound whole chicken
- 1 small bunch of thyme divided
- 3 scallions divided
- 2 sprigs sage divided
- 3 tablespoons butter softened
- fine sea salt and fresh ground black pepper
- Pre-heat the oven to 425º F.
- Place the potatoes, 8 garlic cloves, onion, and carrots, in a large cast iron pan or roasting pan. Toss with avocado oil, salt, pepper and spread out on pan. Make a small hole in the middle for the chicken to be placed.
- Prepare the butter spread by finely chopping 1 teaspoon of both the fresh thyme and the sage, and 1 tablespoon of the scallion, and mincing 1 garlic clove. In a small bowl add fresh herbs, garlic and softened butter to combine.
- To prepare the chicken remove the giblets and remove any excess fat or feathers. Salt and pepper both the outside and the inside of the chicken. add remaining scallions, thyme and sage to the cavity. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place chicken in the middle of the vegetables and spread the herb butter all over the skin of the chicken.
- Place in the pre-heated oven and roast until chicken registers 165, or until juices run clear, about 1 hour and 10 minutes.
- Let chicken rest for 15 minutes before slicing and serving.