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One Pan Herb Roasted Vegetables & Chicken

One Pan Herb Roasted Vegetables & Chicken for Busy Nights

This One Pan Herb Roasted Vegetables & Chicken recipe turns simple ingredients into a gourmet family meal that's effortless to prepare and clean up.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 cups Carrots Adds sweetness and color; substitute with bell peppers or zucchini for variation.
  • 2 cups Parsnips Provides earthiness; can replace with other root vegetables like turnips.
  • 4 cups Red Potatoes Offers a hearty texture; use similar waxy potatoes such as Yukon Gold if needed.
  • 2 cups Sweet Potato Contributes a sweet flavor and creamy texture; can be omitted for a lower carb option.
Chicken
  • 4 breasts Chicken Breasts (skinless and boneless) The main protein source; bone-in chicken can be used but requires a longer cooking time.
Seasoning
  • 1/4 cup Olive Oil Serves as the base for seasoning and helps to cook the chicken and vegetables evenly; can be replaced with avocado oil.
  • 2 tablespoons Fresh Herbs (thyme, parsley, basil, or oregano) Enhances flavor; mix and match according to preference.
  • 4 cloves Garlic (minced) Adds aromatic depth; substitute with garlic powder if fresh is unavailable.
  • 1 teaspoon Smoked Paprika Provides smokiness; use regular paprika for a milder flavor.
  • 1/4 teaspoon Nutmeg Adds warmth and complexity; use sparingly or omit if not available.
  • to taste Salt Essential for seasoning; adjust to taste as per dietary needs.
  • to taste Pepper Essential for seasoning; adjust to taste as per dietary needs.

Equipment

  • Baking Pan

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C).
  2. Wash, peel, and chop your chosen vegetables into bite-sized pieces.
  3. In a mixing bowl, combine olive oil, fresh herbs, minced garlic, smoked paprika, nutmeg, salt, and pepper. Whisk until well blended.
  4. Pour half of the herb mixture over the chopped vegetables in the bowl and toss to coat.
  5. Take the chicken breasts and place them in a separate bowl. Drizzle the remaining herb mixture over the chicken and rub it in.
  6. In a baking pan, place the seasoned chicken breasts in the center. Surround them with the marinated vegetables.
  7. Transfer the baking pan to the preheated oven and roast for 25-30 minutes, tossing the vegetables halfway through.
  8. Once roasted, remove the pan from the oven and serve directly from the pan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 18000IUVitamin C: 30mgCalcium: 60mgIron: 2.5mg

Notes

Feel free to experiment with different herbs and spices to customize the flavor of this dish to your liking.

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