Best 6 One Pot Chicken And Vegetable Roast Recipes

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Craving a wholesome and flavorful meal that's easy on the weeknight cooking routine? Look no further than this One-Pot Chicken and Vegetable Roast. This delectable dish combines tender chicken, a medley of colorful vegetables, and a savory blend of herbs and spices, all roasted to perfection in a single pot.

Within this comprehensive guide, you'll find not just one, but two variations of this delightful recipe. The first recipe features a classic combination of chicken, potatoes, carrots, and broccoli, while the second recipe adds a vibrant twist with sweet potatoes, Brussels sprouts, and parsnips. Both variations promise a satisfying and nutritious meal that's sure to please the entire family.

So, prepare to tantalize your taste buds as we embark on a culinary journey, exploring the step-by-step instructions, ingredient lists, and additional tips to create this delectable One-Pot Chicken and Vegetable Roast. Get ready to savor the succulent chicken, perfectly roasted vegetables, and enticing aromas that will fill your kitchen with warmth and comfort.

Check out the recipes below so you can choose the best recipe for yourself!

ONE PAN ROASTED CHICKEN AND VEGETABLES



One Pan Roasted Chicken and Vegetables image

Healthy, quick and easy, roasted or baked chicken and vegetables recipe, homemade with simple ingredients in sheet pan/ one pan in 30 minutes. Loaded with Italian flavors!

Provided by Abeer

Categories     Main Course

Time 30m

Number Of Ingredients 17

2 Chicken breasts (Boneless, Cut into cubes)
1 cup Peppers (Green, red, yellow, orange or combination of all)
1 cup Zucchini (Sliced into circles)
1 cup Broccoli (Sliced into circles)
1/2 cup Onions (Cut into 2 inch pieces)
1/2 cup Carrots (Sliced into circles)
1/2 cup Green beans
1 cup Potatoes (Cut into small 1 inch cubes)
2-3 cloves Garlic (Finely minced)
2 tbsp Butter (Melted, Unsalted)
3 tbsp Olive oil
2 tbsp Italian seasoning
Salt (To taste)
Pepper (To taste)
1/2 tsp Paprika
1-2 tsp Lemon juice
1-2 tbsp Parmesan cheese (Shredded, For topping)

Steps:

  • Line a large sheet pan with foil paper (Dimensions: 18 x13).
  • Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray.
  • Drizzle butter and olive oil all over the chicken and veggies.
  • Sprinkle Italian seasoning, salt, pepper, paprika.
  • Drizzle lemon juice.
  • Toss everything until vegetables are fully coated.
  • Bake at 475 degrees F for 15-20 minutes, making sure to toss everything, halfway through for even cooking.
  • Remove from oven and sprinkle parmesan cheese. Enjoy!

Nutrition Facts : Calories 267 kcal, Carbohydrate 16 g, Protein 27 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 322 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

ONE-POT CHICKEN AND VEGETABLE ROAST



One-Pot Chicken and Vegetable Roast image

Root vegetables are high in fiber, packed with vitamins, and very important for a healthy diet. Let's take advantage of them while they are in season and make our entire meal in one baking pan. Serve this delicious meal with a side salad made with leafy greens.

Provided by Cool Runnings Foods

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 butternut squash, cut into 1/2-inch cubes
2 medium potatoes, cut into 1/2-inch cubes
1 carrot, cut into 1/2-inch cubes
¼ cup olive oil
1 tablespoon lemon pepper seasoning
1 teaspoon salt, divided
2 skinless, boneless chicken breasts
1 tablespoon olive oil
1 tablespoon Caribbean seasoning

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
  • Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 423.1 calories, Carbohydrate 51.5 g, Cholesterol 32.3 mg, Fat 18.7 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 1315.2 mg, Sugar 7.9 g

ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY



One Pan Chicken And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 boneless, skinless chicken breasts
1 large sweet potato, diced
1 head broccoli, or large bag of broccoli florets
4 cloves garlic, minced
2 tablespoons fresh rosemary
1 tablespoon paprika
salt, to taste
pepper, to taste
2 tablespoons olive oil

Steps:

  • Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
  • Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
  • Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
  • Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams

ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY



One-Pan Whole Roasted Chicken & Veggies Recipe by Tasty image

Here's what you need: medium yellow onion, medium carrots, tuscan kale, extra virgin olive oil, kosher salt, black pepper, white wine, whole chicken, fresh rosemary, fresh thyme, lemon, cast iron pan, kitchen twine

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 medium yellow onion, thinly sliced
6 medium carrots, cut on the bias into 1/2 inch (12MM) slices
1 package tuscan kale, about 1/2 bunch, stem removed
3 tablespoons extra virgin olive oil, divided
kosher salt, to taste
black pepper, to taste
½ cup white wine, such as Pinot Grigio or Sauvignon Blanc
3 lb whole chicken, giblets removed, patted dry
8 sprigs fresh rosemary
8 sprigs fresh thyme
1 lemon, halved
cast iron pan, 12 inch (30 cm)
kitchen twine

Steps:

  • Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
  • Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
  • Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
  • Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
  • Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 40 grams, Sugar 4 grams

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

ROAST CHICKEN AND VEGETABLES



Roast Chicken and Vegetables image

An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.

Provided by Chonchos

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

Steps:

  • Preheat oven to 385 degrees F (196 degrees C).
  • Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
  • Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
  • Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
  • Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g

Tips:

  • Use a variety of vegetables. This will ensure that your dish is packed with nutrients and flavor. Some good options include carrots, potatoes, onions, broccoli, and zucchini.
  • Season your chicken and vegetables well. This will help to bring out their natural flavors. Some good seasonings to use include salt, pepper, garlic powder, and paprika.
  • Don't overcrowd the pan. If you do, the chicken and vegetables will not cook evenly. Make sure to leave some space between each piece of chicken and vegetable.
  • Roast the chicken and vegetables until they are tender. The chicken should be cooked through and the vegetables should be slightly caramelized.
  • Serve the chicken and vegetables immediately. This dish is best enjoyed hot out of the oven.

Conclusion:

One-pot chicken and vegetable roast is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with nutrients and flavor, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this recipe a try.

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