Best 6 Pan Roasted Chicken And Veggies Recipes
**Pan-Roasted Chicken and Veggies: A Flavorful and Healthy One-Pan Meal**
Craving a hearty and wholesome dinner that's easy on the prep and cleanup? Look no further than our pan-roasted chicken and veggies recipe. This one-pan wonder combines succulent chicken, a medley of colorful vegetables, and a savory sauce, all roasted together to perfection. With minimal ingredients and simple steps, you'll have a restaurant-quality meal ready in under an hour.
Our recipe collection features three variations to suit your taste preferences and dietary needs. The classic pan-roasted chicken and veggies is a timeless favorite, featuring chicken breast or thighs seasoned with herbs and spices, roasted with carrots, broccoli, and potatoes. For a Mediterranean twist, try our flavorful chicken souvlaki with roasted vegetables, where marinated chicken skewers are paired with bell peppers, zucchini, and onions. And for a lighter option, our sheet pan roasted chicken and vegetables with balsamic glaze offers a tangy and healthy twist, using lean chicken breast and a variety of vegetables tossed in a balsamic glaze.
Each recipe provides detailed instructions, cooking times, and helpful tips to ensure your dish turns out perfectly. Whether you're a seasoned home cook or just starting out, our pan-roasted chicken and veggies recipes are sure to impress your family and friends. So, gather your ingredients, heat up your pan, and let's get cooking!
ROASTED CHICKEN AND VEGETABLES
This Roasted Chicken and Vegetables is a family favorite that we make often. Quick and easy prep, a whole meal all in one dish, resulting in a deliciously seasoned chicken over a bed of vegetables.
Provided by Joanna Cismaru
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F.
- Season the ingredients: Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
- Roast: Dump the veggies into a large 9x13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
- Serve - Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.
Nutrition Facts : Calories 370 kcal, Fat 24 g, Carbohydrate 22 g, Protein 18 g, SaturatedFat 5 g, Cholesterol 54 mg, Sodium 421 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
ONE PAN ROASTED CHICKEN AND VEGETABLES
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
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 PAN CHICKEN AND VEGGIES RECIPE BY TASTY
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
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
CHICKEN AND VEGETABLES SHEET PAN DINNER
This hearty Chicken and Vegetables Sheet Pan Dinner is covered in a savory red wine vinegar marinade, and it's the tastiest healthy weeknight dinner recipe you'll find!
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 1h15m
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine chicken, potatoes, zucchini, peppers and onions. Set aside.
- In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated.
- Remove 1 tablespoon of marinade and set aside.
- Add remaining marinade to the bowl with the chicken mixture; stir to combine. Cover and refrigerate for 30 minutes, or up to 4 hours
- Preheat oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil; set aside.
- Place cherry tomatoes in a separate bowl; toss with reserved marinade, and refrigerate until ready to use.
- Remove chicken mixture from fridge and transfer to prepared jelly roll pan. Arrange ingredients in a single layer.
- Bake for 25 minutes.
- Add cherry tomatoes to the pan.
- Continue to bake for 5 to 8 more minutes, or until internal temperature of the chicken registers at 165˚F.
- Remove from oven, let stand for 5 minutes and serve!
Nutrition Facts : Calories 408 kcal, Carbohydrate 25 g, Protein 29 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 438 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS
Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Roast for 25 minutes. Uncover the skillet.
- Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
Nutrition Facts : Calories 800.9 calories, Carbohydrate 34.1 g, Cholesterol 217.9 mg, Fat 38.7 g, Fiber 5.2 g, Protein 76.2 g, SaturatedFat 10.1 g, Sodium 453.1 mg, Sugar 6.1 g
PAN ROASTED CHICKEN AND VEGGIES
Only one pan to wash with this wonderful casserole type dish which combines potatoes, rosemary, onions and garlic with quartered boneless chicken thighs and fresh spinach.
Provided by Marie
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°F.
- In large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper and rosemary and toss to coat.
- Roast veggies 25 minutes, stirring once.
- Lightly salt and pepper chicken and add, tossing to coat and roast 15 minutes longer or until chicken is done.
- Place spinach over chicken mixture and roast for 5 minutes longer or until spinach wilts.
- Toss before serving.
Tips:
- Choose the right chicken: For the best flavor and texture, use a whole chicken that is about 3-4 pounds. You can also use a smaller chicken, but you may need to adjust the cooking time.
- Season the chicken generously: Be sure to season the chicken with salt, pepper, and your favorite herbs and spices. This will help to create a flavorful crust and keep the chicken moist.
- Use a hot skillet: When you add the chicken to the skillet, make sure it is hot so that the chicken sears immediately. This will help to create a golden brown crust.
- Don't overcrowd the skillet: If you are cooking a lot of chicken, don't overcrowd the skillet. This will cause the chicken to steam instead of sear, which will result in a less flavorful dish.
- Roast the vegetables until they are tender: The vegetables should be tender but still have a little bit of bite to them. If you overcook the vegetables, they will become mushy.
- Serve immediately: Pan-roasted chicken and vegetables is best served immediately after it is cooked. This will ensure that the chicken is juicy and the vegetables are still crisp.
Conclusion:
Pan-roasted chicken and vegetables is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the vegetables are tender and colorful. This dish is also a great way to get your daily dose of protein and vegetables. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!
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