why make this recipe
This dish is easy, fast, and uses one pan. You cook chicken, potatoes, and vegetables together. That saves time and washing up. The herbs and spices give good flavor. It works for a weeknight dinner or a simple meal with guests.
introduction
This recipe is simple and tasty. You roast seasoned chicken breasts with baby potatoes, carrots, and green beans. The pan keeps the juices and makes the food moist. If you want another easy side idea, try this balsamic roasted mushrooms with herby kale mashed potatoes for a full plate.
how to make One-Pan Herb Roasted Chicken with Potatoes & Veggies
Preheat the oven and ready a large baking dish. Season the chicken and toss the vegetables with oil and spices. Place chicken on one side and vegetables on the other. Add a little chicken broth to keep things moist. Bake until the chicken is done and the potatoes are soft. For a simple meal with noodles, you can serve this with one-pan chicken buttered noodles on the side.
Ingredients :
- 4 boneless, skinless chicken breasts
- 600g baby potatoes, halved
- 2 large carrots, sliced
- 200g green beans, trimmed
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 1⁄2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt & pepper to taste
- 1⁄2 cup low-sodium chicken broth or stock
- 2 tbsp fresh parsley, chopped (for garnish)
Directions :
Preheat oven to 200°C (400°F). Lightly grease a large baking dish. Pat dry and season chicken breasts with paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. In a large bowl, mix potatoes, carrots, and green beans with 2 tbsp olive oil, salt, pepper, and a sprinkle of paprika. Place seasoned chicken on one side of the baking dish and add the vegetables on the other side. Pour chicken broth into the base of the dish. Spoon remaining olive oil over the chicken and top everything with a light sprinkle of herbs. Bake uncovered for 40–45 minutes or until chicken is cooked through (internal temp 74°C / 165°F) and potatoes are fork-tender. Let rest for 5 minutes and garnish with fresh parsley before serving.
how to serve One-Pan Herb Roasted Chicken with Potatoes & Veggies
Serve the chicken and vegetables straight from the pan or on a serving plate. Spoon some pan juices over the chicken for more flavor. Add a simple green salad or warm bread if you like. This dish pairs well with rice or buttered noodles.
how to store One-Pan Herb Roasted Chicken with Potatoes & Veggies
Let the food cool to room temperature (no more than 2 hours). Put leftovers in an airtight container. Refrigerate for up to 3–4 days. Reheat in the oven at 175°C (350°F) for 10–15 minutes or until hot. You can freeze the cooked meal for up to 2 months. Thaw in the fridge before reheating.
tips to make One-Pan Herb Roasted Chicken with Potatoes & Veggies
- Pat the chicken dry so the spices stick well.
- Cut potatoes small so they cook in the same time as the chicken.
- Use a meat thermometer to check doneness (74°C / 165°F).
- If vegetables start to brown too fast, cover the pan with foil for part of the time.
- For a different side, try these roasted carrots with whipped ricotta and hot honey.
variation (if any)
- Use bone-in chicken pieces; add 10–15 minutes cooking time.
- Swap green beans for broccoli or Brussels sprouts.
- Add lemon slices over the chicken for a bright taste.
- Use sweet potatoes instead of baby potatoes for a sweeter dish.
FAQs
Q: Can I use frozen vegetables?
A: Yes. If you use frozen vegetables, add them partway through baking so they do not get too soft.
Q: Can I make this in a skillet on the stove?
A: You can brown the chicken and cook vegetables in a large oven-safe skillet, then finish in the oven.
Q: Is this safe for meal prep?
A: Yes. Store in airtight containers and eat within 3–4 days. Freeze for longer storage.
Q: Can I use other herbs?
A: Yes. Fresh rosemary or basil work well. Use about the same amount or to taste.
Q: How do I keep chicken moist?
A: Don’t overcook. Use chicken broth in the pan and let the meat rest for 5 minutes before slicing.
Conclusion
For another take or more ideas on one-pan roasted chicken and vegetables, see this helpful recipe: One Pan Herb Roasted Chicken and Vegetables – Mess in the Kitchen.
One-Pan Herb Roasted Chicken with Potatoes & Veggies
Ingredients
Method
- Preheat oven to 200°C (400°F). Lightly grease a large baking dish.
- Pat dry and season chicken breasts with paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
- In a large bowl, mix potatoes, carrots, and green beans with 2 tbsp olive oil, salt, pepper, and a sprinkle of paprika.
- Place seasoned chicken on one side of the baking dish and add the vegetables on the other side.
- Pour chicken broth into the base of the dish. Spoon remaining olive oil over the chicken and top everything with a light sprinkle of herbs.
- Bake uncovered for 40–45 minutes or until chicken is cooked through (internal temp 74°C / 165°F) and potatoes are fork-tender.
- Let rest for 5 minutes and garnish with fresh parsley before serving.