One-Pan Roasted Chicken and Root Vegetables

Name: One-Pan Roasted Chicken and Root Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 lbs bone-in, skin-on chicken thighs or drumsticks; 1 lb red potatoes, cut into 1-inch pieces; 1 lb carrots, peeled and cut into 1-inch pieces; 1 large onion, cut into 1-inch wedges; 2 tbsp olive oil; 1 tsp dried rosemary; 1 tsp dried thyme; 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish (optional)

EasyFrenchPrep: 20 minutesCook: 40 minutesServes 4

A simple yet flavorful one-pan dinner featuring tender roasted chicken and a medley of root vegetables, perfect for a satisfying evening meal with minimal cleanup.

One-Pan Roasted Chicken and Root Vegetables

Ingredients

•1.5 lbs bone-in, skin-on chicken thighs or drumsticks
•1 lb red potatoes, cut into 1-inch pieces
•1 lb carrots, peeled and cut into 1-inch pieces
•1 large onion, cut into 1-inch wedges
•2 tbsp olive oil
•1 tsp dried rosemary
•1 tsp dried thyme
•1/2 tsp garlic powder
•1/2 tsp paprika
•Salt and freshly ground black pepper to taste
•Fresh parsley, chopped, for garnish (optional)

Dietary Info

Gluten-free

Instructions

1
Preheat your oven to 4000F (2000C). Line a large baking sheet with parchment paper for easier cleanup.
2
In a large bowl, combine the cut potatoes, carrots, and onion. Drizzle with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1/4 teaspoon of garlic powder, 1/4 teaspoon of paprika, salt, and pepper. Toss until the vegetables are evenly coated.
3
In a separate small bowl, pat the chicken pieces dry with paper towels. Drizzle the chicken with the remaining 1 tablespoon of olive oil, then sprinkle with the remaining 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1/4 teaspoon of garlic powder, 1/4 teaspoon of paprika, salt, and pepper. Rub the seasoning all over the chicken.
4
Arrange the seasoned vegetables in a single layer on one side of the prepared baking sheet. Place the seasoned chicken pieces on the other side of the baking sheet, ensuring there's some space between the chicken and vegetables for even cooking.
5
Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 1650F or 740C) and the vegetables are tender and slightly caramelized. If desired, you can broil for the last 2-3 minutes to crisp up the chicken skin.
6
Remove from the oven, let rest for a few minutes, then garnish with fresh parsley if using. Serve hot.

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