One Pan Roast Chicken and Vegetables Recipe

Name: One Pan Roast Chicken and Vegetables Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving
Ingredients: 1 large potato, cut into 1-inch pieces; 1 large sweet potato, cut into 1-inch pieces; 1 large Red onion, peeled and halved; 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise; 6 garlic cloves, smashed and peeled; 4 teaspoons minced fresh thyme, divided; 2 teaspoons minced fresh rosemary, divided; 1 tablespoon dried oregano; 4 teaspoons Goya All purpose Seasonining with pepper or kosher salt, divided; 1 teaspoon ground black pepper, divided; 1 tablespoon paprika; 3 tablespoons vegetable oil; 3 lb to 4 lb chicken drumsticks

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5.0

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
1 hr
Servings
8
Calories
323 kcal
Course
Main Course
Cuisine
American

One Pan Roast Chicken and Vegetables Recipe

Deacon Moody

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For a simple yet delicious weeknight dinner that's sure to please the whole family, give this One-Pan Roast Chicken and Vegetables recipe a try. It's an easy-to-follow healthy eating dish that combines juicy chicken drumsticks with a hearty bed of vegetables.

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Ingredients

Servings

1 large potato, cut into 1-inch pieces Any potato can be used.
1 large sweet potato, cut into 1-inch pieces
1 large Red onion, peeled and halved
4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
6 garlic cloves, smashed and peeled
4 teaspoons minced fresh thyme, divided
2 teaspoons minced fresh rosemary, divided
1 tablespoon dried oregano
4 teaspoons Goya All purpose Seasonining with pepper or kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon paprika
3 tablespoons vegetable oil , divided
3 lb to 4 lb chicken drumsticks , skinless or 3-½ pounds bone-in chicken pieces (2 split breasts halved crosswise, 2 drumsticks, and 2 thighs), trimmed

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Instructions

Adjust the oven rack to the upper-middle position and heat the oven to 475 degrees Fahrenheit.
In a large bowl, toss the potatoes, sweet potato, onion, carrots, garlic, 2 teaspoons thyme, 1 tablespoon oil, 1 teaspoon rosemary, 1 teaspoon Goya Seasoning, and ½ teaspoon pepper until well coated.
In another large bowl, combine the remaining 2 tablespoons oil, 2 teaspoons thyme, 1 teaspoon rosemary, 1 tablespoon oregano, 1 tablespoon Goya Seasoning, 1 tablespoon paprika, and ½ teaspoon pepper.
Use paper towels to remove the skin from the chicken pieces and pat them dry. Toss the chicken in the seasoning mix until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Place the seasoned chicken pieces on top of the vegetables.
Roast in the preheated oven until the drumsticks reach 175 degrees Fahrenheit in an instant-read thermometer, about 35 to 40 minutes. Rotate the pan halfway through cooking.
Transfer the chicken to a serving platter and tent loosely with aluminum foil. Let the chicken rest for 5 to 10 minutes. Toss the vegetables in the pan juices, then transfer them to the platter with the chicken. Serve.

Equipments used:

Notes

How to Store & Re-Heat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
When ready to eat, transfer portions to a microwave-safe dish, cover with a damp paper towel, and heat until warm. Alternatively, reheat in a preheated oven at 350°F (175°C) until hot.
Make Ahead & Freeze
It is not advisable to make ahead or freeze.