One Pan Roast Chicken and Vegetables Recipe
User Reviews
5
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
10 mins
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Total Time
1 hr
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Servings
8
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Calories
323 kcal
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Course
Main Course
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Cuisine
American
One Pan Roast Chicken and Vegetables Recipe
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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
- 1 large potato Any potato can be used, cut into 1-inch pieces
- 1 large sweet potato cut into 1-inch pieces
- 1 large red onion peeled and halved
- 4 carrot peeled and cut into 2-inch pieces, thick ends halved lengthwise
- 6 garlic cloves smashed and peeled
- 4 teaspoons thyme minced fresh, divided
- 2 teaspoons rosemary minced fresh, divided
- 1 tablespoon oregano dried
- 4 teaspoons Goya All Purpose seasoning with pepper or kosher salt, divided
- 1 teaspoon ground black pepper divided
- 1 tablespoon paprika
- 3 tablespoons vegetable oil , divided
- 3 lb chicken drumsticks skinless or 3-½ pounds bone-in chicken pieces (2 split breasts halved crosswise, 2 drumsticks, and 2 thighs), trimmed, to 4 lb
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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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