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–+ servings

One-Pan Roasted Chicken with Autumn Vegetables

This cozy one-pan roasted chicken with autumn vegetables is a perfect weeknight dinner that requires minimal cleanup and is packed with flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings
Calories 400 kcal

Ingredients
  

Main Ingredients

  • 4 pieces bone-in, skin-on chicken thighs or legs
  • 2 cups cubed butternut squash sweet potatoes can be substituted
  • 1 cup carrots sliced chunky
  • 1 large red onion cut in wedges
  • 1 cup Brussels sprouts halved or broccoli can be used

Seasonings and Oil

  • 2 tablespoons olive oil plus more for rubbing chicken
  • 1 teaspoon salt more to taste if desired
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 teaspoon smoked paprika adds flavor
  • 2 cloves garlic minced; add more if you love garlic

Optional Ingredients

  • 1 splash apple cider vinegar or a squeeze of fresh lemon

Instructions
 

Preparation

  • Preheat your oven to 425°F (220°C).
  • Drizzle the vegetables with olive oil and toss with salt, pepper, herbs, garlic, and smoked paprika right in the roasting pan.
  • Make little pockets in the vegetables for the chicken thighs.
  • Pat the chicken dry with paper towels, rub with a bit more olive oil and sprinkle with salt, then lay skin-side up onto the vegetables.
  • Layer the onions beneath the chicken for extra flavor.
  • Let everything sit for a few minutes to marinate if you have time.

Cooking

  • Slide the pan into the oven and roast for about 35-45 minutes.
  • Halfway through, shuffle the vegetables with a spatula to ensure even caramelization.
  • Check doneness by ensuring juices run clear when poked with a fork or by using a thermometer aiming for 165°F (74°C).
  • Let the chicken rest for a couple of minutes before serving.

Notes

You can prep the dish ahead of time by chopping the vegetables and storing them in the fridge for up to 2 days. Leftovers can be stored for 3 days in a lidded container, and reheated in the oven or the microwave (note: skin won't stay crispy in the microwave). Portions can be frozen for up to 2 months.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 6g
Keyword Autumn Vegetables, One-pan meal, Roasted Chicken, Weeknight Dinner
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