One Pan Garlic Herb Chicken and Winter Vegetables. This simple but impressive family dinner is easy to prepare and quick to clean up. It’s a great way to start off your year with a tasty take on cold weather comfort foods.
Thank you Foster Farms® for sponsoring today’s post. To learn more, check out their website at Foster Farms®. As always, all opinions are my own.
A new year means a fresh start and the best place to make that start is in the kitchen. If you are like me, cold weather makes you crave the warm comforts of a hot meal. This one pan garlic herb chicken and winter vegetables satisfies that craving, without piling on the extra calories.
The chicken is coated with a thick rub of spicy garlic, herbal parsley and thyme, and zesty lemon. The winter vegetables – I used turnip, sweet potato, beet, and parsnip – are tossed with olive oil and honey. The result is a sweet and spicy balance that is hard to resist.
Load it all into a single pan and roast in a hot oven. You get all the comforts of roasted chicken and winter vegetables in a simple, but impressive, one pan meal. Warm, comforting, and a delicious way to give your new year a fresh start.
The Best Pans for One Pan Dinners
One pan garlic herb chicken and winter vegetables is, obviously, cooked in a single pan. I prefer to use my 13.25″ cast iron skillet. It’s large enough to hold the entire meal for 4 people, and it makes a pretty presentation when going from oven to table.
If you don’t have a cast iron skillet large enough to hold it all, my next go to would be a 9×13 pan. It still has plenty of room to hold it all, without letting the vegetables spread out too far in the pan.
Lastly, I would use a rimmed baking sheet. It will give you lots of space, but maybe too much. You can always use some folded foil to create a false edge and keep everything together if the ingredients don’t fill out the pan.
Choosing the Chicken
For this recipe I used boneless, skinless, breast fillets from Foster Farms®. Foster Farms® raises their chickens here in the pacific northwest and California, making it my favorite choice for local poultry.
Do not substitute with the thin-sliced boneless, skinless breast fillets for this recipe. While they are great for a quick, weeknight meal, they will cook far too quickly for this one pan meal, leaving you with undercooked vegetables, burned chicken, or both.
The Garlic Herb Rub
The rub for this recipe will seem like a lot, but I encourage you to use it all. I chop everything by hand, but you could also toss the ingredients in your blender and chop it up that way instead. It kind of resembles a chimichurri sauce, but with a lot more garlic.
Getting Perfectly Moist Chicken
Dry chicken is usually a result of overcooking, but you also don’t want to risk eating undercooked chicken either. The secret to getting a juicy result is to use a meat thermometer. Chicken breast fillets should be cooked until the thickest part reaches an internal 165 degrees. At this temperature the chicken doesn’t yet have time to dry out, leaving you with a tender, juicy result.
Seasonal Root Vegetables
To make this dish seasonally appropriate, I chose a bunch of winter root vegetables. Specifically, golden beets, sweet potatoes, turnips, and parsnips. While the vegetables themselves come in many sizes, I used one of each, which was about 2 1/2 pounds total.
Since all of these vegetables are round, I went for rounds, half rounds, and quarter rounds, depending on the size of the vegetable. While they all cook as slightly different rates, I still suggest cutting them all about the same thickness. Try a mandoline for faster results.
You will notice that the vegetables in this dish are stacked on top of each other instead of spread into a single layer. Cooking them while layered on top of each other makes them tender, while finishing the dish under the broiler crisps up the edges of some of the veggies, giving us the result we want.
Recommended Kitchen Tools
We are a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. For more recommended kitchen tools, check out my Kitchen Essentials page.
One Pan Garlic Herb Chicken and Winter Vegetables Recipe
A simple but impressive family dinner offering a tasty take on cold weather comfort foods. Loaded with seasonal vegetables and garlic herb crusted chicken it’s a palate pleaser!
For a complete meal, I like to serve this dish with a slice of my Grandma’s Cornbread. They both cook at the same time and temperature, making it easy to get it all done at once. If you love the vegetables in this dish, be sure to see my Oven Roasted Root Vegetables recipe or check out all my main dishes.
If you like this recipe, please give it a FIVE STAR rating!
Garlic Herb Chicken
- 1.5 pounds boneless, skinless breast fillets
- 5 cloves garlic
- 1 TBSP fresh parsley, leaves only from 3 - 4 sprigs
- 1 TBSP fresh thyme, leaves only from 6 - 8 sprigs
- 1 medium lemon, zest only
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 sweet potato
- 1 parsnip
- 1 golden beet
- 1 turnip
- 2 TBSP olive oil
- 2 TBSP honey
- 1 tsp salt
- Heat oven to 425 degrees.
- Coat pan or baking dish with a thin layer of olive oil.
- Mince garlic, zest lemon, and pluck leaves from the parsley and thyme and chop. Combine garlic, lemon zest, parsley, thyme leaves, salt, and pepper in a small bowl to make a paste.
- Rub the garlic paste liberally over the chicken breast fillets and place in the baking dish.
- Slice vegetables into 1/4" thick rounds, half moon, or quarter moon shapes. Toss with olive oil, *honey, and salt.
- Layer the vegetables into the same pan surrounding the chicken. **If any sauce remains in the bottom of the bowl, pour it evenly over the vegetables.
- Place the pan into the center of the hot oven and roast for 25 - 30 minutes, or until the internal temperature of the chicken reaches 165 degrees. Then turn the broiler on high and broil for an additional 2 - 3 minutes to caramelize the garlic and crisp up the edges of the vegetables.
*I heat my honey in the microwave for 10 seconds to thin it out and make it easier to coat.
**If you season your vegetables and immediately use them, there should be little to no liquid at the bottom of the bowl. The liquid will form as the vegetables sit and will add extra yummy flavor to the dish, so don't discard it.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 158 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 1192mg Carbohydrates: 24g Fiber: 3g Sugar: 14g Protein: 2g