One-Pan Roasted Chicken and Winter Vegetables

This one-pan roasted chicken and winter vegetables is a simple but impressive family dinner that’s easy to prepare and quick to clean up. Coming together in just under an hour, this tasty take on cold weather comfort foods gives you all the flavor of a roasted chicken dinner in a fraction of the time. Loaded with juicy chicken breast, fresh herbs and fork-tender winter vegetables, this soul-warming dish is hard to beat, and it’s a great pick as a winter dinner idea.

An Easy Oven Roasted Chicken Dinner

Fetch your favorite Dutch oven or a large cast-iron skillet, preheat the oven, and in no time you’ll be smelling a delicious meal roasting in the oven. Making this satisfying and easy chicken recipe in one dish means less cleanup, and it has a rustic presentation that everyone will appreciate.

Is the kitchen chilly? This is the perfect winter chicken recipe because it’ll warm up your kitchen and fill it with an enticing aroma.

What You’ll Need To Make Roasted Chicken with Winter Vegetables

The best part of this recipe is its versatility. I use a combination of turnips, sweet potatoes, beets, and parsnip, but you can mix and match to add your favorite root vegetables. Just make sure to cut everything into about the same size so they cook evenly along with the oven-roasted chicken. It’s also an easy recipe. Here’s what you’ll need:

• Chicken breasts – I use boneless and skinless chicken breasts to cut down on the prep time. You could also use bone-in, but you’d have to add to the cooking time. Chicken should be cooked to an internal temperature of 165F.
• Garlic – Fresh garlic is best in this recipe!
• Parsley – You’ll need the leaves from 3-4 sprigs.
• Thyme – Fresh thyme. Use the leaves from 6-8 sprigs.
• Lemon – You’ll need the zest from one lemon.
• Sweet Potato – One is all you need.
• Parsnip – Parsnips become so sweet and delicious when roasted, and you’ll only need one for this chicken and roasted vegetables recipe. Peel it first, like you would a carrot.
• Golden beet – You can also use a red beet, but the golden beets are just so beautiful.
• Turnip – One medium-sized turnip is all you need. Turnips have a slightly bitter flavor but we’re going to temper that with a bit of honey.
• Honey – Your favorite honey is just fine in this recipe.
• Olive oil – Olive oil will help the vegetables become perfectly roasted.
• Salt and pepper – I love freshly ground black pepper and coarse kosher salt, but use what you have.

Recommended Kitchen Tools

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For this hearty roasted chicken and vegetables recipe, I recommend the following to help you make it perfectly, every time:

• Chef’s knife – there’s a fair bit of chopping in this recipe, so make sure you’ve got a good knife
• Cutting board – Put a damp paper towel under your cutting board to stop it from slipping while chopping.
• Large roasting pan – I like to use this cast-iron skillet or a Dutch oven
• Digital meat thermometer – Take the guesswork out of cooking chicken with an instant read probe thermometer.

How To Make Roasted Chicken and Vegetables

Coated in a thick and zesty rub of chicken, herbs, and lemon, the chicken stays moist and the vegetables are tender and delicious. Here’s how to make this roasted chicken and vegetables recipe:

1. Preheat the oven. Preheat your oven temperature to 425ºF and grease your pan with a thin layer of your favorite high heat cooking oil (avocado oil is my go-to.)
2. Make the garlic-herb paste and prep the chicken. Mince the garlic, zest the lemon, and pull the leaves from the parsley and thyme. Chop it all together, then using a mortar and pestle or just the back of a spoon, mash everything together in a small bowl, with the salt and pepper, to make a paste. Rub the garlic-herb paste all over the chicken breast and place the chicken in the baking dish. Make sure the chicken is close but not touching.
3. Prepare the vegetables and add to the pan. Slice the vegetables into 1/4-inch thick rounds, half moons, or quarter moon shapes so that they’re all about the same size. Toss the vegetables with olive oil, honey, and salt, then layer into the same pan, piling them up beside and around the chicken. If there’s any liquid left in the bottom of the bowl, pour it evenly over the vegetables.
4. Roast. Roast the chicken and vegetables in the center of the oven for 25-30 minutes or until the internal temperature of the chicken reaches 165ºF.
5. Finish under the broiler. Turn the broiler on high and broil for 2-3 minutes just to caramelize the garlic and crisp the edges of the vegetables. Let the chicken rest for 5 minutes before serving.

How To Use Your Broiler

Broilers are an essential part of your oven. In professional kitchens, they use a device called a salamander, which is essentially a high-powered broiler. In home kitchens, you can use your broiler for a similar purpose. Here’s how to maximize your oven’s broiler:

1. Broiler-safe dishes. Broilers use direct and intense heat to caramelize, brown, and bubble. Make sure your ovenware is safe for use under the broiler.
2. Adjust the oven rack. To get the most from your broiler, your food should be fairly close to it, but not touching. Aim for a distance of a few inches between the broiler and the food surface.
3. Watch closely! Broilers can cook quickly! Keep an eye on your food as it broils and don’t walk away until the dish is out of the oven.

Tips for Success

This roasted chicken and veggies dish is a simple one, but these tips will help you master this one-pan chicken recipe in one try.

• Making the paste. Use a food processor or blender to make the garlic-herb paste if you don’t care for so much chopping.
• Cut everything the same size. For even cooking, try to keep all the veggies cut about the same size.
• Warm the honey. Warming the honey in the microwave for a few seconds will make it easier to mix.
• Use a meat thermometer. Chicken must be properly cooked before consuming, but over-cooking chicken breasts will make them dry and tough. Use a digital meat thermometer to get perfectly cooked chicken, every time.

Serving Suggestions

THis version of roasted chicken and veggies is a complete and well-rounded meal by itself, but I still love to serving it with a slice of my  Grandma’s Cornbread. It’s a got a hint of sweetness to it, but not too much, and is a great way to wipe up the sauciness left on your plate. Both the roast chicken dish and the cornbread cook at the same time and temperature, making it easy to get it all done at once in a full size oven.

How to Store and Reheat

Leftover chicken can be reheated in the oven or sliced thin and served cold for sandwiches. You can reheat it in the microwave as well, but take care not to overheat it as it can get rubbery.

Leftover vegetables can be reheated in the oven, on the stove top, or easily turned into soup. Simply puree the vegetables in your blender with some chicken stock or veggie broth. Then heat on the stove top, adjusting the consistency with more broth.

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One-Pan Roasted Chicken and Winter Vegetables

This one-pan roasted chicken and winter vegetables is a simple but impressive family dinner that's easy to prepare and quick to clean up. Coming together in just under an hour, this tasty take on cold weather comfort foods gives you all the flavor of a roasted chicken dinner in a fraction of the time. Loaded with juicy chicken breast, fresh herbs and fork-tender winter vegetables, this soul-warming dish is hard to beat, and it's a great pick as a winter dinner idea.

4.8 stars (12 ratings)

prep: 20 minutes minutes

cook: 35 minutes minutes

total: 55 minutes minutes

servings: 4 servings

author: Renee N Gardner

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Ingredients

Garlic Herb Roasted 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

Roasted Vegetables

• 1 sweet potato
• 1 parsnip
• 1 golden beet
• 1 turnip
• 2 TBSP olive oil
• 2 TBSP honey
• 1 tsp salt

Instructions

• 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. 

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Notes

*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

Serving: 1Calories: 158kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 1192mgFiber: 3gSugar: 14g

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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