Pan Roasted Chicken and Vegetables

Ingredients

• 340 g (¾ lb)Brussels sprouts, trimmed and halved
• 454 g (1 lb)red potatoes, cut into 2.5 cm (1-inch) cubes
• 4 largecarrots, peeled and cut into 2.5 cm (1-inch) pieces
• 8 clovesgarlic, peeled
• 30 ml (2 tbsp)Italian seasoning
• 30 ml (2 tbsp)vegetable oil
• 10 ml (2 tsp), or to tastesalt
• 10 ml (2 tsp), or to tastepepper
• 28 g (2 tbsp)unsalted butter
• 1.36 kg (3 lb)bone-in, skin-on chicken pieces: thighs, breasts and drumsticks

Instructions

1. 1

   Preheat the oven

   Heat the oven to 246°C (475°F).

2. 2

   Season the vegetables

   In a large bowl, toss the Brussels sprouts, potatoes, carrots and garlic with 15 ml (1 tbsp) of the Italian seasoning, the vegetable oil, 5 ml (1 tsp) of salt and 5 ml (1 tsp) of pepper.

3. 3

   Prepare the chicken

   In a small bowl, mix the melted butter with the remaining 15 ml (1 tbsp) of Italian seasoning, 5 ml (1 tsp) of salt and 5 ml (1 tsp) of pepper. Pat the chicken dry with paper towels.

4. 4

   Arrange the pan

   Spread the vegetables in one layer on a baking sheet or in a roasting pan. Set the chicken on top, skin side up, placing the breast pieces in the centre and the drumsticks and thighs around the edges.

5. 5

   Brush with butter

   Brush the chicken with the butter mixture, then pour any remaining mixture over everything in the pan.

6. 6

   Roast until cooked

   Bake in the preheated oven for about 40 minutes, rotating the pan halfway through. Cook until the drumsticks or thighs register 79°C (175°F).

7. 7

   Rest and serve

   Move the chicken to a serving platter and leave it to rest for 5 minutes. Toss the vegetables in the pan juices, then serve them with the chicken.

What is pan-roasted chicken and vegetables?

This is a straightforward American-style roast dinner: chicken and vegetables cook together in one pan, with the juices bringing the components together. The recipe’s appeal is its simple preparation and the mix of browned chicken, tender potatoes and sweet, roasted vegetables.

One-pan roasting is the defining feature here. The chicken sits above the vegetables, while the breast pieces go in the centre and the legs and thighs around the edges, as directed in the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 667 calories, 46g protein, 24g carbs, 43g fat.

The potatoes and carrots provide most of the carbohydrates, while the chicken and its skin, butter and vegetable oil contribute much of the protein and fat. To balance the plate, serve a generous portion of the Brussels sprouts and add a fresh salad if you like.

Build the vegetable base

Cut evenly: Keep the potato cubes and carrot pieces close to the specified 2.5 cm size so they roast at a similar pace. Halving the Brussels sprouts gives their cut sides contact with the pan.

Season first: Toss the vegetables with oil, half the Italian seasoning, and half the salt and pepper before arranging them. This distributes the seasoning across the whole vegetable layer.

Dry and season the chicken

Dry skin: Pat the chicken with paper towels before adding the butter mixture. Removing surface moisture helps the skin roast rather than remain damp.

Butter mixture: Melted butter carries the remaining Italian seasoning, salt and pepper over the chicken. Brush it on, then pour any leftover mixture across the pan as the method specifies.

Arrange for even roasting

Single layer: Spread the vegetables across the baking sheet or roasting pan without piling them up. The method places the chicken on top, skin side up.

Position the pieces: Keep breast pieces in the centre and drumsticks and thighs around the edges. Rotate the pan halfway through the roughly 40-minute roasting time.

Check doneness and texture

Temperature cue: The method calls for the drumsticks or thighs to register 79°C (175°F). Check with a food thermometer rather than relying on the roasting time alone.

Rest briefly: Transfer the chicken to a platter and let it rest for 5 minutes before serving. Toss the vegetables in the pan juices just before they go to the table.

Serve it as a complete meal

The chicken, potatoes and vegetables make this a substantial plate on their own. A simple green salad or another crisp vegetable can add freshness alongside the roasted flavours.

Spoon some of the pan juices over the chicken and vegetables when serving. Keep any extra sides plain so they complement, rather than compete with, the seasoned roast.

Recipe notes & tips

• Trim and halve the Brussels sprouts before tossing them with the other vegetables.
• Cut the potatoes and carrots to similar sizes so they roast more evenly.
• Pat the chicken dry before brushing on the butter mixture.
• Arrange the chicken skin side up and follow the specified positions for breast, thigh and drumstick pieces.
• Rotate the pan halfway through the roasting time.
• Toss the vegetables in the pan juices just before serving.

Variations

• Herb swap: Use a different dried herb blend in place of the Italian seasoning.
• Extra garlic: Add more peeled cloves if you want a stronger roasted garlic flavour.
• Vegetable mix: Replace some of the carrots with another roasting vegetable cut to a similar size.
• Peppery finish: Add extra black pepper at the table to suit individual tastes.

Common mistakes to avoid

• Uneven cuts: Large differences in vegetable size can lead to uneven roasting; keep the potato and carrot pieces close to 2.5 cm.
• Wet chicken skin: Surface moisture can hinder browning; pat the chicken dry before seasoning.
• Crowded vegetables: Piling them up prevents a single-layer arrangement; spread them across the pan.
• Wrong piece placement: Putting breast pieces at the edges goes against the method; place them in the centre and legs and thighs around the edges.
• Skipping the rotation: The pan may roast unevenly; turn it halfway through cooking.
• Relying only on time: The chicken may need more or less time; check that drumsticks or thighs reach 79°C (175°F).

How to store

Refrigerate leftover chicken and vegetables in a covered container within 2 hours, and use within 3–4 days. Reheat until piping hot throughout, in the oven or microwave; add a little water or pan juice if the vegetables seem dry.

Frequently asked questions