this One Pot Chicken and Veggies Recipe It’s the perfect easy weeknight dinner! It features tender, juicy chicken smothered in delicious garlic herb butter and paired with perfectly grilled vegetables.
Easy Oven Roasted Vegetable Chicken
Stop looking for dinner tonight! This recipe is a one pot chicken and veggies recipe!
I think this is a recipe that everyone should have in their pocket. It’s so easy to prepare, basically hands-free, so satisfying, and so versatile!
Keep the recipe the same, or use up whatever veggies you have on hand. With just 10 minutes of quick prep, you can have a hearty, mouth-watering, family-friendly meal!
Serve it as an easy weeknight dinner or serve it on the most beautiful plate at a dinner party!
Ingredients for One Pot Chicken and Vegetables
This chicken and veggies sheet pan recipe is filled with the perfect combination of juicy, buttery chicken and veggies! This is what you need:
- vegetable: I like to make my vegetable mixture with the classic combination of garlic cloves, potatoes, red onions, and carrots.
- Avocado oil: Coating vegetables with oil helps prevent them from burning when roasted and gives the outside a delicious caramelization.
- Salt and pepper: We season the vegetables and chicken with sea salt and freshly ground black pepper.
- chicken: I use 1-3 pounds of whole chicken for this recipe.
- Vanilla Cream: We’re making a homemade garlic herb buttercream using softened cream, fresh chopped garlic, fresh chopped thyme, scallions, and sage. If you don’t eat dairy, try using avocado oil instead of cream!
- Fragrance: Incorporating the herbs in the Garlic Herb Cream, we season the chicken with thyme, scallions, and sage, adding tons of flavor to the meat as it grills.
How to Make One Pot Chicken and Veggies
This classic veggie grilled chicken recipe tastes like you spent a lot more time making it than you actually did!
Here’s a quick summary of recipe prep.
Scroll to the recipe card below for full instructions and ingredient content.
- Prepare vegetables: In a large cast iron pan or roasting pan, combine potatoes, garlic cloves, onions and carrots. Add oil, salt and pepper and spread over pan. Dig a small hole in the center for the chicken.
- Make vanilla buttercream: In a small bowl, combine fresh chopped thyme, sage, scallions, minced garlic and softened cream. Mix mix.
- Prepare chicken: Remove giblets and excess fat or feathers from chicken. Salt and pepper the outside and inside, then add the scallions, thyme and sage to the hollows. Tie the legs together with kitchen string, tuck the wing tips under the body, and place the chicken among the vegetables. Spread the prepared vanilla cream onto the chicken skin.
- Bake and serve: Place the prepared chicken and vegetables in an oven preheated to 425°F and cook until the internal temperature of the chicken is 165°F. Let rest for 15 minutes, then slice and serve with vegetables.
What is the difference between roasting a chicken and roasting a chicken in the oven?
The main difference is the temperature! Bake usually means something is cooked at a lower oven temperature (around 350°F or 375°F). Roasting usually involves cooking at higher temperatures (400°F+).
The great thing about grilling chicken and veggies is that the high heat caramelizes the veggies and makes the chicken skin crispy!
Can I use raw chicken to roast vegetables?
Yes! It’s perfectly fine to cook raw chicken and vegetables in the same pot as long as you heat the chicken to a safe temperature.
The key here is not to remove anything from the pan until the chicken is completely cooked. If you remove any vegetables before the chicken is cooked, you run the risk of contamination from raw chicken.
Which vegetables are best for baking?
There are tons of veggies perfect for baking! In this case, it’s best to cook any vegetables a little longer so they don’t overcook while the chicken is cooking.
I like to use a combination of carrots, potatoes, and red onions, but here are some other vegetables that would be delicious with this grilled chicken recipe:
- sweet potato
- butternut squash
- Brussels sprouts
What is the temperature for roasting chicken in the oven?
The chicken in this grilled chicken recipe is done once its internal temperature reaches 165°F!
To check the temperature, insert an instant-read thermometer into the thickest part of the chicken. The thickest part of a whole chicken is probably the breast! If the number reads 165°F, you’re good to go.
One Pot Chicken and Veggies Tips and Dos and Don’ts
- Chop the vegetables evenly. For best results, cut your vegetables larger than you think and about the same size.This ensures the chicken is cooked through without being overcooked and They all cook at the same speed.
- Pat chicken dry. Pat dry with paper towels before seasoning chicken. Removing excess moisture helps the skin crisp up in the oven.
- Season chicken thoroughly. Make sure to thoroughly salt and pepper the outside and inside of the chicken. This ensures you get rich flavor with every bite.
- Preheat oven. To make sure everything cooks properly, make sure the oven is good and hot before adding the chicken and vegetables.
This chicken and vegetable recipe is a satisfying and complete meal on its own. However, you can definitely bulk it up with delicious side dishes!
Here are some ideas:
How to Store a Pot of Chicken and Vegetables
The easiest way to store a whole roasted chicken Just cut it into smaller parts first. Once carved into your preferred shape, transfer to an airtight container and store in the refrigerator for 3-4 days, or in the freezer for 2-3 months.
To store leftover roasted vegetables, Let them cool completely, then store them in an airtight container in the refrigerator for 3-4 days.
To reheat, If frozen, thaw the chicken in the refrigerator overnight and then spread everything back on the baking sheet. Heat in a 200°F oven until everything is heated through.
Heartier meals you’ll love
Watch the video:
- 3 medium potatoes cut into same size
- 9 clove garlic divided into
- 1 shallots slice
- 2 big carrot cut into same size
- 1 spoon avocado oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper powder
- 1-3 pound whole chicken
- 1 small bunch of thyme divided into
- 3 Chives divided into
- 2 sage sprig divided into
- 3 spoon butter softened
- Fine sea salt and freshly ground black pepper
Preheat oven to 425°F.
Place potatoes, 8 cloves of garlic, onion and carrots in a large cast iron pot or roasting pan. Toss with avocado oil, salt, and pepper and spread on pan. Dig a small hole in the middle for the chicken.
Prepare the cream sauce by mincing 1 teaspoon fresh thyme and sage, 1 tablespoon green onion, and mince 1 clove garlic. Add fresh herbs, garlic and softened cream to a small bowl and mix.
To prepare chicken, remove giblets and remove excess fat or feathers. Add salt and pepper to the outside and inside of the chicken. Place remaining scallions, thyme, and sage into cavity. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken among the vegetables and spread the herb cream over the skin.
Place in the preheated oven and bake until the chicken reaches 165 degrees, about 1 hour and 10 minutes, or until the juices run clear.
Let the chicken rest for 15 minutes before slicing and serving.
Calories: Chapter 467kilocaloriescarbohydrate: 33.8Gprotein: 24.2Gfat: 20.8GSaturated fat: 11.6Gcholesterol: 127milligramssodium: Chapter 658milligramsfiber: 5.7Gsugar: 4.9G