This Pan Roasted Chicken and Vegetable recipe is a basic recipe that can be used with just about any vegetable and herb/spice blend for a quick and easy dinner.
One of my sons just went off the college meal plan and is now responsible for cooking all his meals. I give him a lot of credit because he really doesn’t have much experience cooking, and figuring out what to eat three times a day can be daunting, especially when there are so many other things going on at school. I wish he was closer to home so I could teach him a few basic recipes, but he’s over 600 miles away, so the next best thing is to post some easy recipes on my blog for him.
This is one of the easiest chicken recipes I can think of and the best part is that cleanup is minimal. I used to make some variation of this roasted chicken dish almost every week when my kids were young. It’s especially appealing because you can use virtually any vegetable or a combination, and the vegetables cook in the oven at the same time as the chicken.
I used a combination of broccoli florets, red bell peppers, green beans, eggplant and potatoes, but you could also include carrots, zucchini, cauliflower, sweet potatoes and asparagus.
Shortcut: You can buy pre-cut vegetables (and pre-trimmed green beans) at most supermarkets. I found these at Shop Rite.
The key is to cut the harder vegetables (e.g., carrots, potatoes) smaller because they take longer to roast, and to lay the vegetables in a single layer so they cook evenly. Of course, you can use just one or two vegetables, but I think it’s a smart idea to roast a big batch of a bunch of different vegetables, so you have extra for additional meals.
Chicken parts (on the bone with the skin on) are inexpensive and have more flavor than boneless chicken when roasted. Buying chicken parts also makes it easy to choose white (breast) or dark meat (thighs and drumsticks). I suggest making more chicken than you will eat at a single meal, saving the leftovers for meals throughout the week. Extra vegetables and leftover chicken (remove meat from the bones) can be tossed with pasta, added to ramen noodle soup, made into quesadillas, or made into chicken vegetable soup for a second or third meal.
This dinner can be made for one person (with leftovers for the rest of the week) or four people (for a family style dinner).
You can switch things up week to week, using different vegetables and changing the spice/herb blends you use to season the chicken. Some of my favorite seasoning mixes are Greek seasoning, Cajun seasoning, and Fajita Seasoning. I also like Penzey’s Old World Seasoning and Northwoods Seasoning.
- 2½ pounds chicken parts on the bone
- Assorted vegetables such as carrots, sweet potatoes, regular potatoes, broccoli, cauliflower, red bell peppers, eggplant, green beans
- Extra virgin olive oil
- Your favorite spice mix, or simply use salt and pepper
- Preheat oven to 400 degrees.
- Cut carrots into 1" pieces, cut sweet potatoes and regular potatoes into ½" slices, if using.
- Cut broccoli and cauliflower into florets, if using.
- Cut red bell peppers into large slices, if using.
- Cut eggplant into 1" pieces, if using.
- Trim green beans, if using.
- Drizzle some olive oil all over the bottom of a foil lined baking tray. Lay vegetables and chicken on baking tray in a single layer. You may need to use two baking trays. Drizzle more olive oil on top of vegetables and chicken. Sprinkle with spice mix, or season with salt and pepper. Turn chicken pieces over and season with more spice mix, or salt and pepper.
- Roast for 30-35 minutes, until chicken is cooked through.
For more easy roast chicken recipe ideas, try these recipes:
- Roast Chicken with Cumin and Cilantro Scallion Salsa
- Easy Herb Spiced Roasted Chicken
- Chimichurri Sauce (delicious served over roast chicken)