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Pan Roasted Chicken and Vegetables - this is an extremely versatile recipe that works with almost any vegetable and spice/herb mix

Easy Pan Roasted Chicken and Vegetables

Course Main Course
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 284 kcal

Ingredients

  • 2 1/2 pounds chicken parts on the bone
  • 10 cups assorted vegetables carrots, broccoli, cauliflower, eggplant, bell peppers, beans, sweet potatoes, regular potatoes, winter squash
  • 3 tablespoons Extra virgin olive oil
  • Your favorite spice mix or simply use salt and pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut carrots into 1" pieces, cut sweet potatoes and regular potatoes into 1/2" slices, if using.
  3. Cut broccoli and cauliflower into florets, if using.
  4. Cut red bell peppers into large slices, if using.
  5. Cut eggplant into 1" pieces, if using.
  6. Trim green beans, if using.
  7. 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.
  8. Roast for 30-35 minutes, until chicken is cooked through.

Recipe Notes

Sweet potatoes and regular potatoes can be added if you can have starchy vegetables

Nutrition Facts
Easy Pan Roasted Chicken and Vegetables
Amount Per Serving
Calories 284 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 72mg24%
Sodium 105mg5%
Potassium 555mg16%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 20g40%
Vitamin A 135IU3%
Vitamin C 61.8mg75%
Calcium 38mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.