Quick Crispy Sheet Pan Chicken Rainbow Veggies

Recipe Introduction

Quick Hook

Ever stare into the fridge, wondering what to make? This Quick Roasted Chicken and Veggies recipe is the answer! Honestly, it's packed with flavor.

The star? Crispy chicken skin and perfectly tender veggies.

Brief Overview

Roasting chicken and veggies is a classic comfort food. It’s a dish enjoyed across cultures. This version is super easy and perfect for weeknights.

It takes about 50- 55 minutes and serves 4 hungry people.

Main Benefits

This recipe is a healthy one pan meal ! You get protein, vitamins, and fiber all in one go. Perfect for a busy weeknight.

What makes it special? The crispy chicken skin! It's better than taking out Chicken Breast And Veggies , I swear.

Ready to dive in?

Why You'll Love This Easy Chicken and Veggie Bake

This isn't your average Vegetable Roast . Imagine juicy, tender chicken with super crispy skin. Now, picture it nestled among perfectly roasted rainbow veggies.

Think of this Sheet pan chicken dinner as your new best friend. Forget that mountain of dishes. Everything cooks together on one pan.

Total win, right? I mean seriously, this is way better than any Chicken Breast With Vegetables you could rustle up.

From Humble Beginnings to Your Table

Roast Chicken Breast and vegetables has been a family staple forever. From Sunday roasts in the UK to cozy dinners worldwide, it's comfort food at its finest.

This recipe is inspired by those classic flavors, but simplified for busy lives. No need to slave over the stove all day! And just between us, it's way more exciting than your average Weeknight chicken and veggie recipes .

Crispy Chicken & Vibrant Veggies: A Healthy One Pan Meal

Let’s talk benefits, shall we? This Quick Roasted Chicken and Veggies is packed with goodness. We're talking protein, vitamins, and fiber.

Think about it: tender chicken providing essential protein, and colourful veggies bursting with vitamins. Roasting the vegetables brings out their natural sweetness while preserving their nutrients.

Honestly, it's a guilt free pleasure, perfect for anyone seeking a Healthy one pan meal ! What's not to love? Especially compared to boring old Roasted chicken thighs and vegetables .

Ingredients You'll Need

• 1.5 lbs (680g) bone-in, skin-on chicken thighs or drumsticks.
• 1 lb (450g) baby potatoes, halved.
• 1 large red onion, cut into wedges.
• 2 carrots, chopped.
• 1 head of broccoli, cut into florets.
• 2 tbsp olive oil.
• 1 lemon, for serving.
• 1 tbsp dried rosemary.
• 1 tbsp dried thyme.
• 1 tsp garlic powder.
• ½ tsp smoked paprika.
• ¼ tsp red pepper flakes (optional).
• 1 tsp salt.
• ½ tsp black pepper.

Ingredients & Equipment for Your Quick Roasted Chicken and Veggies:

Fancy a super easy, healthy, and tasty Quick Roasted Chicken and Veggies meal? This is a sheet pan chicken dinner and it's a proper winner! Honestly, this one pan chicken and vegetables is a game changer.

Let's get down to what you need.

Main Ingredients: The Heart of the Matter

Here’s what you’ll need to make enough for four hungry folks.

• Chicken: 1.5 lbs (680g) of bone-in, skin-on chicken thighs or drumsticks. Get good quality chicken, you know the type from your local butcher. You can also make Chicken Breast And Veggies by swapping it to chicken breast instead.
• Potatoes: 1 lb (450g) of baby potatoes. Halve or quarter them if they're big.
• Red Onion: 1 large red onion, cut into nice wedges.
• Carrots: 2 carrots, peeled and chopped. Aim for 1 inch (2.5 cm) pieces.
• Broccoli: 1 head of broccoli, broken into florets.
• Olive Oil: 2 tbsp of good quality olive oil. Extra virgin, if you’re feeling fancy!
• Lemon: 1 lemon. Cut into wedges for serving.

Seasoning Notes: Let's Talk Flavour!

This spice mix is what makes the chicken breast with vegetables sing! It's a Vegetable Roast must.

• Rosemary: 1 tbsp dried rosemary. This adds a lovely earthy note, like a countryside garden.
• Thyme: 1 tbsp dried thyme. It complements the rosemary beautifully.
• Garlic Powder: 1 tsp garlic powder. Can't go wrong with garlic!
• Smoked Paprika: 1/2 tsp smoked paprika. Adds a subtle smokiness.
• Red Pepper Flakes: 1/4 tsp red pepper flakes (optional). For a little kick.
• Salt: 1 tsp salt.
• Black Pepper: 1/2 tsp black pepper.

If you don’t have all these spices, a mixed Italian herb seasoning works pretty well in a pinch. Think of this Easy chicken and veggie bake as customisable!

Equipment Needed: Keep It Simple

You don’t need a load of fancy gear for this Roasted chicken thighs and vegetables . Just a few essential tools:

• Large baking sheet (at least 13x18 inches/33x46 cm ). This is crucial for even cooking.
• Large bowl. For tossing the veggies.
• Small bowl. For mixing the spices.
• Meat thermometer. (optional) Use one to make sure that the internal temperature reaches 165° F/ 74° C .

If you don’t have a proper baking sheet, a large roasting tin will do at the end of the day.

Don't stress it!. Remember that this Weeknight chicken and veggie recipes is all about making life easier. Also, if you like quick clean-up then using Parchment paper on top of the tray is also an option.

So there you have it. Time to get cooking this Healthy one pan meal that tastes and smells amazing!

Cooking Method: Roasting Like a Pro

Roasting. It sounds fancy, right? But honestly, it's one of the easiest ways to get a delicious and healthy meal on the table.

Plus, you get that amazing aroma wafting through your house. Let's make Quick Roasted Chicken and Veggies: A Healthy One-Pan Wonder

This easy chicken and veggie bake is all about simple ingredients and maximum flavour. I remember the first time I roasted a chicken.

It felt like a huge deal! I was so nervous, but it turned out great. And, this sheet pan dinner is even easier than that.

Prep Steps: Let's Get Organized!

First, the mise en place that's chef speak for getting everything ready. Chop those Chicken Breast With Vegetables , carrots, and red onion.

Halve any large baby potatoes. Broccoli into florets. Trust me, pre-chopping saves a ton of time. Next, the seasoning mix.

Rosemary, thyme, garlic powder, smoked paprika, salt, and pepper. Mix it all in a small bowl.

Safety note: Always wash your hands after handling raw chicken! We don't want any nasty surprises, you know?

step-by-step Process: Simple as Pie!

1. Preheat your oven to 400° F ( 200° C) .
2. Toss the potatoes, onion, and carrots with 1 tbsp of olive oil, salt, and pepper.
3. Pat the Chicken Breast And Veggies pieces dry with paper towels. Rub that seasoning mix all over the chicken.
4. Spread the veggies on a baking sheet. Then, place the chicken on top. Make sure everything isn't too crowded! We want crispy, not steamed.
5. Roast for 30 minutes . Then add the broccoli (tossed with the other tbsp of olive oil) to the pan.
6. Roast for another 10- 15 minutes , or until the chicken's internal temperature reaches 165° F ( 74° C) . Check with a meat thermometer it’s worth the investment!.
7. Let the chicken rest for 5 minutes before serving. Serve with lemon wedges!

Pro Tips: Level Up Your Roast!

For super crispy skin, pat the chicken really dry. I mean, really dry. It makes a difference, honestly. A common mistake? Overcrowding the pan! If things are looking a little too cosy, split it across two baking sheets.

Also, pat dry with the chicken so One pan chicken and vegetables are ready. This is really a healthy one pan meal

You can prep the veggies ahead of time! Just toss them with the oil and seasoning, and store them in the fridge until you're ready to roast.

This Vegetable Roast is good. Seriously, this Quick Roasted Chicken and Veggies recipe will be your go-to weeknight chicken and veggie recipes .

You'll feel like a proper domestic goddess, I swear! Enjoy your Roast Chicken Breast dinner.

Recipe Notes

Ace Serving Suggestions

Fancy plating like a pro? Arrange your Quick Roasted Chicken and Veggies artfully on a platter. Think vibrant colours! Lemon wedges add a zesty pop.

A sprinkle of fresh parsley? Oh my gosh, yes!. A classic side? A proper Yorkshire pudding would be amazing. Or maybe some crusty bread to mop up all those gorgeous pan juices.

Honestly, a simple green salad also works a treat! It's your dinner, have it your way.

Super Storage Tips

Got leftovers? Lucky you! Pop your Chicken Breast And Veggies in an airtight container. It'll keep happily in the fridge for up to 3 days.

Freezing? Yep, you can! Let it cool completely first, then portion it out. It will last up to 2 months.

Reheating? Oven or microwave, both work. Just make sure the Roast Chicken Breast is piping hot all the way through especially if it's been frozen.

Nobody wants dodgy chicken.

Brilliant Variations

Feeling adventurous? Swap the rosemary and thyme for Italian herbs. Boom! Suddenly, Chicken Breast With Vegetables is Mediterranean. Wanna go low-carb? Skip the potatoes and add extra broccoli or cauliflower.

A pinch of cayenne pepper gives Vegetable Roast a spicy kick. Also, consider adding some cherry tomatoes and Kalamata olives for a Mediterranean twist, just like those delightful flavours from the Med!

Nutrition Nitty Gritty

This One pan chicken and vegetables is packed with goodness. Each serving has approximately 450 calories, 35 grams of protein, 25 grams of fat, 20 grams of carbohydrates, 5 grams of fiber, and 600mg of sodium .

But hey, don't quote me on that. It depends on your exact ingredients. This Sheet pan chicken dinner is also a great source of vitamins and minerals thanks to all those lovely veggies.

Healthy one pan meal it is, my friend! It's not just tasty, it's good for you! These Weeknight chicken and veggie recipes are your ticket to a healthy life!.

So there you have it. A Quick Roasted Chicken and Veggies: A Healthy One-Pan Wonder recipe with all the tips and tricks. Easy, right? Now get cooking! You've totally got this!