Quick Roasted Chicken and Rainbow Veggies Easy Onepan Dinner
Recipe Introduction
Ever have one of those days? I know I do. You're knackered, the telly's calling, and cooking feels like climbing Everest.
Well, fear not! Let’s dive into making Quick Roasted Chicken and Veggies .
Quick Hook
Fancy a proper Sunday roast without the fuss? This Quick Roasted Chicken and Veggies recipe is your answer. It's packed with flavour and super easy.
Plus, it is so easy to clean after.
Brief Overview
This one-pan chicken recipe is a simplified take on the classic British Sunday roast, perfect for any night of the week.
Ready in just over an hour, it's a breeze to make. This recipe will easily feed a family of four.
This oven-roasted chicken and veggies is not only delicious but also a nutritional powerhouse. Its easy roasted chicken dinner format means less stress and more time to relax.
What makes this recipe special? It's simplicity and flavour.
Main Benefits
Think of the rainbow roasted vegetables with chicken as a complete meal, packed with protein and loads of vitamins from the veggies.
It is the perfect weeknight chicken and veggies dish. Plus, minimal washing up is always a win!
Alright, are you ready to dive in? This is the best one sheet chicken and veggies dinner. Grab your ingredients and let’s get started!
Ingredients & Equipment for Your Quick Roasted Chicken and Veggies
Right, let's talk bits and bobs you'll need for this Quick Roasted Chicken and Veggies . Honestly, it's all pretty straightforward.
This is about the easy roasted chicken dinner we all need. It's not rocket science, this one-pan chicken recipe !
Main Players: All the Essentials
Here's the shopping list for our Roasted Chicken And Vegetables One Pan masterpiece.
- Chicken: 1 whole chicken (about 3-4 pounds or 1.3-1.8 kg ). Go for free range if you can. You know, happy chickens taste better.
- Olive Oil: 1 tablespoon (15 ml) for the chicken, 2 tablespoons (30 ml) for the veggies.
- Paprika: 1 teaspoon (5 ml). Adds a nice bit of color and subtle flavor.
- Dried Thyme: 1 teaspoon (5 ml). Classic for roast chicken, innit?
- Garlic Powder: 1/2 teaspoon (2.5 ml). Because garlic makes everything better.
- Salt: 1/2 teaspoon (2.5 ml) for the chicken, 1/4 teaspoon (1.25 ml) for the veggies. Sea salt's my go-to.
- Black Pepper: 1/4 teaspoon (1.25 ml) for both chicken and veggies. Freshly ground, if you're feeling fancy.
- Baby Potatoes: 1 pound (450g). Halved or quartered, depending on size.
- Carrots: 1 pound (450g), peeled and chopped. Roughly 1 inch (2.5 cm) pieces.
- Red Onion: 1, peeled and cut into wedges. Adds a bit of sweetness.
- Bell Peppers: 2 (any color), seeded and chopped. Adds that rainbow roasted vegetables with chicken touch!
- Garlic Cloves: 4, minced. The more the merrier, I say!
Quality Indicators? For the chicken, look for plump, firm skin. And for the veggies, make sure they're nice and vibrant.
Seasoning Secrets: Flavor Boosters!
The secret to the best oven-roasted chicken and veggies is the flavour.
- Spice Combo: Paprika, thyme, garlic powder that's your base. Feel free to add a pinch of rosemary or sage.
- Flavor Enhancers: Don't be shy with the garlic! A little lemon zest is lovely too.
- Quick Swaps: No thyme? Use mixed herbs. Can't find paprika? A dash of smoked paprika works wonders.
Equipment Line-Up: Keep It Simple
Here's what you need for your one sheet chicken and veggies
- Large Sheet Pan: This is where the magic happens. Make sure it's big enough to fit everything in a single layer.
- Mixing Bowl: For tossing the veggies.
- Meat Thermometer: This is the only way to make sure your chicken is cooked perfectly. Aim for 165° F (74° C ).
- Alternatives: Don't have a meat thermometer? No worries! Pierce the thickest part of the thigh with a knife. If the juices run clear, it's done.
That's it. Now, let's get cooking this weeknight chicken and veggies ! This sheet pan chicken thighs and veggies is a life saver for busy evenings.
Alright, let's get cooking! I'm gonna show you how to make Quick Roasted Chicken and Veggies . It's an easy roasted chicken dinner and it’s proper lush.
Seriously, even your nan could nail this one.
Cooking Method: One Sheet Chicken And Veggies
Prep Steps: Let's Get Organized!
First things first: mise en place . It's French, but basically means "get your sht together" before you start. Chop those veggies.
Got it? This essential mise en place will make your cooking life so much easier. I used to skip this, then ended up with burnt garlic.
Not ideal.
For time saving organization tips , chop your veggies while the oven preheats. Multitasking at its finest, innit? For safety, make sure your cutting board doesn't slide around.
A damp cloth underneath does the trick.
step-by-step: oven-roasted Chicken And Veggies
Okay, here's the lowdown on making Quick Roasted Chicken and Veggies :
- Pat your chicken dry. Seriously, dry . This helps the skin get crispy.
- Mix 1 tablespoon (15 ml) olive oil with 1 teaspoon (5 ml) paprika, 1 teaspoon (5 ml) thyme, 0.5 teaspoon (2.5 ml) garlic powder, 0.5 teaspoon (2.5 ml) salt, and 0.25 teaspoon (1.25 ml) pepper. Rub all over the chicken.
- Toss 1 pound (450g) halved baby potatoes, 1 pound (450g) chopped carrots, 1 sliced red onion, 2 chopped bell peppers, and 4 minced garlic cloves with 2 tablespoons (30 ml) olive oil, 0.25 teaspoon (1.25 ml) salt, and 0.25 teaspoon (1.25 ml) pepper. Boom, a rainbow roasted vegetables with chicken .
- Spread the veggies on a large sheet pan and place the chicken on top. The Roasted Chicken And Vegetables One Pan is ready to go.
- Roast at 400° F ( 200° C) for 50- 60 minutes . The chicken’s internal temperature should reach 165° F ( 74° C) . Use a meat thermometer. Always.
- Let the chicken rest for 10 minutes before carving. Seriously, don't skip this. The juices redistribute, making it super tender.
- Carve and serve your Quick chicken and vegetable bake .
Pro Tips: Secrets of the Roast Masters
Honestly, the one-pan chicken recipe is simple but here are some ways to make it even better.
First, avoid overcrowding the pan to prevent steaming your veggies. Spread everything out. Also, starting the chicken breast side down can help it stay extra moist.
Finally, don't forget about Sheet Pan Chicken Thighs And Veggies if you need a quicker weeknight chicken and veggies meal - adjust cook time! There you have it, simple tips to the best Quick Roasted Chicken and Veggies ! Enjoy!
Recipe Notes for Your Quick Roasted Chicken and Veggies
So, you're about to tackle this Quick Roasted Chicken and Veggies . Ace! Honestly, this Easy roasted chicken dinner is nearly foolproof, but a few extra notes never hurt, right? Think of these as your cheat sheet to Roasted Chicken And Vegetables One Pan perfection.
Serving It Up Right: Plating and Sides
Presentation matters, even for a weeknight chicken and veggies dinner. Pile those colourful rainbow roasted vegetables with chicken high next to the carved chicken.
A simple green salad with a lemony dressing adds a bit of freshness. Feeling fancy? Yorkshire puddings are always a good idea.
And don't forget the apple sauce! That sweet and tangy combo is classic for a reason.
Leftovers? Sorted! (Storage Tips)
Got leftovers of that Quick Chicken And Vegetable Bake ? Lucky you! Once cooled, stash the chicken and veggies in separate airtight containers in the fridge.
They'll be good for about 3-4 days. For longer storage, you can freeze the cooked chicken. Wrap it well to prevent freezer burn.
The veggies might get a bit soft after freezing, but they're still fab in soups or stews. Reheat everything in the oven or microwave until piping hot at least 74° C ( 165° F) .
Twists and Turns: Variations on a Theme
Fancy mixing it up a bit? For a low-carb version of this One Sheet Chicken And Veggies , skip the potatoes or swap in cauliflower florets.
Need it gluten-free? Just make sure your seasonings are certified gluten-free. How about a Roasted Chicken With Potato And Carrots but with a festive twist? Add some parsnips and Brussels sprouts for a proper winter warmer.
Or try substituting some of the potatoes with diced sweet potatoes for added sweetness and nutrients! You could even try just Sheet Pan Chicken Thighs And Veggies using bone-in, skin-on chicken thighs instead of a whole chicken for a quicker cooking time.
Quick Nutrition Lowdown
This One-pan chicken recipe is packed with goodness. You're looking at roughly 450-550 calories per serving, depending on your portions.
It's a great source of protein (around 40-50g), essential for muscle building and keeping you full. Plus, all those veggies contribute vitamins, minerals, and fiber.
It's a oven-roasted Chicken And Veggies that tastes good and is good for you! The Quick Roasted Chicken and Veggies contains fat (around 25-35g) and carbohydrates (around 20-30g).
You've got this! This Quick Roasted Chicken and Veggies is all about easy, delicious food. Get stuck in, have some fun, and enjoy!
Frequently Asked Questions
How can I make sure my Quick Roasted Chicken and Veggies: chicken skin gets nice and crispy?
Getting that crispy skin is all about drying the chicken thoroughly with paper towels before seasoning. Then, don't be shy with the oil and make sure the oven is nice and hot 400°F (200°C) does the trick.
Some folks even suggest a quick blast under the broiler at the end, but watch it like a hawk or you'll end up with charcoal!
Can I use different vegetables for this Quick Roasted Chicken and Veggies recipe?
Absolutely! This recipe is really flexible. Root vegetables like parsnips, turnips, and sweet potatoes work great, or you could try broccoli florets or Brussels sprouts. Just make sure you cut everything into roughly the same size so it cooks evenly. No one wants rock hard carrots with mushy peppers, right?
How do I know when my Quick Roasted Chicken is cooked through properly and safe to eat?
A meat thermometer is your best mate here! Insert it into the thickest part of the chicken thigh, avoiding the bone. It should read 165°F (74°C). Don't guess, or you could be playing chicken with salmonella not a fun game!
Let the chicken rest for 10 minutes after cooking to let the juices redistribute, this will also allow the temp to continue to rise safely.
What's the best way to store leftovers of Quick Roasted Chicken and Rainbow Veggies?
Once the chicken and veggies have cooled down, store them in an airtight container in the fridge. They'll be good for 3-4 days. You can reheat them in the oven, microwave, or even shred the chicken and use it in sandwiches or salads. Leftover roasted chicken is surprisingly versatile, innit?
Can I prep the Quick Roasted Chicken and Veggies in advance to save time on a busy weeknight?
You certainly can! You can chop the vegetables and season the chicken up to a day ahead of time. Just keep them stored separately in the fridge. When you're ready to cook, simply toss the veggies with olive oil and seasonings, arrange everything on the sheet pan, and roast as directed.
Less prep time means more time for tea and biscuits!
I'm watching my calorie intake. Are there any ways to make this Quick Roasted Chicken and Veggies healthier?
Of course! You could trim any excess skin and fat from the chicken before roasting. Reduce the amount of olive oil you use, or swap it for a light cooking spray. Load up on the vegetables and use lighter colored potatoes like Yukon.
Also, keep an eye on portion sizes even healthy food can contribute to weight gain if you overdo it!
Quick Roasted Chicken And Rainbow Veggies Easy O
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 500 |
|---|---|
| Fat | 30g |
| Fiber | 5g |
