This juicy roasted chicken with vegetables (1-pan, 6 ingredients!) is the ultimate weeknight hero: crispy golden skin, succulent meat, and caramelised veggies—all cooked together on one sheet pan. No babysitting, no fancy skills, just 10 minutes of prep for a meal that tastes like you spent hours.
This easy one-pan roasted chicken and veggies is a delicious and versatile dish made by cooking a whole chicken in the oven with various seasonings and spices. It can be served as a centrepiece for a family meal or used in various recipes, such as sandwiches, salads, or soups, making it a popular and satisfying choice for any occasion.
Looking for another delicious chicken recipe? Here are some of our top picks that are perfect for any meal. Try our Lemon Garlic Chicken for a zesty and flavorful dish that's great for dinner. For a quick and easy meal, Easy Chicken Stir Fry is perfect for busy weeknights. If you're in the mood for something comforting, Creamy Boursin Cheese Chicken will hit the spot.
For a healthy option, Creamy Chicken with Spinach and Peppers is both light and satisfying. Lastly, don't miss our Tomato Chicken for a warm and hearty meal. These recipes are easy to make and sure to please everyone at the table.
This chicken dish is ideal for a fast meal on busy days. Whether served as a main course or a snack, it’s bound to leave everyone wanting more. You should also try our Lemon Chicken, Easy 15-minute Udon Noodles, Turkey Mince Noodles, or Gnocchi made easy with Pesto and Zucchini for a quick, delicious lunch or dinner.
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💭Expert Tips
- Crispy Skin Secret: Pat the chicken bone-dry before marinating—moisture is the enemy of crispiness!
- Vegetable Hack: Toss veggies in the pan drippings last 30 mins for extra flavour.
- Resting Tip: Wait 15 mins before carving (yes, really!) to keep juices inside.
💗 Why This Recipe Works
✅ 1-Pan
No juggling pots—chicken and veggies roast together on one sheet pan. The juices mingle for next-level flavour (and minimal cleanup).
✅ Foolproof Crispy Skin
The high-heat start (400°F) + pat-dried chicken = shatteringly crisp skin every time. No brining needed!
✅ Juicy Meat Guaranteed
Thermometer-checked at 165°F (thigh), then rested = no dry chicken, only succulent bites.
✅ Sneaky Healthy
Olive oil + herbs (not heavy sauces) let the natural flavours. shine. Bonus: Asparagus soaks up chicken drippings like a flavour sponge.
🥘 Ingredients
- Whole Chicken: Choose a fresh, quality chicken. Ensure it's fully thawed and pat dry before marinating.
- Potatoes: Opt for Yukon Gold or red potatoes for roasting. Cut into even pieces to cook uniformly. Coat well with the marinade for a better taste.
- Asparagus: Pick firm asparagus with tight tips. Trim the tough ends.
- Red Onions: Select medium-sized onions, and cut them into wedges.
- Chargrilled Artichoke Quarters: Drain excess oil from packaged artichokes.
♻️ Substitutions
- Whole Chicken: Substitute with chicken thighs, drumsticks, or breasts if you prefer specific cuts. For a vegetarian option, consider substituting with tofu or tempeh marinated in a similar seasoning.
- Potatoes: Swap Yukon Gold or red potatoes with sweet potatoes or baby potatoes. Cauliflower or butternut squash can be used as a low-carb alternative.
- Asparagus: Green beans or broccoli can replace asparagus for a similar texture. Brussels sprouts are another great option that roasts well.
- Red Onions: White or yellow onions can be used instead of red onions. Shallots offer a milder flavour if preferred.
- Chargrilled Artichoke Quarters: Fresh or canned artichoke hearts, drained and sliced, can substitute for chargrilled artichoke quarters. Roasted bell peppers or sun-dried tomatoes add a similar tangy hint.
Marinade Substitutions:
- Garlic: Use garlic powder or minced garlic if fresh garlic isn’t available.
- Mustard: Replace Dijon mustard with honey mustard or omit it.
- Garlic and Herbs Seasoning: Create your blend using dried herbs like thyme, rosemary, and oregano.
- Paprika: Smoked paprika or chilli powder can replace paprika for a spicier kick.
- Fine Salt: Substitute with sea salt or kosher salt based on preference.
- Ground Pepper: Freshly ground black pepper or crushed red pepper flakes are alternatives.
- Olive Oil: Avocado oil or melted butter can be used instead of olive oil.
- Soy Sauce: Tamari or coconut aminos are gluten-free options that provide a similar umami taste.
📋 Variations
🌿 Mediterranean Style
- Swap veggies: Cherry tomatoes + bell peppers + kalamata olives
- Marinade hack: Balsamic vinegar + oregano + lemon zest
- Finish: Crumbled feta + fresh basil + EVOO drizzle
🥢 Asian-Inspired
- Swap veggies: Snap peas + baby corn + shiitake mushrooms
- Marinade magic: Soy sauce + honey + ginger + sesame oil
- Finish: Green onions + toasted sesame seeds
🌶️ Spicy Southwest
- Swap veggies: Colourful bell peppers + black beans + corn
- Marinade twist: Chili powder + cumin + lime + cilantro
- Finish: Avocado + cilantro + lime crema
🇮🇹 Italian Style
- Swap veggies: Cherry tomatoes + zucchini + basil
- Marinade upgrade: Sun-dried tomato paste + Italian herbs
- Finish: Parmesan + balsamic glaze
🌱 Vegetarian Version
- Protein swap: Crispy tofu or chickpeas
- Veg mix: Broccoli + cauliflower + sweet potatoes
- Marinade: Smoked paprika + garlic + maple syrup
❓FAQs
Here's my grandma's trick: Rub the chicken all over with olive oil and a good sprinkle of black pepper. Then take a fork and poke holes in a whole lemon before stuffing it inside the chicken. As it roasts, the lemon steam keeps the meat incredibly moist, plus it makes your kitchen smell amazing
Bonus tip: Let the chicken rest for 10 minutes after roasting. Those juices need time to settle back into the meat!
Absolutely! That's the beauty of sheet pan dinners - everything cooks together in one go. The chicken juices drip onto the veggies as they roast, giving them incredible flavour. Just cut your vegetables into similar-sized pieces so they cook evenly with the chicken.
Pro tip from my kitchen fails: If using quick-cooking veggies like zucchini, add them halfway through so they don't get mushy.
Roast it uncovered! That crispy golden skin is the best part. Covering it would just steam the chicken and make the skin soggy.
To keep it juicy:
Start with a dry bird (pat it down with paper towels)
Baste with those delicious pan juices halfway through
Let it rest for 15 minutes before carving - this is when the magic happens!
From experience: If the skin's browning too fast, just tent some foil over it loosely for the last 20 minutes.
This is my go-to marinade that never fails:
Whisk together:
¼ cup olive oil
2 tablespoon soy sauce
1 tablespoon Worcestershire
2 tablespoon red wine vinegar
Juice of ½ lemon
Then stir in:
1 teaspoon mustard powder
½ teaspoon each salt & pepper
A handful of fresh parsley
Pro tip: Marinate for at least 2 hours
Storage: Keep chicken and veggies separate in airtight containers (prevents sogginess). They'll last 3-4 days in the fridge.
Reheating: Sprinkle chicken with water and warm in the oven/microwave to retain moisture.
Leftover Ideas:
Stir-Fry: Toss with noodles and soy sauce (Easy Chicken Noodle Stir-Fry)
Udon Bowl: Mix with 15-minute Udon Noodles + sesame oil. Or with rice to make this 15-minute leftover fried rice.
Pro Tip: Freeze shredded chicken for soups or salads!
More Chicken Recipes You May Like
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The Perfect Roasted Chicken Recipe
Equipment
- Roasting Pan: A large, sturdy roasting pan is necessary to hold the chicken and catch any drippings. It should have high sides and handles for easy maneuvering.
Ingredients
- 1 whole chicken
- ½ kg potatoes
- 1 bunch asparagus
- 2 red onions
- 200 gr chargrilled artichoke quarters
Marinade
- 5 garlic cloves crushed
- 2 teaspoon mustard
- 2 teaspoon garlic and herbs seasoning
- 1 teaspoon paprika
- 1 teaspoon fine salt
- ½ teaspoon ground pepper
- 3 tablespoon olive oil
- 1 teaspoon soy sauce
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine crushed garlic cloves, mustard, garlic and herbs seasoning, paprika, salt, pepper, olive oil, and soy sauce. Mix well until a paste forms.5 garlic cloves, 2 teaspoon mustard, 2 teaspoon garlic and herbs seasoning, 1 teaspoon paprika, 1 teaspoon fine salt, ½ teaspoon ground pepper, 3 tablespoon olive oil, 1 teaspoon soy sauce
- Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.1 whole chicken
- Rub the marinade mixture all over the chicken, ensuring it's evenly coated. For added flavour, gently lift the skin and apply some marinade underneath.
- Place the marinated chicken in a roasting pan, breast-side up, and roast for 30-45 minutes.
- While the chicken roasts, prepare the vegetables: wash and cut the potatoes into bite-sized chunks, peel and wedge the red onions, drain the chargrilled artichoke quarters, and trim the woody ends of the asparagus.½ kg potatoes, 2 red onions, 200 gr chargrilled artichoke quarters, 1 bunch asparagus
- After 45 minutes, remove the pan from the oven. Add all the prepared vegetables around the chicken.
- Continue roasting for another 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when tested with a meat thermometer. The chicken should be crispy, and golden brown, and the vegetables tender and slightly grilled.
- Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.
- Serve the roasted chicken with the potatoes, asparagus, onions, and chargrilled artichoke quarters.
- Enjoy your delicious roasted chicken with this flavorful combination of potatoes, asparagus, onions, and artichoke quarters!
Video
Notes
- Ensure the chicken is thoroughly dried before applying the marinade to promote crispy skin during roasting.
- Massage the marinade evenly over and under the chicken skin for enhanced flavour throughout. Allow the chicken to marinate for at least 30 minutes for optimal taste.
- Cut the vegetables into uniform sizes to ensure even cooking. Add them to the roasting pan at the appropriate time to achieve the desired texture—root vegetables may require more cooking time than delicate greens.
- Preheat the oven adequately to 400°F (200°C) and monitor the cooking time closely. Roast the chicken until it reaches an internal temperature of 165°F (75°C), ensuring both safety and succulence.
- Allow the roasted chicken to rest for about 10 minutes after cooking. This step allows the juices to redistribute within the meat, ensuring a tender and flavorful result when carving.
Claudia Ciorteanu says
My family loved this!
Razvan says
This worked exactly as written, thanks!
Swathi says
I agree with you this chicken so juicy and filling sheet pan meal. I made it yesterday.
Nicole says
This roasted chicken dish was the perfect weeknight dinner! Had my family begging for more.
Liz says
My family LOVED this roasted chicken. And cooking the vegetables in the same pan is genius!! Thanks for the wonderful recipe.
Audrey says
This is a great way to make a whole chicken. Comes out perfectly seasoned.
Audrey says
I love how delicious and healthy this dish was! Perfect for weekend dinners.
Nicole says
This roasted chicken recipe was so delicious!! A classic!!
Adriana says
This is a perfect weeknight meal!
Juyali says
Delicious and comforting chicken! It was perfect for a Lazy Sunday dinner.
Juicy bird, perfectly cooked veggies. Delish. Thanks!
Razvan C says
I never say no to an well made roasted chicken! 🤤