Go Back
–+ servings
One Pan Herb Roasted Vegetables & Chicken

One Pan Herb Roasted Vegetables & Chicken for Effortless Family Dinners

One Pan Herb Roasted Vegetables & Chicken is a simple, flavorful meal perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 3 cups Carrots Adds sweetness and texture; substitute with other root vegetables like turnips or rutabaga.
  • 2 cups Parsnips A slightly sweet flavor that complements the dish; can be swapped for similar root veggies.
  • 2 cups Red Potatoes Provides a hearty base; Yukon Gold can also work well.
  • 2 cups Sweet Potato Adds natural sweetness and nutrients; consider chicken or pumpkin as alternatives.
  • 4 cloves Garlic Enhances flavor depth with its rich aroma.
  • 1 handful Fresh Herbs (Thyme, Parsley, Basil, Oregano) Offers aromatic freshness; customize with herbs like rosemary or dill.
For the Seasoning
  • 1/4 cup Olive Oil Essential for roasting and flavor; avocado oil can be a substitute.
  • 1 teaspoon Smoked Paprika Introduces warmth and smokiness; use regular paprika for a milder taste.
  • 1/4 teaspoon Nutmeg Adds a warm, earthy tone; omit if not available.
  • to taste Salt and Pepper Essential seasonings to taste; adjust based on preference.
For the Protein
  • 4 pieces Chicken Breasts (Skinless and Boneless) Primary protein source; turkey breasts can be used as a lighter alternative.

Equipment

  • Baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash, peel, and chop the carrots, parsnips, red potatoes, and sweet potato into bite-sized pieces.
  3. In a separate bowl, combine olive oil, fresh herbs, minced garlic, smoked paprika, nutmeg, salt, and pepper. Stir well.
  4. Pour half of the herb mixture over the chopped vegetables, tossing until fully coated. Coat the chicken breasts in the remaining mixture.
  5. Place the seasoned chicken breasts in the center of your baking pan, surrounded by the vegetables, ensuring a single layer.
  6. Slide the baking pan into the oven and roast for 25 to 30 minutes, tossing the vegetables halfway through.
  7. Remove from the oven and let it rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 200IUVitamin C: 45mgCalcium: 4mgIron: 10mg

Notes

For a complete meal, serve with crusty bread.

Tried this recipe?

Let us know how it was!