One Pan Roasted Chicken with Fall Vegetables — Damn Delicious

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One Pan Roasted Chicken with Fall Vegetables

This meal just couldn’t get any easier with crisp-tender chicken and veggies packed with so much flavor!

Fall doesn’t really exist in California. It’s pretty much summer all year long, and then maybe 2 weeks of winter. And when I say winter, I mean 60 degrees of coldness, and yes, that’s pretty stinking cold for us Californians.

But no, we don’t have Fall here, so this recipe is for all you non-Los Angeles residents – a recipe to keep you cozy and warm with crisp-tender chicken thighs and vegetables lightly coated in balsamic vinegar, garlic and pantry herbs.

It’s such a simple recipe all made on a single sheet pan, yet it’s loaded with tons of flavor. And it’s just one of those recipes you’ll want all year long!

One Pan Roasted Chicken with Fall Vegetables

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This meal just couldn’t get any easier with crisp-tender chicken and veggies packed with so much flavor!


  • 1 pound butternut squash, chopped
  • 8 ounces baby red potatoes, halved
  • 8 ounces baby peeled carrots
  • 8 ounces brussels sprouts, halved
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the chicken

  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Season chicken with oregano, thyme, basil, rosemary, salt and pepper, to taste; set aside.
  3. Place butternut squash, potatoes, carrots and brussels sprouts in a single layer onto the prepared baking sheet. Stir in olive oil, balsamic vinegar and garlic; season with salt and pepper, to taste. Top with chicken in a single layer.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of the potatoes.

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Ooh you had my attention as soon as I read ‘one pan’. This dish looks scrumptious with all the juices mixing together in the pan. Yummy. Sammie

Such a good idea! So much faster than a big roast! And you don’t have to carve it either haha

What a perfect and easy weeknight meal, not to mention how light and healthy it is too! This looks delish, Girl!

This looks very delicious and so easy! I am looking forward to trying. I have just a couple questions. 1. Do the thighs actually sit on top of the veggies or do we nestle them in between all the veggies, 2. Do you cover with foil while baking and then remove when broiling or not cover at all? Thanks!

I recommend a single layer of chicken and veggies on the pan. The pan does not have to be covered at all – recipes typically specify when they need to be covered with something. Hope that helps!

When you say top with chicken, is the chicken on the vegetables or on the pan?

I recommend a single layer of chicken and veggies on the pan.

Sounds delicious! This is a must try recipe for me—an easy and wholesome meal all in one Thanks for sharing.

Today’s recipe definitely looks like something I will try.

I would like to compliment you on your site. The photography is beautiful. The recipes look very tasty. Everything is so easy to read. The website is so well put together. Overall – a site that I know I will enjoy using. I just found it a couple of days ago and am glad I did. 🙂

This was one of my family’s favorite dishes when they were growing up — chicken and all the vegetables roasted in the oven. I’ve used various natural salad dressings and will try your recipe the next time I make this dish for my husband and I.

You are such an inspiration, thank you for this deliciousness and creativity, well done, will try it tomorrow asap 😀

Oh this looks delicious! I have to admit when I first read the title I read “Fail Vegetables” instead of “Fall Vegetables” and thought “What? Chunga doesn’t fail!” lol! Then I realized my mistake!

I’ve got this in the oven right now and the house smells shook good!

One thing with cook time-I’ve had it in 400 oven for 40 minutes and the chicken and veggies still aren’t done. Make sure to watch time and check for doneness often using a meat thermometer.

Would you do anything different if using boneless chicken breasts? My family will only eat boneless, skinless chicken breasts?

You may have to extend cooking time as needed to ensure that the chicken breasts are completely cooked through.

I made this last night and it was amazing. So so easy and you could do this with any in season vegetable. Next time I’m going to swap in sweet potatoes instead. This is definitely going to be a weekly staple for me now. Love your recipes; keep it up!! 🙂

I cooked this in a 9×13 baking dish (so not everything all in one layer touching the pan), and it took about 90 minutes for the chicken to come up to temp. We did not eat the skin on the chicken, so in the future I will plan on seasoning under the skin to add more flavor to the chicken!
For some reason, in all that time, the baby carrots were still a little crunchy, so I may substitute a faster-cooking veggie.

This looks sooo good! But I have a few questions. My oven isn’t working (stove top is though) so I was wondering if I could do this in a skillet with skinless chicken breast? I’m thinking I could sear the chicken, turn down the heat and add potatoes, vegetables, and herbs and cook everything together in a bit of stock? Would that work? Maybe it wont have the exact flavor but I’m wondering how to adapt this to a stove-top method… Thanks for any input you might have 🙂 I love your recipes so much!

Yes, that sounds like a great idea!

This sounds perfect for the cooler weather and only one pot makes this even better!

Does anyone have any advice for doing this crock pot style? :>

I made this last night for my boyfriend and we loved it! It was really fast and tasted wonderful. Side note: neither my boyfriend or I like ranch dressing but in powder form it is delicious. Thank you 🙂

What size pan did you use? And do you think using split chicken breast will work ok?

I used a 12×18 sheet pan. And yes, chicken breast should work just fine.

Love this! It is easy and forgiving and DELICIOUS! I have tried different fall/root vegetables and it always turns out great! A new staple of my menu for sure!

I cook for 7! Yep 5 growing kiddos, my hubby, & I. That all being said, I do not like spending hours in the kitchen. So, I so love the one pan meal….when I can do that. I actually have this recipe in the oven now but I had to do two pans. One big tray for the veggies & the other for the chicken. I did add celery, red onion slivers, & slivers of garlic also. I am also serving cranberry sauce to eat with the chicken. Can’t wait to sit down with my family & enjoy it.
Thank YOU for the healthy & delicious recipe.

This recipe definitely has great flavor. However, my baby carrots and potatoes did not cook through. I used chicken breast (that’s what I had on hand) and pounded them down. They came out perfect after about 30 minutes. I will cook this again but will cube the potatoes and cut the carrots into bite sized pieces next time so all the vegetables cook through. And, I will use chicken thighs the next time although the breast came out moist and delicious! Thanks for the recipe!!

Hi, I do not understand why the single serving
Size is so high in calories and fat. Are those numbers really right? 31 grams of fat for
2 pieces of chicken and vegetables?

The numbers have been updated. Thank you for pointing that out! 🙂

Needed a quick lunch for guests. Just having just bone less legs and thighs, carrots, onions and a bag of red and yellow peppers in the fridge, I had to improvise. Tried this quick and easy pan roast for lunch and it was fabulous. This recipe is a keeper! If, nothing else the smells alone will make your home smell WONDERFUL!

Thank you! Looking forward to trying this tonight- it looks amazing!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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