One-Pan Chicken Roasted Veggies



Video taken from the channel: SAM THE COOKING GUY


Sheet Pan Chicken and Veggies

Video taken from the channel: Entertaining With Beth


Healthy 15 Minute Roasted Chicken and Veggies (One Pan)

Video taken from the channel: Gimme Delicious


One Pan Garlic Roasted Chicken and Veggies Easy Chicken & Vegetables

Video taken from the channel: Cooking With Claudia


One-Pan Honey Garlic Chicken & Veggies | Episode 153

Video taken from the channel: What’s For Din’?


One Pan Chicken And Vegetable Recipe | Oven Roasted Chicken And Vegetables | Episode 148

Video taken from the channel: Lamise O


One-Pan Chicken And Veggie Meal Prep 2 Ways


Video taken from the channel: Tasty

Ingredients 1 pound boneless skinless chicken breasts 1 tablespoon dried parsley 2 teaspoons dried oregano 1/2 teaspoon EACH: garlic powder, onion powder 1 teaspoon paprika Seasoned salt and pepper 1 large lemon, juice and zest 5 tablespoons olive oil, separated 1 heaping cup (5 ounces) baby. Lay out the sweet potato, chicken breasts, and broccoli. Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Heat the oven to 400°F/205°C.

Add your potatoes to a large baking tray with raised sides or in a large roasting dish. Drizzle with 1 tablespoon olive oil. Place the chicken pieces on top in a single layer and drizzle with the remaining olive oil and 1/2 teaspoon salt. Place into oven and roast for 25 minutes.

Prep all of your chicken and veggies and dump them on the 18 x 26″ sheet pan. You could also spread this between 2 smaller sheet pans. In. Combine 2 tablespoons olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, sea salt, pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture.

Bake for 30-40 minutes or until both the veggies and chicken are cooked through. Instructions Line a large jelly roll pan (baking sheet with edges) with foil. Add veggies, garlic and bacon to the pan. Drizzle with oil and stir to coat.

Transfer to a 15x10x1-in. baking pan coated with cooking spray. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables. Place the chicken and veggies in a medium roasting dish or sheet pan.

Add the olive oil, salt and pepper, italian seasoning, and paprika. Place chicken on pan. Discard the marinade used for chicken.

Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place all the veggies* and chicken on the sheet pan. In a small bowl, combine the olive oil and all of the seasonings listed and mix.

Pour the seasoning mixture over the veggies and chicken and toss with your hands until everything is well coated. Spread everything into 1.

List of related literature:

Simmer, uncovered, about 8 minutes or until chicken is no longer pink (170°F) and vegetables are crisp-tender, stirring vegetables occasionally.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

TOSS the chicken, garlic, rosemary, oil, lemon zest and quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Bake in the preheated oven until vegetables are tender and a meat thermometer inserted in thickest part of chicken registers 165°F, about 1 hour and 20 minutes.

“What Can I Bring?: Southern Food for Any Occasion Life Serves Up” by Elizabeth Heiskell
from What Can I Bring?: Southern Food for Any Occasion Life Serves Up
by Elizabeth Heiskell
Oxmoor House, Incorporated, 2017

Cover and simmer 20 minutes, until vegetables are tender and the thickest part of the chicken registers 165 degrees on a meat thermometer.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

Preheat the oven to 450°F. In one or two large shallow baking dishes or heavy roasting pans, toss the vegetables with 1 to 2 tablespoons of olive oil and season with salt and pepper.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Place the chicken and vegetables with the juices in the skillet and cook until the chicken is cooked through and the vegetables are tender, about 10 to 15 minutes.

“No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain” by Peter Osborne, Olivia Bell Buehl
from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain
by Peter Osborne, Olivia Bell Buehl
Atria Books, 2016

A simple mixture of extra-virgin olive oil, rosemary, and garlic brushed on the chicken during roasting elevated the flavor and crisped the skin further.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Cook for 20 minutes, remove the foil, and baste the vegetables with the juices inthe bottom of the pan.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

1 pound chicken tenderloins, trimmed of fat 1 tablespoon olive oil 3 Place the marinated chicken in a shallow baking dish (along with the marinade) and cook 15 to 20 minutes, 1 head of lettuce, cut or torn into pieces or until the internal temperature reaches 165 degrees.

“Belly Fat Diet For Dummies” by Erin Palinski-Wade
from Belly Fat Diet For Dummies
by Erin Palinski-Wade
Wiley, 2012

Add the chicken—do not crowd the pan—and brown on both sides, about 5 minutes per side.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • Yeah right…
    Monday Tuesday Wednesday… ��
    Doesn’t work out when u are the only one who can cook and everyone is curiously looking what u just kept in the fride��

  • This is obviously for beginners. If you’re comments are critical get your ass off the web and starting cooking. Do yourself a favor.

  • Why do all the African Americans in cooking video comment section whine endlessly about seasoning? African Americans are awful cooks who douse their mediocre meals in spices

    Get off the Internet and look after your 6 kids and maybe one day the father will return from his cigarette run

  • I had a plan for Sunday dinner tonight, but you derailed those plans, Courtney! meet the new plan. and I don’t have to venture out to pick anything up to get this plan started. bonus.

  • Keto is a scam. Carb based diet is good for health.

    Avoid below foods
    No fried food (Chicken)
    No Pizza
    No Burger
    No Soda ( especialy diet )

    Most diets are sham and lies. Especialy the onces with so called research done! From Ivy leagues.

  • Great recipe! I tried it, but the Brussels sprouts got a bit burned; otherwise, everything turned out deiciously! I noticed that your website said the oven temperature is 375 degrees while your YouTube video said 400. Can you tell me which is correct?

  • Hi, Beth. Your chicken and veggies look so pretty, just like you, my dear friend. You’re the most beautiful woman who loves to cook. What’s your honest opinion on roasted potatoes? Take care of yourself, cutie pie. <3

    (To the haters: I only write positive and supportive comments, and hate replies will NOT be tolerated, EVER)

  • Hi Lamise! New your channel! I’m Haitian and do not know how to make Haitian food, so I’m glad I came across your channel. Do you have a video on how to make the Haitian seasoning? I will be trying this dish. It’s easy and quick. My favorite dish is legume. I can eat it all day. I also have a channel. I’d love it if you stop by

  • I prepared this today! It’s deliciously good. Lemon and rosemary goes really well together. Thanks for sharing. Cheers from Kelowna British Columbia.��

  • Who makes that garlic press? it is not in your kitchen equipment list even though you use it in every video. Any help will be great…. thanks Sam

  • I made and its so delicious didn’t have the soy sauce so I just desolved beefstoccubes and curry paste it’s awesome gonna try it with soy sauce next time. You’re awesome �� thanks

  • Hey, Linda. Where’s the Tuckster? Came across you here and have subscribed. You are a beautiful young lady. P.S. Because of quarantine, neither my nails or toes are done.

  • Don’t care about your nails, you look fine to me; by the way, will try recipe, all stovetop, 1 pan. Don’t want to open oven. We have a heatwave.

  • You know you can’t cook when you think it’s a good idea to roast the vegetables for as long as you roast the meat. Enjoy your charred ash.

  • This dish is so delicious! My kids — who are very picky eaters — had seconds! Thanks for sharing this great recipe. It will be a staple for our family. We loved it.

  • This looks revolting and dangerous. I would never put raw meat on the same tray as veg. You brown the meat before a stew or casserole. Never 100% raw.

  • Lol, He actually didn’t die of his own diet. Very common rumor that was spread. He actually slipped on some ice that had built up on the stairs of his home, Slipped and cracked his head at the base of the skull… But, its more humorous to think he exploded like Violet Beauregarde in Willy Wonka!

  • sam watching you juice that lemon like that looked so painful. i highly recommend this kitchen gadget, changes the citrus game.

  • I just found your channel and definitely got you a new subscriber!! Going to try this today. I loved that you were so quick and detailed with recipe. ����♥️Some of these cooking videos go on forever!!!

  • I have made this for my family several times and they love it,! also easy to make and saves me time. Thank you for these amazing videos please keep making more one pan dishes!!

  • Just tried this. My wife loved it. Only thing is i had to add a couple table spoons of flour becuase my sauce eouldnt reduce but no worries. Flavor was on point! Thank you for making me look good tonight ��

  • cooking dis shit now, smells great. Only thing I’d change is putting the direction to “Preheat oven to 425” sometime before adding the garlic to the onion in the skillet. Also maybe add a Pre instruction type thing for cutting the carrots, potatoes and onions bc my dumb ass was trying to do all that during the 4 min chicken heating on each side in the pan. Also pretty drunk while cooking so if I sound dumb just downvote me pls no roast

  • I have NEVER made anything from YouTube and expected anything good
    But I made this tonight and let me just say…is subscribing all I can do? Nothing more?..

  • I found this dish to be far, far too sweet for me… not a honey fan. However, the chicken was amazingly moist and tasty and the roasted root vegetables were absolutely amazing. I also substituted lite soy sauce, as I dislike almost all things coconut. However my fussy son indicated the recipe was a keeper. This will be a good dish for me to experiment with. As Jacque Pepin says, you should follow the recipe…..the first time.

  • thank you Beth this dish is the easiest flavorful one pan menu for my emergency cooking so good and so helpful for me…the best…million thanks….

  • Is there something that I can use in place of balsamic vinegar? That’s the only thing I dont have, I also have a load of potatoes so I’ll be throwing That in the pan. That will make up for the meat.

  • Hi sis I just find your channel and watching your videos and I love them l love your cooking style remind me of my cooking you can check out my channel to see what am talking about,let us continue to do what we enjoyed doing,I will appreciate any tips and how to grow my cooking channel let us continue to support each other,one love����

  • I made this delicious recipe. It was great. I substituted the green beans for Brussels sprouts and broccoli. I also substituted the brown sugar for 1 teaspoon of maple syrup. Because I didn’t have brown sugar But my husband love it. I would do it again Do you have a recipe for fried pork chops or baked pork chops

  • I need that baking sheet! My old, wimpy cookie sheets are warped. I looked at your Amazon link, but the one shown looks smaller than the one you use in the video. A little help please.

  • Damn you on Jedi level with the sheet pan game…my wife n i made your creamy garlic chicken the day Kobe died…i was cutting potatoes when she told…Thanks

  • Hello beautiful Claudia���� that chicken looking better than you tonight ��and I’m ready to taste your chicken tonight… 2020.. Yummy��

  • This was so good! I cooked mine at 455 for 30minutes, mushroom and the broccoli is soooooo good with This including all the other veggies shown here �� quick healthy and delicious!

  • This looks so wonderful!! Thank you!! By the way I’m saying to myself she looks sort of familiar and then I thought that you remind me of the singer Rita Coolidge who sings I love from the 70’s. ��. Michael

  • Thanks, Claudia. Just marinating my chicken and veggies. Can you please clarify the oven temperature (fan with 2 sides?)? I couldn’t hear the temperature.

  • Cooking this right now for my husband dinner. So far the sauce is good. Turns out good my husband love it.thanks for the recipe

  • This was amazing!! One of the best recipes I’ve found on youtube. Only thing was the chicken didn’t have much flavor but we dipped each cut in the sauce and it was so yummy. I would marinate the chicken overnight next time to give this a 10 out of 10.

  • Looks good but the ratio of chicken to veggies seems off. I usually make veggies separately using the drippings from the chicken because if you try to fit everything on the same pan the veggies are not enough.

  • Thank you for this! I want to master the honey garlic chicken recipe the way you have mastered it! I also learned theres an alternative to soy sauce! So thank you!! I have a question, did you put the same pan in the oven?? Thanks again!!

  • Went shopping this morning, got all the ingredients to make this for dinner tonight….I’m so excited. Thanks Beth for another great video!!

  • Hi beth can you make a video on your favorite kitchen cookware please �� thx u. I will be cooking this today looks as so yummy��

  • Is it ok to “contaminate” the veggies with raw chicken that was previously i the sauce because we cook them after? I’m kinda worried but could be mistaken..

  • Another beautiful dish Beth as always!�� have a wonderful week. ❤ p.s. I remember your poll from a while back about when to upload Friday or Saturday, are you sticking to Saturdays?

  • Yum looks delicious tell george i love him soooooooooo much and i say hi to him love dogs love your videos making me hungry Thanks Ramya

  • I doubled the marinade added some onion powder and season salt. I had a little left over for a salad dressing. It’s fantastic as a salad dressing. Omg. Chicken marinating right now. Meal prep week

  • I’m watching this and at the end I’m literally laughing while you’re going like, “OH, The chicken! Oh, The carrots. Still crunchy as you would expect. OH and the the tomato’s. Do you have any idea what happens when you roast a tomato?” I know you gotta play it up for the camera, but you’re legit acting like you’ve never had food before. Haha

  • I hate Dijon mustard on sandwiches it’s so spicy and I get no flavor from it… what happens when it’s used as a dressing and cooked like in this episode?

  • Thanks for amazing ideas! We found this to be an excellent way to prepare a head of time… the smelllsss…and leave it for our elderly friends to simply put in the oven. They swear the super nutrition helped lift them from recent sickness. We love your videos, Richie & Jodi V.

  • Robert Atkins died because he smashed his head on an icy sidewalk, developed a blood clot, had brain surgery to remove it, then went into a coma. The heart disease claim was because they found out he had cardiomyopathy after he died, which isn’t related to diet.

  • Dr. Atkins died because he was lightheaded causing him to fall and hit his head. He died from a intracranial hemorrhage. Maybe if he ate some carbs he would not have been so dizzy.

  • Recuerden no poner plástico en el microondas. Ahí pone el envase pequeño adentro del tupper. No se hace eso. El plástico no va jamás al microondas, es tóxico.

  • Hey guys it’s my first time using chicken broth but for some reason it smells so bad and it’s not expired. Is it normal for it to smell bad or am I tripping?

  • This is the most delicious thing I have ever made. Insane good. Served them at my SuperBowl party and everyone had to have the recipe. Awesome, awesome tasty delicious and healthy food. Nobody missed chicken wings. Honestly, everyone, make this once and you’ll make it every weekend. THANKS, SAM!

  • I wish my family was chill about cursing. Down here in the south old people hate hearing young people curse. It’s just words people!!!

  • Sam, I love your videos and I really appreciate you doing something like this for those of us looking for good food that’s still healthy. I finally made this recipe for dinner tonight and came back to the video so I had a guide, and having actual measurements would have been great. Making the, uh… tossing liquid… was a guessing game. Pretty sure I had too much oil and not enough Dijon, probably could have used more garlic. It turned out ok, but I felt like I was missing something. Either way, thanks again! I definitely would love more recipes like this one!

  • sam, blanche the little onions for easy peeling. Once they are blanched and cooled in ice water, the red onion pops right out of the peel.

  • I love everything Sam does. But actualy, carrots, onions, and tomatos are not keto friendly. They have too much carbs.
    For a Paleo diet, its ok (i think), but not for Keto.

  • My favourite dressing on my chicken is cracked pepper and olive oil. When I’m decidedly less fancy, I do a mixture of sriracha, brown sugar, soy sauce, and ketchup.

  • I’ve always made a baked chicken like this in a pan of veggies.
    Usually I would just throw some frozen shit in there and call it good. But today I thought to myself, “ya know what, let’s go fresh and put some effort into this.” Got my whiskey, opened up YouTube and typed in “baked chicken” you’re the first channel to pop up, I click it.
    Man did YouTube steer me right. You gave me so many ideas, and I think this is going to come out great.
    I didn’t have the same v3ggies you did, I used white onion (a big boi) some giant orange carrot that I decided to slice, red and green bell peppers, sliced. And chicken breasts instead of thighs. But I did use the same dressing sauce lol Can’t wait to see how this comes out.

  • Omg this just came on my recommended and now I just realised it’s tuckers mom (aka Courtney) lol
    Wait I just remembered… wait ur name isn’t Linda?!

  • Just made this and it’s amazing! I didn’t have the soy sauce or substitute so I just skipped it and I added flour to the sauce to thicken it up faster �� made the house smell amazing!

  • Top Gear top tip: use a strainer to catch seeds.
    And how many fking times do I have to ask for a cribs episode?! Show the watches and tools and other shit Sam loves!

  • Are those bowls meant to be used for food prep? I have one that says don’t use for food prep. I use as a fruit bowl only. Yours may be different.

  • Made this tonight, the family loved it! They gave me an eight on taste and a nine on presentation! Oh forgot to mention they are picky and finicky about everything! Hooha

  • I betcha a silicone garlic peeling tube would work on those shitty little red onions. Prolly work on shallots and pearl onions, too.

  • I made this dish as a last minute dinner idea because we had friends over. only critique i would make is to cut the carrots into smaller bits so they cook more evenly. unfortunately some of the larger parts of the carrots did not cook all the way through. Also unfortunately my oven broils from the bottom, so my skin wasn’t as crisp. but the dish was a big hit with the guests and was easy to make and easier to clean up. 10/10 I would make this again!

  • Just a thought, you can ignore it if you want obviously, but I know a lot of people will put the ingredients in the comments for a quick glance:) I love this channel. You guys are teaching me how to cook!