One-Pan Roasted Chicken with Vegetables

One-Pan Roasted Chicken with Vegetables


I love one-pan meals, especially a baked dish that is a little showy. One-pan roasted chicken thighs with vegetables goes together quickly and makes the house smell wonderfully savory. It’s attractive enough to be a company-for-supper dish.


Roasted Chicken with Vegetables ingredients in baking dish and small bowls


And you can vary the vegetables according to what you like or have on hand. Rutabagas and Yukon gold potatoes are great. In Hawaii, I used taro – yum!


Roasted chicken thighs with vegetables in roasting pan


The trick to the simplicity of this dish is that the vegetables roast in the broth underneath the chicken pieces. It’s your choice whether to cube them as I have in this version, or slice them thinly.


In high-altitude Denver, it’s better to let the vegetables bake in the pan for about 20 minutes before putting the chicken and other ingredients on top. That way the onions, in particular, are sure to be cooked when the chicken is.


Roasted chicken with vegetables closeup on green-rimmed plate


As far as seasonings go, you have a lot of freedom there too. I like to use sprigs of either rosemary or thyme, whichever is in my garden.


I wouldn’t change the olives or lemon — both are great with chicken — and the paprika is a must!


Roasted chicken with vegetables single serving on green plate


Bone-in chicken pieces give the most flavor in a dish like this. Also, they are more likely to be able to roast as long as the vegetables need to.


Another trick is to add a little gluten-free flour, like tapioca or arrowroot, so that you get a gravy with the vegetables.


If you made this recipe, please let me know by leaving a comment!




Other chicken recipes on A Meal In Mind

Slow Cooker Chicken Curry with Sweet Potatoes

Tuscan chicken with spinach, tomatoes and artichokes

Hawaii-style “huli-huli” chicken thighs


Roasted Chicken with vegetables closeup in baking pan

One-Pan Roasted Chicken with Vegetables

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


This is one of those savory one-pan meals that is showy for company but simple enough to make for family. The main prep is chopping the vegetables, then placing everything else on top and setting it to bake. It makes the house smell wonderfully savory while it’s baking and everyone enjoys it.




  •       1 onion, cut into ½-inch dice
  •       1 yellow pepper, cut into ½-inch dice
  •       1 white sweet potato, peeled and cut into ½-inch dice
  •       1 red sweet potato, peeled and cut into ½-inch dice
  •       5-6 cloves garlic, peeled and thinly sliced
  •       1 tablespoon lemon juice
  •       1 teaspoon sea salt
  •       1 tablespoon tapioca flour
  •       3/4 cup homemade bone broth
  •       6 bone-in chicken thighs
  •       2-3 Tablespoons olive oil
  •       Seasoning blend of (or use 2 Tablespoons of your own favorite seasoned salt)
    • 1½ teaspoons sea salt
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion flakes
    • ¼ teaspoon black pepper
    • ¼ teaspoon red pepper flakes
    • 1 teaspoon dried thyme
  •       1 lemon, cut thinly into six sliced
  •       ½ cup kalamata olives (or more to taste)
  •       6-8 fresh thyme or rosemary sprigs


  1.    Preheat oven to 425 degrees F.
  2.    Mix onion, bell pepper, sweet potato chunks, garlic, tapioca flour, sea salt, broth and lemon juice in a large roasting pan.
  3.    Place chicken pieces on top of vegetables.
  4.    Pour some olive oil over each chicken piece.
  5.    Sprinkle the chicken and the vegetables with the seasonings.
  6.    Place a lemon slice on top of each chicken thigh.
  7.    Poke the black olives and rosemary or thyme around and between the chicken pieces.
  8.    Roast chicken for 15 minutes at 425 degrees F, then reduce temperature to 375 degrees F (191 degrees C). Roast for about an hour more, until juices run clear.
  9.    Let cool for about 10 minutes before serving. Serve with lemon wedges.


High-altitude adjustment: bake vegetable “bed” for 20 minutes before placing chicken and other goodies on top; then bake another hour, for a total of 1 hr 35 min bake time. 

Keywords: gluten-free, dairy-free, company meal


Pin for later!! 

roasted chicken thighs in a bed of vegetables



4 thoughts on “One-Pan Roasted Chicken with Vegetables”

  • Superrr delicious. I love how these are sectioned into meal size pieces so it’s easy for leftovers. And each flavor here just makes this perfect

  • This is an amazing one-pan chicken dish! It’s magical how the vegetables cook underneath the chicken. The combined spices form a little crust on top of the thighs, and the lemon slices transform into savory-spiced garnishes. It’s the second time I’ve made it, and it’s equally good as leftovers.

    • You’ve just described everything I love about this dish, too! Now I want to make it again myself. I’m so happy you have enjoyed it and took the time to leave such a rich comment.

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