One-Pan Roasted Chicken with Vegetables
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.
Ingredients
- INGREDIENTS FOR ROASTED CHICKEN
- 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
- ¾ 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
Instructions
- Preheat oven to 425 degrees F.
- Mix onion, bell pepper, sweet potato chunks, garlic, tapioca flour, sea salt, broth and lemon juice in a large roasting pan.
- Place chicken pieces on top of vegetables.
- Pour some olive oil over each chicken piece.
- Sprinkle the chicken and the vegetables with the seasonings.
- Place a lemon slice on top of each chicken thigh.
- Poke the black olives and rosemary or thyme around and between the chicken pieces.
- 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.
- Let cool for about 10 minutes before serving. Serve with lemon wedges.
Notes
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.