This one dish roasted chicken with vegetables is easy and convenient. Paired with simple root vegetables, this juicy and tender chicken recipe is full of flavor and perfect for any weeknight dinner!
Oven roasted chicken is delicious especially when it’s paired with vegetables. When making this recipe, I decided to not roast a whole chicken. I simplified things by using boneless and skinless chicken thighs and drumsticks. I added my favorite root vegetables and this turned out to be a savory and easy one dish weeknight dinner!
Ingredients for Making Roasted Chicken with Vegetables
I made it a point to only use simple ingredients for this dish. Fresh root vegetables provide so much flavor, especially when paired with chicken and fresh thyme.
- chicken thighs
- sweet potatoes
- red onion
- maple syrup
- olive oil
- fresh thyme
- poultry seasoning
Prepare the Roast Chicken with Vegetables
First, season the chicken thighs and drumsticks with poultry seasoning, salt, and pepper and then set aside.
Next, you’ll chop the carrots, sweet potatoes, and red onions. Wash the vegetables, but keep the peelings on.
Now it’s time to assemble this one-pan dish. Arrange the chicken in a 9X13 Pyrex dish. Place the carrots, sweet potatoes, and red onion in the dish along with the seasoned chicken pieces. Drizzle with maple syrup and olive oil. Add the fresh thyme on top.
How to Cook Roast Chicken Pieces with Vegetables
Once the oven is preheated to 375 degrees fahrenheit, place the dish in the oven and cook for about 35-40 minutes, or until your chicken reaches an internal temperature of 165 degrees. Make sure the chicken is done, but not overcooked.
The chicken will be a beautiful golden brown when you pull it out of the oven. Once the roasted chicken recipe is done, let it cool for 5 to 8 minutes before serving. There will be the most flavorful juice at the the bottom of the pan. I take a spoonful of the juice and pour it over the chicken when I serve it on plates!
Expert Tips for Making the Best Roasted Chicken
- Roast Chicken Cooking Time – Because I’m cooking dark meat in the oven at 375 degrees, it usually takes a good 40 minutes to get the chicken thighs and drumsticks done. Some people will argue and say it should only take 30-35 minutes to fully cook. To ensure your chicken is cooked all the way through, use an internal meat thermometer to ensure the chicken has reached 165 degrees before you pull it out of the oven.
- Roast Covered or Uncovered? – You can either cook it covered with aluminum foil, a top, or leave it uncovered. I choose to leave it uncovered because I love the golden brown roasted chicken pieces. It provides more flavor to this dish!
- Vegetables with Roasted Chicken – I love sweet root vegetables so I chose to use carrots, sweet potatoes and red onion. They pair extremely well with the maple syrup used in this dish. Want to add other vegetables? Go for it! I’ve used brussels sprouts, new potatoes, and pearl onions and it turned out delish!
- Should I Peel the Carrots and Sweet Potatoes? – NO!! Leave those peels on! The skins on the carrots and sweet potatoes contain a TON of nutrition. Once the vegetables and chicken are cooked, you would never know the skins were kept on those vegetables. They come out super soft, tender and delish!
- Can I Use Chicken Breasts – Yes! If you don’t like dark meat, chicken breasts work as a great substitute in this dish. You can also use a whole chicken, but that takes longer and is a bit more effort.
- Can I Use a Le Creuset Instead of a Pyrex Dish? – Yes. A Le Creuset work amazing for this recipe, but not everyone has one so a Pyrex Dish works great.
- If you want to add a green vegetable to this recipe, try my Roasted Green Beans with Mushrooms, Balsamic and Parmesan.
- Want a salad? Pair it with my Brussels Sprout Salad.
- Craving some complex carbs? Ono Rice is a delish side dish!
This one-pan roasted chicken dinner is easy to make, healthy and nutritious. And since I use fresh ingredients, this dish is gluten free. I often find myself cutting up extra sweet potatoes, carrots and red onions so I can roast them separately to have extras as a side dish. Speaking of extras, this dish makes a lot and provides the most flavorful leftovers!
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This one-dish roasted chicken with vegetables is easy and convenient. Paired with simple root vegetables, this juicy and tender chicken recipe is full of flavor and perfect for any weeknight dinner!
- 2.5 lbs chicken thighs and drumsticks, (I like boneless/skinless thighs and drumsticks with skin on)
- 2 cups carrots, cut into 1-inch pieces
- 3 cups sweet potatoes, cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1/2 cup maple syrup, (I use organic)
- 2 Tablespoons extra Virgin Olive Oil
- 2 Tablespoons fresh thyme sprigs
- poultry seasoning, to taste
- salt, to taste
- pepper, to taste
Preheat the oven to 375 degrees Fahrenheit.
Arrange the chicken in a 9X13 in Pyrex dish. Sprinkle chicken with poultry seasoning, salt and pepper.
Chop the vegetables and place the carrots, sweet potatoes, and red onion in the dish. Drizzle with maple syrup and olive oil. Add fresh thyme on top.
Bake for 35-40 minutes, or until your chicken pieces have reached an internal temperature of 165 degrees Fahrenheit.
Let the dish cool for 5 to 8 min before serving. Refrigerate any leftovers.
- Because I'm cooking dark meat in the oven at 375 degrees, it usually takes a good 40 minutes to get the chicken thighs and drumsticks done. Some people will argue with that statement and say it should only take 30-35 minutes. To ensure your chicken is cooked all the way through, use an internal meat thermometer to ensure the chicken has reached 165 degrees before you pull it out of the oven.
- You can either cook this dish covered with aluminum foil or leave it uncovered. I choose to leave it uncovered because I love the golden brown roasted chicken pieces. It provides more flavor to this dish!
Update Notes: This post was originally published in March 2012, but was re-published with updated step-by-step instructions, pictures and tips in April of 2019.
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