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One-Pan Roast Chicken and Vegetables

A close-up overhead view of perfectly roasted chicken thighs with Brussels sprouts, butternut squash, and red onion on a baking sheet.
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A simple and reliable weeknight dinner featuring juicy roast chicken and caramelized vegetables, all cooked on a single pan for easy cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb sweet potatoes, peeled and cubed
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss Brussels sprouts, sweet potatoes, and red onion with olive oil, rosemary, thyme, salt, and pepper.
  3. Spread the vegetables in a single layer on a large baking sheet.
  4. Place the chicken thighs on top of the vegetables, skin-side up. Season the chicken with salt and pepper.
  5. Roast for 35-45 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized. The internal temperature of the chicken should reach 165°F (74°C).
  6. For crispier vegetables, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

Notes

  • You can substitute chicken breasts or a whole chicken cut into pieces. Adjust cooking time as needed.
  • Feel free to add other vegetables like carrots, broccoli, or bell peppers. Stagger their addition based on density; denser vegetables like root vegetables should go in first.
  • To ensure crispy skin on the chicken, pat it dry thoroughly before seasoning and roasting.

Nutrition

Find it online: https://kingscook.com/roast-chicken-and-vegetables/