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One pan roasted chicken and vegetables recipe

December 5, 2015 by Roxana 2 Comments

Tender chicken baked with a rainbow of vegetables – potatoes, carrots and Brussels sprouts in one single pan! Only 10 minutes of prep time to make this roasted chicken and vegetables dinner!
Tender chicken baked with a rainbow of vegetables - potatoes, carrots and Brussels sprouts in one single pan! Only 10 minutes of prep time to make this roasted chicken and vegetables dinner!

Few weeks ago I told you how much I love one pot meals! They have come to the rescue so many times.

Today we’re going to talk about one pan meals – another love of mine! You only need about 10 minutes of prep time and relax while dinner is cooking in the oven. No need to stress over a sink-full of dishes. This recipe only calls for one pan!

If you later decide to eat straight from the pan so you don’t dirty any plates, go ahead! I won’t judge! I don’t like doing dishes either. Although, saying I’m doing the dishes is not really correct since all I do is loading and unloading the dishwasher, but even so, it’s my least favorite kitchen chore. I’d rather bake some cookies! 
Tender chicken baked with a rainbow of vegetables - potatoes, carrots and Brussels sprouts in one single pan! Only 10 minutes of prep time to make this roasted chicken and vegetables dinner!

My family loves roasted potatoes. My favorite vegetables to roast are Brussels sprouts. I can not get enough of them!

There have been a lot of times when I roasted potatoes in one pan and Brussels sprouts in another (the beauty of having two ovens) but over time it got me thinking, why not use one pan for everything?

And not just potatoes and Brussels sprouts. Let’s make it a full meal and add some chicken and season everything with fresh herbs, olive oil, soy sauce and maple syrup. You can throw in colorful carrots like I did. Eat the rainbow!

Tender chicken baked with a rainbow of vegetables - potatoes, carrots and Brussels sprouts in one single pan! Only 10 minutes of prep time to make this roasted chicken and vegetables dinner!

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One pan roasted chicken and vegetables recipe

Tender chicken baked with a rainbow of vegetables - potatoes, carrots and Brussels sprouts! All in one single pan! 10 minutes of prep time!

10 minPrep Time

35 minCook Time

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Ingredients

  • 1 pound fingerling potatoes, halved
  • 3-4 carrots, roughly chopped
  • 1 pound Brussels sprouts
  • 5-8 garlic cloves
  • 3 chicken breasts cut in 2-3 pieces each
  • fresh sage and thyme
  • 2 tablespoons olive oil
  • 1/4 cup maple syrup
  • 1/4 cup low sodium soy sauce
  • Salt and pepper

Instructions

  1. Heat the oven to 450. Lightly oil a baking sheet.
  2. Place the vegetable and chicken in a large baking pan.
  3. In a measuring cup of a small bowl combine the olive oil, maple syrup, soy sauce, salt and pepper. Pour over the chicken and vegetables.
  4. Toss to cover and arrange everything in one single layer.
  5. Place into the oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F and the vegetables are golden brown, about 30-40 minutes
  6. Remove from the oven, sprinkle with more fresh herbs and serve immediately.
7.6.8
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Tender chicken baked with a rainbow of vegetables - potatoes, carrots and Brussels sprouts in one single pan! Only 10 minutes of prep time to make this roasted chicken and vegetables dinner!

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Happy cooking,

Roxana

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Filed Under: Chicken, One pot meals, Recipe Tagged With: Brussels sprouts, carrots, chicken, dairy free, dinner, egg free, fingerling potatoes, gluten free, maple syrup, olive oil, one pan dinner, potatoes, roasting, savory, soy sauce

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Shelly says

    June 13, 2016 at 1:54 pm

    Hi...are you supposed to add fresh herbs while cooking or only at the end? THANKS...Shelly
    Reply
    • Roxana says

      June 18, 2016 at 11:29 pm

      Hi Shelly, I prefer to add the fresh herbs as soon as I turn the heat off.
      Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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