Vegetables & Pan Sauce
- 1 lb baby gold potatoes, halved
- 3–4 carrots, cut into sticks
- 8 oz green beans, trimmed
- 1 small onion, wedged
- 3 cloves garlic, minced
- 2 tbsp melted butter (or more olive oil)
- 1/2 cup low-sodium chicken broth
- 1 tbsp lemon juice
- 1 tsp dried rosemary (or 2 tsp fresh, chopped)
- Salt & pepper to taste
Instructions
- Season chicken: Pat dry. Toss with olive oil, salt, pepper, paprika, garlic powder, and thyme.
- Sear (optional but best): Heat a large oven-safe skillet or Dutch oven over medium-high. Sear chicken skin-side down 4–5 minutes until deeply golden. Flip and cook 2 minutes; remove to a plate.
- Build the bed: Add potatoes, carrots, green beans, and onion to the pot. Stir in garlic, butter, broth, lemon juice, rosemary, and a pinch of salt/pepper.
- Nestle & roast: Place chicken on top, skin-side up. Roast at 400°F (200°C) for 30–35 minutes until veggies are tender and chicken reaches 165°F/74°C.
- Crisp & serve: Broil 2–3 minutes if you want extra-crispy skin. Spoon pan juices over everything and serve hot.
Why You’ll Love It
- All-in-one: Protein, veg, and sauce in a single pan.
- Big flavor, little effort: Herbs, lemon, and pan drippings create a built-in gravy.
- Flexible: Swap vegetables with what you have.
Pro Tips
- Toss potatoes/carrots with a pinch of salt before roasting so they absorb flavor.
- If using boneless thighs, reduce roast time to 18–22 minutes.
- Too much liquid? Simmer on the stove 2–3 minutes after baking to reduce.
- Add 1 tbsp Dijon or 1 tsp honey to the broth for a tangy/sweet note.
Variations
- Lemon-Garlic: Add lemon zest and extra garlic; finish with parsley.
- Mediterranean: Add cherry tomatoes, olives, oregano, and a sprinkle of feta after baking.
- Fall Roast: Swap potatoes for sweet potatoes and add Brussels sprouts.
FAQ
Can I use chicken breasts?
Yes, bone-in breasts work well. Roast 25–30 minutes; avoid overcooking. Boneless breasts: 18–22 minutes. No oven-safe skillet?
Brown chicken in a regular pan, transfer everything to a 9×13-inch baking dish, and bake as directed. Make it dairy-free?
Use all olive oil instead of butter.
Storage
- Refrigerate leftovers in an airtight container up to 4 days.
- Reheat covered at 325°F (165°C) or microwave in bursts; splash with broth to keep moist.
One-Pot Chicken and Vegetables is the cozy, reliable dinner you’ll make on repeat: crisp chicken, caramelized veggies, and savory juices—all from one pan.
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