One-Pan Roast Chicken Dinner
Published
Published
This One-Pan Roast Chicken dinner delivers simple, easy, and few ingredients, but big on flavor without breaking your budget. And since the chicken and vegetables cook together at the same time, there’s no need to even make a separate side!
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Roast Chicken Dinner with Vegetables and Lemon
I am grateful for simple, easy, few ingredient meals that deliver tons of flavor and are inexpensive. This roast chicken dinner fits the bill and has been one of my favorites for a long time.
Including potatoes, asparagus, lemon, and simple seasoning, the vegetables cook up nice and tender, while the chicken is juicy with a crispy skin. And since it’s an all-in-one meal, you don’t even need to make a separate side dish.
Why You’ll Love This Roast Chicken Recipe
- All-in-one-meal. The chicken and vegetables cook together at the same time, so there’s no need to make a separate side.
- Few ingredients. This recipe is made with just 4 ingredients, plus a little butter and simple seasonings.
- Super easy. This dinner requires just 10 minutes of prep and the rest of the time in the oven, so it’s practically effortless.
- Little mess. It’s all made in one roasting pan, which is great because there’s barely any cleanup.
Ingredients Needed
This chicken dinner is made with just 4 main ingredients, plus butter and simple seasonings.
(Scroll below to the printable recipe card for all the details.)
- Chicken thighs – For this recipe, you’ll need bone-in thighs with the skin on.
- Butter – Adds richness and moisture, and helps the seasonings attach to the veggies.
- Baby potatoes – These small potatoes are ideal as they’re all relatively the same size and just need to be cut in half.
- Asparagus – Fresh asparagus pairs nicely with potatoes. The stalks are cut into 1-inch pieces.
- Lemon – For a bright, citrusy flavor. The lemon should be cut into 8 wedges.
- Seasonings – Salt, pepper, and fresh thyme sprigs season the dish.
Can I Use Other Veggies?
Absolutely! One great thing about this chicken dinner is that you can easily customize it with your favorite vegetables. Here are some ideas for veggies that roast well:
- Green beans
- Brussels sprouts
- Broccoli or Cauliflower
- Butternut squash or Sweet potatoes
- Carrots or parsnips
- Onions
- Bell peppers
- Mushrooms
- Beets
How to Make Roast Chicken with Vegetables
With just 10 minutes of prep and no fancy equipment, this is a perfectly simple dinner for anytime. Here’s a summary of how to make it.
(Scroll below to the printable recipe card for all the details.)
- Season and roast the potatoes. Place potatoes and half the butter in a large shallow roasting pan; season with salt and pepper. Roast at 475F, tossing once, until potatoes are golden, 20 to 25 minutes.
- Add the chicken. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
- Add remaining ingredients. Scatter asparagus, lemon wedges, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout with an internal temperature of 165F, about 15 more minutes.
- Serve. Serve chicken, vegetables, and lemon drizzled with pan juices.
Tips for Success
- Don’t overcrowd the pan. You want a large enough shallow roasting pan so the vegetables are not piled on top of one another, so they roast properly and not steam.
- Bone-in, skin-on chicken thighs are ideal. These have the most flavor and the skin gets nice and crispy adding a wonderful textural element. However, this recipe will work with boneless thighs or even chicken breasts, but keep in mind the time needed for them to cook will need to be adjusted since they won’t take nearly as long.
- Cut the vegetables into uniform pieces. Making sure they’re all the same size, allows them to cook the same.
Proper Storage
- Fridge. Leftovers will last in the fridge in an airtight container for 3 to 4 days.
- Reheat. Reheat portions in the microwave until warmed through, keeping in mind the chicken skin and potatoes lose their crispness once they’ve been stored.
- Freeze. Cool completely, then store in a freezer-safe container or ziploc bag for up to 2 months. Thaw in the fridge, reheat, and enjoy.
More Easy Chicken Dinners:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
One-Pan Roast Chicken Dinner
Ingredients
- 1 & 1/2 pounds yellow or red new potatoes, , halved
- 3 tablespoons butter, , cut into small pieces
- coarse salt and ground pepper
- 3 pounds bone-in chicken, (legs and thighs)
- 1 pound asparagus, , trimmed and cut into 1-inch pieces
- 1 lemon, , cut into 8 wedges
- 6 sprigs fresh thyme or 1 teaspoon dried
Instructions
- Preheat oven to 475 degrees F.
- Place potatoes and half the butter in a large shallow roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
- Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
- Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout with an internal temperature of 165F, about 15 more minutes.
- Serve chicken, vegetables, and lemon drizzled with pan juices.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Quite tasty and so easy. I added some sliced onion and used dried thyme since I didn’t have fresh. It came out great and was such a lifesaver since I’m short on time. This is a keeper!
Always looking for one-dish meals. We loved this one. Especially love that it’s gluten free and there’s no cheese!
Great recipes, so glad I found you.
this chicken was fresh and delicious, thanks for share. farida
Why is EVERYTHING you post so delicious?? I’ve made your chicken marsala no less than THREE TIMES in the past three weeks. I also made the French Onion Soup and Spaghetti Sauce. All outstanding! This chicken dinner was no exception. Thanks, Amy!
Great easy weeknight meal. I used a combination of red and gold baby potatoes for added color and added in some dried oregano. We loved it.
Perfect fuss free dinner meal! I used green beans instead of asparagus.
This was the perfect meal for a lazy Sunday family dinner. Will make again.
Looks great! On my menu for next week.
Thanks for the great recipe! This was a perfect fall meal.
Loved this dish! So EASY and flavorful. One pan meals are THE BEST. Thanks for sharing!
I just bought chicken yesterday and hadn’t gotten around to freeing it, so this was dinner tonight and it was wonderful!