DINNER
One Pan Chicken & Vegetables
Chicken, potatoes and bright vegetables roast together on one pan for a simple, full supper with very little washing up.
Gather what you need
Ingredients
NUTRITION
Nutrition per serving
- Calories
- 630 kcal
- Protein
- 68.0 g
- Fat
- 21.0 g
- Carbs
- 41.0 g
Estimated values per serving.
Ingredient Visual Board
View Ingredients Image
The visual board and instructions describe the original recipe for 2 servings. Use the adjusted checklist amounts when changing servings.
From the kitchen
Instructions
Heat the oven to 220°C (425°F). Line a large rimmed baking tray. Toss the potatoes, carrots and onion with 1 tablespoon of olive oil, half the paprika, salt and pepper. Spread in one layer and roast for 15 minutes.
Pat the chicken dry. Rub it with the remaining olive oil and paprika, plus salt and pepper. Keep the raw chicken and its utensils separate from the vegetables until it goes onto the tray.
Take the tray out and add the broccoli, garlic and thyme. Nestle the chicken breasts among the vegetables, then return the tray to the oven for 18–22 minutes, until the potatoes are tender and the chicken reaches 74°C (165°F) at its thickest point.
Rest the chicken for 5 minutes, then serve with the roasted vegetables and pan juices.
GOOD TO KNOW
Kitchen Notes
- Cut larger potatoes into small, even pieces; they need to be tender by the time the chicken is done.
- Chicken breasts vary in thickness, so check the thickest part with a food thermometer rather than relying on color alone.
Storage & reheating
Storage: Transfer leftovers to a shallow covered container and refrigerate within 2 hours. Use within 3–4 days.
Reheating: Reheat until hot throughout (74°C / 165°F). Add a spoonful of water and cover the pan to keep the chicken from drying out.
FROM SUE · PRINTABLE RECIPE
One Pan Chicken & Vegetables
Chicken, potatoes and bright vegetables roast together on one pan for a simple, full supper with very little washing up.
Prep: 15 minutes · Cook: 35 minutes · Total: 55 minutes · Serves: 2
Ingredients
- 2 Chicken breasts
- 200 g Broccoli, cut into florets
- 2 Carrots, cut into short batons
- 250 g Baby potatoes, halved or quartered
- 1 Red onion, cut into wedges
- 3 cloves Garlic
- 4 sprigs Fresh thyme
- 2 tbsp Olive oil
- 1 tsp Paprika
- ½ tsp Black pepper
- to taste Salt
Instructions
- Heat the oven to 220°C (425°F). Line a large rimmed baking tray. Toss the potatoes, carrots and onion with 1 tablespoon of olive oil, half the paprika, salt and pepper. Spread in one layer and roast for 15 minutes.
- Pat the chicken dry. Rub it with the remaining olive oil and paprika, plus salt and pepper. Keep the raw chicken and its utensils separate from the vegetables until it goes onto the tray.
- Take the tray out and add the broccoli, garlic and thyme. Nestle the chicken breasts among the vegetables, then return the tray to the oven for 18–22 minutes, until the potatoes are tender and the chicken reaches 74°C (165°F) at its thickest point.
- Rest the chicken for 5 minutes, then serve with the roasted vegetables and pan juices.
Kitchen notes
- Cut larger potatoes into small, even pieces; they need to be tender by the time the chicken is done.
- Chicken breasts vary in thickness, so check the thickest part with a food thermometer rather than relying on color alone.