Looking for an easy weeknight dinner that’s healthy, budget-friendly, and absolutely delicious? This One-Pan Herb Roasted Chicken with Veggies and Potatoes is your go-to meal! It’s a wholesome recipe packed with protein-rich chicken, hearty potatoes, and nutrient-dense veggies. Even better, it requires minimal cleanup and is perfect for busy families or meal prepping.
Why You’ll Love This Recipe
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One-pan cleanup for busy nights
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Kid-friendly and customizable
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Loaded with fiber, protein, and vitamins
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Perfect for meal prep or weeknight dinners
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Uses budget-friendly ingredients
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High-protein and low-carb adaptable
Ingredients Breakdown
Each ingredient in this dish serves a purpose—flavor, texture, or nutritional value. Here’s what makes it shine:
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Chicken Drumsticks or Thighs – Juicy, flavorful, and budget-conscious
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Potatoes – A satisfying and fiber-rich carb
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Red Bell Pepper – Adds natural sweetness and color
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Carrots – Slightly sweet and nutrient-dense
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Broccoli – Full of fiber and antioxidants
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Olive Oil – Healthy fats that enhance roasting
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Garlic – Boosts immunity and flavor
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Dried Herbs – Oregano, thyme, and rosemary for that rustic flavor
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Lemon Juice (Optional) – Adds brightness and balance
Tips and Tricks
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Don’t overcrowd the pan – This helps everything roast instead of steam.
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Use parchment paper for easy cleanup.
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Marinate the chicken ahead for deeper flavor (optional).
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Air fryer friendly – Cook in batches at 190°C (375°F) for 20–25 minutes.
Variations and Customizations
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Low-Carb Option: Swap potatoes for cauliflower or zucchini
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Spicy Kick: Add chili flakes or smoked paprika
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Protein Swap: Use boneless thighs, turkey pieces, or plant-based alternatives
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Cheesy Finish: Sprinkle shredded parmesan during the last 10 minutes of roasting
Pairing Suggestions
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Side Dishes: Serve with quinoa, rice, or warm crusty bread
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Sauce Ideas: Pair with garlic aioli, tzatziki, or honey mustard
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Beverages: White wine (Sauvignon Blanc) or sparkling water with lemon
Storage Instructions
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Refrigerate: Store leftovers in an airtight container for up to 4 days
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Freeze: Freeze portions for up to 2 months. Reheat in oven for best texture
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Reheat: Microwave for convenience or reheat in the oven at 180°C for 10–15 minutes
Popular Questions
Can I use frozen vegetables?
Yes, but thaw and pat them dry first to avoid excess moisture.
Can I make this ahead of time?
Absolutely. Prep the ingredients in the morning and roast just before dinner.
How do I know when the chicken is done?
Use a meat thermometer—165°F (74°C) is the magic number.