ONE PAN EASY Roasted Chicken & Vegetables

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

whole chicken

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs are leaner, while drumsticks are more budget-friendly.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more affordable and have a longer shelf life.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is cost-effective.

Cut up 6 carrots.

Cut up approximately 6 medium-sized potatoes and 3 large potatoes into similar sizes.

Cut up 2 onions.

Add 3 to 4 tablespoons of olive oil to the vegetables.

Season the vegetables with salt and toss lightly to ensure even seasoning.

Spread the seasoned vegetables evenly on a pan.

Dot the vegetables with 3 tablespoons of unsalted butter for extra flavor (optional).

Place the chicken legs on top of the vegetables.

Drizzle olive oil over each chicken leg.

Squeeze lemon juice over the chicken legs.

Sprinkle salt and pepper over the chicken legs.

Preheat the oven to 400 degrees Fahrenheit.

Place the pan in the oven and roast for about 50 minutes to an hour.

Check the doneness of the chicken and vegetables after roasting.

Taste the vegetables to ensure they are soft and caramelized.

Enjoy the chicken and vegetables, noting the crispy skin and moist chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens