Pan Roasted Chicken and Veggies Recipe: Step-by-Step Guide with Spice Tips

Looking for a delicious, flavorful pan roasted chicken and veggies recipe? This complete step-by-step guide has everything you need to create a restaurant-quality meal at home. With a perfect spice blend and easy cooking instructions, you'll have a healthy, satisfying dinner ready in under an hour.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 cups baby potatoes, halved
• 1 cup carrots, sliced
• 1 cup Brussels sprouts, trimmed and halved
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional for heat)
• 1 lemon, zested and juiced
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Preheat and Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Mix Spices: In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, thyme, and cayenne (if using). Add 1 tbsp olive oil to make a paste.
3. Season Chicken: Pat chicken thighs dry with paper towels. Rub the spice paste all over the chicken, including under the skin if possible. Let sit for 10 minutes.
4. Prepare Vegetables: In a large bowl, toss potatoes, carrots, Brussels sprouts, and red onion with remaining 1 tbsp olive oil, lemon zest, and a pinch of salt and pepper.
5. Arrange on Baking Sheet: Spread vegetables evenly on the baking sheet. Place seasoned chicken thighs on top of the vegetables, skin-side up.
6. Roast: Roast in preheated oven for 25-30 minutes, or until chicken reaches 165°F (74°C) internally and vegetables are tender and caramelized.
7. Finish and Serve: Remove from oven. Squeeze fresh lemon juice over the chicken and vegetables. Garnish with fresh parsley. Serve immediately.

Pro Tips for Perfect Results

• Don't Crowd the Pan: Leave space between chicken pieces and veggies for even browning.
• Use a Meat Thermometer: Chicken is safe at 165°F (74°C), but avoid overcooking to keep it juicy.
• Customize Your Spices: For smoky flavor, add more smoked paprika; for heat, increase cayenne.
• Make it Ahead: Prep spices and chop veggies in advance for quick assembly.

Frequently Asked Questions

What temperature should I roast chicken and veggies at?

For perfect pan roasted chicken and veggies, roast at 400-425°F (200-220°C). This high heat creates beautiful caramelization while ensuring the chicken cooks through without drying out.

How long does it take to pan roast chicken and veggies?

Total cooking time is typically 30-40 minutes. Chicken pieces usually need 20-25 minutes (until they reach 165°F internally), while most vegetables take 25-35 minutes to become tender and caramelized. Denser vegetables like potatoes may need to be started first.

What vegetables work best for pan roasting with chicken?

Hardier vegetables work best for pan roasting as they can withstand high heat. Try potatoes, sweet potatoes, carrots, Brussels sprouts, broccoli, cauliflower, bell peppers, zucchini, and red onions. Cut them into uniform sizes for even cooking.

Can I use frozen vegetables for this recipe?

While fresh vegetables are ideal for pan roasting, you can use frozen vegetables in a pinch. However, be sure to thaw and thoroughly dry them first, as excess moisture will steam rather than roast the vegetables, preventing proper caramelization.

How do I prevent my chicken from drying out?

To keep chicken moist: 1) Don't overcook (use a thermometer to check 165°F internal temp), 2) Let chicken rest for 5-10 minutes before serving, 3) Use bone-in, skin-on chicken pieces which retain moisture better, 4) Marinate or dry-brine the chicken beforehand, and 5) Don't move the chicken too soon after placing it in the pan to allow proper searing.

What spices can I use if I don't like spicy food?

For milder flavors, focus on aromatic spices: garlic powder, onion powder, dried thyme, rosemary, oregano, sweet paprika, and lemon zest. Avoid chili flakes or cayenne, or use them in very small amounts.

Can I make this dish in advance?

You can prep ingredients in advance (chop veggies, mix spices), but for best results, cook the dish fresh. If you must make it ahead, roast slightly underdone, then reheat gently in the oven at 350°F until warmed through.

What sides pair well with pan roasted chicken and veggies?

This dish is often a complete meal, but you can serve it with crusty bread for soaking up juices, a simple green salad, quinoa or rice to make it more substantial, or a dollop of tzatziki or aioli for added flavor.

Conclusion: Your Perfect Pan Roasted Meal Awaits

With this simple recipe, you can create a flavorful, healthy dinner that's ready in under 40 minutes. The perfect balance of spices and roasting techniques ensures juicy chicken and caramelized veggies every time. Try it tonight and enjoy a restaurant-quality meal at home!