This One Pan Oven Roasted Chicken and Veggies dish is perfect for when you just don’t have much energy to make a home made meal, yet still want something that’s nutritious and tasty! Throw everything on a pan and pop it in the oven is your saving grace.
To be honest, you can change the amount of the ingredients all you want. As long as you spread things out on the pan you should be fine. When I made this, I was really craving vegetables, so the below quantities allow more veggies.
Another thing to note is that if you are too tired to chop vegetables, you can very often if not always buy already prepped veggies (ex: brussels sprouts already trimmed and halved, cut up cauliflower). That’s actually what I usually do when I’m feeling lazy, which cut prep time by a whole lot!
- 1 lb Chicken Thighs
- 1 lb Brussels Sprouts, trimmed and halved
- 10 oz Cauliflower, cut into bite-size florets
- 2 Sweet Potatoes, cubed
- Olive oil, 1/2 cup
- Garlic powder, as desired
- Salt and pepper, as desired
- Cayenne pepper, optional
Preheat the oven to 400 degrees F.
Toss the cauliflower, brussels sprouts, and sweet potato with the olive oil, garlic powder, cayenne pepper (optional), salt and pepper in a large mixing bowl.
Line a large baking sheet (or 2 if you don’t have one large enough) with aluminum foil. This is optional but will help with clean up!
Spread the vegetable mix out on the baking sheet(s). Make sure they are not layered, just one layer of veggies to allow all vegetables to get equal oven heat treatment when roasting.
Toss the chicken in the same large mixing bowl which has the olive oil, garlic powder mixture. Make sure it’s evenly coated.
Place chicken on baking sheet(s) with vegetables.
Pop it in the oven for 30 minutes or until chicken is cooked thoroughly.
Remove from heat and serve!
Looking for more easy chicken recipes? Try my Easy Spice Roasted Chicken Leg Quarters!