Garlic Herb Roasted Chicken with Potatoes, Carrots & Peas 🍗🥔

Behold the ultimate weeknight wonder: this glorious One-Pan Garlic Herb Roasted Chicken with Potatoes, Carrots & Peas! This dish is a true testament to the beauty of effortless cooking, bringing together crispy-skinned, juicy chicken pieces and a vibrant medley of tender vegetables, all roasted to perfection on a single sheet pan. Infused with aromatic garlic and a medley of fresh herbs like rosemary and parsley, every component of this meal sings with flavor, creating a symphony of textures and tastes. It’s a complete, wholesome, and incredibly satisfying dinner that comes with the added bonus of minimal cleanup. Perfect for busy families or anyone craving a delicious, hearty meal without the fuss, this one-pan marvel promises to become an instant favorite in your rotation.

Ingredients:

For the Chicken:

• 6-8 bone-in, skin-on chicken pieces (e.g., drumsticks, thighs, or a mix, about 2.5-3 lbs total)
• 2 tablespoons olive oil
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
• 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the Vegetables:

• 1½ pounds baby potatoes, halved (or quartered if larger)
• 1 pound carrots, peeled and cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup frozen peas (added at the end)

For Garnish (Optional):

• 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions:

1. Preheat Oven and Prepare Sheet Pan:
   • Preheat your oven to 400°F (200°C).
   • Line a large, sturdy baking sheet (approximately 18×13 inches) with parchment paper or aluminum foil for easy cleanup.
2. Season the Chicken:
   • Pat the chicken pieces thoroughly dry with paper towels. This helps ensure crispy skin.
   • In a large bowl, toss the chicken pieces with 2 tablespoons olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Make sure all pieces are well coated.
3. Season the Potatoes and Carrots:
   • On the prepared sheet pan, spread the halved baby potatoes and carrot chunks.
   • Drizzle with 1 tablespoon olive oil, sprinkle with 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
   • Toss the vegetables directly on the sheet pan until evenly coated. Spread them into a single layer, creating some space for the chicken.
4. Arrange and Initial Roast:
   • Place the seasoned chicken pieces on the sheet pan, arranging them skin-side up among the seasoned potatoes and carrots. Try to ensure everything is in a single layer to promote even cooking and browning.
   • Place the sheet pan in the preheated oven and roast for 30 minutes.
5. Flip and Continue Roasting:
   • After 30 minutes, carefully remove the sheet pan from the oven.
   • Using tongs or a spatula, flip the potatoes and carrots to ensure even browning. You can also gently stir them around the pan.
   • Return the sheet pan to the oven and continue roasting for another 20-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes and carrots are tender and nicely browned.
6. Add Peas and Finish:
   • During the last 5 minutes of roasting, remove the sheet pan from the oven and sprinkle the frozen peas over the vegetables. Toss gently to combine.
   • Return to the oven for the final 5 minutes, allowing the peas to warm through and cook until bright green and tender-crisp.
7. Garnish and Serve:
   • Remove the sheet pan from the oven.
   • Garnish generously with fresh chopped parsley.
   • Serve the One-Pan Garlic Herb Roasted Chicken and Vegetables hot, straight from the pan or transferred to a large platter.

Tips, Variations, and Storage:

• Crispy Skin: Patting the chicken very dry before seasoning is key for crispy skin. Also, ensure the skin side is up for most of the cooking.
• Vegetable Variety: Feel free to swap or add other hearty vegetables like broccoli florets, cauliflower, parsnips, or even pearl onions. Adjust cooking times as needed; softer vegetables like broccoli should be added during the last 15-20 minutes.
• Lemon Zest: Add a teaspoon of lemon zest to the chicken seasoning for a brighter flavor. A squeeze of fresh lemon juice over the cooked dish is also delicious.
• Heat Level: A pinch of red pepper flakes can be added to the chicken seasoning for a subtle kick.
• Doneness: Always use an instant-read meat thermometer to ensure chicken reaches 165°F (74°C) at its thickest part.
• Gravy from Pan Drippings: For a quick pan sauce, after removing chicken and veggies, deglaze the pan with a little chicken broth or white wine, scraping up browned bits. Thicken with a cornstarch slurry if desired.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven for best results to maintain crispiness.

Pairings:

• Bread: Crusty bread or dinner rolls are perfect for soaking up any delicious pan juices.
• Salad: A simple green salad with a light vinaigrette would offer a refreshing contrast.
• Wine: A crisp white wine like a Sauvignon Blanc or an unoaked Chardonnay, or a light-bodied red like a Pinot Noir, would pair well.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 50-65 minutes
• Total Time: Approximately 1 hour 10 minutes – 1 hour 25 minutes
• Servings: 4-6
• Cuisine: American / Mediterranean-inspired
• Effort Level: Easy