One-Pan Roasted Chicken & Veggies – a delicious recipe with carrots, sweet potatoes, onion, olive oil, salt, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0F and grease a large baking pan/dish with non-stick spray (olive/avocado/coconut varieties).
2
Wash and peel vegetables then cut the the sweet potatoes and onions into slices and cut the carrots into quarters, lengthwise, trying to cut the veggies at the same thickness to ensure even cooking.
3
Add veggies to a large bowl and add the olive oil and sea salt. Toss all together.
4
Spread veggies out in the pan. You can either place the chicken right on top or have the veggies surround the chicken.
5
Rub the butter onto the chicken skin. Sprinkle on the sea salt and Italian seasoning evenly.
6
Cook for two hours for a lightly bronzed, juicy chicken.
261
kcal
Calories
10
g
Fat
33
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6-8 carrots, 4 sweet potatoes, 1 small onion, 2 tablespoons olive oil, and more.
Yes, One-Pan Roasted Chicken & Veggies falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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