If you’re looking for a low-effort, high-reward dinner, this one pan baked chicken with root vegetables is exactly what you need. It brings together tender, juicy chicken and perfectly roasted vegetables on a single tray, making both cooking and cleanup simple.

This recipe is designed to be flexible, so you can work with whatever vegetables you already have. The result is a hearty, comforting meal with deep roasted flavor and minimal prep.

Recipe Card: One Pan Baked Chicken with Root Vegetables

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Calories: Approx. 480 per serving

Ingredients

• 4–6 chicken legs or thighs
• 3 tbsp olive oil
• 3 medium golden potatoes, halved
• 1 large sweet potato, sliced into thick rounds
• 3–4 shallots, peeled and halved
• 3 medium carrots, sliced diagonally
• 1 white onion, cut into wedges
• 1 cup button mushrooms
• 4 cloves garlic, finely minced
• 1½ tsp salt
• 1 tsp black pepper
• 1½ tsp paprika
• ½ tsp chili flakes or cayenne (adjust to taste)
• 1 tsp dried thyme or rosemary (optional but recommended)
• Juice of half a lemon (optional for freshness)

Instructions

1. Preheat your oven to 375°F (190°C). Line a large baking tray with parchment paper or lightly grease it.
2. In a large bowl, combine all the vegetables. Drizzle with olive oil, add garlic, salt, pepper, paprika, and herbs, then toss until evenly coated.
3. Pat the chicken dry with paper towels. Season generously with salt, pepper, paprika, and a light drizzle of olive oil.
4. Spread the vegetables across the baking tray in an even layer. Place the chicken pieces on top, skin side up.
5. Roast for 50–60 minutes, or until the chicken is golden and cooked through. The internal temperature should reach 75°C (165°F).
6. For crispier skin, broil for an additional 5–7 minutes at the end.
7. Remove from the oven and squeeze fresh lemon juice over the top before serving.

Why This One Pan Chicken Recipe Works

This dish is built around balanced roasting, where both the chicken and vegetables cook together without overcrowding. The chicken releases juices as it roasts, which coat the vegetables and add depth of flavor.

The choice of root vegetables is intentional. They hold up well to longer cooking times and develop a natural sweetness when roasted.

Cooking everything on one tray also allows for caramelization, which creates that golden, slightly crisp texture on the edges.

Best Vegetables for Sheet Pan Chicken

You can easily customize this recipe based on what you have. The key is choosing vegetables that roast well and don’t release too much water.

Great options include:

• Potatoes (any variety)
• Sweet potatoes
• Carrots or parsnips
• Onions or shallots
• Mushrooms
• Bell peppers
• Zucchini (add later to avoid overcooking)

Cut your vegetables into similar sizes to ensure even cooking. Larger chunks work best for longer roasting times.

How to Get Juicy Chicken with Crispy Skin

Achieving tender chicken with crispy skin is all about technique. Small adjustments make a big difference.

First, always pat the chicken dry. Moisture prevents browning and crisping.

Second, place the chicken skin side up and avoid covering it with vegetables. This allows heat to circulate properly.

Lastly, roasting at a slightly higher temperature helps develop color while keeping the inside juicy. Finishing with a short broil enhances crispiness.

Seasoning Variations to Try

This recipe uses a simple seasoning base, but you can easily adapt it for different flavor profiles. Changing spices can make the same dish feel completely new.

Flavor ideas:

• Garlic Herb: Add rosemary, thyme, and parsley for a classic profile.
• Smoky Paprika: Increase paprika and add a pinch of cumin.
• Mediterranean: Add oregano, lemon zest, and a touch of olive oil at the end.
• Spicy Kick: Use chili flakes and a dash of hot sauce before roasting.

You can also marinate the chicken for 2–4 hours if you want deeper flavor.

Common Mistakes to Avoid

Even simple recipes can go wrong if small details are overlooked. Here are the most common issues and how to fix them.

Overcrowding the pan

When ingredients are too close together, they steam instead of roast. Use a large tray or divide into two pans.

Uneven cuts

Different sizes cook at different speeds. Try to keep vegetables consistent.

Low oven temperature

If the oven is too cool, you won’t get that golden, roasted finish. Stick to at least 375°F.

Skipping seasoning

Vegetables absorb seasoning during roasting. Don’t be shy with salt, spices, and oil.

Make It Meal Prep Friendly

This one pan chicken recipe is ideal for meal prep because it stores well and reheats easily.

Let everything cool completely before storing. Divide into airtight containers for quick lunches or dinners throughout the week.

It keeps well in the fridge for up to 4 days. Reheat in the oven or air fryer to maintain texture, rather than using a microwave.

You can also freeze portions for up to 2 months, though the vegetables may soften slightly after thawing.

Serving Suggestions

This dish is satisfying on its own, but you can round it out with simple additions.

Serve with:

• A fresh green salad
• Steamed rice or quinoa
• Warm flatbread or dinner rolls
• A light yogurt garlic sauce for dipping

Adding a squeeze of lemon or a sprinkle of fresh herbs right before serving brightens the flavors.

Frequently Asked Questions

Can I use chicken breast instead of legs?

Yes, but chicken breast cooks faster. Reduce cooking time to about 25–30 minutes and check for doneness early.

How do I know when the chicken is done?

The internal temperature should reach 75°C (165°F). The juices should also run clear when pierced.

Can I prepare this ahead of time?

You can chop vegetables and season everything ahead. Store in the fridge and bake when ready.

Why are my vegetables not crispy?

This usually happens due to overcrowding or too much moisture. Spread everything out and use enough oil.

Can I use frozen vegetables?

Fresh vegetables work best for roasting. Frozen ones tend to release water and may not crisp properly.

What pan should I use?

A large sheet pan or roasting tray works best. Avoid deep pans, as they trap steam.

Can I make this without potatoes?

Absolutely. Substitute with other root vegetables like carrots, parsnips, or even pumpkin.

This one pan baked chicken and vegetables recipe is designed to simplify your cooking routine while still delivering a satisfying, home-cooked meal. With just a handful of ingredients and minimal cleanup, it’s a reliable option for busy days.

One Pan Baked Chicken and Root Vegetables

This one pan baked chicken and root vegetables dinner is an easy, comforting sheet pan meal made with seasoned chicken legs, potatoes, sweet potatoes, carrots, onions, shallots, and mushrooms. Everything roasts together for tender chicken, caramelized vegetables, and minimal cleanup—perfect for a simple weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Course Dinner

Cuisine American

Servings 4 servings

Calories 480 kcal

Ingredients

  

Ingredients

• 6 chicken legs
• 3 tbsp olive oil divided
• 4 medium golden potatoes halved
• 1 large sweet potato sliced into 1/2-inch rounds
• 4 shallots peeled and halved
• 4 medium rainbow carrots halved lengthwise and sliced into thick pieces
• 1 medium white onion peeled and cut into wedges
• 8 oz mushrooms halved or left whole if small
• 4 cloves garlic minced
• 1 1/2 tsp salt or to taste
• 1 tsp black pepper or to taste
• 2 tsp paprika
• 1/4 tsp cayenne pepper adjust to taste

Instructions

 

Bake

• Preheat the oven to 325°F (163°C).
• In a large bowl, add the golden potatoes, sweet potato, shallots, carrots, onion, and mushrooms.
• Drizzle the vegetables with 2 tablespoons olive oil. Add the minced garlic, salt, black pepper, paprika, and cayenne, then toss until everything is evenly coated.
• Spread the seasoned vegetables on a large rimmed sheet pan in an even layer.
• Pat the chicken legs dry with paper towels. Rub with the remaining 1 tablespoon olive oil, then season all over with a pinch of salt and black pepper (and a little extra paprika if desired).
• Nestle the chicken legs among the vegetables, leaving a little space between pieces for even roasting.
• Bake for 1 hour 45 minutes, or until the chicken is cooked through and the vegetables are tender. If your oven runs hot or pieces are smaller, start checking around 1 hour 30 minutes.
• Remove from the oven and rest for 5 minutes before serving. Serve hot with the roasted vegetables and pan juices.

Notes

• Cut vegetables into similar sizes so they roast evenly.
• If your sheet pan is crowded, use two pans so the vegetables roast instead of steaming.
• For more color, raise the oven to 400°F (204°C) for the last 10–15 minutes, watching closely.
• Cook time can vary depending on chicken size and how thick the vegetables are cut.