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One Pan Roast Chicken and Veggies

Jason Wu
One Pan Roast Chicken and Veggies


Prep Time: 1 hour 
Cook Time: 40 minutes 
Total Time: 1 hour 40 minutes 


  • 12 ounces fingerling potatoes, unpeeled 
  • 2 red onions, peeled and cut in halves 
  • 8 whole carrots, peeled 
  • ¼ cup good extra virgin olive oil
  • 2 whole garlic cloves, tops removed  
  • 3-4 whole sprigs of fresh rosemary
  • 3½ pounds bone-in, skin on chicken thighs and legs
  • salt and pepper to taste



The Prep

  1. Place potatoes, onions, carrots, 2 tablespoons olive oil, garlic, 2 sprigs of chopped rosemary in 1-gallon zip top bag. Press out the air and seal; toss to coat.
  2. Place the chicken, remaining 2 tablespoons oil, 1 sprig of chopped rosemary, salt and pepper in a separate 1-gallon zip top bag. Press out the air and seal; toss to coat.

To Store:

  1. Refrigerate chicken and vegetable mixture zipper-lock bags for at least one hour or overnight, up to 24 hours, flipping the bag at least once or twice to ensure the chicken marinates evenly if you can.

To Finish and Serve:

  1. Adjust the oven rack to upper-middle position and preheat oven to 475 degrees. Spread vegetables in a single layer in baking pan and arrange potatoes and carrots along the outside. Season vegetables with more salt and pepper if desired.
  2. Place chicken skin side up on top of vegetables. Bake chicken until drumsticks and thighs register 175 degrees, for about 35 to 40 minutes, rotating the sheet halfway through baking.
  3. Transfer the chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. If desired, return vegetables to oven and continue to bake until lightly browned, 5 to 10 minutes. Toss vegetables with any accumulated chicken juices and transfer to platter with chicken. Serve and enjoy.
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