Simple Pan Roasted Chicken And Vegetables

The golden crispiness of pan roasted chicken and vegetables emerging from the oven brings an irresistible warmth to any weeknight dinner. This one-pan dish combines tender chicken thighs or drumsticks with hearty potatoes, carrots, and Brussels sprouts. All elevated by a bright Dijon-lemon sauce that ties the flavors together perfectly. It’s a straightforward way to deliver restaurant-quality results without the fuss.

I appreciate how this meal fits seamlessly into busy schedules. Ready in under an hour from start to finish. The leftovers reheat beautifully. They maintain their juicy texture and charred veggie edges for a quick lunch the next day. Family members always rave about the tangy sauce that makes every bite feel special and satisfying.

Why You’ll Love This Recipe

• One-Pan Simplicity: Everything cooks together for minimal cleanup and maximum flavor in a single skillet.
• Crispy and Tender: The skin renders to perfection while vegetables become caramelized and fork-tender.
• Quick Weeknight Win: Ready in about 50 minutes, ideal for busy evenings without sacrificing taste.
• Versatile Family Favorite: Easily adjustable veggies make it appealing to picky eaters or dietary tweaks.
• Tangy Flavor Boost: The Dijon-lemon sauce adds a fresh zing that elevates the hearty roast.

Pan Roasted Chicken And Vegetables Ingredients

Few ingredients shine brighter than bone-in chicken paired with seasonal root vegetables. This creates a balanced meal where earthy sweetness meets savory depth. Opting for fresh, high-quality produce ensures vibrant colors and enhanced taste that makes this dish memorable.

• Bone-in, skin-on chicken pieces: Provide juicy meat and crispy skin for the hearty base of the meal.
• Small potatoes: Add starchy comfort and absorb flavors while becoming tender during roasting.
• Carrots: Contribute natural sweetness and crunch, balancing the dish’s richness.
• Brussels sprouts: Offer a slightly bitter, nutty edge that caramelizes beautifully for texture contrast.
• Olive oil: Helps achieve golden browning and prevents sticking in the skillet.
• Kosher salt and black pepper: Essential seasonings that enhance all natural flavors without overpowering.
• Chicken broth: Forms the base of the sauce, adding depth and moisture.
• Dijon mustard: Brings a sharp, tangy kick to the pan sauce for brightness.
• Fresh lemon juice: Adds acidity to cut through richness and brighten the overall profile.
• Fresh thyme sprigs: Optional garnish for a subtle herbal aroma and visual appeal.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make Pan Roasted Chicken And Vegetables

Step 1: Preheat and Parboil Vegetables

Adjust the oven rack to the center and preheat to 450°F. Place halved potatoes and chunked carrots in a saucepan. Cover with cold salted water, bring to a boil, and simmer for about 10 minutes until just tender. Drain and transfer to a large bowl. Then add halved Brussels sprouts, season with salt and pepper, and toss with 2 tablespoons olive oil.

Step 2: Season and Sear the Chicken

Pat the chicken pieces dry with paper towels and season generously with salt and pepper on all sides. Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over high heat until smoking lightly. Place chicken skin-side down, press gently for contact, and cook undisturbed for 8-12 minutes until deeply golden and crispy. Reduce heat if needed to avoid excess smoke.

Step 3: Arrange and Roast Everything

Flip the chicken to the bone side and arrange the par-cooked vegetables around it in the skillet. Transfer the skillet to the oven and roast for 15-20 minutes until the chicken reaches 165°F internally and vegetables are tender with slight char. If needed, remove chicken to rest under foil and return vegetables to the oven for an extra 5-10 minutes.

Step 4: Make the Pan Sauce

Pour off most fat from the skillet, leaving browned bits, and place over medium heat. Add chicken broth, scrape up the fond with a spoon, then stir in Dijon mustard and lemon juice. Simmer briefly until reduced and flavorful. Then serve the pan roasted chicken and vegetables drizzled with the sauce, garnished with thyme if desired.

Pro Tips for Success

• Use Cast Iron Skillet: Opt for an oven-safe pan like cast iron to ensure even heat distribution and perfect searing.
• Pat Chicken Dry: Thoroughly drying the skin promotes crispiness and prevents steaming during the sear.
• Check Internal Temperature: Always verify chicken hits 165°F for safe, juicy results without overcooking.
• Parboil for Evenness: Briefly boiling vegetables first guarantees they cook uniformly alongside the chicken.
• Scrape Up Fond: Don’t skip gathering browned bits for the sauce, as they add rich, concentrated flavor.

How to Serve Pan Roasted Chicken And Vegetables

Garnishes

I like to sprinkle fresh thyme or parsley over the top for a pop of green and earthy aroma that complements the roasted notes. A light dusting of lemon zest adds extra brightness without overpowering the dish. These simple touches make the plate look inviting and enhance the tangy sauce.

Side Dishes

Pair it with a crisp green salad dressed in vinaigrette to cut through the richness of the chicken. Steamed rice or crusty bread works well to soak up the flavorful pan jus. For a lighter option, roasted asparagus brings more veggie variety with its snappy texture.

Creative Ways to Present

Arrange the chicken prominently in the center of a family-style platter, surrounded by colorful vegetables for a rustic vibe. Drizzle the sauce tableside for an interactive touch that builds anticipation. Serve in shallow bowls to contain the juices. This creates a cozy, comforting presentation that’s easy for casual dinners.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where they keep well for up to three days. This helps maintain the chicken’s juiciness and the vegetables’ slight char. Just let everything cool completely before sealing to avoid sogginess.

Freezing

For longer storage, portion the cooled pan roasted chicken and vegetables into freezer-safe bags, flattening them for quick thawing. They freeze nicely for up to two months without losing much texture. Label with the date to keep track easily.

Reheating

Reheat in a 350°F oven covered with foil for 10-15 minutes to restore crispness without drying out the meat. Alternatively, use the microwave in short bursts, covered with a damp paper towel, stirring vegetables midway. This keeps the dish tender and flavorful for a second meal.

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