This EASY one pan chicken and potatoes dish will revolutionize your weeknight dinner and besides that, it's DELICIOUS! Roasted chicken thighs on the bone with those slightly caramelized carrots and Brussel sprouts will have your crowd licking their eyeballs in anticipation!

This One Pan Chicken and Potatoes dish is a TOTAL crowd pleaser and it can't get much easier either! It is hard to find a one pan dish that rings all the bells. This one does!

Crunchy chicken skin, melt in your mouth veggies and ALL THAT FLAVOR! WHOO WEE!!!  WE love this stuff! (I didn't even know that I like Brussel sprouts until I tried this dish!) and I know you will too!

WHY THIS RECIPE WORKS

1. It is EASY.

2. It is good for you. Fresh chicken and veggies in one sheet pan. HELLO!

3. You prepare it entirely in ONE pan! Chicken, potatoes and herbs all in one pan together!

4. It is ready in less than an hour.

5. It TASTES GOOD! Using on the bone chicken thighs ads more flavor and let's face it, who can resist that crunchy chicken skin?

What more do you want? Roasted chicken and veggies IS ALL OF THOSE THINGS!

HERE'S HOW TO MAKE IT:

1.  Cut your vegetables up as described in the recipe.
2. Place things on the sheet pan as described and use your hands to mix things.
3. Pat the chicken dry with paper towels and then place them on the veggies
4. Melt the butter and brush it on the chicken (makes the crispy chicken skin)
5. Place the whole thing in the oven to bake!

THIS ONE PAN CHICKEN AND POTATOES RECIPE IS BASED UPON...

Anyway, I saw THIS recipe in Cook’s Country Magazine and the plate looked so delicious that I had to try it myself.

I ended up changing the recipe substantially because I simply did not have the fresh herbs. Maybe, like me, you'll have the powders and not the fresh.

TIPS AND TRICKS FOR ONE PAN CHICKEN AND POTATOES

• Look for brussel sprouts that are 1 ½ inches across or less. The smaller ones taste better.
• Search for brussel sprouts that are whole (not cut in half) and that look fresh and moist on the outer layers (not tried out and brownish).
• Cut the carrots as described in the recipe, if you shortcut and cut into disks they will cook too quickly.
• If you can't find or don't have shallots, it's ok to substitute 1 whole yellow sweet onion instead. Cut it into quarters.
• Some folks don't like dark meat, if you prefer white meat, use the one in chicken breasts. You might have to adjust the cooking time some.
• Make sure to place the items on the sheet pan as instructed so that everything cooks as it should.
• If you want to line your pan with something, use aluminum foil and not parchment paper (parchment makes a mess).

WHAT TO SERVE WITH ONE PAN CHICKEN AND POTATOES

Let's assume you are trying to fix dinner in a hurry? In that case, one pan chicken and potatoes is great with some green beans from How to cook canned green beans on the stove but if you are seriously into some flavor these 7 secrets to the richest most flavorful cowboy baked beans ever would hit the spot too.

Then there's the possibilities with Garlic Dill Potato Salad that I can't quit thinking about or you could even serve up an appetizer of BBQ Chicken Nachos!

P.S. You might also like Creamy Sriracha Lime Chicken Skewers!

YA’LL HELP ME OUT NOW, YA HEAR?

Please leave me a 5 star 🌟🌟🌟🌟🌟  comment below in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, head on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!

I can’t wait!

Ya’ll know I love your comments!! ❤

THE RECIPE FOR ONE PAN CHICKEN AND POTATOES

One Pan Chicken and Veggies

A one pan chicken and potatoes dish that serves up crispy chicken skin, caramelized potatoes and carrots with brussel sprouts in the most amazing one pan dish that is ready in under an hour!

5 from 3 votes

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Course: main

Cuisine: American

Keyword: one pan chicken and potatoes, sheet pan chicken and potatoes

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

Calories: 240kcal

Author: Wendi Spraker

Ingredients

• 12 heads of brussel sprouts trimmed – whole or halves
• 5 fist sized red potatoes – cut into 1 ½ inch pieces in half and then in half the other way for typical sized potatoes
• 4 large shallots peeled and halved
• 6 carrots cut into 2 inch pieces – halve the large ends lengthwise if thick.
• 6 large cloves of garlic – peeled and cut in half.
• 2 Tbs vegetable oil
• 2 teaspoon dried thyme – divided
• 2 teaspoon dried rosemary – divided
• ½ teaspoon red pepper flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoon kosher salt divided
• 2 teaspoon pepper divided
• 1 teaspoon sugar
• 2 tbs unsalted butter
• 3 ½ lbs bone in skin on chicken (we prefer thighs, but any will work) – trim off any large pieces of fat.

Instructions

• Adjust the oven rack to the upper-middle of the oven and preheat to 475 
• Cut all of your vegetables and place on a large sheet pan
• To the veggies on the sheet pan, add 2 Tbs vegetable oil and then sprinkle on 1 teaspoon thyme, 1 teaspoon rosemary, ½ teaspoon red pepper flakes, all of the onion powder and garlic powder, 1 teaspoon kosher salt, 1 teaspoon pepper and 1 teaspoon sugar.
• Using your hands, mix all of the spices, salt, oil and veggies together on the pan until everything is well coated
• Arrange the veggies so that the brussel sprouts are in the middle with the cut side down
• Dry the chicken pieces with a paper towel and lay them in the center of the baking sheet on top of the brussel sprouts with the skin side up and sprinkle the chicken evenly with ½ teaspoon salt and ½ teaspoon pepper.
• Melt the butter in a coffee mug in the microwave. Once melted, Stir in as follows: ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried thyme, 1 teaspoon dried rosemary. 
• Using a Bar-B-Que brush, paint the chicken skins liberally with the butter mixture. If you have any left over, just pour it into the baking sheet pan.
• Place in the baking sheet into the oven and bake at 475 for about 35 minutes. Use a meat thermometer to ensure that the chicken is cooked through. Dark meat should register 175. Breasts 160. When correct temp is reached, remove from the oven, transfer the chicken only to a serving platter, tent loosely with aluminum foil and rest for 5-10 minutes. When ready to serve, transfer the veggies to the platter with the chicken and toss the veggies in the pan juices. 

Notes

• Look for brussel sprouts that are 1 ½ inches across or less.  The smaller ones taste better.
• Search for brussel sprouts that are whole (not cut in half) and that look fresh and moist on the outer layers (not tried out and brownish).
• Cut the carrots as described in the recipe, if you shortcut and cut into disks they will cook too quickly.
• If you can't find or don't have shallots, it's ok to substitute 1 whole yellow sweet onion instead.  Cut it into quarters.
• Some folks don't like dark meat, if you prefer white meat, use the one in chicken breasts.  You might have to adjust the cooking time some.
• Make sure to place the items on the sheet pan as instructed so that everything cooks as it should.
• If you want to line your pan with something, use aluminum foil and not parchment paper (parchment makes a mess). 
• Supposing you don't want one of the vegetables, it is ok to just leave it out and substitute more of some vegetable you do want!  

Nutrition

Nutrition Facts

One Pan Chicken and Veggies

Amount Per Serving

Calories 240

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

*** Originally published on Loaves and Dishes August 27, 2015***

A VERSE TO SHARE...

But he said to me, "My grace is sufficient for you, for my power is made perfect in weakness." Therefore I will boast all the more gladly about my weaknesses, so that Christ's power may rest on me. 10That is why, for Christ's sake, I delight in weaknesses, in insults, in hardships, in persecutions, in difficulties. For when I am weak, then I am strong. 2 Corinthians 12: 9-10