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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.4
  • Total Fat: 6.0 g
  • Cholesterol: 54.8 mg
  • Sodium: 366.4 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 23.5 g

View full nutritional breakdown of Roasted Chicken and Veggies in One Pan calories by ingredient
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Roasted Chicken and Veggies in One Pan

Submitted by: CHELLESHOCKED
Roasted Chicken and Veggies in One Pan

Introduction

This easy dish requires little cleanup, making it perfect for busy weeknights. This easy dish requires little cleanup, making it perfect for busy weeknights.
Number of Servings: 8

Ingredients

    3 boneless, skinless chicken breasts, cut in bite size pieces
    6 medium potatoes, cut in chunks
    1 white onion, cut into wedges
    5 cloves garlic, chopped
    1 cup sliced zucchini
    1 cup sliced yellow squash
    1 cup sliced mushrooms, raw
    2 T olive oil
    thyme
    salt
    pepper


Tips

If you prefer, leave the chicken breasts whole but cook them for the same amount of time as the veggies. (And feel free to swap in any veggies you have on hand.)


Directions

1. Preheat oven to 450 degrees.

2. Mix potatoes, onion, olive oil, garlic,and mushrooms in large roasting pan. Add salt, pepper, and thyme to taste.

3. Roast vegetables 25 minutes, stirring once during cooking time.

4. Salt and pepper chicken. Add chicken and squash to roasting pan. Stir. Roast 15 more minutes or until chicken is cooked through.






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Member Ratings For This Recipe


  • Incredible!
    17 of 17 people found this review helpful
    5/29/12
    Made this tonight, with different veggies, using potatoes, carrots, red onion, green pepper, fresh asparagus & rosemary for the spice. Didn't use the salt & pepper. Used 1/4 th C. of lt. olive oil as there were more veg. than the recipe called for.

    This was so fantabulous! A keeper! - 5/29/12

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  • Very Good
    9 of 9 people found this review helpful
    This meal was great. I even added aspargus like in the picture. Actually you can use any veggies you like. Thanks. - 5/25/12

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  • O.K.
    8 of 10 people found this review helpful
    My husband liked this better than I did. I thought it was just ok. I did not think it had enough flavor. Some of the veggies were not cooked in the time allowed. I would not make this again. - 6/3/12

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  • 7 of 17 people found this review helpful
    picture does not look like bite size pieces! - 6/28/12

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  • 7 of 8 people found this review helpful
    Almost like continental fare - another tip to keep the vegetables tasty, squeeze a little lemon juice on the chicken breasts and vegetables, throw in a few tomato wedges also! - 5/24/12

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  • 6 of 15 people found this review helpful
    Yes is doesn't match the picture I would roast veggies by themselves (I do this often with only 2 TBS of oil. That way the veggies get done. I always have roasted chicken breast on hand & chopped up & sealed in 3 oz portions. Just use ya'lls minds..
    - 9/15/12

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  • Incredible!
    4 of 4 people found this review helpful
    I've made a similar dish several times with various veggies (sweet potatoes, carrots) and also good with boneless, skinless chicken thighs. I live alone so it is so good warmed up for another meal. Adding sage or poultry seasoning and/or rosemary adds a lot of flavor. - 5/24/13

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  • Good
    4 of 4 people found this review helpful
    It was o.k. but needed a little more "pop" to it. - 5/25/12

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  • Incredible!
    2 of 3 people found this review helpful
    It's really not that hard to add whatever veggies you like in this recipe. It will essentially turn out the same. I don't even think it would matter if you choose not to cut up the chicken. You may need to add a few more minutes onto the cook time for the chicken, depending on the thickness/size. - 1/24/13

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  • Very Good
    2 of 2 people found this review helpful
    I added carrots and peppers and also a little cooking wine, because it seemed to need a little more cooking time and was starting to stick to the bottom. It was good, and I'll definitely make this again. - 10/2/12

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  • Good
    2 of 4 people found this review helpful
    In order to make it more like the picture, just add the veggies you see, or the ones you want (very versitile), and leave the chicken whole. Seasonings could be left the same and with the chicken left whole, it would cook in the same time as the veggies. I'll try my healthier variation on it. - 7/25/12

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  • 2 of 3 people found this review helpful
    I think to get something closer to the picture you could grill all the veggies and a whole chicken breast and just serve the breast over the top--marinate the chicken in a little olive oil, thyme, garlic and salt & pepper. Just a thought. - 5/26/12

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  • O.K.
    2 of 5 people found this review helpful
    I replaced the chicken with smoked tofu to make it more heart-healthy & added lemon as another rater suggested. We liked it. - 5/25/12

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  • 1 of 1 people found this review helpful
    I use a similar recipe but add 1 teaspoon of balsamic vinegar, which gives it more flavor. Delicious veggies. Will try it with the chicken. Sounds delish! - 5/28/13

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  • Incredible!
    1 of 1 people found this review helpful
    I think this was delish. Roasted veggies can be as versatile as you want them to be. I really don't get all the negativity...just put the veggie you want in. I followed the recipe. Next time I'll put the asparagus and try it that way. - 12/29/12

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  • 1 of 1 people found this review helpful
    I believe the important thing here is protein and veggies-the recipe above is just one version. The picture is same recipe-just different veggies! MMMMMM good. - 10/22/12

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  • 1 of 5 people found this review helpful
    Disappointed the directions don't match the pictures veggie-wist, but I'll give it a try, with asparagus! - 10/7/12

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  • This is a dish I have roasted many times. Have used different vegetables. Depeds on what I have on hand. I usually little red new potatoes. Cut up if to big. Needs plenty of seasonings for my family. Garlic, Italian spice mix, or some red pepper flakes. . Very tasty. - 4/21/14

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  • The photo inspired me to read the recipe and the simplicity and possibilities made this a fun and tasty meal. Thank you for this springboard recipe that can be dressed up and spiced up! Toss in some spinach it kale and a little feta and go Greek! Or a few black beans at the end and some jerk sauce ! - 4/21/14

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  • Is that asparagus in the picture? - 9/28/13

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  • I took out the potatoes gives me less calories. I also think potatoes make recipes bland so I omitted them. I sautéed vegetable in microwave and added extra onions and carrots, no squash.Which I Browned, natural caramelization I rated it good DH liked it better. I used sauté pan on stove top. - 5/27/13

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  • I found it bland, but alright- many MANY complaints from the kids. - 5/27/13

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  • Will be using this recipe over and over and over, changing up the veggies, but this was truly amazing. My non-chicken loving husband will even enjoy this one. - 5/26/13

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  • I have cooked this many times using many variations of veggies and is always excellent - 5/25/13

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  • Doing chicken tonight and I will do it this way. I was planning to roast veggies anyway, so it makes sense to do it altogether! I'll give the yams and brussel sprouts a ten minute head start before adding the zucchini and chicken. Ummm . . . can't wait! - 5/24/13

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  • If you read the directions, it clearly states in TIPS that you can use the chicken breast whole. Don't understand the negativity, you can use any veggies that you want and it will come out great. I don't use salt, but change the recipe to my liking and it always turns out good. - 5/24/13

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  • 5 stars 5/24/13
    This is a wonderful dish. It's amazing how some people has to have every thing spelled out before they can try a dish. Will be making this often. - 5/24/13

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  • I do this a lot and put in sliced lemon and lemon or chili olive oil.....yummm - 5/24/13

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  • I like to slice red, yellow and green peppers into this dish. - 5/24/13

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  • good also done on the BQ - 5/24/13

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  • One pan, Serves 8 and ready and ready in 25 minutes - 11/6/12

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  • Incredible!
    0 of 2 people found this review helpful
    I will be doing this by week's end,, Nov. 6. - 11/6/12

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  • I agree with below...what is the recipe for this image?
    - 9/4/12

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  • Can't believe anything more bland than squash, mushrooms, and potatoes.... yes, I would choose many different vegetables with some heightened flavor, including turnips and sweet potatoes. - 8/29/12

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  • I agree about the photos....rarely do the photos with a recipe actually reflect what the dish should look like - 8/24/12

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  • i made this no it doesnt look like the pic but it was good, instead of mushrooms i used egg plant.. i will make this again maybe with some bell peppers also.. - 8/17/12

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  • I have done this countless times...at least 3x a week. I always use mushrooms at every meal, even snack on them. This is great tasting, however I don't cut up the meat, I leave whole. Just one I cook for. Egg plant is good in this also. Use bell peppers, red and yellow...I also use them daily. - 7/29/12

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  • This is a great new way for me to try squash/zucchini. Thanks! - 7/25/12

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  • To add a leafy veggie, cut a red or savoy cabbage into wedges, roll in oil, and cook it for 25-35 minutes. - 7/25/12

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  • I hate mushrooms so I'm replacing them with carrots (unbelievably yummy when roasted) and colorful bell peppers. - 7/10/12

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  • sounds like a good sunday dinner of old . used to serve this years ago when my kids where young . brought it back and hubby loved this old time favorite . - 7/9/12

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  • Quick & Healthy. Will be making this again! - 6/28/12

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  • Definitely a wrong photo here! - 6/28/12

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  • Looking for new recipes for my very plentiful garden squash and zucchini...this one looks like a winner!! - 6/28/12

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  • I tried this recipe only i switched out a few veggies. I kept the potatos and onions but added brussel sprouts. Ommited the squash and zuchini. It was great! - 6/6/12

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  • I also added carrots........This was a hit with my family. - 5/25/12

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  • This sounds lovely but as soon as I look at the ingredients the pictureis very misleading about ingredients and portion size. - 5/25/12

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  • Will be nice on the BBQ too... in a roasting pan! - 5/25/12

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  • Delicious, easy, fabulous recipe! I made it as is, with two changes: I didn't have thyme, so I used rosemary; and, I squeezed a bit of lemon juice over the chicken. It was great! Next time I might put the squash in the roaster at the same time as the other veggies so they'll be more fully roasted. - 5/24/12

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  • Any suggestions for a food to replace mushrooms? I guess could just leave them out, just wondering if anyone has tried it or can think of another ingredient - or just anything maybe? - 5/24/12

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  • This is an excellent family dinner dish!!!--I liked the squash in it too- - 5/24/12

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  • This sounds really good!! - 5/24/12

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  • This leaves my mouth watering at the very thought of such a tasty sounding meal & so easy to prepare!

    Who could ask for more? - 5/24/12

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  • picture looks good. think i will actually try to make that instead!! and for a somewhat smaller crowd! thanks for the idea - 5/24/12

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  • was looking fora a a new chicken recipe....this sounds delis...thanks - 5/24/12

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  • save - 5/24/12

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  • This sounds and looks very yummy!! - 5/23/12

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  • Yummy.....today is shopping day, so those ingredients will be in my cart! Looking forward to that! - 5/8/12

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