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One Pan Baked Chicken with Vegetables Recipe

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Throw this one pan baked chicken with vegetables in the oven and dinner is ready in about an hour. Use frozen vegetables to make this dinner recipe even easier.

Baked Chicken with Vegetables

I’ve recently become interested in the idea of one pan recipes.  I’m all for minimizing the amount of dishes I use to cook.  If I can get both vegetables and a protein cooked at the same time and on the same pan, then sign me up! I decided to try this idea with a whole chicken and a few bags of frozen vegetables.

Roasted Chicken with Vegetables

I didn’t want to have to spend time chopping up vegetables so I decided to see if frozen would work. I was a bit concerned that they’d get too mushy.  I knew I would need some hardier vegetables. I threw in a bag of mixed root vegetables of sweet potatoes, carrots and parsnips.  I added in another bag of cauliflower as well. Smaller and softer vegetables like green beans would probably overcook so stick with sturdier options. I tossed the veggies in olive oil and salt and pepper.

Baked chicken recipe

I seasoned a whole chicken with salt, pepper, and garlic powder.  Use whatever spices you like. Rosemary and paprika are also delicious on chicken.  Rub the seasonings all over the skin of the chicken as well as in the cavity.  Bake uncovered in a 400 degree oven for a little over an hour.  Check with a meat thermometer in the thigh to make sure the bird is cooked thoroughly.

Easy Baked Chicken Recipe

When the chicken is done, remove the pan from the oven. Immediately put the chicken on a cutting board for carving. Remove the vegetables with a slotted spoon to a serving dish.  Don’t leave them sitting in the chicken juices for too long or they will get soggy.  Serve the chicken with the veggies and spoon a little of the juices from the pan on top.  That’s it! Dinner is ready with little work from you.

One Pan Baked Chicken with Vegetables


One Pan Baked Chicken with Vegetables Recipe

One Pan Baked Chicken with Vegetables Recipe
Cook Time 1 hour
Total Time 1 hour


  • 1 3-5 lb whole chicken, gizzards removed
  • 1 lb bag frozen cauliflower
  • 1 lb bag frozen root vegetables
  • Olive Oil
  • Salt and pepper
  • Seasonings for chicken


  1. Pre-heat the oven to 400 degrees.
  2. Put the frozen vegetables in a baking pan or casserole dish. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  3. Use a paper towel dry off the chicken. Season as desired. I use a mix of salt, pepper, paprika, and garlic powder. You need about 2-3 teaspoons of seasoning. Put the seasoning all over the outside of the chicken as well as in the cavity and under the skin.
  4. Place the chicken in the baking dish on top of the vegetables.
  5. Roast the chicken for about an hour to an hour and 20 minutes. Check for doneness by sticking a meat thermometer in the thigh of the chicken. The chicken is done once the thermometer reaches 180 degrees.
  6. When the chicken is done, remove to a cutting board and cut for serving.
  7. Strain the vegetables out of the chicken fat and serve with the chicken.

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  • Christine
    April 3, 2016

    Just love doing chicken this way and I have to try cauliflower next time! Thanks for linking up at Saucy Saturdays.

  • Alli
    March 30, 2016

    Yum, what a hearty and delicious looking meal. My husband would go bonkers for this! Thank you for sharing with us at Throwback Thursday, this will be featured at tomorrows party! We hope to see you there.

  • Carlee
    March 30, 2016

    Yum! I just love a roast chicken. It has been far too long since I made one. I really need to do that too. I love the mix of veggies you have with it too. Nothing like a meat and veggies in one pan. Thanks for sharing at Throwback Thursday!

    • Carlee
      March 31, 2016

      Congrats on the feature! It is pinned to my Throwback Thursday Features and Favorites board!

  • Theresa
    March 29, 2016

    Looks yummy! Thanks for sharing at the Inspiration Spotlight party. Shared. Hope you had a great Easter!

  • Petra
    March 29, 2016

    What a great weeknight recipe, love how simple it it but it looks utterly delicious and so budget-friendly!

  • Nicole
    March 28, 2016

    I really like the idea of a one pan meal – easy, healthy and tasty. Pinning for later! Found your post at #SaucySaturdays

  • Quinn Caudill
    March 28, 2016

    Can’t beat one pan meals. Thanks for sharing with us at Throwback Thursday. Can’t wait to see what you bring to the party this week. Pinned! 

  • Jhuls
    March 21, 2016

    I love one pot meals. This looks amazing!

  • Daphne
    March 20, 2016

    Good Afternoon Camille, Well, I had to smile when I visited Snickerdoodle Sunday and saw your one pan baked chicken recipe, because you never guess what, this is exactly what is roasting in my oven as I write to you. The only difference is I am using chicken portions. Great recipe.
    Best Wishes

  • Jen V.
    March 2, 2016

    I usually make a whole chicken once a week and then divide up the meat into a few portions for soups and casseroles. I never thought of cooking the veggies right along with it. I will have to try your recipe. It looks yummy!

    • Camille
      March 2, 2016

      I do that often, too! Onl we’ve graduate from one chicken to at least two. :-/ These kids just keep growing.