Put this One Pan Roasted Chicken and Vegetables meal in your meal plan or rotation at least once a week, then thank me later!
Y’all know that I am all about easy! Easy cooking, easy cleaning, easy and simple ingredients. This recipe is one of those stupid simple ones that is a go to week after week because it checks off all of the boxes. If you have not explored sheet pan meals or one-pan meals, please let me introduce you to a whole new world. It is the easiest and best way to eat more whole foods because the cooking process is so simple without compromising on any taste.
As you can see, this is a one pan roasted chicken and vegetables recipe for chicken legs or thighs…oh sorry, chicken drumsticks if you’re fancy, but obviously we are not! We do like a good whole roast chicken or chicken breast on occasion, but my whole family really does prefer dark meat. If given a choice, my kids want a leg, or a thigh every time, unless of course fried chicken is an option. By using chicken legs or thighs in this one pan roasted chicken and vegetables recipe, you can truly set your timer and forget it. Cooking time is much more flexible with the dark meat, and as it cooks up past the 165 degree mark, the dark meat gets more fall off the bone and better tasting! You just don’t have that flexibility with a whole chicken or chicken breast.
See full recipe card for our version of a One Pan Roasted Chicken and Vegetables Recipe at the bottom of the page with detailed ingredients list and full step-by-step instructions. Print to save in your cookbook binder or bookmark this page!
One Pan or Sheet Pan Concept
Now I am introducing this recipe as more of a concept vs a hard-set recipe. Depending on what vegetables you use and your taste preferences, you might very well want to season your vegetables differently as well as your chicken. Regardless of the vegetables you choose, or your seasoning choices, you follow the same concept for them all.
This is one of my favorite cooking methods and perfect for beginner home cooks. I am telling you…dive into the deep on sheet pan dinners. It might completely change your kitchen menus and cooking style! We know that when things are easier and less stressful, they become more enjoyable. That is the goal here at Farmhouse 181. We want to love taking care of what God has blessed us with and be the parent or spouse he has called us to be! As silly as it may sound, a sheet pan dinner like this one can help you towards your goal!
Why I Love a One Pan Roasted Chicken and Vegetables Meal
If I haven’t expressed enough enthusiasm for this dish, or way of cooking, let me hit the high notes here with reasons I love cooking this meal:
- You prep your meal in 5-10 minutes, then put it in the oven. No babysitting the stovetop necessary.
- Using thighs gives you flexibility for your vegetable cooking time. They are done in about 35 minutes but are still super tasty at the hour mark.
- You can use whatever vegetables you have or want. It’s a great way to use up veggies about to go bad in the fridge!
- The whole meal is done at one time, and the complete meal is on one sheet pan.
- It’s a super easy way to do a lot of weekly meal prep, if you are into that.
- One single pan means one pan to clean, and maybe a knife and a cutting board. I’ll take it!
- It makes a really juicy chicken with a super crispy skin.
- A one pan roasted chicken and vegetables dinner is easy enough for busy weeknights.
- You can make chicken broth with your leftover chicken bones and juices.
- Any leftover chicken can be seamlessly integrated into other recipes during the week!
Equipment Needed
As you might have guessed, you will need a sheet pan for this one pan roasted chicken and vegetables meal. I used my Nordic Ware half sheet pan here, but if I had done 2 veggies vs one, I really would have needed to use my big baking sheet. Use what you have, but make sure there is a rim on your sheet pan that will catch all the juices! See this post for a link to my favorite large baking sheets and other everyday essentials that are used in the Farmhouse 181 kitchen on the regular.
This item is not necessary, but you will continually see me reference it in my posts and it is an integral part of how I cook. A key part of my learning how to cook well using a digital meat thermometer to check internal temperature. Cooking times can vary for people due to an unsteady oven temperature or pan crowding, etc. This thermometer helps you cook chicken especially like a champ without drying it out from fear of salmonella. There again…less guess work, less stress, happier cook, happier eaters. Win.
Ingredients for This Version of One Pan Roasted Chicken and Vegetables
- Bone In, Skin On Family/Value Pack of Chicken Drumsticks(Legs) or Thighs
- Farmhouse 181 Poultry Seasoning
- Yukon Gold Potatoes
- Salt
- Black Pepper
- Onion Powder
- Garlic Powder
- Butter
There were 12 chicken legs in my larger value pack and I used 6 medium to large Yukon Gold potatoes. They were not huge like a russet or baker, but they were pretty large for Yukon Gold Potatoes.
All of the seasonings are for just the potatoes and I did not measure. I just sprinkled. That is the beauty of this dish, you don’t have to dirty up dishes.
I used our Farmhouse 181 seasoning on the chicken legs. You can find how I make that here, or season as you desire with simple seasonings. There aren’t really any rules here with this dish or cooking concept.
Potatoes are a favorite here and we eat them often. Carrots are also an option you can add to your sheet pan dinner. Just know that root vegetables are going to take the longest to finish cooking unless they are cut in very small chunks or sliced thinly. Options are really endless as far as roasting your choice of veggies.
We love roasted gold potatoes, red potatoes, green beans, asparagus, carrots, sliced cabbage, squash and broccoli florets, which can all be used in this recipe. Adding sweet or red onion with your potatoes or by themselves is also an option. Green or red Bell Peppers, cauliflower, brussels sprouts, or sweet potatoes are all fine options as well. Really, just use what you have and love!
Instructions for This Version of One Pan Roasted Chicken and Vegetables Meal
Prep
Preheat your oven to get warm while you prep your chicken and veggies. Wash your vegetables and prepare them to roast. I washed my gold potatoes, and cut them into about 3/4 inch chunks. They ended up taking right at an hour to finish cooking at this size as well as how I had them crowded into the pan.
Season your potatoes or vegetables to your liking. I did not measure, but only sprinkled salt, pepper, garlic powder, and black pepper on my potatoes. Then I tossed them around in the pan to distribute the seasoning evenly. After seasoning, add small pats of butter on top of the potatoes.
Arrange your chicken legs or thighs on half of the pan. Place them close together, but do not make them touch. Season the underside of your chicken legs or thighs with your Farmhouse 181 seasoning mix, or something similar. Then season the top, skin side of the dark meat. I did not pull back the skin and season underneath on my chicken legs as a lot of the meat underneath was already showing and exposed to seasoning. When I cook bone in, skin-on chicken thighs this way, I do pull back the chicken skin on the top of the thighs and season inside.
Top your chicken legs with a tiny dab of butter, probably about 1 tsp worth on each leg. If I would have used thighs, again, I would have put butter underneath the top part of the skin and on top of the skin.
Roasting Time and Variations
Put your loaded sheet pan dinner into the oven and bake. This combo of chicken legs and large chunk potatoes took an hour to cook. At 30 minutes, or midway through cooking, you will want to stir your potatoes around to distribute the melted butter evenly and to make sure they are cooking evenly. I returned my sheet pan to the oven for another 15 minutes then checked to see if the potatoes were done yet. They ended up needing the full hour at the size I cut them at and how dense I packed them on the sheet pan.
Now take them out of the oven and serve. That’s literally all you have to do for this sheet pan chicken recipe!
Remember, depending on what vegetables you use and size of your chicken pieces, cooking times will vary. Check your vegetables at about 20 minutes and just go from there. Things like fresh broccoli florets might be done at a 20-minute mark. At our house, we tend to like our veggies pretty done with not a ton of crunch left!
Other Farmhouse 181 Dinner Ideas
Now that you have been introduced to the one pan or sheet pan cooking concept, try different combinations, types of meat, vegetables, and seasonings. You’re sure to find a few favorites that the whole family whole family will love! If you enjoyed this simple weeknight one pan meal, check out some of the other Farmhouse 181 Main Dish Recipes to get some meal plan inspiration!
One Pan Roasted Chicken and Vegetables with Legs or Thighs
Equipment
- Large Sheet Pan with Rim
Ingredients
- 1 Pack Chicken Drumsticks or Chicken Thighs (Bone In with Skin, A Larger Value Pack)
- ¼ to ½ cup Farmhouse 181 Seasoning (Find Link Below)
- 6-8 Medium to Large Yukon Gold Potatoes
- Salt, to taste
- Pepper, to taste
- Garlic Powder, to taste
- Onion Powder, to taste
- 4-8 Tbsp Salted Butter (More will be used if cooking thighs vs legs)
Instructions
- Preheat oven to 400 degrees. Begin to prep your chicken and potatoes while oven is preheating.
- Wash and dry your potatoes.
- Cut up your potatoes into about 1/2 to 3/4 inch chunks and arrange on half of your sheet pan.
- Arrange your chicken legs or thighs on your sheet pan.
- Season chicken generously with the Farmhouse 181 seasoning, or seasoning blend of your choice on both sides of your chicken legs or thighs. If using thighs, pull back the top of the skin and season underneath between the thigh and skin. Season the top of the skin as well.
- Season your potatoes with the salt, pepper, garlic powder and onion powder. Toss your potatoes around to distribute your seasonings evenly.
- Put about a half tablespoon sized pats of butter on top of your potatoes.
- Put about a tsp size pat of butter on each of your chicken legs.
- When I made this recipe, my butter was not cold, but this is easier to do if you use butter from the fridge vs room temperature as I did in this post.
- Put your sheet pan full of seasoned and buttered potatoes and chicken into your 400 degree oven for 1 hour of roasting total, but set your timer for 30 minutes.
- At 30 minutes, your chicken legs or thighs will probably be close to done at around 155-160 degrees. Your potatoes will not yet be close. Toss or stir around your potatoes to evenly distribute melted butter onto them then return to the oven for 30 minutes.
- Check your chicken at around the 45 minute mark again to make sure it is not over cooking, but dark meat should be fine.
- Remove the sheet pan at the 60 minute mark and let cool slightly before serving.
- Serve and Enjoy!
Farmhouse 181 Substitute for Poultry Seasoning No Sage
Ingredients
- ½ cup Brown Sugar
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Paprika
- ½ tsp Ground Mustard
- ½ Tbsp Salt
- ¼ Tbsp Pepper
Instructions
- Add all of your ingredients to a bowl or directly to an airtight container and mix thoroughly.
- Store any leftover seasoning in an airtight container for later use.
- Use to season any poultry. Also tastes great on pork.
- Enjoy!
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