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One-Pan Roasted Chicken and Vegetables

Foodie Lit

Roasted chicken and vegggies plated (1).jpeg

This One-Pan Roasted Chicken and Vegetables was just what I wanted: easy and delicious! It’s easy enough for a weeknight and delicious enough for a special dinner for two or more. It’s perfect for Rosh Hashanah, or the harvest holiday of Sukkot or an after church dinner. 

This recipe serves two (or two meals for me as a person cooking for one).  I used two chicken thighs and vegetables on hand—multi-colored small potatoes, slices of a red onion, a sliced large carrot and a sliced red bell pepper. (The multi-colored potatoes really added to the presentation with no extra effort!)

I drizzled a little olive oil and sprinkled my Spice Rub on top of everything and put it all in the oven. That was it. 

What a great meal. Add other veggies that roast well, add more chicken and you have a meal for a larger crowd. Easy to make, tasty to eat  and easy cleanup.  What could be better?!

In J.R. Ridgley's 16Wheeler, main character Carrie Marshall recently a widow, recently without a job and recently adrift in what was an orderly and planned life, takes off spontaneously to visit her grandchildren and is stranded in a freezing snow storm, hearing her dead husband’s voice berating her judgment, as he so often did in life.

Trucker John Graham, a widower with grown children, escapes to the road after his beloved wife died of cancer. His life is in his rig, the cab with a microwave, refrigerator, shelves, a bed and internet, and his friends other truckers. His kind heart has him stopping for the car he sees on the side of the road, rescuing an unknown woman. 

Like Noah’s Ark, the rig becomes the world for John and Carrie in this second chance romance. I will never look at an 18Wheeler in the same way again! 

One Pan Roasted Chicken and Vegetables

Serves 2

Dry Spice Rub (all herbs are dry)

2 tablespoons paprika

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper, optional

1 teaspoon onion powder

1 teaspoon garlic powder (not salted)

1 teaspoon thyme

1 teaspoon basil

1 teaspoon oregano

1 teaspoon turmeric

1 teaspoon rosemary


Chicken and Veggies 

2 chicken thighs

1/2 red onion, sliced (use whole onion if you love onions!)

1 red bell pepper, cored and sliced

1 carrot, halved lengthwise and sliced

10 small multi-colored potatoes, sliced if slightly larger (more if desired)



  1. Mix Dry Spice Rub ingredients together into a measuring cup. Stir to mix. Add to a jar with a lid with a spoon or funnel. I use old spice jars, which often come with shaker (perforated with wholes) lids, perfect for sprinkling. I always label. This rub can be used when roasting or grilling most vegetables, chicken, fish, beef, lamb or veal. 

  2. Preheat the oven to 400F  (200 Celsius).

  3. Line oven-proof pan with parchment paper.

  4. Place red onions on one side of pan and lay chicken pieces on top. This adds a great flavor to the chicken.

  5. Arrange veggies together, carrots with carrots, etc., in case one vegetable gets done earlier. It’s easier to remove that way.

  6. Drizzle chicken and veggies with olive oil. I use an old picnic ketchup or mustard plastic container, which helps put the right amount of oil on each piece.

  7. Generously shake Dry Spice Rub over everything. You will have extra Spice Rub left over. Store in a dark pantry or cabinet in your house. Last up to 6 months. You can also freeze the rub in a freezer bag or container.

  8. Bake for 45 minutes to 1 hour, checking every 5 minutes after 45 minutes. Test chicken with a meat thermometer which should reach 160F (70C). Veggies should be fork tender or slightly caramelized, which is how I love them. So sweet!

  9. Remove from oven and serve immediately or refrigerate until you are ready to serve. Reheat in oven or microwave.


#Gluten-Free # Main #One-Pan


Expandthetable suggestions

Add other veggies: Add any other vegetable that roast well: cherry tomatoes, zucchini or yellow squash, sliced acorn or butternut squash, green beans, cauliflower, broccoli, Brussels Sprouts, sweet potatoes, any color bell pepper, mushrooms, eggplant, fennel, parsnips

Vegetarian or vegan: Omit the meat and roast more vegetables from the suggestions given. Roast tofu as well, if desired. Serve with a grain such as rice, farro or couscous. 

Spice Rub Variations: 

Sweeten: Add 1 teaspoon brown sugar. I find the roasting brings out the sweetness but any like the rub to be sweet, especially when grilling or roasting beef.

Hot! Add more black or red pepper according to hotness wanted. Just remember that not all at the table have the same palate! You can make one jar hotter and label it so, so it may be added at the table.

Spice Rub.jpeg
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