Dinner Tonight: Savory One-Pan Roasted Spiced Chicken with Vegetables

Dinner planning can become kind of a pain after a while. Would you agree?

I don’t know about you, but I try to be as organized as possible when it comes to prepping for the week. I plan out my days, double check all my calendars for events, and then I sit down to plan out meals for the week.

Vertical top-down image of one-pan spiced roasted chicken and vegetables in a white ceramic baking dish and on a white and black patterned dinner plate, printed with white and orange text.

As someone who cooks for a living, planning dinners can be a little tedious. But after complaining to my friends, I’ve found that it’s not just me who gets tired of putting together menus each week.

We all have busy lives, and sometimes, on the busiest days of our busy lives, we just want a recipe to fall back on for dinner.

A recipe that is flavorful and healthy. One that we can throw together in about 10 minutes and let cook in the oven, so we can take a moment to kick back and breathe before serving dinner to our loved ones.

Closeup of a white ceramic baking dish of oven-roasted chicken and vegetables, coated with a red-orange spice mixture.

I am here to tell you that this savory roasted spiced chicken with vegetables will be your new go-to dinner from now until forever.

Living in the age of supermarkets that have just about everything a person could want available at nearly all hours of the day, it’s so convenient to just pop in and pick up the ingredients for this meal. You can pick up a whole bird and break it down for this recipe, or you can just buy the chicken already broken down.

Note: You will end up with a couple of extra pieces if you buy a whole chicken. My recommendation is to make extra poultry seasoning and rub the extra pieces with it. Freeze until you are ready to use them, and you have spiced chicken ready to go for those nights when you just need to cook up a little bit of poultry quickly.

Vertical image of a white baking dish and a black and white patterned dinner plate of roasted chicken coated with a red spice mixture and sliced carrots, onions, and summer squash, with a triangle of bread on the edge of the plate, and a folded cloth napkin on a brown wood surface.

After you grab the chicken, all you have to do is pick up some seasonal vegetables. This particular version takes advantage of summer zucchini and yellow squash to go with the carrots and onions. However, as the weather turns toward fall and winter, you can easily sub out the zucchini and squash for Brussels sprouts, mushrooms, or seasonal root vegetables.

The key is to make sure you cut all of the vegetables an appropriate size, so that they cook evenly. Larger, more firm vegetables should be sliced a little smaller, and pieces of the same vegetable should be roughly the same size as each other.

Top-down shot of baked chicken coated with a red spice rub, on top of a bed of sliced summer squash, carrots, and onions, in a white baking dish on a brown wood surface, with a folded blue and white cloth napkin and a serving utensil.

The fresh flavors of the vegetables combined with the homemade poultry seasoning gives a burst of flavor to the meal, and you feel like you are really taking advantage of the season by using locally available vegetables. Better yet, you might even be able to toss in a few from your own garden!

(If you’re interested in growing your own squash, check out this handy guide from our sister site, Gardener’s Path.)

A plate of roasted chicken covered with a red spice mixture, zucchini, yellow squash, and carrots, with a forkful of the dish and a knife.

When it comes to the poultry seasoning, you probably already have all of the herbs and spices that you’ll need in your spice rack. It’s so easy to whip up for this recipe, and if you double the quantity, you can store the leftovers for later use. This poultry seasoning works for a variety of recipes, not just this one.

You will feel so satisfied when you take your first bite. The spice mix gives a nice crust to the chicken, and when the skin gets nice and crisp in the oven, it’s pure heaven. The chicken is juicy, the vegetables are cooked perfectly, and they get an extra burst of flavor from the juices seeping into them as they cook underneath.

A roasted spiced chicken breast and drumstick on a black and white patterned plate with a triangle of crusty bread, squash, zucchini, and carrots, on a striped brown table with a folded blue and white napkin and silverware.

What you have is a one-pan meal that you can serve up for family dinners, or even for a weeknight dinner party when you are trying to impress without driving yourself insane. Take a break, and make this delicious meal!

Print
Roasted spiced chicken breast and a drumstick on a dinner plate with squash and root vegetables, and a piece of bread, beside silverware on a blue and white cloth napkin, on a brown wood table.

One-Pan Roasted Spiced Chicken with Vegetables


  • Author: Shanna Mallon
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Chicken
  • Method: Baking
  • Cuisine: Dinner

Description

Looking for an easy meal to make for dinner tonight? Try this savory one-pan roasted spiced chicken with vegetables.


Ingredients

  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon paprika
  • 3/4 teaspoon sea salt
  • 1/2 tsp mustard powder
  • 1/4 tsp cayenne pepper
  • 2 tsp olive oil
  • 1 cup sliced carrots (about 2 medium)
  • 1 cup sliced zucchini (about 1 medium)
  • 1 cup sliced yellow squash (about 1 large)
  • 1 small onion, sliced
  • 2 lbs skin-on, bone-in chicken pieces (thighs, drumsticks, breasts)
  • 1/2 cup chicken or vegetable broth

Instructions

  1. Preheat oven to 400°F.
  2. In a small bowl, stir together the dry spices to make the poultry seasoning mix. Set aside.
  3. In a medium bowl, toss the vegetables in olive oil. Place in a 2-quart baking dish and sprinkle with 1 teaspoon of the poultry spice.
  4. Coat the chicken evenly on all sides with the rest of the spice mixture, and place the pieces skin side up on top of the vegetables.
  5. Slowly pour the liquid into the pan, without pouring it over the chicken so you don’t wash off the spices.
  6. Cover the baking dish with aluminum foil or a lid.
  7. Bake for 30 minutes on the middle rack. Remove the foil and bake in the upper part of the oven for 25 more minutes, until the chicken skin is browned and chicken registers 165°F on a meat thermometer.

Keywords: roasted chicken, roasted vegetables, chicken dinner, one-pan meals

Cooking By the Numbers…

Step 1 – Slice Vegetables and Measure Remaining Ingredients

Wash all of the produce well, and use your favorite vegetable peeler to peel the carrots.

Slice all of the vegetables into 1/2-inch-thick pieces. Note that you can use a variety of vegetables for this recipe, as long as they are cut into the same size and thickness.

Top-down shot of raw chicken pieces on a black and white plastic cutting board, beside three whole carrots, two yellow summer squash, and a green zucchini, on a brown striped wood surface.

Measure all of the remaining ingredients as listed.

Seven small square glass dishes, each containing a different type of ground spice, on a striped wood background.

Preheat oven to 400°F and place a rack in the middle.

Step 2 – Make Seasoning Mix

In a small bowl, stir together the garlic powder, onion powder, black pepper, paprika, salt, mustard powder, and cayenne pepper until well combined.

A stainless steel bowl of mixed spiced with a reddish-orange color, on a brown striped surface.

Note: You can double this recipe and keep the leftovers in an airtight container in a cool, dry place for up to 6 months.

Step 3 – Prepare Vegetables

A stainless steel bowl of sliced onions, summer squash, and carrots, on a wood surface.

Toss the vegetables in olive oil in a large bowl to coat.

Sliced yellow summer squash, zucchini, onions, and carrots, in a rectangular ceramic baking dish, sprinkled with a red spice mixture.

Place the vegetables in an even layer in a 2-quart baking dish. Sprinkle with 1 teaspoon of the spice mixture.

Step 4 – Prepare Chicken

Coat the chicken evenly with the remaining poultry seasoning. Place the chicken pieces skin side up on top of the vegetables.

Raw chicken sprinkled with a red spice mixture in a white ceramic baking dish, on top of cut vegetables.

Slowly pour the vegetable broth into the pan, making sure you do not pour it directly over the chicken pieces. You don’t want the spice mixture to wash off.

Step 5 – Bake

Cover the baking dish with aluminum foil, or a lid if your casserole dish came with one. Bake for 30 minutes.

Remove the aluminum foil and bake in the upper half of the oven for 25 minutes, until the chicken skin is browned and the poultry is cooked through.

A Recipe for Family Dinners and Making Memories

Some of my fondest memories come to mind when I think about family dinners.

I grew up with just my mom, but we always made a point to have a family dinner every Sunday. We would cook together and sit down to talk about our lives, and this tradition is one that I continue to carry out now.

There’s something about a roasted chicken dinner that brings people around the table and puts a smile on everyone’s face. Rich and savory poultry and seasonal vegetables echo a past when we would gather around the table without our cell phones and tablets.

A time when we would talk about our lives, and create precious memories.

Roasted spiced chicken breast and a drumstick on a dinner plate with squash and root vegetables, and a piece of bread, beside silverware on a blue and white cloth napkin, on a brown wood table.

That’s how I like to think of my meal, and I hope you all will join in the tradition of enjoying family meals together with no devices or other distractions at least one day a week. This dish makes it easy, so you aren’t flustered after slaving over the stove all day, and the satisfying flavors ensure that it will become a family favorite in no time.

Looking for more one-pot meals? The following are some of our favorites from the Foodal recipe archives that you might enjoy. Give them a try!

What’s one of your favorite memories from family dinnertime? Tell us in the comments below, and be sure to rate the recipe once you’ve cooked it for yourself and your loved ones.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on May 25, 2009. Last updated: September 13, 2018 at 12:34 pm. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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