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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
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Description

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


Ingredients

Scale
  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Chicken
  • Method: Baking
  • Cuisine: Dinner

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