If you’re searching for a delicious, healthy, and easy-to-prepare meal, look no further than Pan Roasted Chicken With Vegetables And Herbs. This recipe is a classic example of how a few simple ingredients can come together to create a flavorful and satisfying dish. The origins of pan-roasting trace back to traditional European cooking methods, where the combination of high heat and fresh herbs brought out the best in meats and vegetables. This one-pan wonder not only saves time but also ensures that every component is infused with the rich flavors of herbs and spices.
But what makes this dish truly special is its versatility. Whether you’re a seasoned cook or a kitchen novice, this recipe is accessible and adaptable to your preferences. With the option to use various herbs and vegetables, you can customize the meal to suit your taste or what’s available in your pantry.
Ingredients
Chicken and Vegetables:
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
Herb Blend:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 lemon, zested and juiced
- Fresh parsley for garnish (optional)
Instructions
Step 1: Prepare the Ingredients
Start by preheating your oven to 400°F (200°C). While the oven heats up, prepare your vegetables by washing and cutting them as needed. Halve the baby potatoes, slice the bell peppers, and quarter the red onion. Mince the garlic and zest the lemon.
Step 2: Season the Chicken
Place the chicken breasts in a large mixing bowl. Drizzle with olive oil, then add the minced garlic, lemon zest, thyme, rosemary, oregano, paprika, salt, and pepper. Toss the chicken to ensure it’s evenly coated with the herb blend.
Step 3: Prepare the Vegetables
In a separate bowl, combine the baby potatoes, carrots, bell peppers, and red onion. Drizzle with the remaining olive oil, and season with salt, pepper, and a sprinkle of thyme and rosemary. Toss to coat the vegetables evenly.
Step 4: Arrange in the Pan
In a large, oven-safe skillet or roasting pan, arrange the seasoned chicken breasts in the center. Surround the chicken with the prepared vegetables, ensuring they are evenly distributed around the pan. Squeeze the lemon juice over the entire dish for a burst of freshness.
Step 5: Roast the Chicken and Vegetables
Place the pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. If you prefer a bit of caramelization, you can broil the dish for the last 3-5 minutes, keeping a close eye to prevent burning.
Step 6: Serve
Once cooked, remove the pan from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired. Serve the chicken breasts alongside the roasted vegetables, making sure to spoon some of the delicious pan juices over the top.
Tips and Variations
Cooking Tips:
- Can you cook chicken and vegetables in the same pan? Absolutely! This recipe is designed to cook everything together in one pan, allowing the flavors to meld beautifully.
- Can you pan fry raw chicken with vegetables? While this recipe focuses on roasting, you can certainly pan fry the chicken and vegetables together. Just make sure to cook the chicken thoroughly before adding the vegetables to avoid overcooking the veggies.
- What herbs are good for cooking chicken? Besides thyme, rosemary, and oregano, you can experiment with basil, tarragon, or sage for a different flavor profile.
- How long do you cook chicken breast? In this recipe, chicken breasts are roasted for about 25-30 minutes. The key is to ensure an internal temperature of 165°F (75°C) for safe consumption.
Variations:
- Roasted chicken breast with vegetables and potatoes: Add different types of potatoes, such as sweet potatoes or Yukon gold, for a unique twist.
- One pan roasted chicken and root vegetables: Swap out the baby potatoes and carrots for root vegetables like parsnips, turnips, or beets.
- Tray baked chicken and vegetables: For a more rustic presentation, arrange the chicken and vegetables on a large baking tray instead of a skillet.
- Roast chicken and vegetables Jamie Oliver style: For a Jamie Oliver-inspired version, add a dash of balsamic vinegar and a handful of cherry tomatoes to the mix.
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 35g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 5g
- Sugar: 6g
- Sodium: 450mg
Pan Roasted Chicken With Vegetables And Herbs is more than just a meal—it’s a culinary experience that brings together the wholesome flavors of chicken, fresh vegetables, and aromatic herbs. This recipe is perfect for busy weeknights when you need something quick, healthy, and delicious. Plus, with just one pan to clean up, it’s as practical as it is tasty.
We invite you to try this recipe and make it your own. Whether you follow it to the letter or add your personal touch, we’d love to hear how it turns out. Share your experience in the comments below, and don’t forget to subscribe to our newsletter for more easy and crispy recipes like this one.