Roast Chicken & Vegetables

Summer is in full swing here! I don’t know about you, but I am bbq’ed out. I love spending quality time with friends and family, I just wish the menus at these things varied more. Our calendar is booked most weekends, and this week was even shorter coming back from vacation into the mid-week holiday before heading out on another road trip.

My goal was to avoid grocery shopping at all costs, and continue clearing out our fridge… and cooler. I stock up on family/club size packages of chicken, so this recipe is using both chicken breasts and thighs since I do like a mix of white and dark meat. It’s easy to make, and only requires one pan!

This roast chicken dinner is served with leftovers from a veggie tray I made for a barbecue and added potatoes and onion. You can use whatever vegetables you have on hand or prefer. I would’ve thrown in tomatoes, but my husband doesn’t like them. The things you do for love, am I right?


*note: we strive for organics + grass-fed meat/dairy

  • 16 oz / 1 package of chicken breasts (3)
  • 16 oz / 1 package of boneless, skinless chicken thighs (6)
  • 1 yellow onion
  • 4 red potatoes or baby potatoes
  • Baby carrots
  • Cauliflower
  • Green beans
  • Olive oil
  • Fresh garlic or powder to taste
  • Fresh (or dried) thyme and rosemary – to taste
  • Fresh lemon (juice) – to taste
  • Salt & pepper to taste
  • Butter to taste


Preheat oven to 425 degrees. Dice vegetables into bite-size pieces if they aren’t already. Toss with olive oil and season with salt and pepper or other herbs of choice. Arrange the veggies in a roasting pan or baking dish. Put the vegetables in the oven to start baking while you prepare the chicken.


Wash and trim the chicken breasts and thighs. Rub the meat with herbs and salt and pepper. Pull the vegetables out of the oven and add a layer of green beans.


Arrange the chicken top of the vegetables. Drizzle olive oil and lemon juice on the chicken and sprinkle (or delicately place) fresh thyme and rosemary on top. Bake in the oven 45 mins to 1 hour or whenever the chicken is cooked through. If you like the chicken to “brown” a bit more, turn the oven up to 450 degrees.


After all the portions of bbq meats and junk food, I had a huge craving for vegetables and a lean chicken dish. I admit I did put a pat of butter on my roast veggies ’cause it tastes so good. I’ve seen some roast chicken meals call for topping with butter before baking, but it was honestly juicy and flavorful as is. This hit the spot and required minimal effort, and even better minimal clean up!

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