One Pan Kosher Chicken and Vegetables – Simple Weeknight Dinner

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There’s something deeply satisfying about throwing everything into one pan and letting the oven do the work. I’ve been making this one pan chicken and vegetables for years, and it never gets old. The chicken stays juicy while the vegetables caramelize around the edges, and everything soaks up those savory pan juices.

I started making this dish when my kids were younger and I needed something foolproof that would feed everyone without a lot of fuss. The beauty is in its simplicity. You toss everything with olive oil, season generously, and let the heat work its magic. The vegetables I use change with the seasons, but potatoes, carrots, and onions are my go-to trio. They hold up well to the longer cooking time and their natural sugars develop this wonderful sweetness.

Why One Pan Chicken Works Every Time

The key to getting this right is cutting everything into similar sizes so they cook evenly. I learned this the hard way after serving chicken with perfectly cooked potatoes alongside sad, mushy carrots. Now I cut the potatoes into chunks about the size of golf balls and slice the carrots into thick rounds. The onions get quartered so they don’t fall apart completely but still soften nicely.

Getting the Vegetables Just Right

This works beautifully for Shabbat dinner when you want something that feels special but doesn’t require last-minute attention. I’ll often prep everything in the morning and just slide the pan into the oven when we get home. Serve it with a simple salad and some crusty bread to soak up those pan juices.

One Pan Kosher Chicken and Vegetables - Simple Weeknight Dinner - American recipe
There's something deeply satisfying about throwing everything into one pan and letting the oven do the work. I've been making this one pan chicken and vegetables for years, and it never gets old. The chicken stays juicy while the vegetables caramelize around the edges, and everything soaks up those savory pan juices. I started making this dish when my kids were younger and I needed something foolproof that would feed everyone without a lot of fuss. The beauty is in its simplicity. You toss everything with olive oil, season generously, and let the heat work its magic. The vegetables I use change with the seasons, but potatoes, carrots, and onions are my go-to trio. They hold up well to the longer cooking time and their natural sugars develop this wonderful sweetness. The key to getting this right is cutting everything into similar sizes so they cook evenly. I learned this the hard way after serving chicken with perfectly cooked potatoes alongside sad, mushy carrots. Now I cut the potatoes into chunks about the size of golf balls and slice the carrots into thick rounds. The onions get quartered so they don't fall apart completely but still soften nicely. This works beautifully for Shabbat dinner when you want something that feels special but doesn't require last-minute attention. I'll often prep everything in the morning and just slide the pan into the oven when we get home. Serve it with a simple salad and some crusty bread to soak up those pan juices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 pounds chicken pieces mix of thighs and drumsticks, skin-on
  • 2 pounds baby potatoes halved if large
  • 1 pound carrots peeled and cut into 2-inch pieces
  • 2 large yellow onions quartered
  • 1/4 cup olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika

Method
 

  1. Preheat oven to 425°F. Line a large rimmed baking sheet or roasting pan with parchment paper.
  2. Pat chicken pieces completely dry with paper towels. Place in a large bowl.
  3. Add potatoes, carrots, and onions to the bowl with the chicken.
  4. Drizzle olive oil over everything and toss to coat evenly.
  5. In a small bowl, combine salt, pepper, garlic powder, thyme, rosemary, and paprika.
  6. Sprinkle seasoning mixture over chicken and vegetables, tossing until everything is well coated.
  7. Arrange chicken pieces and vegetables on the prepared baking sheet in a single layer. Don't overcrowd.
  8. Roast for 35-45 minutes, until chicken reaches internal temperature of 165°F and vegetables are tender and golden brown.
  9. Let rest for 5 minutes before serving. Serve directly from the pan.

Notes

Cut vegetables into similar sizes for even cooking. If your pan is crowded, use two smaller pans instead. Leftovers keep refrigerated for up to 3 days and reheat well in a 350°F oven.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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