Winter Blend Vegetables

One Pan Roast Chicken and Vegetables Recipe
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One Pan Roast Chicken and Vegetables Recipe

Create a wonderful family meal using the One-Pan Roast Chicken and Vegetable recipe. Delicious chicken with your favorite roast vegetables. The ultimate comfort food!



Vegetables, Note 1

  • 1 pound of sweet potato peeled and cut into 2 inch/5cm pieces, about the size of 1 large
  • 1 lb Yukon (or red potato) washed and divided into 1/2 inch/3.8 cm pieces, about 2 potatoes
  • One large bell pepper is seeded and cored and cut into pieces of 2 inches.
  • Half large onions (or an onion red) Peeled and cut into 2 inches/5 cm pieces.
  • 15 Brussels sprouts, cut the outer leaves cut off in half or other veggies you enjoy. Note 2

A mixture of seasoning for vegetables

  • 3 tablespoons olive oil
  • Half teaspoon crushed garlic (or 2 teaspoons fresh garlic minced)
  • 1/2 teaspoon each of black and salt (or more according to your preference)
  • 1 teaspoon 2 dried thyme, rosemary, or oregano
  • Optional zest of one lemon

For Chicken, Note 2

  • 3 1/2 pounds of chicken – See the note below for 2/3 1/2 to 4 pounds (I get a kosher one because the brine is already in place).
  • 2 tablespoons olive oil (use some more should you require it)
  • 1 teaspoon paprika, or smoke or smoked
  • One teaspoon of dried thyme
  • 1 teaspoon of kosher salt
  • 1 teaspoon of black pepper


  1. Heat the oven to 425F/218C. Line a large sheet pan (rimmed baking sheet) with aluminum foil spraying thoroughly with oil spray for quick cleaning. It is also possible to utilize parchment paper in place of it, but it will become wet.
  2. PREPARE Vegetables Place all the ingredients for the seasoning mix in a large bowl. Mix well. Place vegetables on the pan in one layer.
  3. Prepare the chicken: Pat chicken dry using a towel. Combine olive oil, spice mix, salt, thyme, and black pepper in a tiny bowl. Rub the mixture over the chicken, including the skin (lift it gently to ensure it won’t tear). Place them skin-side down a chicken (or breast-side up if you use the whole bird) over the veggies.
  4. ROAST CHICKEN and vegetables Place the pan, vegetables, and chicken in the oven. Roast until the instant-read thermometer into the breast of the chicken reads 160F. Deg For whole chickens, Cook for between 55 and 75 minutes, depending on the size of the chicken. Deg For pieces of chicken, Bake for 30-40 minutes, based on the size of the pieces. Transfer the chicken onto a cutting board. Cover loosely with foil so that it can sit for about 20 mins. Stir in the vegetables and then return to the oven for an additional 10-20 minutes. If you’re a bit impatient (like me), increase temperatures to 450F/232C to complete the vegetables. If desired, make a gravy to cook the chicken. Note 4.
  5. Finish and serve. Cut the chicken portions into 4 to 8 sections if you’re using a whole bird. Transfer chicken and vegetables onto an eating platter. Serve with gravy or another condiment and condiment. 5..


  1. Vegetable alternatives
    • If you are looking for vegetables that stay in shape, Choose harder vegetables like normal potato (Yukon silver or red), sweet potatoes, brussels sprouts, carrots, parsnips, onions, celery, and green beans.
    • If you’re okay with having your vegetables become extremely soft, some good choices include red bell peppers, eggplant, cauliflower, and butternut squash. You can also add quick-cooking vegetables such as broccoli, asparagus, and cauliflower after putting the vegetables back in the oven for roasting while the chicken rests.
  1. Chicken alternatives

Any bones-in chicken can be used in this recipe. Be careful to adjust the cooking time accordingly.

    • I prefer buying the kosher chickens because they have been already brined, making them more juicy and delicious.
    • If you wish, use only dark meat or only light meat.
    • For a whole bird, take out giblets. Then tie the legs
    • For chicken pieces, remove excess fat; however, leave the skin on.
  1. Options for Seasoning
    • Feel free to alter the flavors by using the addition of a Moroccan, Indian, Mexican or Italian spice blend.
  1. To make fast chicken gravy Make 2 tablespoons of oil in a small pot. Bring to a medium temperature. Add 1 teaspoon dried thyme flour, and stir for 2 minutes until light brown (don’t allow it to darken). Add 2 cups of chicken broth (I used Campbell’s canned chicken broth, which was the whole can, plus a little water) and mix until it is smooth. Cook for a few minutes until the broth becomes thick. Adjust the seasonings by tasting and adding more thyme and the addition of garlic, onion powder, salt, and pepper as you like. Add extra broth if necessary to achieve the required consistency.
  2. Condiments are a choice (to serve instead of or along with gravy):
    • Cranberry-Orange Relish in 5 minutes (I save leftovers of this, particularly during Thanksgiving),
    • Homemade Chunky Applesauce
    • Savoury Peach Sauce
    • Fresh Herb Sauce (5 minutes)


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