One Pan Roast Chicken Meal

Most nights I enjoy making a meal--but some nights I just want to get in and out of the kitchen. This One Pan Roast Chicken Meal is perfect for the nights my impatient cranky self decides to show up! Plus it's healthy, delicious, flexible and the one pan thing makes the clean-up a snap!

Early in the day, you take a large resealable plastic bag and fill it with cut up potatoes, brussels sprouts, shallots, carrots, a few shakes of garlic powder, salt and pepper and some olive oil, seal it up and place it in the fridge to marinate. Into another resealable bag you put your chicken, garlic cloves and some more spices, sealing and placing in the fridge as well.

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Then while you go about your busy day your dinner is magically preparing itself, getting ready for the big transfer from bag to pan. That's right--all you do before you're ready to cook is place all the veggies on a baking sheet, top with the chicken and bake.

The whole thing takes about 45 minutes and because the dish contains protein, veggies and carbs you really don't need to serve anything else. And that's enough to make even cranky me smile!!

One Pan Roast Chicken Meal

Makes 4-5 servings

Prep Time:  25 minutes (plus at least several hours for marinating, even overnight); Cook Time:  45-50 minutes


  • About 1 pound small red potatoes, unpeeled and cut into 1-inch pieces (I used about 7)
  • 1 pound Brussels sprouts, trimmed and halved (I cheated and bought a bag of Trader Joe's already trimmed and then just cut them in half)
  • 8 shallots, peeled and halved
  • 8 carrots, peeled and cut into large chunks
  • 1/4 cup oil
  • 6 garlic cloves, peeled
  • 3 1/2-4 pounds bone-in chicken pieces (any combination)
  • Kosher salt and pepper to taste
  • Few shakes of garlic powder
  • 1 teaspoon sugar (optional)

The Recipe

1.  Into a large gallon sized resealable bag, place the potatoes, Brussels sprouts, shallots, carrots, garlic cloves, tablespoons of the oil and a few shakes of salt and pepper. Press out air and seal bag. Mush closed bag around so vegetables get coated in oil and spices. Place lying flat in refrigerator.

2.  Into another large resealable bag, place the chicken, remaining oil, salt and pepper and a few shakes of garlic powder. Press out air and seal bag. Move bag around a bit so chicken gets coated with oil and spices. Place the bag lying flat in the refrigerator as well. 

3.  Chill both bags at least one hour or up to one day, turning them over a few times so that the chicken and vegetables get evenly marinated.

4.  Preheat oven to 475F. Remove bags from refrigerator. On a rimmed baking sheet, spread vegetables in a single layer, trying to push Brussels sprouts to the center of the tray and carrots and potatoes to the edges. Throw out any excess liquid that as accumulated in the bag. Sprinkle veggies with sugar (if using) and salt and pepper. Place chicken pieces skin side up on top of the vegetables, trying to place white meat in center and dark nearer to the edges of the pan. Bake for about 40-50 minutes, rotating the sheet halfway through the baking time, until chicken is cooked through and vegetables are lightly browned and tender. Serve immediately.

5.  Leftovers last for several days in the refrigerator in an airtight container and can be reheated in a small casserole dish at 325ºF till hot.


Note:  Recipe adapted from


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