Roasted Chicken Plate With Veggies & Potatoes
A full-detail recipe
Dish Description
This roasted chicken plate combines juicy, herb-seasoned chicken with perfectly roasted potatoes, carrots, onions, and green beans. The chicken turns golden and crispy on the outside, tender on the inside, and the veggies roast in the chicken drippings, giving them deep, savory flavor. It’s a complete one-pan meal—easy, hearty, and comforting.
Time Overview
Step Time
Prep Time 20 minutes
Marinating Time (Optional) 1–12 hours
Cook Time 1 hour – 1 hour 20 minutes
Total Time 1 hr 20 min (without marinating) – 2 hrs 20 min+ (with marinating)
Ingredients (Serves 4–6)
For the Chicken
1 whole chicken (3.5–4.5 lbs) or 4–6 bone-in thighs
2 tbsp olive oil
1 tbsp melted butter (optional for extra crisp skin)
1 tbsp lemon juice or ½ lemon
4 cloves garlic, minced
1 tsp paprika
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
For the Vegetables
4–5 medium potatoes (Yukon or red), cut into chunks
3 large carrots, sliced or chunked
1 large onion, sliced
1 cup green beans (trimmed)
2–3 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tsp garlic powder
1 tsp dried herbs (thyme or Italian seasoning)
Step-by-Step Instructions
1. Prep the Chicken
Pat the chicken dry with paper towels.
In a bowl, mix together:
olive oil
minced garlic
lemon juice
paprika, thyme, rosemary, oregano
salt & pepper
Rub this mixture all over the chicken, including under the skin for maximum flavor.
Optional: Marinate in the fridge 1–12 hours.
2. Prepare the Veggies
Toss potatoes, carrots, onion, and green beans in a bowl with:
olive oil
salt & pepper
garlic powder
dried herbs
Arrange the veggies on a large baking sheet or roasting pan, leaving space in the center for the chicken.
3. Roast the Chicken & Veggies
Preheat oven to 425°F (220°C).
Place the chicken in the center of the pan, surrounded by the veggies.
Roast for 60–80 minutes, depending on chicken size.
Check doneness:
Internal temp at thigh should be 165°F (74°C)
Juices should run clear
Tip: If veggies brown too fast, stir them halfway through.
For extra crispy skin: Broil the chicken for 2–3 minutes at the end.
4. Rest & Serve
Remove from oven and let the chicken rest 10 minutes.
Carve chicken and serve with roasted veggies and potatoes.
Spoon pan drippings over top for maximum flavor.
Serving Suggestions
Serve with a side salad
Add garlic bread
Drizzle with lemon herb sauce or gravy
Optional Add-Ons
Add mushrooms or bell peppers
Use sweet potatoes instead of white potatoes
Add fresh rosemary sprigs to the pan
Questions & Answers (FAQ)
1. Can I use boneless chicken?
Yes, but reduce cooking time to 35–45 minutes because boneless cooks faster. Veggies may need longer.
2. How do I keep the chicken juicy?
Do not overcook
Let it rest
Keep the skin on during roasting
Marinate if possible
3. Can I cook everything in one pan?
Yes! It’s designed as a one-pan recipe. Just avoid overcrowding.
4. Can I substitute the vegetables?
Absolutely. Good substitutes include:
Sweet potatoes
Zucchini
Brussels sprouts
Butternut squash
5. How do I store leftovers?
Refrigerate up to 4 days
Freeze up to 3 months
6. How can I make it spicier?
Add chili flakes, cayenne pepper, or smoked paprika to the chicken seasoning.
7. Can I use frozen vegetables?
Yes, but add them halfway through so they don’t get mushroom