This One Pan Chicken and Vegetables with Fresh Herbs recipe is perfect for busy weeknights! It all cooks on one pan, making clean up a breeze. 
In general, we try to stick to a more relaxed activity schedule with our kids. We don’t like to have scheduled activities every night of the week. We prefer unrushed evenings where we can enjoy family time at least a few nights of the week. If I’m being completely honest, it’s one of the reasons we stopped having children after our second. We see how busy families are with more than two kids, especially after they get older, and that hectic life scares us a little.
Right now, however, we’re busier than we normally like to be. Luckily, it’s just for a short time. Our daughter, Meghan, is performing in her dance school’s performance of The Nutcracker next month. Practices have increased to 3-4 times a week on top of her swimming lessons and gymnastics class. Weeknights have gotten hectic. 
Here she is before her performance last year as a Mother Ginger Clown. Her smile says it all; this girl loves to perform.
She loves it so much it makes the busyness worth it. It would be pretty easy, however, to throw in the towel and forget about home cooked meals for a while. Instead, I’m turning to easier meals that are still filled with nourishing, real foods.
One Pan Chicken and Vegetables to the rescue! 
This healthy recipe is super easy to prep and with just one pan, and clean up could not be easier. For my kids, this is the perfect kind of one pot/one pan recipe because while everything is cooked in one pan, it’s easily deconstructed so they don’t have to have (gasp!) any foods touching on their plates. Please tell me my kids aren’t the only ones like this? Drives. me. crazy.
I used three different fresh herbs in this recipe, which lends incredible flavor to the dish. They happen to be three popular herbs for Thanksgiving, so this would be a perfect recipe for using those leftover herbs after your Turkey Day feast. You know, that week following Thanksgiving when the last thing you want is a meal that requires a ton of time or clean up? You’re welcome.
The roasted vegetables get caramelized and soak up the sauce the chicken is lathered with. For lack of a better word, it’s delicious. Sometimes that’s the only descriptor that will work.
The next time your life feels too busy for cooking, give this one a try. I hope you love it!
PrintOne Pan Chicken and Vegetables with Fresh Herbs
An easy, quick and tasty one pan meal that is full of flavor and a perfect weeknight meal
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: main meal
Ingredients
- 1/2 pound carrots, julienned into 2 inch pieces
- 1/2 pound parsnips, julienned into 2 inch pieces
- 1/2 pound green beans, trimmed and cut into 2 inch pieces
- 3 tablespoons avocado oil (or higher heat oil of choice), divided
- 1/2 teaspoon coarse real salt
- 1/4 teaspoon freshly ground black pepper
- 2.25 lbs bone-in chicken thighs
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon minced garlic
- 1 tablespoon each of fresh thyme, sage, and rosemary, chopped
Instructions
Preheat the oven to 450 degrees. Place the vegetables on a rimmed baking sheet and drizzle with 1 tablespoon avocado oil and the salt and pepper. Toss to evenly coast the vegetables in the oil and salt and pepper.
In a small bowl, mix together the remaining 2 tablespoons of avocado oil, mustard, apple cider vinegar, maple syrup, garlic, and herbs.
Nestle the chicken between the vegetables on the baking tray. Sprinkle with salt and pepper. Spoon the dressing on top of the chicken, reserving a little less than half.
Bake in the preheated oven for 30 minutes. Half way through the cooking time, baste the chicken with the remaining dressing and stir the vegetables a bit. If additional browning of the chicken is desired, cook under the broiler for a few minutes at the end of the cooking time. Check to make sure the internal temperature of the chicken has reached 165 degrees. Enjoy!
Nutrition
- Serving Size: 1 of 4
- Calories: 526
- Sugar: 12.5g
- Sodium: 556.5mg
- Fat: 39g
- Carbohydrates: 24.5g
- Protein: 68g
Maryea, do you think this preparation would work well using chicken breasts instead of thighs? I’ve never made a one-pan roasted meal like this, but it looks delicious (and very simple). Alas, the protein in my fridge happens to be chicken breasts!
Breasts should work, too. The problem I’ve run into when I’ve done this is the breasts tend to dry out by the time the vegetables are cooked. I’ve though about par-cooking them before roasting, but haven’t tried it yet. Please let me know if you give it a go!