One-Pan Baked Chicken & Veggies

This easy-baked dinner features chicken roasted with potatoes, carrots, and onions for a complete meal packed with flavor.

Ingredients

  • 4 russet potatoes, cut into 1-inch cubes*
  • 6 carrots, peeled and sliced
  • 1 large onion, cut into wedges
  • 1 whole chicken (3–4 lbs), cut into 8 pieces, skin removed**
  • ½ cup of water
  • 1 tsp of Herbs de Mercy Chefs***
  • ¼ tsp of black pepper

Instructions

Step 1:

Preheat oven to 400°F.

Step 2:

In a large roasting pan, arrange the potatoes, carrots, and onion in an even layer.

One-Pan Baked Chicken & Veggies Graphic

Step 3:

Place the chicken pieces skin-side up on top of the vegetables.

Step 4:

In a small bowl, combine the water, Herbs de Mercy Chefs, and pepper. Pour over the chicken and veggies.

Step 5:

Roast for 60–75 minutes (may need to adjust cooking time based on the type of chicken used), occasionally spooning the pan juices over the chicken until the vegetables are tender and the chicken is cooked through.

Step 6:

Let it rest for 5 minutes before serving. Enjoy! Leftovers can be stored covered in the refrigerator for up to 4 days.

*Sweet potatoes also work great when roasted with chicken.

**You can also use thighs, breasts, drums, or leg quarters.

***Use your favorite herbs like rosemary, oregano, or thyme instead of Herbs de Mercy Chefs.