Photo Credit: Jennifer Olson

Shortcut Roast Chicken & Vegetables

Enjoy the flavors and aroma of roast chicken in less than half the time. Serve with crusty bread to soak up herb butter.

By Genevieve Doll

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How this works

Thanksgiving Menu Plan

Shortcut Roast Chicken & Vegetables

Course: Dinner
Keyword: chicken, vegetables
Servings: 4
Calories: 572kcal
Author: Genevieve Doll


  • 1 pound yellow or red potatoes large dice
  • 3 large carrots ½-inch rounds
  • 1 medium yellow onion large dice
  • 1 large Granny Smith or Honeycrisp apple large dice
  • 4 tablespoons olive oil divided
  • ½ salt divided
  • Freshly ground pepper
  • boneless chicken thighs (about 1½ pounds)
  • 3 tablespoons minced fresh herbs (any combination rosemary, thyme, sage, oregano, parsley)
  • ¼ cup salted butter melted


  • Preheat oven to 425°. Place potatoes, carrots, onion and apple on a large rimmed sheet pan. Toss with 2 Tbsp olive oil, ½ tsp salt and pepper. Nestle chicken thighs in vegetables, and sprinkle chicken with remaining 1 tsp salt. Drizzle with remaining 2 Tbsp olive oil.
  • Roast 25 minutes, until vegetables are easily pierced with a fork.
  • Whisk herbs into melted butter, and drizzle over chicken and vegetables.


Calories: 572kcal | Carbohydrates: 25g | Protein: 23g | Fat: 42g | Sodium: 1062mg | Fiber: 5g | Sugar: 7g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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  1. Delish! Great flavor, and so easy to make. Plenty of veggies and flavor here to add more chicken for families. We made this in two dishes, one per the recipe and one with only veggies, it’s a great option to feed a family with meat eaters and vegetarians, in one easy prep.