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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one-dish dinners

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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    Great recipe!!