Mediterranean Savory One-Pan Chicken & Veggies
This one-pan Mediterranean chicken and vegetable dish is hearty, flavorful, and simple to prepare. Juicy bone-in chicken pieces roast alongside potatoes, carrots, and onions, soaking up the seasoning and creating a balanced meal with minimal cleanup. Fresh herbs and spices give it a savory Mediterranean touch, while the vegetables caramelize beautifully in the oven. Perfect for weeknights or casual family dinners.
Time
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour
Ingredients
Protein
4–6 bone-in chicken drumsticks or thighs
Vegetables
3 medium red potatoes, cut into chunks
2 medium carrots, sliced into sticks or coins
1 large onion, coarsely chopped or wedged
Optional: 1 bell pepper, 1 parsnip, or 1 small swede, chopped
Optional finishing touch: A handful of baby spinach (added at the end)
Seasoning & Liquids
3 tbsp olive oil
3 garlic cloves, minced (or 1 tsp garlic paste)
1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
1 tsp paprika (or swap with tandoori spice mix for a bolder flavor)
1 tsp salt (adjust to taste)
½ tsp black pepper
Optional: ½ cup chicken broth or 2 tbsp balsamic glaze
Garnish
Fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
Prepare the chicken: Pat chicken dry with paper towels. Season with salt, pepper, paprika, and half of the rosemary.
Toss the vegetables: In a large bowl, mix potatoes, carrots, and onion (plus any optional vegetables) with olive oil, garlic, remaining rosemary, salt, and pepper until coated.
Assemble the pan: Spread vegetables evenly in a large roasting pan or baking sheet. Nestle chicken pieces on top. Drizzle with extra olive oil and, if desired, a splash of chicken broth or balsamic glaze for extra flavor.
Roast: Bake uncovered for 40–50 minutes, flipping vegetables halfway through, until chicken is golden brown and fully cooked (internal temp 165°F / 74°C) and potatoes are tender.
Optional finishing touch: If using baby spinach, stir it into the hot pan just before serving so it wilts lightly.
Serve: Garnish with fresh parsley and serve warm, straight from the pan.
Tips
Crispier skin: Pat chicken dry and drizzle with a little extra olive oil before roasting. Broil for the last 2–3 minutes if you want extra crispiness.
Even cooking: Cut potatoes and carrots into similar-sized chunks so they cook evenly with the chicken.
Sheet pan alternative: You can use a rimmed sheet pan instead of a roasting dish for slightly faster cooking and more caramelization.
Meal prep friendly: This dish reheats well and can be stored in the fridge for 3–4 days, making it great for weekly meal prep.
Check doneness: Always check chicken’s internal temperature with a meat thermometer (165°F / 74°C) for food safety.
Variations
Flavor twist: Swap rosemary with thyme, oregano, or a Mediterranean herb blend for a different flavor profile.
Balsamic version: Drizzle balsamic glaze or reduction over the chicken and veggies in the last 10 minutes of roasting for a tangy-sweet finish.
Spicy option: Add chili flakes or swap paprika for smoked paprika or cayenne for a little heat.
Citrus boost: Squeeze fresh lemon juice over the finished dish for a bright, fresh note.
Protein swap: Try with bone-in pork chops or even salmon fillets (reduce cooking time for fish).
Veggie upgrade: Add zucchini, cherry tomatoes, or Brussels sprouts in the last 20 minutes of roasting for more variety.
Q&A
Q: Can I use boneless chicken instead of bone-in?
A: Yes, but reduce the cooking time to about 25–30 minutes since boneless cuts cook faster. Bone-in adds more flavor and juiciness, though.
Q: Do I need to parboil the potatoes first?
A: Not necessary if you cut them into smaller chunks. If using larger potatoes, parboiling for 5–7 minutes can help ensure they cook through evenly.
Q: Can I make this dish ahead of time?
A: Yes, you can prep the vegetables and season the chicken in advance. Store covered in the fridge for up to 12 hours, then bake when ready.
Q: What if I don’t have fresh rosemary?
A: Dried rosemary works fine. You can also substitute with thyme, oregano, or a Mediterranean herb blend.
Q: Can I add more sauce or liquid?
A: If you prefer saucier chicken, add ½ cup chicken broth or a splash of white wine before baking. It will create more pan juices for serving.
Nutrition
(per serving, based on 4 servings)
Calories: ~380
Protein: 28 g
Carbohydrates: 20 g
Fat: 20 g
Fiber: 4 g
Sugar: 4 g
Sodium: ~450 mg
(Values vary depending on portion size, vegetables, and seasonings used.)
Conclusion
Mediterranean Savory One-Pan Chicken & Veggies is a hearty, comforting meal that combines tender, juicy chicken with roasted vegetables and fragrant herbs. It’s simple enough for weeknights, requires minimal cleanup, and is flexible enough to adapt with different veggies, seasonings, or sauces. Balanced, flavorful, and wholesome, this dish captures the rustic essence of Mediterranean home cooking in a single pan.