One Dish Dinner – Easy Roast Vegetables with Chicken

A fresh and super easy-to-make one-dish dinner that boasts succulent chicken, a tasty range of roast veggies, and very little washing up too!

I like to do my grocery shopping on a Sunday so I have fresh fruit and vegetables ready for dinner and school lunches through the week, and because I rarely have time on weekdays to take time out for a full shop. I purchase all our fresh meat, fruit and vegetables from the supermarket, and love to create this easy one-dish dinner idea with these fresh goodies.

One Dish Easy Roast Chicken and Vegetables Dinner

Preparing Your Veggies

First things first, when I come home from the store I give my fruit and vegetables a good rinse. It’s important to give them a wash to ensure they are clean and safe to eat. I like to use my Strucket and a Natural Fruit and Vegetable Wash like this one, because it makes the task quick and easy, plus I then have peace of mind that all residual pesticides and chemicals have been removed. You could also wash produce in your sink if you prefer.

strucket to clean produce

Once dry I cut up most of the fruit and vegetables and store in my fridge. I pre-cut our fruit and veg because I find this saves me time when I am cooking dinner and when we are feeling peckish we can easily eat some watermelon or vegetable sticks rather than picking up a sugary treat.

How to Organise food in the fridge and freezer

TIP: Storing Potatoes

One surprising fact that many don’t realise is that you shouldn’t keep your potatoes in the fridge, you should store them in a cool, dry and dark place. I keep mine in the bottom of our pantry. This helps them stay fresh longer.

We love potatoes mashed, as chips or roasted, they are quick and easy to prepare and the kids love them! Suffice to say, they often end up on our dinner plates. One of my son’s favourite dinners is my quick and easy Roast Vegetables with Chicken. I make it using a selection of seasonal fresh vegetables like potatoes, corn, garlic, pumpkin, capsicum, onion, broccoli, zucchini and cauliflower. You don’t need to limit it to this however, you can also use sweet potato, brussels sprouts, eggplant, squash etc.

Roast Vegetables

Time To Get Cooking!

Now to get down to the fun part of making this yummy one dish dinner! To start this Easy Roast Vegetables with Chicken dinner I usually start by peeling the potatoes, cooking them in the saucepan, and then roasting them in the oven. This technique makes the potatoes soft and fluffy on the inside and crispy on the outside.

Cover potatoes with water in a saucepan, bring to the boil and then cook for 10-15 minutes or until potatoes are just soft. Drain, place back into the saucepan and return to heat, shaking pan vigorously to roughen the surface of the potatoes and evaporate any remaining water.

Roast Potatoes

Meanwhile, slice the chicken breast into three pieces, then add corn and chop up the fresh vegetables. Usually by the time I have finished this the potatoes will be ready to add to the dish.

One Dish Easy Roast Chicken and Vegetables Dinner

The beauty of this recipe is it can be made in the one dish. We are a family of five however, so I usually make it using two dishes so that there’s also leftover. On this occasion I only needed to serve four people, which meant it fit perfectly in one casserole dish (which also means less washing up – winning!).

One Dish Easy Roast Chicken and Vegetables DinnerDrizzle olive oil over chicken and vegetables then season with french onion soup, or you could simply use salt and pepper if you prefer.

One Dish Easy Roast Chicken and Vegetables Dinner

Cook in the oven with foil on for 30 minutes, then remove foil and cook for a further 10 minutes to brown vegetables. My son prefers I cook it with the foil off, as he really likes the broccoli crisp. I sometimes cook it for 30 minutes without the foil, any longer than this and the chicken will dry out.

One Dish Easy Roast Chicken and Vegetables Dinner


ENAMEL BAKING TRAYS

These Falcon Enamel products are fabulous for roasts like this one! They’re incredibly popular because of the strength of enamelware which is durable, smooth and chemical-resistant. If you drop it, it may chip but it won’t break.

I am totally converted to enamel bakeware. I love them cause they are lightweight and super easy to clean, I’ve been using The Pink Stuff Cream Cleanser when my roasts make a huge mess.

  • Dishwasher safe
  • Freezer Friendly
  • Suitable for gas and electric
  • NOT suitable for Microwaves
  • PTFE & PFOA FREE – so chemically safe
  • various colour options available
Print

Easy Roast Vegetables with Chicken

A very easy one dish dinner, roasting fresh vegetables and pieces of chicken breast.

  • Author: Kat - The Organised Housewife
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins

Ingredients

Scale
  • 3 chicken breasts
  • 4 potatoes
  • 4 corn cobetts
  • 1/2 capsicum
  • 1 zucchini
  • 1 carrot
  • 1/2 brocolli
  • 1/4 cauliflour
  • 4 pieces pumpkin
  • 1 onion
  • 1/2 packet french onion soup
  • Olive oil

Instructions

  1. Preheat oven to 180C
  2. Cover potatoes with water in saucepan, bring to the boil and cook for 10-15 minutes or until potatoes are just soft.
  3. Slice each chicken breast into 3 pieces, add to large casserole dish.
  4. Place corn into dish.
  5. Chop remaining vegetables into chunks, ensuring you have enough for each required serving.
  6. When potatoes are ready drain potatoes, place back into saucepan and return to heat, shaking pan vigorously to roughen the surface of the potatoes and evaporate any remaining water.
  7. Add potatoes to casserole dish.
  8. Drizzle olive oil over chicken and vegetables.
  9. Season with french onion soup or you could simply use salt and pepper if you prefer.
  10. Cook in the oven with foil on for 30 minutes, then remove foil and cook for a further 10 minutes or until all vegetables are cooked through. OR for a crispy dish, cook dish for 30 minutes with no foil, do not cook any longer or the chicken will dry out.
  11. Serve.

Notes

© THE ORGANISED HOUSEWIFE. All images & content are copyright protected. If you want to share this recipe please link back to this post, do not rewrite the recipe.

Nutrition

  • Serving Size: 4
  • Calories: 394
  • Sugar: 11g
  • Sodium: 170mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Carbohydrates: 64g
  • Fiber: 6g
  • Protein: 29g
  • Cholesterol: 55mg

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Want more tasty and convenient dinner ideas like this one? Then check out my Hearty Dinners Recipe Cookbook.

Hearty Dinners Recipe Cookbook by The Organised Housewife

One Dish - Easy Roast Chicken and Vegetables

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27 comments

Emily @ Have A Laugh On Me July 31, 2015 - 10:26 AM

I love the look of this one dish dinner – might give it a whirl with the fussy trio! x

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Kate - Kat's Assistant July 31, 2015 - 10:39 AM

It’s great and so much less mess to clean up, i love it.:)

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Di July 31, 2015 - 11:04 AM

I rarely cook roasts they seem too hard. this looks delicious and love the idea of using more than just potato and pumpkin for the roast vegetables.

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Carla and Emma: The Merrymaker Sisters July 31, 2015 - 12:00 PM

LOVE LOVE that one dish chicken bake!!! YESSS! YUM!

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Kat July 31, 2015 - 5:16 PM

Yes! A wonderful idea with a one pot roast! I tried your mexican pasta bake and it was great!

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Katrina - The Organised Housewife July 31, 2015 - 10:43 PM

It’s an easy roast to make Kat (love your name!!) ooh teh mexican pasta is delicous, we love mexican here, so I am pleased you enjoyed it.

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Kat August 3, 2015 - 8:41 PM

I think i made the veggies to big and they were still very crunchy when I took the pan out of the oven. I might need to boil them a bit beforehand. But… the chicken was cooked perfectly!!! (I’ve had trouble with chicken in the past haha).

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Veronica July 31, 2015 - 10:43 PM

looks yummy! What temp should I use for this one pls?

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Katrina - The Organised Housewife July 31, 2015 - 11:01 PM

Hi Veronica, I have just adjusted the recipe and included cook at 180C. Hope you enjoy it x

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Amy August 1, 2015 - 6:32 AM

Yummo! Looks great. Will give this one a go for sure. Looks easy to prepare earlier in the day then throw in the oven after school pickup.

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Kate - Kat's Assistant August 3, 2015 - 11:48 AM

Exactly Amy! So nice and easy.:)

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Lisa August 1, 2015 - 1:41 PM

This looks so good – I’ll be making this tomorrow night! I love the variety of mixed roasted vegies, even my fussy hubby should like this…soo much to choose from. The one pan is an added bonus! Thankyou 🙂

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Kate - Kat's Assistant August 3, 2015 - 11:49 AM

Absolutely Lisa! I love that you can add whatever vegetabes you have in your fridge that need using up.

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Sonya August 3, 2015 - 6:39 PM

Sorry – the chicken pieces were raw at 180’c for 40minutes – after 1hr I’ve taken it out & fried it in the frypan – the veggies are cooked though

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Katrina - The Organised Housewife August 3, 2015 - 6:49 PM

ooh no Sonya, did you slice the pieces into thirds? If I would cook mine for 40 minutes they would dry out, sorry this didn’t work for you 🙁

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Jude August 10, 2015 - 3:59 PM

I tried this one on the weekend. I loved relaxing while it cooked but it took half an hour more than the recipe said for the chicken to cook thoroughly. Adults and kids loved it – it has been printed and filed in my main recipe folder.

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Kate - Kat's Assistant August 12, 2015 - 8:48 AM

Fantastic Jude, glad to hear you all enjoyed it! I guess it just depends on different types of ovens and temperatures. It is great putting it all in the one dish and being able to go off and do something else while it is cooking away.:)

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Frances August 25, 2016 - 5:17 PM

Very colourful and inviting. We are having my son’s friends over for a sleepover and of course they will be having dinner
.
I am so excited to give it a go and hope they enjoy every bite.

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Katrina - The Organised Housewife August 29, 2016 - 9:10 AM

Hope they enjoyed it Frances, it’s a great easy meal to put together.

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Lisa October 18, 2016 - 3:11 PM

I was wondering how many people can eat from 1 dish! We are with 7 so, I’m with you onto the next level with 2 dishes! I’ve been doing this kind of thing for ages, but have had to alter things in the last few years, as my autistic son doesn’t like his food ‘touching’. With 7, it’s not hard to make 1 dish meat and the other veggies any way. Spring veg soup is another good sprinkle.

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Katrina - The Organised Housewife October 19, 2016 - 10:40 AM

Yes that would be hard, sometimes I do split this dish into 2 when I am feeding more than our 5. What is your favourite meal to cook for your household of 7?

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Sez October 18, 2016 - 7:03 PM

This looks great 🙂 After a recent operation, a friend dropped around some cooking & one dish was a one-dish steak meal. She had put thick slices of rump steak (cut off a whole rump) on the bottom, then on top pieces of parboiled potato, kumara, and then at the end some beans & carrots, and put a bit of water in the bottom of the dish. Covered with foil – cooked for one hour. I was a bit dubious when i saw it about what it would taste like – but it was really nice – bit like a stew. I am going to make it myself now – but i might add a bit more flavour to the water – like you would for a stew. She just put it in a tin-foil dish so great for a quick meal with no dishes to clean up! And you could experiment with different vegies

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Katrina - The Organised Housewife October 19, 2016 - 10:40 AM

ooh taht does sound nice and a really easy dinner idea, what a lovely friend you have there Sez!

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Les Brown October 6, 2017 - 7:16 AM

Good Morning, Kat. Being one person to cook for, (or two when my friend comes to dinner) I have been roasting the vegies and buying a half a chook, cooked. I will try your method though chicken breast is largely lacking flavour, I find. I smiled at the “problem” some ladies have had with cooking time, but ovens are different, one from another. It depends how you like things too. For example, I like my spuds caramelising with bits of black char on them. So, for me, par-boiled spuds go in first with whole onion at 200C. When I add the other vegies I reduce heat to 180C.
Another easy one-dish item, now that winter has gone, is a quiche. I have found it the easiest to cook. But, no matter how much chopped ham you add, it can lack flavour. I always add 1/4 cup of Rosella Fruit Chutney to the dish – yummy in yer tummy.
Best wishes, Les.

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Katrina - The Organised Housewife October 9, 2017 - 12:19 PM

Thanks Les. That sounds like a nice addition to a quiche for flavour
Yes your right, everyones ovens cook differently and the way people enjoy their food cooked

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Ann-Maree March 8, 2018 - 5:33 PM

Chicken thighs would be an alternative to the breast. I find they have more flavour than breast and also don’t dry out as easily. (And thighs are more often on special!)

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Katrina - The Organised Housewife March 12, 2018 - 11:22 AM

Yes that’s very true. Either would be fine

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