Baked Chicken and Root Vegetables (One Pan Dish)


There are very few things that are as comforting as a good bowl of chicken soup. Given this universal truth, it makes sense that a baked chicken dish that incorporates many of the same core ingredients tastes delicious as well. This is an easy one pan dish that uses most of the base vegetables in the always reliable rosół recipe on this site, but could also be substituted with other similar ingredients. Think of it as the “not a soup, chicken soup in a pan” recipe. You’ll notice that most of these are hardy root vegetables and therefore will bake similarly. If you do substitute, you need to be strategic and place faster cooking vegetables in the center of your pan and slower cooking vegetables on the outside, where the heat tends to be more intense.


  • 6-8 chicken thighs and/or legs
  • 2 carrots, peeled
  • 1 large yellow onion
  • 1 leek
  • 2 parsley roots, peeled
  • 2 yellow potatoes
  • 4 cloves garlic, minced
  • 1 handful fresh chopped parsley
  • 1/2 tsp. paprika
  • 1 tsp. fresh chopped rosemary or thyme
  • salt and pepper
  • 5 tbsp. oil
  • 1/4 cup water


Preheat oven to 460°F with rack in the middle.

Cube all vegetables into similar sizes (about 1 in). Add vegetables into a large deep skillet pan with about 3 tbsp. of oil and toss with salt, pepper, and 1/2 tsp. paprika, 1/2 tsp. of freshly chopped rosemary or thyme, garlic, and half of the fresh chopped parsley. Try to arrange so that most potato pieces are closer to the edges rather than center. Add just 1/4 cup of water evenly to the pan (this will help some of the root vegetables cook and will be largely absorbed).

Rub remaining 2 tbsp. of oil on chicken season with salt, 1/2 tsp. paprika, and generously with fresh ground black pepper. Add chicken pieces on top of the vegetables with the skin side up. Add remaining fresh rosemary or thyme on top of chicken.

Place the pan in the preheated oven and cook for about 40-45 minutes, rotating the pan 180° at the 25 minute mark. The chicken will be ready to take out of the oven when the chicken registers 175°F. After 40-45 minutes or when the chicken is ready, remove pan from the oven. Poke some of the vegetables with a knife or something like a toothpick. If they all seem soft then you are all done and can turn off your oven.

If some of the vegetables still seem a bit too firm, simply remove chicken from the pan and set aside on a plate and cover with foil, and then, gently toss vegetables and add the pan back to the oven and bake the vegetables for another 5-10 minutes. Remove from the oven and serve with the remaining fresh chopped parsley on top and enjoy!


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