Food Quiz

Easy One-Pot April Roasted Chicken with Seasonal Veggies


A plate of vegetables and meat on a table.

This one-pot April roasted chicken and seasonal veggie recipe is perfect for springtime! It’s a simple and easy meal-in-one dinner idea with just a few ingredients and minimal effort.

To start, preheat your oven to 425°F.

Arrange bone-in, skin-on chicken thighs and legs in a large baking dish or cast-iron skillet. Season with salt and pepper.

Add asparagus, chopped potatoes, and halved shallots to the pan. Season with salt, pepper, garlic powder, and olive oil.

Roast for 35-40 minutes until chicken is cooked through and veggies are tender.

Serve hot and enjoy!

Pro-tip: You can also add other seasonal veggies like carrots, bell peppers or green beans.


This scrumptious, one-pan feast is packed with hearty fixings and savory seasonings that will make your taste buds dance. You’ll require a complete chicken, potatoes, carrots, onions, celery, garlic, thyme, and some other ordinary kitchen staples. It’s a simple, yet delightful way to get a full-course dinner on the table in no time. Let’s check out what we need to concoct this incredible dish!

List of ingredients for the recipe

Make a satisfying, healthy meal with this one-pot April roasted chicken and seasonal vegetables recipe!


  • – 4 bone-in, skin-on chicken thighs
  • – 1/2 tsp garlic powder
  • – 1/2 tsp paprika
  • – 1/2 tsp onion powder
  • – 1/2 tsp dried thyme
  • – Salt and pepper to taste
  • – 1 tbsp olive oil
  • – 2 cups chopped vegetables (e.g., carrots, potatoes, Brussels sprouts, or broccoli)
  • – 1/4 cup chicken broth or water

Delicious flavors! Fresh veg! Tender chicken! Perfect for a weeknight dinner. A pro tip: For a vegetarian/vegan version, switch the chicken and broth for your favorite plant-based protein and vegetable broth.

Alternatives to seasonal veggies based on availability/season

If seasonal veggies for the One-Pot April Roasted Chicken & Seasonal Veggies recipe aren’t available in your area or out of season, fear not! There are several alternatives. For instance:

  • Green beans, bell peppers, or zucchini instead of asparagus.
  • Parsnips, sweet potatoes, or butternut squash instead of carrots.
  • Small fingerling or creamer potatoes instead of new potatoes.
  • Fennel bulbs or red onions instead of radishes.

Remember to adjust cooking times depending on the veggie chosen. These substitutes will still make a delicious and nutritious meal that’s easy to prepare.

OnePot April Roasted Chicken Seasonal Veggies A MealinOne Dinner Recipe
OnePot April Roasted Chicken Seasonal Veggies A MealinOne Dinner Recipe

Suggested seasoning options for the chicken and veggies

One-Pot April Roasted Chicken with Seasonal Veggies is a flavorful and easy meal. Here are some seasonings that can enhance the flavors:

  • Rosemary and Thyme: These herbs go great with chicken and root veg.
  • Garlic: Roast garlic with the veg and chicken for a savory flavor.
  • Paprika: This adds smoky flavor and a reddish hue.
  • Lemon: Squeeze fresh lemon juice for a bright, tangy flavor.
  • Salt and Pepper: Essential seasonings. Use to taste.

Experiment with your own flavors to make the dish even tastier. Enjoy your one-pot April roasted chicken and seasonal veg dinner!


Pre-heat oven to 400F.

Follow these simple steps to prepare a delicious chicken and veggies roast:

  1. Put chicken in a large baking sheet/pan.
  2. Sprinkle salt and pepper.
  3. Put veggies around the chicken.
  4. Put Greek seasoning on top.
  5. Place lemon slices on top.
  6. Drizzle olive oil over chicken and veggies.
  7. Stir to combine.
  8. Roast in the oven for 30 minutes.

Step by step instructions for preparing the chicken and veggies in one pot

One-Pot April Roasted Chicken & Seasonal Veggies. A meal-in-one dinner recipe, perfect for busy weeknights! Here’s the step-by-step guide to making it in one pot:


  • 1 whole chicken
  • 1 lb baby carrots
  • 2 cups chopped Brussels sprouts
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 lemon, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • Salt & pepper, to taste


  1. Preheat oven to 375°F.
  2. Arrange baby carrots, Brussels sprouts, onion & garlic in a large roasting pan.
  3. Drizzle with olive oil, rosemary, thyme, salt & pepper. Mix together.
  4. Pat chicken dry & place on top of veggies.
  5. Season chicken with salt & pepper.
  6. Roast chicken & veggies for 75-90 minutes till chicken is cooked & veggies are tender.
  7. Let chicken rest for 10 minutes before serving.
  8. Serve chicken & veggies with lemon slices on top.

Pro-tip: Use any seasonal vegetables for this recipe, such as potatoes, sweet potatoes or butternut squash. Perfect for meal prep or hosting dinner parties!

Tips for evenly roasting the chicken and vegetables

Create a tasty and nourishing dish by roasting chicken and vegetables together! Here’s how:

  1. Cut the veggies into even pieces, so they cook evenly.
  2. Place chicken and veggies on a baking sheet in a single layer, with no overlapping.
  3. Add seasoning to each one separately, for maximum flavor.
  4. Roast at the same temperature for the best cooking time.
  5. Let chicken rest for 5-10 minutes before carving, for even juice distribution.

Wanna try something new? Make this delicious one-pot meal:

April Roasted Chicken & Seasonal Veggies. It combines the best of spring veggies and roasted chicken in one dish!

Suggestions for how to serve the finished recipe

Ready to serve up a delicious one-pot April roasted chicken and veggie dish? Here are some suggestions to try:

  1. Get some crusty bread or dinner rolls to soak up the juices.
  2. Add some extra green leafy veg, like spinach, arugula, or kale.
  3. Enjoy with a cold glass of white wine.
  4. Sprinkle feta cheese for flavor and texture.
  5. Garnish with freshly chopped herbs, like parsley or cilantro.

No matter how you serve it, this one-pot April roasted chicken and seasonal veggie meal-in-one dinner recipe is sure to please everyone at the table!

Meal Prep and Storage

Meal prepping is great for saving time and money. Plan and store meals in advance and you won’t have to stress about what to have for dinner. In this article, we’ll talk about the best way to store and reheat the One-Pot April Roasted Chicken & Seasonal Veggies. Plus, we’ll give advice on how to meal-prep for the week.

Instructions for meal prepping and storage of leftovers

Meal prepping and storage are essential for saving time and eating healthy. Our one-pot April roasted chicken and seasonal veggies recipe is great for both! Here’s what you need to know about meal prepping and storing leftovers.

To meal prep:

  1. Season the chicken with salt, pepper and olive oil.
  2. Put chicken and veggies in a baking dish, then roast in the oven.
  3. Divide chicken and veggies into single meal prep containers. Refrigerate for up to four days.

For leftovers storage:

  1. Let the roasted chicken and veggies cool down to room temperature.
  2. Transfer the leftovers into airtight container.
  3. Refrigerate for up to four days or freeze for up to 3 months.
  4. Reheat leftovers in microwave or oven until they reach an internal temp of 165°F before eating.

Pro tip: Keep track of time and temp to avoid contamination and food spoilage.

Suggestions for how long the meal can be stored

One-Pot April Roasted Chicken & Seasonal Veggies: A Meal-in-One Dinner Recipe. Store it in an airtight container for up to four days in the fridge. Let it cool down before transferring. Divide it into separate containers for individual servings. Freeze it for up to three months. Note: texture and flavor may be different when thawed.

Ideas for reheating the meal and suggestions for making it taste fresh again.

Reheat your One-Pot April Roasted Chicken & Seasonal Veggies just right to get the best flavor and texture. Here are some tips:

  • Microwave: Put the portion you want in a microwavable dish. Cover it. Then reheat on high for 2-3 mins.
  • Oven: Preheat oven to 350°F. Put the portion in an oven-safe dish. Cover it. Reheat for 10-15 mins.
  • Stovetop: Heat a skillet over medium-high heat. Add a bit of cooking oil and the portion. Stir occasionally ’til hot.

Pro tip: Add chicken broth or water for moistness. Plus, sprinkle on fresh herbs and spices for a fresh taste.

Frequently Asked Questions

What ingredients do I need to make the One-Pot April Roasted Chicken & Seasonal Veggies meal?

You will need bone-in chicken thighs, sweet potatoes, carrots, Brussels sprouts, garlic, olive oil, dried thyme, dried oregano, salt, and pepper.

How do I prepare the ingredients for this recipe?

First, preheat your oven to 400°F. Then, cut the sweet potatoes and carrots into bite-sized pieces and trim the ends off the Brussels sprouts. Mince the garlic. Toss all of the vegetables with olive oil, thyme, oregano, salt, and pepper in a large roasting pan. Then, nestle the chicken thighs in the vegetables and season them with salt and pepper.

Do I need to sear the chicken before roasting it in the oven?

No, you do not need to sear the chicken prior to roasting. Simply nestle the chicken thighs in the vegetables and season them with salt and pepper before placing the roasting pan in the oven.

How long does it take to bake the One-Pot April Roasted Chicken & Seasonal Veggies?

The dish will need to bake in the oven for approximately 45 minutes or until the chicken is cooked through and the vegetables are tender and caramelized.

Can I use chicken breasts instead of chicken thighs?

Yes, you can use bone-in chicken breasts instead of chicken thighs. However, cooking time may need to be adjusted as bone-in chicken breasts typically take longer to cook than chicken thighs.

Can I add other vegetables to this recipe?

Yes, feel free to add any additional vegetables that you enjoy. Some good options include onions, bell peppers, or even butternut squash. Just remember to adjust cooking time as needed to ensure all vegetables are cooked to perfection.
Ethan Walker
Ethan Walker

Hey there! I'm Ethan, an adventurous restaurant critic and culinary travel writer with a taste for global flavors. When not wine tasting or getting lost in historical fiction, I'm scouring the world for hidden gem eateries and authentic street food experiences. Join me on a thrilling journey to uncover culinary treasures!