Collection: One-Pan Roasted Chicken & Vegetables


  • 1½–2 lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs)
  • 12 oz whole carrots (~6–8 medium), cut into carrot sticks
  • 12 oz green beans (~2 large handfuls), washed and trimmed
  • 12 oz baby red potatoes, halved or quartered (may sub cubed sweet potatoes)
  • 1 medium red onion, cut into wedges
  • 3–4 garlic cloves, minced
  • 2 1/2 Tablespoons of Prime Time

  • 1/2 tablespoon olive oil or avocado oil* (Use 1 tablespoon oil if using boneless/skinless chicken thighs)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
  2. Toss the chopped vegetables and herbs with oil directly on the baking sheet.
  3. Place chicken thighs on top of the vegetables.
  4. Season chicken and veggies with Colorado Chicken & Veg and salt and pepper (if needed)

  5. Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes. Toss and turn the vegetables once or twice during cooking.

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