If you’re looking for an easy, flavor-packed dinner that comes together in one pan, my roasted chicken and vegetables recipe is the one to try! I roast juicy chicken tenders, butternut squash, mushrooms, onions, and tomatoes together until caramelized and golden, then top them with a drizzle of zesty hot honey chimichurri for a sweet-meets-savory finish. This oven-baked chicken and veggies is fresh, balanced, and simple!
Roasted Chicken and Veggies with Hot Honey Chimichurri
My oven-baked chicken and veggies has the perfect balance of flavors that makes weeknight dinners feel special! The butternut squash adds subtle sweetness, while the mushrooms and onions bring savory depth. I made a bright, slightly spicy version of my chimichurri sauce to add a fresh and tangy pop that really takes this chicken and veggies dinner to the next level!
I used chicken tenders for convenience, but thin strips of chicken breast work great too. I roast the vegetables and chicken together in the same pan to let their juices mingle, then add the tomatoes last for a zippy finish. This meal feels fresh and cozy at the same time!
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Why I Add Tomatoes Last
I always add the tomatoes partway through roasting because I found that tossing them in at the beginning made my veggies soggy. Adding them later helps the tomatoes keep their shape, while also releasing just enough juice to mingle with the roasted veggies and chicken. That burst of acidity at the end balances the sweetness of the squash and caramelized onions, creating a light glaze right in the pan.
One Pan Baked Chicken and Vegetables Recipe
Equipment
- 9×13-inch Baking Dish or Rimmed Baking Sheet
Ingredients
For the Chicken and Veggies
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- ¼ teaspoon smoked paprika (*)
- 3 cups butternut squash (cut into ½-inch cubes**)
- 8 ounces mushrooms (quartered***)
- 1 medium yellow onion (halved lengthwise and thickly sliced)
- 3 tablespoons olive oil (divided)
- 1½ pounds raw chicken tenders (or chicken breast strips****)
- 4 Campari or cocktail tomatoes (halved)
For the Hot Honey Chimichurri (Optional)
- ¼ cup minced fresh parsley leaves and stems
- ¼ cup minced fresh cilantro leaves and stems
- 3 cloves garlic (grated or minced)
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon hot honey (*****)
- ½ teaspoon kosher salt
- 1 pinch crushed red pepper flakes (optional, for extra heat)
Instructions
- Preheat the oven to 425°F and place a rack in the top third.
- In a small bowl, mix the salt, pepper, paprika, garlic powder, and smoked paprika.1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon ground paprika, 1 teaspoon garlic powder, ¼ teaspoon smoked paprika
- Add the butternut squash, mushrooms, and onion to a 9×13-inch baking dish or rimmed baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle with half of the spice mixture. Toss to coat evenly.3 cups butternut squash, 8 ounces mushrooms, 1 medium yellow onion, 3 tablespoons olive oil
- Add the chicken tenders to the pan, then season both sides with the remaining oil and spice mixture.1½ pounds raw chicken tenders
- Roast for 10 minutes, then add the tomato halves and season with a pinch of salt. Return to the oven and roast for another 8-10 minutes, until the squash is fork-tender.4 Campari or cocktail tomatoes
- Switch the oven to broil on high. Broil for 4-6 minutes, checking and rotating the pan as needed, until the top is browned and the chicken reaches 165°F.
For the Hot Honey Chimichurri (Optional)
- While the dish roasts, make the chimichurri. In a small bowl, combine the parsley, cilantro, garlic, olive oil, vinegar, hot honey, red pepper flakes, and salt. Stir until well mixed.¼ cup minced fresh parsley leaves and stems, ¼ cup minced fresh cilantro leaves and stems, 3 cloves garlic, ⅓ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon hot honey, ½ teaspoon kosher salt, 1 pinch crushed red pepper flakes
- Let the pan rest for 5 minutes after removing from the oven. Spoon the hot honey chimichurri over the chicken and vegetables before serving.
Notes
- Choose squash that feels heavy for its size and has a matte (not glossy) skin.
- Make sure the cubes are no larger than ½ inch, or they won’t cook through by the time the chicken is done.
- You can use pre-cut butternut squash cubes from the grocery store produce section to save prep time.
- A ceramic or metal dish works best for roasting. I used a 9×13, but a regular baking sheet is also great (just make sure it’s rimmed!) If using glass, increase the roasting time by 3-5 minutes.
- Line the baking pan with foil or parchment for easy cleanup!
- Make sure the oven is truly at 425°F before adding the pan. If the oven isn’t hot enough, the food will steam instead of roast and won’t brown properly.
- Placing the rack in the top third of the oven positions the pan closer to the broiler for a browned top.
- Wait to add the tomatoes until everything is partially baked so they don’t overcook and their juices can help create a lovely glaze.
- If you don’t have a broiler, increase the oven temperature to 475°F and roast for an additional 5-7 minutes, checking often for color.
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- Let the pan rest for 5 minutes before adding the chimichurri so the residual heat doesn’t wilt the fresh herbs or dull their color. The short rest also lets juices redistribute and flavors settle.
- It’s best to mince the herbs for the chimichurri by hand for texture and flavor. A small food processor can be used, but it tends to crush the herbs and make the sauce slightly gummy. Stirring by hand keeps the oil and vinegar suspended in small pockets that coat the food beautifully.
- If you’re out of fresh parsley or cilantro, use 1 tablespoon dried herbs instead–just know the flavor will be a bit more muted.
- Serve warm, straight from the pan, with a generous spoonful of hot honey chimichurri drizzled over top.
- It pairs well with couscous, rice, quinoa, or crusty bread to soak up the juices.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Roast Chicken and Veggies in One Pan Step by Step
Prep: Preheat your oven to 425°F and place a rack in the top third. We want to give the oven ample time to preheat so everything roasts and caramelizes rather than steams! Cut the butternut squash into ½-inch cubes, quarter the mushrooms, thickly slice the yellow onion, and halve the tomatoes.
Mix the Spices: In a small bowl, mix 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, 1 teaspoon of ground paprika, 1 teaspoon of garlic powder, and ¼ teaspoon of smoked paprika.
Season the Veggies: Add 3 cups of diced butternut squash, 8 ounces of quartered mushrooms, and 1 thickly-sliced medium yellow onion to a 9×13-inch baking dish or rimmed baking sheet (you can line it with foil or parchment for easy cleanup!). Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle with half of the spice mixture, and toss to coat evenly.
Season the Chicken Tenders: Add 1½ pounds of raw chicken tenders to the pan, then season both sides with the remaining 1 tablespoon of olive oil and the remaining spice mixture. Laying the chicken over top allows its juices to drip down onto the veggies as it cooks–yum!
Roast the Chicken: Roast chicken and vegetables for 10 minutes, then add 4 halved Campari or cocktail tomatoes and season with a pinch of salt. Return to the oven and roast for another 8-10 minutes, until the squash is fork-tender. Adding tomatoes partway through prevents them from overcooking. Their juices release near the end, mingling with the pan drippings to create a light, natural glaze.
Broil the Chicken: Switch the oven to broil on high. Broil for 4-6 minutes, checking and rotating the pan as needed, until the top is browned and the chicken is cooked through to 165°F. If you don’t have a broiler, increase the oven temperature to 475°F and roast for an additional 5-7 minutes, checking often for color.
Make the Chimichurri: While the dish roasts, in a small bowl, combine ¼ cup of minced fresh parsley (leaves and tender stems), ¼ cup minced fresh cilantro (leaves and tender stems), 3 minced cloves of garlic, ⅓ cup of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of hot honey, ½ teaspoon of kosher salt, and 1 pinch crushed red pepper flakes (if desired). Stir until well mixed. I prefer to mince everything by hand for a chunkier texture, but you can use a food processor if you prefer. Just note that the texture of the sauce may be a bit gummy.
Finish and Serve: Let the pan rest for 5 minutes after removing from the oven so the juices have a chance to redistribute (it also guards against the residual heat dulling the vibrant color of the chimichurri). Spoon the hot honey chimichurri over the baked chicken and vegetables before serving.
How to Store, Freeze, and Reheat
Store leftover baked chicken and veggies in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet set over medium heat with a drizzle of olive oil or in a 350°F oven for 10-12 minutes, or until warmed through.
More One Pan Chicken Dinners to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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