Herb Roasted Chicken, Potatoes and Veggies. One pan dinner- Gluten Free, Dairy Free.


Anything that is herb roasted works well for my family dinners. I love seasoning meat, vegetables and potatoes, then letting my oven to do all of the hard work.  Having herb roasted meals often means that they are naturally gluten free and that makes a perfect, simple and inexpensive meal.



I recently made a sheet pan dinner, it called for pork chops, but I did not have any, so I improvised with chicken. It also had potatoes, but not a vegetable. I wanted to create a one sheet all stop shop dinner because I just don’t have time to mess around or wash a million pots and pans.




This recipe dirtied one large bowl that I used to mix the meat and veggies with the oil and herbs and then one sheet pan that they all baked on.

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The veggies and potatoes were cooked to a perfect tenderness, but with a slight crisp- just the way we like. The chicken was seasoned to perfection, juicy and moist. My husband who loves sauces for chicken ate it without a sauce (insert jaw drop emoji).


My kids are obsessed with the chicken stick ‘ems from Red Robin, so I simply stuck toothpicks into the chicken and potatoes and they ate all of them happily (thank goodness). My 6 year old even gave himself a spelling lesson after eating by creating letters with the toothpicks. Fun times.



Today consisted of working, playing with my 2 year old, making and eating breakfast, running to the store, coming home and making lunch, playing some more, working some more, volunteering for art at the elementary school, showing up to a PTO meeting that is next week not this week, cleaning the kitchen, making dinner, and then working some more. Dinner is a chore and can be a challenge. I am always looking for recipes and meals that are delicious, easy, healthy, inexpensive and that will satisfy the entire family. I definitely feel like this recipe checked all of those boxes.



This fed my small family of 4 (2 adults and 2 children ages 6 and 2) but you might need more chicken if you have older kids or a larger family. In that case, I would cook the potatoes on a separate sheet pan to ensure that there is enough room for all of the chicken.



You will find this to be a super simple easy and go-to dinner. I buy my chicken on clearance and potatoes and carrots are extremely inexpensive. You will likely already have all of the herbs in your spice cabinet.



So, go ahead and allow yourself to not stress much about dinner because with this recipe you will have a happy tummy, some extra time and you won’t break the bank.


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Serves: 4
Prep Time: 15 Minutes
Cook Time: 45 Minutes

Ingredients:


2 Chicken breasts sliced lengthwise into half to make 4


6-10 Carrots


1 Bell Pepper


2 lbs. Red Potatoes


3-4 TBSP. Avocado Oil



Seasoning:


2 tsp. Granulated Garlic


½ tsp. Pepper


1 tsp. Sea Salt


2 tsp. Parsley


½ tsp. Sage


1 tsp. Thyme


1 tsp. Paprika



Directions:


Mix all seasonings together ahead of time.



Directions:


1.       Preheat oven to 425 degrees F.


2.       Cut potatoes into bite size pieces.


3.       In a bowl drizzle 2 TBSP. avocado oil over the potatoes and 1 TBSP. of the seasoning.


4.       Lay them on half of your sheet pan and put into the oven and allow to cook for 20 minutes.


5.       While the potatoes are cooking slice your carrots and bell pepper. Drizzle them with 1 TBSP. of avocado oil and ½ TBSP. of seasoning.


6.       Drizzle remaining avocado oil on the chicken and sprinkle with remaining seasoning.


7.       After the potatoes have cooked for 20 minutes remove the sheet pan from the oven and add the vegetables and chicken to the pan.


8.       Cook for 25 minutes. Enjoy!