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8-Ingredient One Pan Roast Chicken with Seasonal Vegetables

  • 15 min
    Prep Time
  • 1 hr 45 min
    Total Time
  • 4 people
  • 690 per 1 serving


  • 4 pounds chicken leg, bone in, with skin
  • 1 tablespoon olive oil
  • 1 delicata or acorn squash, cut in half, seeded and thickly sliced
  • 1 medium sweet potato, peeled and chopped
  • 1 white onion, cut in wedges
  • 1 can (about 15 ounces) white cannellini beans, drained and rinsed
  • 2 sprigs fresh thyme leaves
  • 1 cup Pacific Foods™ Organic Low Sodium Free Range Chicken Broth


  • Step 1

    Preheat oven to 350F°. Place chicken into a snug-fitting pan, in a single layer, skin side up. Drizzle with olive oil and season with sea salt and pepper. Add delicata squash, sweet potatoes, white onion, beans, fresh thyme sprigs, and chicken broth to pot with chicken. 

  • Step 2

    Place pot in the oven, uncovered, for 1 1/2 hours, or until chicken is tender. To crisp the chicken skin more, if necessary, place under the broiler for 5 minutes. Remove sprigs of thyme. Serve chicken and vegetables and enjoy!

Calories 690
Total Fat 27 g
Sat. Fat 6.9 g
Trans Fat 0 g
Cholesterol 329 mg
Sodium 438 mg
Total Carb 40 g
Dietary Fiber 7 g
Sugar 6 g
Added Sugars 0 g
Protein 69 g
Vitamin D 2 %DV
Calcium 10 %DV
Iron 29 %DV
Potassium 33 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.