Search form

Donate Today


Oven Roasted Chicken and Vegetables

September 18, 2017

A simple lemon-garlic sauce gives a fruity flavor to roast chicken and caramelized fall vegetables, roasted in a single pan. Easy enough for a weeknight, and good enough for company.

Serves 4


  • 3 boneless skinless chicken breasts halves, pounded to an even thickness and cut in half
  • 1 pound small new potatoes, halved or quartered
  • 1 to 2 cups baby carrots
  • 1 red onion, cut into 8 wedges vertically
  • extra-virgin olive oil
  • 1/2 teaspoon whole cumin seeds, roughly crushed
  • kosher salt and freshly ground black pepper to taste
  • 4 to 6 cloves garlic, minced
  • 2 tablespoons packed light brown sugar
  • 1 large lemon, juiced
  • 1/4 teaspoon red pepper flakes, or to taste
  • 2 tablespoons chopped fresh cilantro or parsley for garnish (optional)


Preheat oven to 425 degrees. Toss the potatoes and carrots with 2 tablespoon olive oil, the cumin seeds, and salt and pepper to taste. Spread in a large rimmed sheet pan in a single layer, add the onion wedges in to any open spaces, drizzle the onions lightly with olive oil and roast until the potatoes begin to brown, about 20 minutes.

While the vegetables roast, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove pan from heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the sheet pan from the oven, push the vegetables to the side, and arrange the chicken pieces in the middle of the pan in a single layer. Season the chicken with salt pepper and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through, the potatoes are tender, and the carrots and onion are nicely brown and caramelized, about 25 to 30 minutes.

Remove pan from the oven, sprinkle with parsley if desired, and serve.

Cook’s note: The delicious sauce is also great over salmon or roasted root vegetables.


There are 4 comments

Read Comments Hide Comments

Love your recipes.  Could you please add a printable format for us to easily access the recipes?  Thanks so much.  

jliu's picture
Cynthia, thank you for your comment and we are very happy that you love our recipes. You can print out each recipe directly from your browser by going to File > Print, or pushing CTRL + P while on the page.

Perhaps I missed it, but I don't see the number of servings. Always helps me at least if the recipe provides this information. I suppose the number of servings depends upon how hungry people are, etc. and I could try to guess how many servings based on the ingredients (three chicken breast halves), but I would appreciate if you gave your estimate for how many it serves, even if you have to say something like "Serves 3-4" or "Serves 2-3." 

jliu's picture
This recipe serves 4. We've updated the recipe with the information. Thanks.