One-Pan Crispy Chicken with Roasted Veggies One-Pan Crispy Chicken with Roasted Veggies

Food styling by Christopher St. Onge | Prop styling by Catherine Doherty Image by: Angus Fergusson

Fresh herbs, lemon and a hint of cayenne transform simple cauliflower and inexpensive drumsticks into an elegant meal. Keep a close eye on the chicken once you set the broiler; it can quickly go from perfectly golden to burned if you aren't careful.

  • Prep time 15 minutes
  • Total time 40 minutes
  • Portion size 4 servings



In small bowl, stir together parsley, tarragon, garlic, all but 1 tsp of the oil, the lemon juice and cayenne pepper. Set aside.

Sprinkle cauliflower and chicken with all but pinch each of the salt and pepper. Toss cauliflower with half of the parsley mixture; arrange on half of foil-lined rimmed baking sheet. Toss chicken with remaining parsley mixture; spread on other half of baking sheet. Bake in 450°F oven, turning once, for 20 minutes.

Toss green beans with remaining oil, salt and pepper; add to baking sheet alongside cauliflower, rearranging to fit. Bake until vegetables are tender and juices run clear when chicken is pierced, about 6 minutes. Remove vegetables to plate; keep warm. Broil chicken, turning once, until golden, about 4 minutes. Serve with vegetables.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 399 mg
  • Sugars 4 g
  • Protein 30 g
  • Calories 415
  • Total fat 27 g
  • Potassium 621 mg
  • Cholesterol 91 mg
  • Saturated fat 6 g
  • Total carbohydrate 14 g


  • Iron 21
  • Folate 5
  • Calcium 8
  • Vitamin A 13
  • Vitamin C 127
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Lunch & Dinner

One-Pan Crispy Chicken with Roasted Veggies