Cooking technique  ·  20–35 minutes

How to roast vegetables & chicken

Roasting is the hands-off way to turn raw vegetables and chicken into a full dinner. A hot oven and a little fat do the work while you do something else — and the browned edges add deep, naturally sweet flavor.

Why it matters

One pan, almost no added fat, and the high heat brings out sweetness in vegetables without any added sugar — a FareRx weeknight staple.

Step by step

01
Heat the oven to 425°F and let it fully preheat.
02
Cut vegetables into similar-sized pieces so they cook evenly.
03
Toss with a little butter or oil and seasoning, then spread in a single layer on a sheet pan.
04
Roast until edges are browned and a fork slides in easily, stirring once halfway through.

You'll know it's ready when

→Edges are deeply golden, even a little charred in spots.
→A fork or knife slides through with no resistance.
→Chicken reaches 165°F and the juices run clear.

Common mistakes to avoid

→Crowding the pan, which steams food instead of browning it.
→Oven not fully preheated, so nothing caramelizes.
→Uneven cuts, so small pieces burn before big ones cook.

Keep learning

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