Looking for a hassle-free, delicious meal that combines protein, veggies, and flavor all in one dish? This One Pan Chicken and Veggies Recipe is your new go-to for busy weeknights or a cozy weekend dinner.
It’s packed with vibrant vegetables and tender chicken, all roasted together to perfection in a single pan. Not only does this method save you time on prep and cleanup, but it also allows the flavors to meld beautifully, creating a satisfying and well-rounded meal.
Whether you’re a seasoned cook or a kitchen newbie, this recipe is simple, versatile, and sure to impress your family and friends.
Plus, it’s easily customizable depending on what veggies you have on hand, making it a perfect way to use seasonal produce. If you’re interested in other easy, wholesome recipes, be sure to check out Vegan Slow Cooker Recipe for Easy, Delicious Meals or the vibrant Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for some inspiration.
Now, let’s jump into why this recipe is a winner!
Why You’ll Love This Recipe
This recipe is a perfect blend of convenience, nutrition, and flavor. Cooking everything in one pan means minimal dishes and less fuss—ideal for busy lifestyles.
The chicken comes out juicy and flavorful, while the roasted vegetables develop a natural sweetness and a delightful caramelized edge.
It’s also highly adaptable. You can swap in your favorite veggies or adjust spices to your liking.
The balance of protein and fiber makes it a complete meal, and it’s great for meal prepping since it reheats well. Plus, the colorful veggies add a nutritional punch that fuels your body with vitamins and antioxidants.
If you love quick and wholesome meals, you might want to explore more recipes like Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal or the comforting Baked Chicken Thigh with Vegetable Recipes for Easy Dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken thighs (boneless, skin-on) | 4 pieces (about 1.5 lbs) |
| Baby potatoes (halved) | 1 lb |
| Carrots (peeled and cut into chunks) | 3 medium |
| Bell peppers (any color, sliced) | 2 medium |
| Zucchini (sliced into rounds) | 1 large |
| Red onion (cut into wedges) | 1 medium |
| Garlic cloves (minced) | 3 cloves |
| Olive oil | 3 tablespoons |
| Fresh rosemary (chopped) or 1 tsp dried rosemary | 1 tablespoon fresh or 1 teaspoon dried |
| Smoked paprika | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Lemon wedges | for garnish, optional |
Equipment
- Large oven-safe skillet or roasting pan
- Sharp knife
- Cutting board
- Measuring spoons
- Tongs or spatula
- Oven mitts
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help get the chicken skin crispy and veggies beautifully roasted.
- Prepare the chicken and vegetables. Pat the chicken thighs dry with paper towels to ensure crispiness. Wash and chop the vegetables as described in the ingredients.
- Season the chicken and veggies. In a large bowl, toss the baby potatoes, carrots, bell peppers, zucchini, and onion with 2 tablespoons of olive oil, minced garlic, rosemary, smoked paprika, salt, and pepper. Spread the veggies evenly in the skillet or pan.
- Add the chicken thighs. Drizzle the remaining 1 tablespoon of olive oil on the chicken, then season both sides with salt, pepper, and a little paprika. Nestle the chicken pieces skin-side up among the vegetables in the pan.
- Roast in the oven. Place the pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Optional step for extra crispiness. For the last 5 minutes, switch to broil to crisp up the chicken skin even more. Keep a close eye to prevent burning.
- Remove from oven and rest. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
- Serve and garnish. Squeeze fresh lemon wedges over the top for a bright finish.
Tips & Variations
Tip: Make sure to dry the chicken thoroughly before seasoning to get that irresistible crispy skin. Also, don’t overcrowd the pan to ensure even roasting.
Variation: Swap out baby potatoes for sweet potatoes for a sweeter twist. You can also add Brussels sprouts or green beans depending on the season.
Flavor boost: Marinate the chicken in lemon juice, garlic, and herbs for 30 minutes before cooking if you want deeper flavor.
For a plant-based twist, check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to serve alongside roasted veggies or explore Veganomicon Recipes Online: Best Dishes to Try Today for more inspiration.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sodium | 450 mg |
| Vitamin A | 110% DV |
| Vitamin C | 90% DV |
Serving Suggestions
This dish pairs wonderfully with a simple green salad or steamed rice for a more filling meal. You can also serve it alongside some crusty bread to soak up the delicious pan juices.
For a lighter option, consider pairing it with a tangy cucumber yogurt sauce or a refreshing chimichurri. If you’re interested in exploring more vegetable-forward recipes, you might enjoy our Veggie Quesadilla Recipe Indian Style Easy & Delicious or the comforting Vegan Slow Cooker Recipe for Easy, Delicious Meals.
Conclusion
One Pan Chicken and Veggies is truly a winner for anyone seeking a balanced, hearty, and flavorful meal without the hassle of multiple dishes. With minimal prep and just one pan, you can create a dinner that feels special yet is incredibly simple to make.
The combination of tender chicken, roasted veggies, and aromatic herbs brings warmth and comfort to your table, making it perfect for any occasion.
Whether you’re cooking for your family or prepping meals for the week, this recipe delivers on taste and convenience. Give it a try and enjoy the delicious simplicity of a well-crafted one-pan dinner.
And don’t forget to explore our other recipes to keep your cooking exciting and wholesome!
📖 Recipe Card: One Pan Chicken and Veggies
Description: A simple and healthy one-pan meal featuring juicy chicken breasts and roasted vegetables. Perfect for a quick weeknight dinner with minimal cleanup.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts on a large baking sheet.
- Add broccoli, carrots, bell peppers, and onion around the chicken.
- Drizzle olive oil over chicken and vegetables.
- Sprinkle garlic powder, oregano, salt, and pepper evenly.
- Arrange lemon slices on top of chicken.
- Bake for 25-30 minutes until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley before serving.
Nutrition: Calories: 350 kcal | Protein: 35 g | Fat: 15 g | Carbs: 20 g
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