Baked Chicken and Veggies One Pan Recipes for Easy Meals

Looking for a simple, wholesome, and delicious meal that requires minimal cleanup? Baked chicken and veggies one pan recipes are your answer!

These recipes combine tender, juicy chicken with a colorful medley of vegetables, all roasted together to perfection on a single sheet pan. The result is a mouthwatering, well-balanced dinner that’s packed with flavor and nutrition.

Whether you’re a busy professional or a home cook aiming for convenience without compromising taste, this one-pan method is a game-changer.

One-pan meals save time, reduce mess, and allow flavors to meld beautifully while roasting. Plus, they’re highly customizable, letting you swap veggies and spices to suit your mood or pantry.

Dive into this guide and discover how to make a versatile baked chicken and veggies recipe, along with tips, variations, and serving ideas to make your weeknight dinners effortless and enjoyable!

Why You’ll Love This Recipe

One-pan convenience: Say goodbye to juggling multiple pots and pans. This recipe lets you roast everything together, making cleanup a breeze.

Balanced nutrition: Combining protein-rich chicken with fiber-packed vegetables creates a wholesome meal that fuels your body efficiently.

Flavorful and customizable: Roasting brings out the natural sweetness and depth of veggies while the chicken stays juicy and tender. Feel free to tweak the herbs and spices to your liking.

Perfect for meal prep or family dinners, this recipe is both practical and delicious.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium zucchinis, sliced into thick half-moons
• 1 red bell pepper, seeded and chopped into chunks
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Large rimmed baking sheet or sheet pan
• Mixing bowl for tossing veggies
• Tongs or spatula for turning chicken and veggies
• Meat thermometer (optional but recommended)
• Knife and cutting board

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature helps to crisp the chicken skin and caramelize the vegetables.
2. Prepare the vegetables: In a large mixing bowl, toss the carrots, zucchinis, bell pepper, and onion with 2 tablespoons of olive oil, garlic powder, smoked paprika, thyme, salt, and pepper. Mix until all the veggies are evenly coated.
3. Arrange the chicken and veggies on the pan: Place the chicken thighs skin side up on the rimmed baking sheet, spacing them out. Surround the chicken with the seasoned vegetables in an even layer.
4. Drizzle the remaining 1 tablespoon of olive oil over the chicken skin for extra crispiness.
5. Roast in the oven: Bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized around the edges.
6. Optional broil for crispiness: For extra crispy skin and roasted veggie edges, broil for 2-3 minutes, watching carefully to prevent burning.
7. Rest the chicken: Remove the pan from the oven and let the chicken rest for 5 minutes before serving. This locks in the juices and enhances flavor.
8. Garnish and serve: Sprinkle chopped fresh parsley over the chicken and veggies for a bright, fresh finish.

Tips & Variations

Tip: Use bone-in, skin-on chicken thighs for juicier meat and crispy skin. If you prefer breasts, reduce cooking time accordingly.

Variation: Swap out veggies based on the season or what you have on hand — Brussels sprouts, sweet potatoes, or green beans all work beautifully.

Herbs to try: Experiment with rosemary, oregano, or basil for different flavor profiles.

Spicy option: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a subtle heat.

Nutrition Facts

Serving Suggestions

This baked chicken and veggies dish pairs wonderfully with a variety of sides. Serve it alongside fluffy quinoa or brown rice for a complete meal.

For a low-carb option, cauliflower rice or a simple green salad with lemon vinaigrette complement the roasted flavors perfectly.

If you’re looking to add a creamy element, a dollop of garlic yogurt sauce or a drizzle of tahini blends beautifully. For extra indulgence, warm some crusty bread to soak up the flavorful pan juices.

Conclusion

One-pan baked chicken and veggies recipes are the perfect balance of simplicity, health, and flavor. With minimal prep and cleanup, you get a nutritious, comforting meal that’s sure to satisfy the whole family.

The versatility of this recipe means you can adjust ingredients and spices to keep it fresh and exciting week after week.

Whether you’re new to cooking or a seasoned pro, this recipe is a reliable go-to for busy weeknights, meal prep, or casual gatherings. Don’t forget to explore more delicious and easy recipes like Chicken and Roasted Veg Recipes for Easy Healthy Meals, or mix things up with vegetarian ideas from A to Z Vegetarian Recipes for Every Meal and Occasion.

For a little spice inspiration, check out the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Enjoy the ease and deliciousness of this one-pan baked chicken and veggies recipe — your new favorite dinner awaits!

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