Nothing beats a hearty, wholesome meal that brings together tender baked chicken, golden potatoes, and a medley of fresh vegetables all in one pan. This baked chicken potatoes vegetables recipe is the perfect blend of flavors and textures, making it an ideal dish for busy weeknights or cozy weekend dinners.
The beauty of this recipe lies in its simplicity—minimal prep, one-pan cooking, and a deliciously satisfying result that will please the entire family.
Imagine juicy, perfectly seasoned chicken thighs roasting alongside crispy, caramelized potatoes and vibrant vegetables, all infused with fragrant herbs and spices. This dish not only delivers on taste but also offers a balanced meal packed with protein, fiber, and essential nutrients.
Whether you’re a beginner or a seasoned cook, this recipe is straightforward and adaptable, allowing you to customize with your favorite veggies or spices.
Get ready to impress your loved ones with a home-cooked meal that looks as good as it tastes. Plus, if you enjoy recipes like this, check out our Chicken and Roasted Veg Recipes for Easy Healthy Meals for more inspiration!
Why You’ll Love This Recipe
This baked chicken, potatoes, and vegetables recipe is a standout for several reasons. First, it’s a true one-pan wonder—everything cooks together, saving you time on preparation and cleanup.
The chicken comes out juicy with a crispy skin, while the potatoes turn delectably golden and soft. The vegetables roast to perfection, absorbing the delicious flavors from the chicken and herbs.
It’s also incredibly versatile. You can swap out vegetables depending on the season or your preferences, and experiment with different herbs and spices to suit your taste.
This recipe is family-friendly, nutritious, and hearty enough to satisfy even the pickiest eaters. Plus, it’s perfect for meal prepping or feeding a crowd.
And if you’re interested in more wholesome meals, our Cheap Vegetarian Recipes For Families Everyone Will Love are a great complement to this meat-based dish.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
- 1.5 pounds baby potatoes, halved or quartered
- 2 cups carrots, peeled and cut into chunks
- 1 large bell pepper, sliced
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of 1 lemon
- Optional garnish: fresh parsley, chopped
Equipment
- Large baking sheet or roasting pan
- Mixing bowl for tossing vegetables
- Measuring spoons
- Knife and cutting board
- Aluminum foil (optional, for covering if needed)
- Tongs or spatula for turning chicken
Instructions
- Preheat your oven to 425°F (220°C). This high temperature ensures crispy skin and nicely roasted vegetables.
- Prepare the chicken thighs: Pat the chicken dry with paper towels to ensure crispness. Season both sides generously with salt, pepper, smoked paprika, and half of the minced garlic. Set aside.
- Toss the vegetables: In a large mixing bowl, combine the baby potatoes, carrots, bell pepper, and red onion. Add the remaining garlic, rosemary, thyme, olive oil, salt, and pepper. Toss thoroughly to coat everything evenly.
- Arrange on the baking sheet: Spread the vegetables out in a single layer on the baking sheet. Nestle the chicken thighs skin-side up among the vegetables, making sure they have enough space to roast rather than steam.
- Bake for 35-40 minutes: Place the pan in the preheated oven. Bake until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp. The potatoes and carrots should be tender and caramelized.
- Optional step to crisp the chicken more: If needed, broil the dish for 2-3 minutes at the end, watching carefully to avoid burning.
- Finish with lemon juice: Remove the pan from the oven and squeeze fresh lemon juice over the chicken and vegetables. This adds a bright, fresh flavor that balances the richness.
- Garnish and serve: Sprinkle with chopped fresh parsley for color and freshness. Serve immediately while hot and juicy.
Tips & Variations
“For the crispiest chicken skin, make sure the chicken is dry before seasoning and don’t overcrowd the pan.”
- Vegetable swaps: Feel free to add or replace with sweet potatoes, Brussels sprouts, zucchini, or parsnips for seasonal variety.
- Spice it up: Add a pinch of cayenne or use a blend like our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a smoky kick.
- Make it a full meal: Add some green beans or asparagus for extra color and nutrition.
- Use boneless chicken: If you prefer boneless breasts or thighs, reduce baking time to about 25-30 minutes and monitor doneness closely.
- Marinate ahead: For deeper flavor, marinate the chicken in olive oil, garlic, herbs, and lemon juice for 30 minutes to 2 hours before cooking.
Nutrition Facts
| Nutrient | Per Serving (1 chicken thigh + veggies) |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
| Sodium | 550 mg |
| Vitamin A | 90% DV |
| Vitamin C | 60% DV |
Serving Suggestions
This baked chicken and vegetable dish is quite filling on its own but pairs beautifully with a fresh, crisp side salad or steamed green beans for added greens. For a heartier meal, serve with a warm loaf of crusty bread to soak up the delicious pan juices.
Another great complement is a light couscous or quinoa salad tossed with lemon and herbs to echo the flavors in the chicken. For more wholesome sides, explore our collection of Amazing Vegan Pasta Recipes for Easy Delicious Meals to find something that suits your mood.
Conclusion
This baked chicken potatoes vegetables recipe is a timeless classic that delivers comfort, flavor, and nutrition all in one dish. It’s easy enough for weeknight cooking yet special enough to serve guests.
The combination of tender chicken, crispy potatoes, and colorful vegetables roasted with fragrant herbs and garlic makes for a delightful meal that satisfies every craving.
With minimal prep and cleanup, this recipe is perfect for busy cooks who still want to enjoy a homemade, wholesome dinner. Plus, it’s endlessly adaptable—you can mix and match vegetables, spices, and sides to keep the dish fresh and exciting every time you make it.
If you enjoyed this recipe, be sure to check out similar easy and delicious ideas like Chicken and Roasted Veg Recipes for Easy Healthy Meals or explore our vast collection of A to Z Vegetarian Recipes for Every Meal and Occasion for more culinary inspiration.
📖 Recipe Card: Baked Chicken Potatoes Vegetables
Description: A simple and healthy one-pan meal with tender baked chicken, crispy potatoes, and seasoned vegetables. Perfect for an easy weeknight dinner.
Prep Time: PT15M
Cook Time: PT45M
Total Time: PT60M
Servings: 4 servings
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 medium potatoes, cut into wedges
- 2 cups 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 thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss potatoes, carrots, bell peppers, and onion with 2 tablespoons olive oil, garlic powder, thyme, paprika, salt, and pepper.
- Place vegetables on a large baking sheet in a single layer.
- Rub chicken thighs with remaining olive oil and season with salt and pepper.
- Arrange chicken thighs on top of the vegetables.
- Bake for 40-45 minutes until chicken is cooked through and potatoes are tender.
- Optional: garnish with fresh parsley before serving.
Nutrition: Calories: 450 kcal | Protein: 35 g | Fat: 20 g | Carbs: 30 g
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