This One Pan Chicken and Veggies is a dream come true for busy cooks! Juicy chicken meets colorful veggies in a single pan, making clean-up a breeze.
If you want a tasty meal that won’t take all evening, this dish is your best friend. Just toss everything in, season it up, and let the oven do the work while you relax!
Key Ingredients & Substitutions
Chicken Thighs: I love using chicken thighs because they’re juicy and flavorful. You can easily swap these for chicken breasts if that’s what you have. Just be mindful that breasts can dry out faster, so adjust cooking time accordingly.
Potatoes: Baby potatoes add a nice creaminess when roasted. If you don’t have them, use regular potatoes cut into smaller pieces or even sweet potatoes for a different flavor profile.
Veggies: This recipe is versatile! You can use any combination of vegetables you prefer, like zucchini, asparagus, or green beans. Frozen veggies work too, just add them to the pan later since they don’t need as much time to cook.
Spices: If you’re out of oregano or thyme, you can use Italian seasoning as a substitute. For extra kick, consider adding some chili flakes or cumin.
How Do I Ensure Everything Cooks Evenly?
To make sure your chicken and veggies all cook perfectly, here are some tips and steps:
- Start with similar-sized pieces. Cut veggies like carrots and onions into even sizes to match the cook time of chicken thighs.
- Spread everything out on the baking sheet. This promotes even cooking and allows the chicken to roast instead of steam.
- Stir halfway through cooking! This helps brown everything well and keeps the veggies from getting too soft.
Always check the chicken for doneness with a meat thermometer—165°F (75°C) is the safe zone. Enjoy your meal!
One Pan Chicken and Veggies
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 1.5 lbs chicken thighs (bone-in or boneless)
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup bell peppers, diced (mixed colors)
- 1 cup broccoli florets
- 1 onion, chopped
- 4 cloves garlic, minced
For the Seasoning:
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious one-pan meal takes about 15 minutes to prepare and 35-40 minutes to bake, totaling around 55-60 minutes from start to finish. You’ll end up with a tasty dinner that requires minimal cleanup!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your meal cooks evenly and thoroughly.
2. Prepare the Chicken and Veggies:
In a large mixing bowl, add the chicken thighs along with the halved baby potatoes, sliced carrots, diced bell peppers, broccoli florets, and chopped onion. Mix them all together to get an even distribution of flavors.
3. Mix the Seasoning:
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, paprika, and a pinch of salt and pepper. Pour this flavorful mixture over the chicken and veggies, making sure to coat everything well. Toss gently but thoroughly.
4. Transfer to Baking Sheet:
Now, take a large baking sheet or an oven-safe skillet and spread the coated chicken and vegetables in a single layer. This will help everything cook evenly.
5. Bake to Perfection:
Pop the baking sheet into the preheated oven and bake for about 35-40 minutes. Stir halfway through to ensure that the chicken and veggies roast beautifully. Keep an eye on the chicken; it’s ready when it reaches an internal temperature of 165°F (75°C) and the veggies are tender.
6. Garnish and Serve:
Once done, take the pan out of the oven and let it cool for a few minutes. Sprinkle chopped fresh parsley on top for a lovely touch before serving. This dish is best enjoyed warm!
7. Enjoy Your Meal!
Serve your delicious one-pan chicken and veggies, and relish a wholesome meal with the satisfaction of minimal cleanup. Enjoy!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite vegetables like zucchini, asparagus, or even sweet potatoes. Just keep in mind that cooking times may vary slightly based on the size and type of vegetables, so check for tenderness before removing from the oven.
Can I Substitute the Chicken Thighs with Another Protein?
Yes! You can use chicken breast, pork chops, or even tofu for a vegetarian option. Just adjust the cooking time, as chicken breasts tend to cook faster and tofu should be pre-cooked to ensure the right texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven or use the microwave until heated through. Always ensure the chicken reaches an internal temperature of 165°F (75°C) when reheating!
Can I Make This Meal Ahead of Time?
Yes, you can prep everything the night before! Just toss the chicken and veggies in the marinade and cover them in the fridge. When you’re ready to cook, simply spread them on a baking sheet and bake as directed. This will also enhance the flavors!
