Looking for a simple, hearty meal that’s packed with flavor and requires minimal cleanup? Let’s make One-Pan Chicken and Veggies! This dish is my go-to for busy weeknights—it’s quick to prepare, cooks in a single pan, and balances juicy chicken with tender roasted vegetables perfectly. Even if you’re new to cooking, this recipe is foolproof and endlessly customizable. Let’s get started!
Why You Will Love This Recipe
One-Pan Chicken and Veggies is a lifesaver for two big reasons: simplicity and versatility. You’ll love how the chicken stays juicy while the veggies caramelize into sweet, crispy perfection. Plus, everything cooks together on one sheet pan, which means less time scrubbing dishes and more time enjoying your meal. Whether you’re feeding picky eaters or meal-prepping for the week, this recipe adapts to whatever ingredients you have on hand.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 cups mixed vegetables (baby potatoes, broccoli florets, carrots, and bell peppers work great)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon, sliced (optional, for brightness)
Ingredient Prep Guide
- Chicken: Pat the chicken dry with paper towels to help it crisp up. Trim any excess fat if needed.
- Vegetables: Cut potatoes and carrots into 1-inch chunks so they cook evenly. Keep broccoli florets bite-sized, and slice bell peppers into strips.
- Seasoning: Mix the garlic powder, paprika, thyme, salt, and pepper in a small bowl to save time later.
Equipment & Tools
- Large sheet pan
- Parchment paper (optional, for easy cleanup)
- Mixing bowls (one for veggies, one for chicken)
- Chef’s knife
- Measuring spoons
Step-by-Step Instructions
Step 1: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper if using.
Step 2: In a large bowl, toss the chopped vegetables with 2 tbsp olive oil and half of the seasoning mix. Spread them evenly on the pan, leaving space for the chicken.
Step 3: In another bowl, coat the chicken with the remaining 1 tbsp olive oil and seasoning. Place the chicken on the pan, surrounding it with lemon slices if using.
Step 4: Roast for 25-30 minutes, flipping the chicken halfway, until the chicken reaches 165°F internally and the veggies are fork-tender. If the veggies need more crisp, broil for 2-3 minutes at the end.
Step 5: Let the chicken rest for 5 minutes before serving. This helps the juices redistribute so every bite stays moist.
Key Details
Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Sheet pan, mixing bowls, chef’s knife
Serving Suggestions
Serve this dish straight from the pan for a rustic family-style meal! Pair it with fluffy quinoa, couscous, or crusty bread to soak up the savory juices. For a fresh twist, top with chopped parsley or a sprinkle of Parmesan. It’s also fantastic alongside a simple green salad or garlic bread if you’re craving something extra hearty.
Pro Tips
Boost Flavor: Add minced garlic or a drizzle of balsamic glaze to the veggies before roasting for a tangy kick. If your spices are older than a year, replace them—they lose potency over time!
Avoid Overcrowding: If your sheet pan is small, roast the veggies and chicken on two separate pans. Crowding traps steam, leading to soggy vegetables.
Crispy Chicken Hack: For extra-crispy skin (if using thighs), place the chicken directly on the oven rack for the last 5 minutes of cooking, with the veggies still on the pan below.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread everything on a sheet pan and warm in a 350°F oven for 10-15 minutes. Microwaving works, but the oven keeps the chicken crispy. Freeze cooked chicken and veggies separately for up to 2 months—thaw overnight in the fridge before reheating.
Troubleshooting
Soggy Veggies: This usually means the pan is too packed. Spread ingredients in a single layer, and roast at a high temperature (425°F+).
Undercooked Chicken: Use a meat thermometer! If it’s still pink inside, return the chicken to the oven for 5-minute intervals until it hits 165°F.
Bland Seasoning: Taste the seasoning mix before adding it to the chicken and veggies. Adjust with a pinch of salt or smoked paprika as needed.
Frequently Asked Questions
Can I use frozen vegetables?
Yes, but thaw and pat them dry first to prevent excess moisture. Frozen veggies like broccoli or green beans work best—avoid frozen potatoes, as they’ll turn mushy.
What if I don’t eat chicken?
Swap chicken for turkey cutlets, tofu cubes, or even thick fish fillets. Adjust cooking times based on the protein you choose.
How do I make this spicier?
Add 1/2 tsp chili powder or cayenne pepper to the seasoning mix, or toss roasted veggies with hot sauce before serving.
One-Pan Chicken and Veggies
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 4 cups mixed vegetables baby potatoes, broccoli florets, carrots, and bell peppers work great
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon sliced (optional, for brightness)
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper if using.
- In a large bowl, toss the chopped vegetables with 2 tbsp olive oil and half of the seasoning mix. Spread them evenly on the pan, leaving space for the chicken.
- In another bowl, coat the chicken with the remaining 1 tbsp olive oil and seasoning. Place the chicken on the pan, surrounding it with lemon slices if using.
- Roast for 25-30 minutes, flipping the chicken halfway, until the chicken reaches 165°F internally and the veggies are fork-tender. If the veggies need more crisp, broil for 2-3 minutes at the end.
- Let the chicken rest for 5 minutes before serving.