One-Pan Chicken and Veggies
A simple, hearty meal packed with flavor and requires minimal cleanup. This dish is quick to prepare, cooks in a single pan, and balances juicy chicken with tender roasted vegetables.
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.