If you are looking for a delicious weeknight dinner that feels like a treat but doesn’t involve a mountain of dishes, this Easy One Pan Chicken and Veggies Recipe is exactly what you need. Imagine tender, perfectly seasoned chicken nestled among colorful, roasted vegetables that are crispy on the edges and bursting with natural sweetness. It’s a one-pan wonder that combines simplicity with hearty flavors, making dinner both effortless and satisfying. Whether you’re cooking for family or friends, this recipe stays forgiving, flexible, and packed with wholesome goodness.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a starring role in creating balanced flavor and inviting textures. By using a variety of vegetables alongside the chicken, this dish offers a beautiful palette of colors and a delightful mix of tastes that makes dinner exciting every time.
- 4 chicken breasts or thighs (boneless, skinless): Choose whichever you prefer; thighs are more tender while breasts are leaner.
- 2 cups broccoli florets: Adds a lovely crunch and vibrant green color.
- 2 bell peppers (any color, sliced): Sweet and juicy, they brighten the dish visually and flavor-wise.
- 1 zucchini (sliced): Offers a mild freshness and soft texture once roasted.
- 1 red onion (sliced): Gives a slight sharpness that mellows beautifully with roasting.
- 2 carrots (peeled and cut into thin rounds): Bring natural sweetness and nice bite.
- 1 sweet potato (optional, peeled and cubed): Adds earthy sweetness and heartiness.
- 2 tbsp olive oil: Essential for roasting and giving the veggies a silky finish.
- 1 tsp salt: Balances flavors and enhances all other tastes.
- ½ tsp black pepper: Adds just the right bit of warming spice.
- 1 tsp garlic powder: For a mild, savory punch.
- 1 tsp paprika: Provides gentle smoky notes and a beautiful color.
- 1 tsp Italian seasoning (optional): An herbaceous touch that complements the chicken perfectly.
- 1 tbsp fresh lemon juice (optional): Brightens and lifts every bite when added at the end.
- 2 tbsp grated parmesan (optional): Adds a salty, nutty richness if you want to get a little indulgent.
How to Make Easy One Pan Chicken and Veggies Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 400°F (200°C). This temperature is ideal for roasting the chicken until it’s golden and juicy while letting the vegetables caramelize and crisp up in the process. A well-heated oven is key for that perfect texture.
Step 2: Season the Chicken
Pat your chicken pieces dry, then sprinkle them evenly with salt, black pepper, garlic powder, paprika, and the optional Italian seasoning. If you have time, letting the chicken marinate for 30 minutes can deepen the flavor, but no worries if you don’t. The seasoning alone provides a delicious foundation.
Step 3: Prepare the Vegetables
Wash and chop all your veggies uniformly to ensure even cooking. Slice the bell peppers, zucchini, and red onion into strips, and cut the carrots into thin rounds. If you’re including sweet potato, cube it into bite-sized pieces. The broccoli should be broken down into small florets that roast beautifully without burning.
Step 4: Arrange Everything on the Pan
Line a large baking sheet with parchment paper or foil to make cleanup easier. Place the chicken breasts or thighs in the center, then spread the vegetables evenly around the edges in a single layer. This arrangement allows the chicken juices to mingle with the veggies, creating incredible flavor.
Step 5: Drizzle with Olive Oil and Toss
Drizzle your olive oil over everything. Give the veggies a gentle toss to coat them evenly—this step is crucial for ensuring they roast up golden and tasty rather than dry. The oil also helps the seasoning stick, bringing all those lovely flavors together.
Step 6: Roast to Perfection
Pop your pan into the oven for about 25 to 30 minutes. Halfway through, flip the chicken pieces to brown them evenly. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (75°C). The vegetables should be tender and slightly browned around the edges by the end of cooking. If some veggies like sweet potatoes or carrots take longer, just roast them a bit more as needed.
Step 7: Add Finishing Touches
Once done, remove your pan from the oven and add a splash of fresh lemon juice for that bright zing. If you love savory richness, sprinkle some grated parmesan over the top for a mouthwatering finish. This final step truly elevates the flavors right before serving.
How to Serve Easy One Pan Chicken and Veggies Recipe
Garnishes
To brighten the dish even further, fresh herbs like parsley or basil work beautifully as a garnish. They introduce a fresh aroma and pop of green that invites your eyes and palate in. A little extra grated parmesan at the table lets each person add more cheesy goodness if they wish.
Side Dishes
This robust one pan meal is often satisfying on its own, but if you want to get creative, a side of fluffy rice, creamy mashed potatoes, or even a crisp green salad can round things out perfectly, adding texture or extra freshness to complement the warm roasted flavors.
Creative Ways to Present
For a casual family dinner, serve straight from the pan to keep things rustic and cozy. If you’re entertaining, arrange the chicken and veggies on a large platter, garnish with lemon wedges, and sprinkle herbs on top. This makes a festive centerpiece that’s both inviting and colorful.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator for up to 3 days. The chicken and veggies hold their flavor well, making for easy next-day lunches or quick reheated dinners. Just be sure to keep everything sealed to retain moisture and taste.
Freezing
You can freeze the cooked chicken and veggies for longer storage. Use freezer-safe containers or bags and try to remove as much air as possible. Frozen leftovers are best eaten within 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
Reheat in the oven at 350°F (175°C) until warmed through to help maintain crispness on the veggies and tenderness in the chicken. If short on time, microwaving works fine—just cover loosely to prevent drying out and stir the veggies halfway through heating.
FAQs
Can I use bone-in chicken for this recipe?
Absolutely! Bone-in chicken will add extra juiciness and flavor, but it may require additional cooking time to ensure it’s fully cooked through.
What vegetables work best besides the ones listed?
Feel free to swap in or add veggies like cherry tomatoes, asparagus, green beans, or mushrooms. Just make sure to adjust roasting times based on their firmness.
Is this recipe suitable for meal prep?
Yes! It reheats beautifully and can be portioned into containers for quick, healthy meals throughout the week.
Can I make this recipe spicy?
Definitely! Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix to give your Easy One Pan Chicken and Veggies Recipe a delightful kick.
Do I need to marinate the chicken?
Marinating is optional. The seasoning blend is flavorful on its own, but marinating for 30 minutes or longer can deepen the taste if you have time.
Final Thoughts
This Easy One Pan Chicken and Veggies Recipe is truly a weeknight hero—simple, nutritious, and bursting with flavor. I love how it brings together wholesome ingredients with minimal effort, letting the oven do all the magic. Trust me, once you try it, this recipe will become a go-to in your kitchen for busy nights or anytime you want a cozy, satisfying meal without fuss. Go ahead and give it a try—you won’t regret it!
Print
Easy One Pan Chicken and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30-45 minutes
- Total Time: 40-55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Easy One Pan Chicken and Veggies recipe offers a wholesome, flavorful meal perfect for busy weeknights. Tender chicken breasts or thighs are seasoned with a blend of spices and roasted alongside a colorful medley of fresh vegetables, all cooked together on a single baking sheet for minimal cleanup. The dish delivers a balanced combination of protein and nutrient-rich veggies with an optional zesty lemon and parmesan finish for extra flavor.
Ingredients
Chicken
- 4 chicken breasts or thighs (boneless, skinless)
Vegetables
- 2 cups broccoli florets
- 2 bell peppers (any color, sliced)
- 1 zucchini (sliced)
- 1 red onion (sliced)
- 2 carrots (peeled and cut into thin rounds)
- 1 sweet potato (optional, peeled and cubed)
Seasoning and Other Ingredients
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning (optional)
- 1 tbsp fresh lemon juice (optional)
- 2 tbsp grated parmesan (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). This will help achieve a crispy, golden finish on your chicken and vegetables.
- Prepare the Chicken: Season the chicken breasts or thighs with salt, black pepper, garlic powder, paprika, and Italian seasoning if using. For deeper flavor, marinate for 30 minutes, but this is optional.
- Prepare the Vegetables: Wash and chop the vegetables. Slice bell peppers, zucchini, and red onion into even strips. Peel and slice carrots into thin rounds, cube sweet potato if using, and cut broccoli into small florets.
- Arrange on the Pan: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange chicken pieces in the center and spread the vegetables evenly around the chicken in a single layer.
- Drizzle with Olive Oil: Drizzle olive oil over both the chicken and vegetables. Toss the vegetables gently to coat them evenly, ensuring they absorb the seasoning and oil.
- Roast the Dish: Place the pan in the oven and roast for 25 to 30 minutes. Halfway through cooking, flip the chicken pieces to ensure even cooking. Verify chicken’s internal temperature reaches 165°F (75°C) for safety.
- Check the Vegetables: Ensure the vegetables are tender and slightly browned around the edges. If sweet potatoes or carrots aren’t fully cooked, continue roasting for an additional 10 to 15 minutes.
- Finishing Touches: Once cooked, remove the baking sheet from the oven. Optionally, squeeze fresh lemon juice over the chicken and vegetables for brightness and sprinkle grated parmesan for extra flavor.
- Serve: Serve the chicken and roasted vegetables immediately and enjoy this healthy, flavorful one-pan meal.
Notes
- Chicken thighs can be used for a juicier result; breasts will yield leaner meat.
- Feel free to swap or add vegetables based on your preference or seasonal availability.
- Marinating the chicken ahead of time enhances flavor but is not required.
- Use a meat thermometer to ensure the chicken is safely cooked.
- Leftovers can be refrigerated for up to 3 days and reheated.
- For a dairy-free option, omit the parmesan cheese.
