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
Scale
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.
