One-Pan Chicken & Veggies
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One-Pan Chicken & Veggies is a simple, hearty, and flavorful meal that requires minimal cleanup! This dish features juicy roasted chicken with a crispy golden skin, surrounded by tender roasted potatoes, carrots, and bell peppers, all seasoned with fresh herbs and olive oil. It’s the perfect easy weeknight dinner or meal-prep-friendly option that brings comfort and nutrition to your table.
Why You’ll Love This Recipe:
✔️ One-Pan Meal – Minimal cleanup with maximum flavor! ✔️ Easy & Customizable – Use any veggies or seasonings you like. ✔️ Juicy & Flavorful Chicken – Perfectly crispy outside, tender inside. ✔️ Great for Meal Prep – Stays delicious when reheated. |
Ingredients: (Serves 3-4)
4 bone-in, skin-on chicken thighs (or breasts)
2 cups baby potatoes, halved
2 carrots, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tbsp olive oil
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried oregano
½ tsp dried thyme
1 tsp lemon juice (for freshness)
Fresh rosemary or thyme sprigs (for garnish, optional)
Instructions:1️⃣ Preheat the oven to 400°F (200°C).
2️⃣ Prepare the chicken: Pat the chicken dry with a paper towel, then season with salt, pepper, paprika, oregano, and thyme.
3️⃣ Prep the veggies: In a large mixing bowl, toss the potatoes, carrots, and bell peppers with olive oil, minced garlic, salt, and pepper.
4️⃣ Assemble the baking tray: Spread the vegetables evenly on a large baking sheet. Place the seasoned chicken thighs on top.
5️⃣ Bake: Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy. Stir the veggies halfway through for even cooking.
6️⃣ Garnish & serve: Drizzle with lemon juice, sprinkle with fresh herbs, and serve hot!
4 bone-in, skin-on chicken thighs (or breasts)
2 cups baby potatoes, halved
2 carrots, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tbsp olive oil
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried oregano
½ tsp dried thyme
1 tsp lemon juice (for freshness)
Fresh rosemary or thyme sprigs (for garnish, optional)
Instructions:1️⃣ Preheat the oven to 400°F (200°C).
2️⃣ Prepare the chicken: Pat the chicken dry with a paper towel, then season with salt, pepper, paprika, oregano, and thyme.
3️⃣ Prep the veggies: In a large mixing bowl, toss the potatoes, carrots, and bell peppers with olive oil, minced garlic, salt, and pepper.
4️⃣ Assemble the baking tray: Spread the vegetables evenly on a large baking sheet. Place the seasoned chicken thighs on top.
5️⃣ Bake: Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy. Stir the veggies halfway through for even cooking.
6️⃣ Garnish & serve: Drizzle with lemon juice, sprinkle with fresh herbs, and serve hot!
Variations & Add-Ons:🍋 Lemon Garlic Chicken: Add lemon slices to the pan before roasting for extra citrus flavor.
🥦 Extra Veggies: Add zucchini, mushrooms, asparagus, or cherry tomatoes for variety.
🌶️ Spicy Kick: Sprinkle chili flakes or cayenne pepper for heat.
🧀 Cheesy Finish: Top with grated Parmesan cheese before serving.
Serving Suggestions:🥖 With Bread: Serve with warm garlic bread or crusty baguette.
🥗 With a Side Salad: A simple Greek salad or coleslaw pairs beautifully.
🍚 With Rice or Quinoa: Serve over fluffy jasmine rice, brown rice, or quinoa for a hearty meal.
Tips for the Best One-Pan Chicken & Veggies:✔️ Use bone-in, skin-on chicken for the juiciest results.
✔️ Cut veggies evenly so they cook at the same rate.
✔️ Roast at high heat (400°F/200°C) for crispy skin and caramelized veggies.
✔️ Use a rimmed baking sheet to prevent oil from spilling.
🥦 Extra Veggies: Add zucchini, mushrooms, asparagus, or cherry tomatoes for variety.
🌶️ Spicy Kick: Sprinkle chili flakes or cayenne pepper for heat.
🧀 Cheesy Finish: Top with grated Parmesan cheese before serving.
Serving Suggestions:🥖 With Bread: Serve with warm garlic bread or crusty baguette.
🥗 With a Side Salad: A simple Greek salad or coleslaw pairs beautifully.
🍚 With Rice or Quinoa: Serve over fluffy jasmine rice, brown rice, or quinoa for a hearty meal.
Tips for the Best One-Pan Chicken & Veggies:✔️ Use bone-in, skin-on chicken for the juiciest results.
✔️ Cut veggies evenly so they cook at the same rate.
✔️ Roast at high heat (400°F/200°C) for crispy skin and caramelized veggies.
✔️ Use a rimmed baking sheet to prevent oil from spilling.