One-Pan Chicken and Veggies

David

🍽️✨ The Culinary Legacy Keeper

One-Pan Chicken and Veggies is a weeknight dinner champion in our household. Honestly, weeknights can be chaotic, and the last thing I want to do is spend hours in the kitchen creating a complicated meal. This recipe has been a lifesaver – it’s incredibly easy to throw together, uses minimal dishes (hello, one pan!), and delivers a delicious, healthy meal that everyone in the family genuinely enjoys. Even my picky eaters gobble up the tender chicken and roasted veggies, especially when they get to choose their favorite vegetables. It’s become a regular in our rotation, and I’m excited to share this simple yet satisfying recipe with you. You’ll be amazed at how much flavor you can get from just a few simple ingredients and minimal effort. Get ready to simplify your dinner routine without sacrificing taste or nutrition!

Ingredients

Chicken Thighs (Bone-in, Skin-on): 1.5 lbs – Provides juicy and flavorful chicken, the bone and skin contribute to richer taste during roasting.
Potatoes (Red or Yukon Gold): 1.5 lbs – Starchy and satisfying, they roast beautifully and become tender and slightly crispy.
Broccoli Florets: 1 large head – Adds a vibrant green color and a healthy dose of vitamins and fiber, roasting brings out a slightly nutty flavor.
Carrots (Large, Peeled and Chopped): 2-3 – Sweet and earthy, they provide a natural sweetness and a pleasing texture when roasted.
Bell Pepper (Any Color, Sliced): 1-2 – Adds sweetness and a slight tang, contributing to the colorful and flavorful veggie mix.
Red Onion (Sliced): 1 medium – Provides a pungent and slightly sweet flavor that mellows and sweetens as it roasts.
Garlic Cloves (Minced): 3-4 cloves – Essential for savory flavor, minced garlic infuses the entire dish with its aromatic essence.
Olive Oil: 1/4 cup – Used for tossing and roasting, it helps the vegetables and chicken brown beautifully and adds healthy fats.
Dried Rosemary: 1 teaspoon – Earthy and fragrant herb, it complements chicken and vegetables perfectly, adding a distinct aroma.
Dried Thyme: 1 teaspoon – Another classic herb that pairs well with chicken and vegetables, providing a subtle lemony and minty flavor.
Paprika: 1 teaspoon – Adds a mild smoky and slightly sweet flavor, contributing to the overall depth of taste and color.
Garlic Powder: 1 teaspoon – Enhances the garlic flavor and adds a savory note throughout the dish.
Salt: 1.5 teaspoons – Essential for seasoning and enhancing the flavors of all ingredients, adjust to taste.
Black Pepper: 1 teaspoon – Adds a touch of spice and depth of flavor, freshly ground is recommended for best taste.
Lemon (Optional, for serving): 1 – A squeeze of fresh lemon juice brightens the dish and adds a zesty finish.
Fresh Parsley (Optional, for garnish): 2 tablespoons chopped – Adds freshness and a pop of color as a final garnish.

Instructions

Preheat the Oven and Prepare the Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it with olive oil. Using a large baking sheet is crucial to ensure the vegetables and chicken roast properly and don’t steam. Overcrowding the pan can lead to soggy vegetables and unevenly cooked chicken.
Prepare the Vegetables: Wash and chop all the vegetables. Cut the potatoes into 1-inch cubes, chop the carrots into similar-sized pieces, break the broccoli into florets, slice the bell pepper, and slice the red onion. Uniformly sized vegetables will cook at a more consistent rate, ensuring everything is tender at the same time. Mince the garlic cloves and set aside.
Toss Vegetables with Oil and Seasonings: In a large bowl, combine the chopped potatoes, carrots, broccoli florets, bell pepper slices, and red onion slices. Drizzle with olive oil, ensuring all vegetables are lightly coated. Add the minced garlic, dried rosemary, dried thyme, paprika, garlic powder, salt, and black pepper. Toss everything together thoroughly with your hands or a spatula until the vegetables are evenly coated with the oil and seasonings. This step is important for distributing the flavors evenly across all the vegetables.
Arrange Vegetables and Chicken on the Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they are not overcrowded; if necessary, use two baking sheets. Place the chicken thighs directly on top of the vegetables, spacing them out evenly. Placing the chicken on top allows its juices to drip down and flavor the vegetables as they roast.
Roast in the Oven: Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer inserted into the thickest part of a chicken thigh to check for doneness. The roasting time may vary slightly depending on your oven and the size of the chicken thighs and vegetables.
Check for Doneness and Crispiness: After about 40 minutes, check the chicken and vegetables. The chicken skin should be golden brown and crispy, and the vegetables should be tender when pierced with a fork. If the chicken is cooked but the vegetables are not as tender as you like, you can continue roasting for another 5-10 minutes. For extra crispy vegetables, you can broil for the last few minutes of cooking, keeping a close eye to prevent burning.
Rest and Serve: Once cooked, remove the baking sheet from the oven and let the chicken and vegetables rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Optionally, squeeze fresh lemon juice over the chicken and vegetables and garnish with chopped fresh parsley before serving.

Nutrition Facts

(Per Serving, estimated, assuming 4 servings)

Serving Size: Approximately one quarter of the recipe (about 1 chicken thigh and a generous portion of vegetables).
Calories: Approximately 450-550 calories per serving – This provides a substantial and satisfying meal without being excessively high in calories.
Protein: 40-45 grams per serving – Chicken is an excellent source of lean protein, essential for muscle building and satiety.
Fat: 25-30 grams per serving – Includes healthy fats from olive oil and chicken skin, contributing to flavor and fullness.
Carbohydrates: 30-35 grams per serving – Primarily from the potatoes and other vegetables, providing energy and fiber.
Fiber: 6-8 grams per serving – Vegetables are rich in dietary fiber, important for digestion and maintaining healthy blood sugar levels.

Note: Nutrition facts are estimates and can vary based on specific ingredients, portion sizes, and cooking methods. For precise nutritional information, use a nutrition calculator with specific brands and weights of ingredients.

Preparation Time

Prep Time: 20-25 minutes – This includes washing, chopping, and seasoning the vegetables and chicken. The recipe is designed for quick and efficient preparation, perfect for busy weeknights.
Cook Time: 40-45 minutes – The roasting time allows for hands-off cooking, giving you time to relax or do other tasks while dinner cooks in the oven.
Total Time: Approximately 1 hour to 1 hour and 10 minutes – From start to finish, this one-pan meal is ready in just over an hour, making it a convenient and relatively quick option for a wholesome dinner.

How to Serve

This One-Pan Chicken and Veggies is delicious and satisfying on its own, but here are some ways to elevate your serving experience and create a complete meal:

Simple and Classic:
- As is: Serve directly from the baking sheet for a rustic and family-style presentation.
- With a squeeze of lemon: Fresh lemon juice brightens the flavors and adds a zesty touch.
- Garnished with fresh herbs: Chopped parsley, chives, or dill add freshness and visual appeal.
Enhance with Grains:
- Quinoa or Rice: Serve over a bed of fluffy quinoa or rice to add extra carbohydrates and create a heartier meal. The grains will soak up the flavorful juices from the chicken and vegetables.
- Couscous: Light and fluffy couscous is another great option to pair with the roasted chicken and veggies, offering a different texture.
- Crusty Bread: Serve with a side of crusty bread for soaking up the delicious pan juices and enjoying alongside the chicken and vegetables.
Add a Side Salad:
- Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a contrasting texture and flavor, balancing the richness of the roasted chicken and vegetables.
- Caesar Salad: For a more substantial salad, a classic Caesar salad complements the dish well.
- Mediterranean Salad: A vibrant Mediterranean salad with cucumbers, tomatoes, olives, and feta cheese adds a fresh and flavorful side.
Sauces and Dips:
- Garlic Aioli: A creamy garlic aioli adds richness and enhances the savory flavors of the dish.
- Lemon Herb Yogurt Sauce: A light and tangy yogurt sauce with lemon and herbs provides a cooling and refreshing contrast.
- Chimichurri Sauce: For a bolder flavor, serve with a vibrant chimichurri sauce, adding herbaceousness and a touch of spice.
- Honey Mustard: A simple honey mustard dipping sauce is a family-friendly option that pairs well with both chicken and vegetables.
Variations and Toppings:
- Sprinkle with Feta Cheese: Crumbled feta cheese adds a salty and tangy element that complements the roasted flavors.
- Drizzle with Balsamic Glaze: A balsamic glaze adds a touch of sweetness and acidity, enhancing the overall flavor profile.
- Add Roasted Nuts or Seeds: Toasted almonds, pine nuts, or pumpkin seeds add a crunchy texture and nutty flavor.
- Serve with Avocado: Sliced avocado provides creaminess and healthy fats, adding another layer of richness to the meal.

Additional Tips for Perfect One-Pan Chicken and Veggies

Cut Vegetables to Similar Sizes: Ensure all your vegetables are cut into roughly the same size pieces. This is crucial for even cooking. Smaller pieces will cook faster than larger pieces, so uniformity ensures that everything becomes tender at the same time.
Don’t Overcrowd the Pan: Overcrowding the baking sheet will cause the vegetables to steam instead of roast, resulting in soggy vegetables. If necessary, use two baking sheets to spread everything in a single layer. Proper spacing allows for hot air circulation and browning.
Pat Chicken Dry: Before seasoning the chicken, pat it dry with paper towels. Removing excess moisture helps the skin crisp up beautifully during roasting. Dry skin browns much better in the oven.
Season Generously: Don’t be shy with the seasonings! Season the vegetables and chicken generously with salt, pepper, herbs, and spices. Proper seasoning is key to developing flavorful and delicious results. Taste and adjust seasonings as needed.
Use Bone-in, Skin-on Chicken Thighs for Best Flavor: Bone-in, skin-on chicken thighs are generally more flavorful and stay juicier during roasting than boneless, skinless chicken breasts. The bone and skin contribute to richer flavor and prevent the chicken from drying out. However, you can use chicken breasts if preferred, just adjust cooking time and be mindful of potential dryness.
Preheat the Oven Properly: Make sure your oven is fully preheated to the correct temperature before placing the baking sheet inside. Preheating ensures consistent heat and proper roasting from the start. An underheated oven can lead to uneven cooking.
Roast at a High Temperature: Roasting at 400°F (200°C) is ideal for achieving crispy chicken skin and tender-crisp vegetables. High heat promotes browning and caramelization, enhancing the flavors and textures.
Adjust Vegetables Based on Preference and Season: Feel free to customize the vegetables based on your preferences and what’s in season. Other great vegetable options include Brussels sprouts, sweet potatoes, asparagus, zucchini, or green beans. Adjust roasting times accordingly for different vegetables. Root vegetables like potatoes and carrots take longer to cook than softer vegetables like zucchini or asparagus.

Frequently Asked Questions (FAQs) about One-Pan Chicken and Veggies

Q1: Can I use boneless, skinless chicken breasts instead of chicken thighs?

A: Yes, you can use boneless, skinless chicken breasts. However, keep in mind that chicken breasts tend to cook faster and can become drier than chicken thighs. Reduce the cooking time accordingly, and consider adding a little extra olive oil or marinade to keep them moist. Check for doneness around 30-35 minutes and ensure the internal temperature reaches 165°F (74°C).

Q2: What other vegetables can I use in this recipe?

A: This recipe is highly versatile! You can use a wide variety of vegetables. Great options include: Brussels sprouts, sweet potatoes, butternut squash, zucchini, bell peppers of different colors, green beans, asparagus, mushrooms, and onions (yellow or white). Consider the cooking times of different vegetables – denser vegetables like potatoes and carrots will take longer than softer vegetables like zucchini or asparagus.

Q3: Can I prepare this dish ahead of time?

A: You can definitely prep the vegetables ahead of time. Chop the vegetables and store them in an airtight container in the refrigerator for up to a day in advance. You can also toss the vegetables with the seasonings and oil ahead of time and store them in the fridge. However, it’s best to add the chicken just before roasting for optimal texture and food safety. Roasting is best done just before serving for the freshest results.

Q4: How do I store leftovers of One-Pan Chicken and Veggies?

A: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven at 350°F (175°C) or in a skillet over medium heat until heated through. You can also reheat them in the microwave, but the chicken skin might lose some crispiness.

Q5: Can I freeze One-Pan Chicken and Veggies?

A: While you can technically freeze cooked chicken and vegetables, the texture of the vegetables, especially potatoes and broccoli, may change slightly upon thawing and reheating, becoming a bit softer. For best results, consume leftovers within a few days of cooking. If you do freeze, ensure it’s cooled completely and stored in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q6: Can I add a marinade to the chicken?

A: Absolutely! Marinating the chicken will enhance its flavor even further. You can marinate the chicken for at least 30 minutes or up to overnight in the refrigerator. A simple marinade could consist of olive oil, lemon juice, garlic, herbs, and spices. Just be sure to pat the chicken dry before roasting, even after marinating, to promote crispy skin.

Q7: How do I make sure the chicken is cooked through and safe to eat?

A: The most reliable way to ensure chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of a chicken thigh, avoiding the bone. The internal temperature should reach 165°F (74°C). The juices should run clear when pierced with a fork, but temperature is the most accurate indicator of doneness.

Q8: Can I make this recipe vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, simply omit the chicken and add more vegetables or protein sources like chickpeas, tofu cubes, or halloumi cheese (add halloumi in the last 20 minutes of roasting as it cooks faster). For a vegan version, omit the chicken and use plant-based protein alternatives like tofu or tempeh, and ensure any sauces or toppings used are vegan-friendly. You may need to adjust cooking times depending on the protein and vegetable substitutions.