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Weeknight • Chicken

Golden One-Pan Chicken & Veggies

A hands-off, flavorful meal with tender chicken and roasted vegetables all baked on one sheet pan.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Golden One-Pan Chicken & Veggies

Weeknight wonders really don't get much easier than this! Our Golden One-Pan Chicken & Veggies is the ultimate low-fuss dinner. Everything roasts together on a single sheet pan, leaving you with minimal cleanup and maximum deliciousness.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 lb baby potatoes, quartered or halved if large
  • 1 red bell pepper, cored and cut into 1-inch pieces
  • 1 zucchini, cut into 1/2-inch thick half-moons
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine chicken pieces, baby potatoes, red bell pepper, and zucchini. Add olive oil, oregano, garlic powder, smoked paprika, salt, and pepper. Toss well to ensure everything is evenly coated.

  3. Step 3

    Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's a little space between everything for optimal roasting and browning.

  4. Step 4

    Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C), the potatoes are tender, and the vegetables are lightly caramelized. For extra browning, you can broil for the last 2-3 minutes, watching carefully.

  5. Step 5

    Remove from oven, garnish with fresh parsley if desired, and serve hot.

Tips

  • Cut vegetables into similar-sized pieces to ensure they cook evenly.
  • Feel free to swap out vegetables based on what you have on hand – broccoli, carrots, or cherry tomatoes work great!

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