Need a hearty dinner without the mess? This one pan chicken and vegetables recipe delivers a wholesome, colorful meal in a single baking sheet. Juicy chicken, caramelized veggies, and savory herbs come together beautifully with minimal prep and no fuss. Whether you’re looking for southern-style comfort or quick family meals, this one is a reliable weeknight winner.
Table of Contents
Why You’ll Love This Recipe
This dish is everything a busy home cook dreams of:
- Minimal dishes to wash
- Prep in just 15 minutes
- Works with almost any vegetable
- Perfect for family dinners or couples cooking together
- Warm, nourishing, and budget-friendly
Compared to more complicated easy roast dinner recipes, this one keeps things simple while staying big on flavor. Ideal for feeding a crowd or planning easy dinner ideas for 10 people with zero stress.
Ingredients Needed
For the Chicken:
- 4 bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
For the Vegetables:
- 2 large carrots, peeled and sliced
- 3 red potatoes, chopped into chunks
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon dried rosemary
- Salt and pepper to taste
Tip: Use vegetables that roast well and cut them into even sizes for even cooking.
How to Make One Pan Chicken and Vegetables
- Preheat your oven to 425°F (220°C).
High heat gives you crispy chicken skin and perfectly roasted veggies. - Season the chicken.
Pat chicken dry. Rub with olive oil, paprika, garlic powder, thyme, salt, and pepper. - Prep the vegetables.
In a large bowl, toss all the chopped veggies with olive oil, rosemary, salt, and pepper. - Assemble on a sheet pan.
Line a large baking sheet with parchment or foil. Arrange chicken pieces on one side and vegetables on the other, avoiding overlap. - Bake for 40–45 minutes.
Chicken should be golden and reach an internal temp of 165°F. Veggies should be fork-tender with crispy edges. - Optional: Broil for 2–3 minutes to crisp the skin further.
Let it rest for 5 minutes before serving for juiciest results.
Serving & Storage Tips
Serve straight from the pan or plate with a drizzle of pan juices and fresh herbs. Add a dollop of sour cream or a squeeze of lemon for extra brightness.
Storage:
- Refrigerate leftovers up to 4 days
- Freeze for up to 2 months in airtight containers
- Reheat in oven or air fryer to preserve crisp texture
Helpful Notes
- Substitute protein: Chicken breasts, boneless thighs, or even sausage work well.
- Veggie swaps: Try butternut squash, parsnips, or green beans.
- Avoid soggy results: Don’t overcrowd the pan use two sheets if needed.
- Want cheesy comfort? Sprinkle shredded mozzarella or cheddar on veggies during the last 5 minutes of baking.
Conclusion
This one pan chicken and vegetables recipe is a practical, comforting dinner you’ll keep coming back to. Whether you’re juggling kids’ schedules or having friends over, it’s simple, filling, and satisfying.
If you made this recipe, drop a comment or rating we’d love to hear your favorite veggie combos!
Which vegetable would you never skip in a roasted chicken dinner?
Frequently Asked Questions (FAQ)
Can I use boneless chicken?
Yes! Boneless thighs or breasts will cook faster about 25–30 minutes. Just ensure they reach 165°F internally.
Can I meal prep this recipe?
Definitely. Roast ahead and portion into containers for easy lunches or dinners throughout the week.
Why are my vegetables soggy?
Overcrowding traps steam. Use a larger sheet pan or bake on two pans for best results.
Can I make this dairy-free or gluten-free?
This recipe is naturally both dairy-free and gluten-free as written.