Ultimate One-Pan Chicken & Veggies Recipe for Quick Meals

One-Pan Chicken and Vegetables is the perfect recipe for anyone looking to create a wholesome, nutritious, and flavorful meal with minimal effort. This easy-to-make dish combines tender, juicy chicken with a medley of fresh, vibrant vegetables, all cooked together in a single pan for convenience and maximum flavor infusion. Whether you’re an experienced home cook or a beginner in the kitchen, this recipe offers a streamlined cooking method that saves time on preparation and cleanup while delivering a hearty dinner the entire family will enjoy.

In this comprehensive guide, we’ll explore everything you need to know about making One-Pan Chicken and Vegetables — from the essential ingredients and equipment to step-by-step instructions, nutritional benefits, and answers to common questions. You’ll also find a handy recipe card for quick reference and tips to help you customize the dish to your taste.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs for extra tenderness)
• 1 pound baby potatoes, halved
• 2 cups baby carrots
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow onion, cut into wedges
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: lemon wedges for serving

Required Equipment

• Large oven-safe skillet or baking dish (preferably non-stick or cast iron)
• Mixing bowl for vegetables
• Measuring spoons
• Knife and cutting board
• Tongs or spatula for turning chicken and vegetables
• Oven mitts
• Aluminum foil (optional, for covering)

Step-by-Step Instructions

1. Preheat the Oven

Begin by preheating your oven to 400°F (200°C). This temperature is ideal for roasting the chicken and vegetables until perfectly tender and slightly caramelized.

2. Prepare the Vegetables

In a large mixing bowl, combine the baby potatoes, baby carrots, red bell pepper, zucchini, and onion. Drizzle 2 tablespoons of olive oil over the vegetables, add minced garlic, thyme, rosemary, paprika, salt, and pepper. Toss well to evenly coat all the veggies with the seasoning and oil.

3. Season the Chicken

Pat the chicken breasts dry with paper towels. Rub them with the remaining 1 tablespoon of olive oil and season generously with salt, pepper, and a pinch of paprika for extra flavor and color.

4. Arrange Chicken and Vegetables in the Pan

Spread the vegetables in a single layer across the bottom of your oven-safe skillet or baking dish. Nestle the chicken breasts on top of the vegetables, ensuring they aren’t overlapping for even cooking.

5. Roast in the Oven

Place the pan in the preheated oven and roast for about 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender when pierced with a fork. About halfway through cooking, stir the vegetables gently and baste the chicken with any pan juices to keep it moist.

6. Optional Broiling for Crispiness

If you love a crispy, golden finish on your chicken skin and caramelized vegetable edges, switch the oven to broil for the last 3-5 minutes. Keep a close watch to avoid burning.

7. Garnish and Serve

Once cooked, remove the pan from the oven. Sprinkle fresh chopped parsley over the dish and add lemon wedges on the side for a bright, zesty touch. Serve hot, and enjoy your nutritious and flavorful one-pan meal.

Recipe Card

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American / Contemporary

Nutrition Card

• Calories: 400 kcal per serving
• Sugar: 6g
• Fat: 14g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 32g
• Yields: 4 servings

FAQs

Can I use bone-in chicken pieces instead of boneless breasts?

Absolutely! Bone-in chicken thighs or drumsticks add great flavor and tend to stay moist during cooking. Just adjust the cooking time to ensure the chicken is fully cooked—usually around 45-50 minutes depending on size.

What can I substitute if I don’t have baby potatoes?

You can swap baby potatoes for regular potatoes cut into bite-sized cubes or use sweet potatoes for a slightly sweeter flavor. Just make sure all pieces are uniform in size for even cooking.

Is it possible to make this recipe in an air fryer?

Yes, you can prepare a smaller batch in an air fryer using the same seasoning and ingredients. Cook at 380°F (193°C) for 25-30 minutes, shaking or turning halfway through. Cooking times may vary by model, so check for doneness accordingly.

Can I meal prep this recipe for the week?

This One-Pan Chicken and Vegetables dish stores well in airtight containers for up to 4 days in the refrigerator. Reheat in the oven or microwave and enjoy quick, healthy meals throughout the week.

What other vegetables work well in this one-pan recipe?

Feel free to customize the veggies as you like! Green beans, Brussels sprouts, cherry tomatoes, or asparagus all make excellent additions or substitutions depending on seasonality and personal preference.

Do I need to marinate the chicken beforehand?

While not necessary, marinating the chicken for 30 minutes to a few hours can enhance flavor and tenderness. A simple marinade with lemon juice, olive oil, garlic, and herbs works wonderfully.

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