Why You’ll Love This Recipe

Easy One Pan Chicken and Veggies is the perfect solution for hectic weeknights. With minimal prep and cleanup, this wholesome dish brings together juicy chicken and colorful vegetables in one baking sheet. It’s flavorful, customizable, and loaded with nutrients—ideal for busy families or meal prepping.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast or thighs
olive oil
garlic powder
paprika
dried oregano
salt
black pepper
baby potatoes
carrots
broccoli florets
bell peppers (any color)
lemon (optional, for garnish)

directions

Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet.

Cut the chicken into evenly sized pieces or leave whole if using breasts or thighs.

In a small bowl, mix olive oil with garlic powder, paprika, oregano, salt, and pepper.

Chop the vegetables into bite-sized pieces and place them on the baking sheet.

Add the chicken to the baking sheet and drizzle everything with the seasoned olive oil mixture.

Toss to coat the chicken and veggies evenly, spreading them out in a single layer.

Bake for 25-30 minutes, flipping halfway through, until the chicken is fully cooked and veggies are tender.

For added flavor, squeeze fresh lemon juice over the top before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 25-30 minutesTotal time: 40-45 minutes

Variations

Swap chicken for turkey or tofu for a different protein option.
Use sweet potatoes instead of baby potatoes for a slightly sweeter taste.
Add zucchini, mushrooms, or cherry tomatoes for more veggie variety.
Sprinkle with parmesan cheese or drizzle with balsamic glaze before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or oven at 350°F (175°C) until warmed through.For freezing, cool completely and freeze in portions for up to 2 months.

FAQs

Can I make this with frozen vegetables?
Yes, just make sure to thaw and drain them to prevent excess moisture.

Should I marinate the chicken first?
Not necessary, but marinating can enhance flavor if you have time.

How do I ensure the chicken stays juicy?
Avoid overcooking and try using thighs for a juicier result.

Can I cook everything on foil or parchment?
Yes, lining your sheet pan makes cleanup even easier.

Can I use bone-in chicken?
Yes, just adjust the cooking time accordingly—about 40-45 minutes.

Can I add rice or quinoa?
Serve with cooked rice or quinoa on the side—don’t bake it with the dish.

How do I know the chicken is cooked?
Use a thermometer; it should reach 165°F (74°C) at the thickest part.

Can I meal prep this?
Absolutely—portion into containers and refrigerate or freeze.

Do I need to stir it during baking?
Flipping halfway helps with even cooking but isn’t mandatory.

Can I use a marinade instead of dry seasoning?
Yes, just keep it light to avoid excess liquid on the pan.

Conclusion

Easy One Pan Chicken and Veggies is a quick, balanced, and satisfying meal for any busy night. With a medley of seasoned vegetables and tender chicken, all baked together on one sheet, it’s a no-fuss recipe that doesn’t compromise on flavor. Ideal for families, meal prepping, or simply simplifying dinner.