Description
This Easy One Pan Chicken and Veggies recipe is a simple, healthy, and flavorful meal perfect for busy weeknights. With tender roasted chicken breasts or thighs paired with vibrant, seasoned vegetables all cooked together on a single baking sheet, this dish offers minimal cleanup and maximum taste. The recipe allows for optional additions like sweet potatoes, fresh lemon juice, and grated parmesan to customize the flavor to your liking.
Ingredients
Scale
Chicken
- 4 chicken breasts or thighs (boneless, skinless)
Vegetables
- 2 cups broccoli florets
- 2 bell peppers (any color, sliced)
- 1 zucchini (sliced)
- 1 red onion (sliced)
- 2 carrots (peeled and cut into thin rounds)
- 1 sweet potato (optional, peeled and cubed)
Seasonings & Others
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning (optional)
- 1 tbsp fresh lemon juice (optional)
- 2 tbsp grated parmesan (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure a crispy and golden finish on your chicken and vegetables.
- Prepare the Chicken: Season the chicken breasts or thighs with salt, black pepper, garlic powder, paprika, and Italian seasoning if using. You may marinate the chicken for 30 minutes beforehand for extra flavor, though this step is optional.
- Prepare the Vegetables: Wash and chop all vegetables. Slice the bell peppers, zucchini, and red onion into even strips. Peel and slice the carrots into thin rounds. If using sweet potato, peel and cube it. Cut the broccoli into small florets.
- Arrange on the Pan: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Place the chicken pieces in the center of the pan and arrange the vegetables evenly around them in a single layer.
- Drizzle with Olive Oil: Drizzle the olive oil over the chicken and vegetables, then gently toss the vegetables to coat them evenly, ensuring all pieces absorb the seasoning and oil.
- Roast the Dish: Place the pan in the preheated oven and roast for 25–30 minutes. Halfway through, flip the chicken pieces to ensure even cooking. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C) for safe consumption.
- Check the Vegetables: Ensure the vegetables are tender and slightly browned at the edges. If the sweet potatoes or carrots are not fully cooked, roast for an additional 10–15 minutes as needed.
- Finishing Touches: Remove the pan from the oven. For a fresh, zesty flavor, squeeze fresh lemon juice over the chicken and vegetables. Optionally, sprinkle grated parmesan cheese on top for added richness.
- Serve: Serve the chicken and roasted vegetables immediately while hot. Enjoy your nutritious and delicious one pan meal!
Notes
- You can substitute chicken breasts with thighs or vice versa depending on preference.
- Marinating chicken for 30 minutes is optional but enhances flavor and juiciness.
- Feel free to add or swap vegetables according to seasonal availability or preference.
- Using parchment paper or foil makes cleanup easier.
- Adjust roasting times if using larger or smaller vegetable cuts for even cooking.
- Check chicken internal temperature with a thermometer to ensure it is cooked safely.
- Optional toppings like lemon juice and parmesan add brightness and depth, but the dish is great even without them.
