One-Pan Chicken & Veggies

My family absolutely adores weeknight dinners that are both delicious and easy to prepare, and this One-Pan Chicken & Veggies recipe has become a true staple in our home. There’s something magical about tossing everything onto a single pan, letting the oven work its magic, and ending up with a flavorful, healthy, and satisfying meal with minimal cleanup. Even my pickiest eater devours the tender chicken and perfectly roasted vegetables. The aroma that fills the kitchen while it’s cooking is simply irresistible, and the vibrant colors on the plate make it a feast for the eyes as well as the taste buds. If you’re looking for a fuss-free dinner solution that’s packed with flavor and nutrition, look no further – this recipe is a game-changer!

Ingredients

• 4 Chicken Thighs (Bone-in, Skin-on): Provide juicy and flavorful chicken, and the skin crisps up beautifully in the oven. You can also use boneless, skinless thighs or breasts if preferred.
• 3 cups Broccoli Florets: A nutritious and versatile vegetable that roasts wonderfully, becoming slightly crispy and tender.
• 1 cup Carrots (Chopped): Add sweetness and vibrant color, and roast to a tender-crisp perfection. (About 2 medium carrots)
• 1 large Bell Peppers (Sliced): Contribute sweetness and a slight char when roasted, choose your favorite colors for visual appeal.
• 1 medium Red Onion (Wedged): Roasting mellows the pungent flavor of red onion, adding a subtle sweetness and depth.
• 1 medium Zucchini (Cubed): A mild and tender vegetable that absorbs flavors well and adds a delicate texture.
• 1 pint Cherry Tomatoes: Burst with juicy sweetness when roasted, adding a bright and tangy element to the dish.
• 3 tablespoons Olive Oil: Essential for roasting, it helps the vegetables and chicken brown and become tender, while also adding healthy fats.
• 1 teaspoon Salt (or to taste): Enhances the flavors of all the ingredients and is crucial for seasoning.
• 1/2 teaspoon Black Pepper (or to taste): Adds a touch of spice and depth of flavor.
• 1 teaspoon Garlic Powder: Provides a savory and aromatic garlic flavor that complements the chicken and vegetables.
• 1 teaspoon Onion Powder: Adds a subtle oniony sweetness that enhances the overall flavor profile.
• 1 tablespoon Dried Italian Seasoning: A blend of herbs that adds a classic Italian flavor and aroma.
• 1 teaspoon Paprika: Adds a mild smoky flavor and vibrant color.
• Optional: 1/4 teaspoon Red Pepper Flakes: For a touch of heat, add a pinch of red pepper flakes.
• Optional: Juice of 1/2 Fresh Lemon Juice: A squeeze of fresh lemon juice at the end brightens the flavors and adds a zesty touch.
• Optional: 2 tablespoons chopped Fresh Herbs (Parsley, Basil): Garnish with fresh herbs for added freshness and visual appeal.

Instructions

1. Preheat Your Oven and Prepare the Pan: Preheat your oven to 400°F (200°C). While the oven is preheating, grab a large baking sheet. Line it with parchment paper for easier cleanup, although this is optional. Using parchment paper prevents sticking and makes washing the baking sheet a breeze, especially if any of the chicken juices or vegetable sugars caramelize and stick to the pan.
2. Prepare the Vegetables: Wash all the vegetables thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels – this helps them roast rather than steam in the oven. Chop the vegetables into uniform sizes for even cooking. Cut the broccoli into florets, chop the carrots into roughly 1-inch pieces, slice the bell peppers into strips, wedge the red onion, cube the zucchini into bite-sized pieces, and leave the cherry tomatoes whole. Uniformity in size ensures that all the vegetables cook at roughly the same rate, preventing some from being overcooked while others are still undercooked.
3. Prepare the Chicken: If using bone-in, skin-on chicken thighs, pat them dry with paper towels. This removes excess moisture and helps the skin crisp up beautifully during roasting. If using boneless, skinless chicken, pat them dry as well. You can leave the chicken thighs as they are, or for quicker cooking, you can cut larger chicken breasts into slightly smaller, even-sized pieces.
4. Combine Vegetables and Chicken on the Baking Sheet: In a large bowl, toss all the chopped vegetables (broccoli, carrots, bell peppers, red onion, zucchini, and cherry tomatoes) together. Drizzle generously with olive oil, ensuring all the vegetables are lightly coated. Season generously with salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika. If you like a little heat, add a pinch of red pepper flakes at this stage. Toss everything together until the vegetables are evenly coated with oil and seasonings.
5. Arrange Chicken and Vegetables on the Pan: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they are not overcrowded, as overcrowding can lead to steaming instead of roasting. If necessary, use two baking sheets to ensure even roasting. Arrange the chicken thighs amongst the vegetables, spacing them out evenly across the pan. Try to place the chicken pieces so they are not directly on top of each other or completely buried under vegetables, as this will ensure they cook and brown evenly.
6. Roast in the Oven: Place the baking sheet in the preheated oven and roast for 35-45 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. Halfway through the cooking time, around 20-25 minutes, you can toss the vegetables gently with a spatula to ensure even browning and prevent sticking.
7. Check for Doneness and Crispiness: Check the chicken for doneness using a meat thermometer. The juices should run clear when pierced with a fork, and the meat should no longer be pink. The vegetables should be tender when pierced with a fork and slightly caramelized around the edges. If you prefer crispier chicken skin, you can broil the chicken for the last few minutes of cooking. Keep a close eye on it to prevent burning. Broiling should only be done for a very short period, typically 1-3 minutes, and watch it constantly.
8. Rest and Serve: Once the chicken and vegetables are cooked through, remove the baking sheet from the oven. Let the dish rest for a few minutes before serving. This allows the juices to redistribute within the chicken, resulting in more tender and flavorful meat. If desired, squeeze fresh lemon juice over the chicken and vegetables for a bright and zesty finish. Garnish with fresh herbs like chopped parsley or basil for added freshness and visual appeal. Serve immediately and enjoy!

Nutrition Facts

(Per Serving, approximate values, may vary based on specific ingredients and portion sizes)

• Servings: 4-6
• Calories: 450-550 kcal
• Protein: 40-50g

Note: These values are estimates and can vary based on the specific ingredients used, portion sizes, and cooking methods. For more accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 20 minutes (Chopping vegetables, seasoning)
• Cook Time: 35-45 minutes (Roasting in the oven)
• Total Time: Approximately 55-65 minutes

This One-Pan Chicken & Veggies recipe is incredibly efficient in terms of preparation time. Most of the time is spent chopping the vegetables, which can even be done ahead of time to further streamline the process. The oven does the rest of the work, making it a fantastic option for busy weeknights.

How to Serve

This versatile One-Pan Chicken & Veggies dish can be served in a variety of ways, making it suitable for different occasions and preferences. Here are some serving suggestions:

• As a Complete Meal: Serve it directly from the baking sheet as a complete and satisfying meal. The combination of protein, vegetables, and healthy fats makes it a well-balanced dinner.
• Over Grains: Serve over a bed of fluffy quinoa, brown rice, or couscous to add extra carbohydrates and make it even more filling. The grains will soak up the delicious pan juices and flavors.
• With a Side Salad: Pair it with a fresh and vibrant side salad for added freshness and fiber. A simple green salad with a light vinaigrette complements the roasted flavors beautifully.
• In Lettuce Wraps: For a lighter and lower-carb option, shred the chicken and vegetables and serve them in crisp lettuce wraps. This is a fun and interactive way to enjoy the dish.
• With Bread: Serve with crusty bread or garlic bread to soak up the delicious pan juices and complement the roasted flavors.
• Topped with Sauce: Drizzle with your favorite sauce for added flavor. Consider a creamy Dijon mustard sauce, a lemon-herb sauce, or a spicy chili garlic sauce.
• Meal Prep: This recipe is excellent for meal prepping. Divide the chicken and vegetables into containers for healthy lunches throughout the week. They reheat beautifully in the microwave or oven.
• Party Platter: Arrange the roasted chicken and vegetables on a platter for a colorful and appealing dish to serve at gatherings or parties.

Additional Tips

To make this One-Pan Chicken & Veggies recipe even better and more adaptable to your preferences, here are some additional tips:

1. Vary the Vegetables: Feel free to substitute or add other vegetables based on your preferences and what you have on hand. Good alternatives include potatoes (quartered), sweet potatoes (cubed), Brussels sprouts (halved), asparagus, green beans, mushrooms, or butternut squash (cubed). Adjust roasting time as needed depending on the density of the vegetables you choose.
2. Spice it Up: Experiment with different spice blends to customize the flavor profile. Try using chili powder, cumin, smoked paprika, curry powder, or Cajun seasoning for a different twist. You can also add fresh herbs like rosemary, thyme, or oregano for a more aromatic dish.
3. Marinate the Chicken: For even more flavorful chicken, marinate it for at least 30 minutes (or up to overnight) before roasting. A simple marinade of olive oil, lemon juice, garlic, and herbs works wonderfully. This infuses the chicken with deeper flavor and helps to keep it moist during roasting.
4. Adjust Roasting Time: Roasting time may vary slightly depending on your oven and the size of your chicken and vegetables. Use a meat thermometer to ensure the chicken is cooked through to 165°F (74°C) and check the vegetables for tenderness with a fork. If the vegetables are browning too quickly before the chicken is cooked through, you can loosely tent the baking sheet with foil.
5. Don’t Overcrowd the Pan: Ensure the vegetables and chicken are arranged in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, resulting in soggy vegetables and less crispy chicken. If necessary, use two baking sheets.
6. Add Lemon at the End: A squeeze of fresh lemon juice at the end of roasting brightens the flavors and adds a zesty touch. It cuts through the richness of the chicken and vegetables and enhances the overall taste.
7. Make it Vegetarian/Vegan: For a vegetarian or vegan version, simply omit the chicken and add more vegetables or protein-rich plant-based alternatives like chickpeas, tofu (cubed and pressed), or tempeh (cubed). Adjust roasting time as needed for the chosen protein.
8. Make Ahead Components: You can chop the vegetables ahead of time, even a day or two in advance, and store them in airtight containers in the refrigerator. This can significantly reduce prep time on busy weeknights. You can also marinate the chicken ahead of time.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen vegetables for this recipe?
A1: While fresh vegetables are recommended for the best flavor and texture, you can use frozen vegetables in a pinch. However, it’s best to thaw them slightly and pat them dry before roasting to remove excess moisture. Frozen vegetables may release more water during cooking, so roasting time may need to be adjusted, and they may not get as crispy as fresh vegetables.

Q2: Can I use chicken breasts instead of chicken thighs?
A2: Yes, you can use chicken breasts instead of thighs. Boneless, skinless chicken breasts will cook faster than bone-in, skin-on thighs, so adjust the roasting time accordingly. Chicken breasts can sometimes dry out more easily, so be sure not to overcook them. You can also consider brining chicken breasts beforehand to help them retain moisture.

Q3: How do I reheat leftovers?
A3: Leftover One-Pan Chicken & Veggies can be reheated in the oven, microwave, or air fryer. For the oven, preheat to 350°F (175°C) and reheat for about 10-15 minutes, or until heated through. In the microwave, reheat in 1-2 minute intervals until warmed. For the air fryer, reheat at 350°F (175°C) for 5-7 minutes, or until heated through and slightly crispy. Adding a splash of water when reheating can help prevent drying out.

Q4: Can I prepare this recipe ahead of time?
A4: You can chop the vegetables and marinate the chicken ahead of time, as mentioned in the tips. However, it’s best to roast the chicken and vegetables closer to serving time for optimal flavor and texture. Roasted vegetables are best enjoyed fresh, as they can become softer upon reheating.

Q5: What if my vegetables are not cooking as fast as the chicken?
A5: If you notice that your chicken is cooking faster than the vegetables, you can remove the chicken from the pan and continue roasting the vegetables until they are tender. Alternatively, you can cut the vegetables into smaller pieces or par-boil denser vegetables like potatoes or carrots for a few minutes before roasting to ensure they cook through at the same rate as the chicken.

Q6: Can I add cheese to this dish?
A6: Yes, you can add cheese to this dish for extra flavor. Sprinkle grated Parmesan cheese or shredded mozzarella cheese over the chicken and vegetables during the last 5-10 minutes of roasting, or after removing it from the oven. The cheese will melt and add a delicious cheesy element.

Q7: How do I prevent the vegetables from getting soggy?
A7: To prevent soggy vegetables, make sure to pat them dry after washing, don’t overcrowd the baking sheet, and use enough olive oil to coat them properly. Roasting at a high temperature (400°F/200°C) also helps to caramelize the vegetables and prevent them from becoming soggy. Avoid steaming the vegetables by ensuring they are in a single layer on the pan.

Q8: Can I make this recipe vegan?
A8: Yes, you can easily make this recipe vegan by omitting the chicken and adding plant-based protein sources like chickpeas, tofu, or tempeh. You can also add more vegetables and consider adding vegan sausages or plant-based chicken substitutes. Ensure your seasonings and any sauces used are also vegan-friendly.

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