What if dinner could be healthy, delicious, and require almost no cleanup?

Enter the One Pan Chicken and Veggies Recipe! Packed with juicy chicken, fresh vegetables, and simple seasonings, this dish is a weeknight game-changer.

Whether you’re a busy professional, a parent, or someone looking to streamline your meals, this recipe has you covered.

With minimal prep and maximum flavor, you’ll love how this wholesome meal comes together in no time. Let’s dive in!

Ingredients Needed

This one pan chicken and veggies recipe is versatile and can be customized to fit your tastes and what you have on hand. Here’s what you’ll need:

Chicken: You can use chicken breasts, thighs, or tenders. Chicken thighs are a great option as they remain juicy and tender when roasted.
Vegetables: Choose vegetables that roast well, such as:
- Broccoli
- Bell peppers (any color)
- Zucchini
- Red onions
- Carrots
- Sweet potatoes or regular potatoes (if you prefer heartier options)
Seasonings: Keep it simple with salt, pepper, garlic powder, and paprika. For extra flavor, add Italian seasoning, thyme, or rosemary.
Optional Add-Ins: You can add a drizzle of olive oil, lemon juice, or a sprinkle of parmesan to elevate the dish.

These ingredients combine to create a flavorful and healthy meal that’s easy to customize based on what you have available.

Step-by-Step Guide to Making the Dish

The beauty of this recipe lies in its simplicity. Follow these steps, and you’ll have a tasty, one pan meal in no time:

Preheat the Oven: Set your oven to 400°F (200°C) for optimal roasting.
Prepare the Chicken: Season the chicken with salt, pepper, garlic powder, and any other spices you like. If using chicken breasts, you may want to tenderize them with a mallet for even cooking. For extra flavor, marinate the chicken for 30 minutes before cooking.
Prepare the Veggies: Cut your vegetables into uniform pieces to ensure they cook evenly. Smaller vegetables like zucchini can be sliced, while larger items like potatoes may need to be cubed or sliced into wedges.
Arrange on the Pan: Line a large baking sheet with parchment paper or foil for easy cleanup. Arrange the seasoned chicken and vegetables in a single layer, making sure the chicken isn’t overcrowded (this allows for even cooking).
Roast the Dish: Place the pan in the oven and roast for 25–30 minutes, flipping the chicken halfway through cooking. Make sure the chicken reaches an internal temperature of 165°F (75°C) for safety. If you’re using potatoes, they might need an extra 10-15 minutes to soften.
Finishing Touches: Once everything is cooked, serve immediately. Optional: Add a squeeze of fresh lemon juice or a sprinkle of parmesan for an extra burst of flavor.

Tips for Customizing Your One Pan Meal

While this recipe is delicious as-is, there are plenty of ways to customize it based on your preferences:

Swap in Seasonal Vegetables: Feel free to use vegetables that are in season. Autumn is perfect for roasted Brussels sprouts and butternut squash, while summer works well with fresh tomatoes, corn, or green beans.
Marinades & Sauces: Add a twist by marinating the chicken beforehand with your favorite marinade. Try balsamic glaze, teriyaki, or a lemon-garlic sauce.
Dietary Variations: You can easily make this dish gluten-free, keto-friendly, or low-carb by adjusting the veggies. If you’re looking for more fiber, add a side of quinoa or cauliflower rice to make it a complete meal.

Common Mistakes to Avoid

Even simple one pan meals can go awry if not prepared carefully. Here are some common mistakes to avoid:

Overcrowding the Pan: Make sure there’s enough space between the chicken and vegetables. If the pan is overcrowded, the food will steam instead of roast, which means it won’t get that desirable crispy texture.
Uneven Cooking: Cutting your vegetables to a consistent size ensures they cook evenly. Additionally, rotate the pan halfway through cooking for even heat distribution.
Not Preheating the Oven: Roasting at the right temperature is key to getting that crispy, golden finish on your chicken and veggies. Be sure the oven is fully preheated before putting the pan in.

Serving Suggestions and Pairings

While this dish is filling on its own, here are a few side ideas to round out the meal:

Grains: Serve with quinoa, brown rice, or couscous to add a hearty touch to the meal.
Salads: A fresh green salad with a light vinaigrette can balance the richness of the roasted chicken and vegetables.
Sauces: If you’re a fan of sauces, try serving this with a side of garlic butter, tzatziki, or a creamy ranch dip.

For meal prep, this dish stores well in an airtight container in the fridge for 3–4 days, making it perfect for leftovers or lunch the next day.

Recipe FAQ’s

Can I use frozen vegetables?

Yes! Just be sure to thaw and drain the vegetables first to avoid excess moisture that can affect the roasting process.

How can I make this dish dairy-free or vegan?

To make it vegan, swap out the chicken for plant-based protein like tofu, tempeh, or chickpeas. Skip any dairy-based seasonings or cheese.

What’s the best way to reheat this dish without drying it out?

Reheat the chicken and veggies in the oven at 350°F for 10–15 minutes, covered with foil to retain moisture. You can also use a microwave, though the oven will help keep the chicken tender.