Easy One Pan Chicken and Veggies
The One Pan Chicken and Veggies recipe is your go-to solution for a healthy, quick, and easy dinner that requires minimal cleanup.With a combination of tender, roasted chicken and a medley of nutritious vegetables, this dish is perfect for busy nights. Simply season, roast, and enjoy – in under 45 minutes!Whether you’re meal prepping for the week or serving a family dinner, this versatile dish is sure to be a favorite.
Ingredients
- 4 chicken breasts or thighs boneless, skinless
- 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
- 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). This will ensure a crispy, golden finish on your chicken and veggies.
Prepare the Chicken
- Season the chicken breasts or thighs with salt, pepper, garlic powder, paprika, and Italian seasoning (if using). You can marinate the chicken for 30 minutes before cooking for extra flavor, but it's optional.
Prepare the Vegetables
- Wash and chop the vegetables. Slice the bell peppers, zucchini, and red onion into even strips. Peel and slice the carrots into rounds, and cube the sweet potato if you're using 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. Arrange the chicken pieces in the center of the pan and spread the vegetables around the chicken in a single layer.
Drizzle with Olive Oil
- Drizzle the olive oil over the chicken and vegetables. Toss the veggies to coat them evenly, ensuring that they absorb the seasoning and oil.
Roast the Dish
- Place the pan in the oven and roast for 25–30 minutes. Halfway through, flip the chicken to ensure even cooking. Check the chicken with a meat thermometer – it should reach an internal temperature of 165°F (75°C).
Check the Vegetables
- The vegetables should be tender and slightly browned at the edges. If the potatoes or carrots are not fully cooked, allow them to roast for another 10–15 minutes.
Finishing Touches
- Once everything is cooked, remove from the oven. Squeeze fresh lemon juice over the chicken and vegetables for a zesty kick. Optionally, sprinkle grated parmesan for extra flavor.
Serve
- Serve the chicken and roasted vegetables immediately. Enjoy your flavorful and healthy one pan meal!