Name: One-Pan Chicken with Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 2 cups baby potatoes, halved; 1 cup carrots, sliced; 1 red bell pepper, chopped; 1 zucchini, sliced; 1 red onion, cut into wedges; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; Fresh parsley or thyme, for garnish

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If you’re on the hunt for a dinner that’s as effortless as it is delicious, the One-Pan Chicken with Roasted Vegetables Recipe will become your new best friend. This dish brings together juicy chicken and a rainbow of fresh vegetables all roasted side by side, soaking in simple yet flavorful seasonings. With minimal prep and cleanup, it’s a perfect weeknight meal that feels both comforting and nourishing. The magic lies in how the chicken stays tender while the vegetables caramelize to sweet perfection, creating a harmonious balance of textures and tastes in one pan. I absolutely love how this recipe lets the natural flavors shine through without any fuss.

Ingredients You’ll Need

The image shows a baking tray lined with shiny foil, holding four pale cooked chicken breasts, each sprinkled with black pepper. Around the chicken are scattered roasted vegetables including small bright orange carrots, light-colored cauliflower florets with some brown edges, dark green round zucchini slices with grill marks, and green asparagus spears. The tray is placed on a white marbled surface, and the lighting highlights the textures of the chicken and vegetables, giving the scene a fresh, wholesome look. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this One-Pan Chicken with Roasted Vegetables Recipe plays a vital role, blending to create a dish that’s balanced in taste, texture, and color. These simple components are easy to find but come together to make a meal that feels special and hearty.

4 boneless, skinless chicken breasts or thighs: Choose thighs for juicier meat, or breasts if you prefer leaner protein.
2 cups baby potatoes, halved: These add a satisfying, tender bite with a subtly sweet earthiness.
1 cup carrots, sliced: For natural sweetness and a bright orange pop on the plate.
1 red bell pepper, chopped: Brings vibrant color and a juicy crunch to the dish.
1 zucchini, sliced: Adds moisture and a subtle, fresh flavor that balances the heartier vegetables.
1 red onion, cut into wedges: Roasting softens its bite and lends a slight sweetness.
3 tablespoons olive oil: The foundation of roasting, it ensures everything crisps up beautifully without drying out.
1 teaspoon garlic powder: Infuses a warm, savory aroma throughout the dish.
1 teaspoon paprika: Adds a mild smoky depth and a lovely red hue.
1 teaspoon Italian seasoning: Herbs like oregano and basil bring fresh, herbal notes.
½ teaspoon salt: Enhances all the flavors just right.
¼ teaspoon black pepper: Gives a subtle kick and rounds out the seasoning.
Fresh parsley or thyme, for garnish: A fresh, bright finish that elevates the entire plate.

How to Make One-Pan Chicken with Roasted Vegetables Recipe

Step 1: Prep the Oven and Vegetables

Start by heating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper or foil—this saves you from a lot of scrubbing later. Next, spread out those gorgeous vegetables on the pan and drizzle with 2 tablespoons of olive oil. Sprinkle half of your garlic powder, paprika, Italian seasoning, salt, and pepper over them, then toss gently to coat everything evenly. This first roast at high heat helps the veggies develop that golden, caramelized flavor that sets the tone for the dish.

Step 2: Roast Vegetables Initially

Pop the pan into the oven and let the vegetables roast for about 15 minutes. This head start softens them and begins intensifying their natural sweetness, which perfectly complements the chicken to come. Keep an eye on the edges to avoid burning but don’t rush this step—good things take time!

Step 3: Season the Chicken

While the veggies have their moment in the oven, rub your chicken pieces with the remaining tablespoon of olive oil and the leftover seasoning mix. This creates a beautiful skin-like surface on the chicken and infuses it with those wonderful flavors that will meld with the roasted vegetables.

Step 4: Combine and Roast Until Done

When those initial 15 minutes are up, carefully pull the pan out of the oven. Push the veggies toward the edges, creating a cozy center spot for the chicken to sit. Lay your seasoned chicken right in the middle, then return the pan to the oven for 20 to 25 minutes. You’re looking for the chicken to reach an internal temperature of 165°F and for your vegetables to become tender and perfectly roasted. If you’d like a bit more color and crispness, flip the broiler on and let everything get a lovely golden finish for 2 to 3 minutes—just watch closely so nothing burns!

How to Serve One-Pan Chicken with Roasted Vegetables Recipe

The image shows a white rectangular baking dish filled with roasted chicken thighs on top of a colorful mix of vegetables. There are five browned chicken thighs, each with a crispy, seasoned skin, sitting evenly spaced on a bed of cubed orange sweet potatoes, halved green Brussels sprouts, and white onion pieces. The vegetables have a roasted texture with slightly browned edges. The dish is placed on a white marbled surface with warm light enhancing the golden tones of the chicken and vegetables. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really bring this dish to life, sprinkle some freshly chopped parsley or thyme over the top right before serving. The fresh herbs add a burst of color and elevate the aroma, making every bite feel like a special occasion. Plus, they give a fresh, herbal contrast to the warm roasted flavors.

Side Dishes

While this One-Pan Chicken with Roasted Vegetables Recipe stands strong on its own, pairing it with a crisp green salad or a side of quinoa can add some additional texture and brightness. A crusty loaf of garlic bread or a simple couscous salad also pairs beautifully, soaking up any extra pan juices with gusto.

Creative Ways to Present

For a fun twist, serve the chicken sliced over a bed of rice or cauliflower “rice” with the vegetables artistically arranged around it. If you’re entertaining, portioning the roasted veggies and chicken into individual small cast-iron skillets or rustic wooden boards creates a cozy, inviting presentation that’ll have everyone asking for seconds.

Make Ahead and Storage

Storing Leftovers

Leftovers from your One-Pan Chicken with Roasted Vegetables Recipe keep well in an airtight container in the fridge for up to four days. The flavors deepen over time, making for quick and tasty next-day lunches or dinners that hardly feel like reheated food.

Freezing

If you want to save portions for later, this dish freezes beautifully. Just portion your chicken and veggies into freezer-safe containers or bags and freeze for up to three months. Thaw overnight in the fridge before reheating gently to preserve the texture.

Reheating

To reheat, pop your leftovers in the oven at 350°F for 10-15 minutes, or microwave in short bursts to avoid drying out the chicken. A quick toss in a hot skillet for a minute or two can also bring back some of that lovely roasted crispness.

FAQs

Can I use bone-in chicken for this recipe?

Absolutely! Bone-in chicken adds extra flavor and juiciness, but just be sure to increase the roasting time to ensure it’s fully cooked through.

What vegetables can I substitute or add?

Feel free to mix it up with broccoli, green beans, Brussels sprouts, or sweet potatoes. Just cut them evenly for uniform cooking and adjust roasting times if needed.

Is this recipe gluten-free?

Yes! The One-Pan Chicken with Roasted Vegetables Recipe contains no gluten-containing ingredients, making it a great option for those with gluten sensitivities.

How do I know when the chicken is done?

The safest way is to use a meat thermometer—when the internal temperature hits 165°F, your chicken is perfectly cooked and safe to eat.

Can I prepare this recipe ahead of time and bake later?

You can certainly prep the chicken and vegetables the day before, store them in the fridge, and then roast everything fresh when you’re ready. Just bring them to room temperature before baking for even cooking.

Final Thoughts

This One-Pan Chicken with Roasted Vegetables Recipe truly makes weeknight cooking feel effortless while delivering on flavor and comfort. It’s a wonderful way to enjoy a balanced, nutrient-rich meal without standing over the stove for hours or facing a pile of dishes afterward. I can’t recommend it enough as a reliable, crowd-pleasing dinner that leaves everyone satisfied and eager for seconds. Give it a try and let the magic of roasting do the work for you!