One Pan Chicken Veggies: Easy Recipe & Complete Guide

One Pan Chicken Veggies: the ultimate weeknight dinner solution! Imagine tender, juicy chicken, perfectly roasted alongside a medley of vibrant, flavorful vegetables, all cooked together in a single pan. No mountains of dishes, no complicated steps, just pure, delicious simplicity.

The concept of roasting meat and vegetables together is as old as cooking itself. Throughout history, cultures have embraced the ease and efficiency of this method, allowing families to enjoy a complete and nourishing meal with minimal effort. While the specific ingredients may vary depending on regional availability and preferences, the underlying principle remains the same: wholesome ingredients, cooked together for maximum flavor and convenience.

What makes one pan chicken veggies so universally loved? It’s the perfect combination of taste, texture, and ease. The chicken, infused with the flavors of the surrounding vegetables, becomes incredibly succulent and flavorful. The vegetables, roasted to perfection, offer a delightful mix of textures, from crispy edges to tender interiors. And, perhaps most importantly, the entire meal comes together in a single pan, making cleanup a breeze. This recipe is a lifesaver for busy weeknights, allowing you to enjoy a healthy and satisfying dinner without spending hours in the kitchen. So, let’s get cooking and discover the magic of this simple yet satisfying dish!

Ingredients:

• For the Chicken and Vegetables:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 2 bell peppers (any color), seeded and cut into 1-inch pieces
• 1 lb baby potatoes, halved or quartered if large
• 1 lb broccoli florets
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper to taste
• For the Marinade (Optional, but Recommended):
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

Preparing the Chicken and Marinade (Optional)

Okay, let’s get started! First, we’ll tackle the chicken. If you’re short on time, you can skip the marinade and just season the chicken directly before cooking. But trust me, a little marinade really elevates the flavor and keeps the chicken super moist.

1. Prepare the Marinade (Optional): In a medium bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 minced garlic cloves, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/4 teaspoon of smoked paprika, salt, and pepper. Make sure everything is well combined.
2. Marinate the Chicken (Optional): Add the chicken pieces to the bowl with the marinade. Toss to coat the chicken evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be! If you’re in a real hurry, even 15 minutes will make a difference.

Preparing the Vegetables

While the chicken is marinating (or if you skipped the marinade), let’s get the veggies ready. This is where you can really customize things to your liking. Feel free to swap out any of these vegetables for your favorites!

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position.
2. Prepare the Red Onion: Cut the large red onion into wedges. You want them to be thick enough so they don’t burn during cooking.
3. Prepare the Bell Peppers: Seed the bell peppers and cut them into 1-inch pieces. I like to use a mix of colors for a more vibrant dish.
4. Prepare the Baby Potatoes: Halve or quarter the baby potatoes, depending on their size. If they’re very small, you can leave them whole. The goal is to have them all roughly the same size so they cook evenly.
5. Prepare the Broccoli: Cut the broccoli into florets. Make sure they’re not too small, as they can burn easily.
6. Prepare the Cherry Tomatoes: Halve the cherry tomatoes. They’ll add a burst of sweetness and acidity to the dish.
7. Mince the Garlic: Mince the remaining 2 cloves of garlic. Mincing it finely will help it distribute its flavor evenly throughout the dish.

Assembling and Cooking the One-Pan Chicken and Veggies

Now for the fun part – putting everything together and getting it into the oven! This is where the magic happens.

1. Prepare the Baking Sheet: Line a large baking sheet with parchment paper. This will make cleanup a breeze! You can also use aluminum foil, but parchment paper is my preference.
2. Arrange the Vegetables: Spread the red onion wedges, bell pepper pieces, and halved/quartered baby potatoes evenly across the prepared baking sheet.
3. Drizzle with Olive Oil: Drizzle the vegetables with the 2 tablespoons of olive oil.
4. Season the Vegetables: Sprinkle the vegetables with the 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, red pepper flakes (if using), salt, and pepper.
5. Toss to Combine: Use your hands (or tongs) to toss the vegetables until they are evenly coated with the olive oil and seasonings.
6. Add the Chicken: If you marinated the chicken, remove it from the marinade and discard the marinade. Arrange the chicken pieces evenly over the vegetables on the baking sheet. If you didn’t marinate the chicken, season it with salt, pepper, oregano, thyme, and paprika before adding it to the pan.
7. Add the Garlic: Sprinkle the minced garlic over the chicken and vegetables.
8. Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
9. Add the Broccoli and Cherry Tomatoes: Remove the baking sheet from the oven. Add the broccoli florets and halved cherry tomatoes to the pan.
10. Return to Oven: Return the baking sheet to the oven and bake for another 10-15 minutes, or until the broccoli is tender-crisp and the cherry tomatoes have softened and slightly burst.
11. Check for Doneness: Make sure the chicken is cooked through and the vegetables are tender before removing the pan from the oven.
12. Add Lemon Juice: Drizzle the entire pan with the 1 tablespoon of lemon juice. This brightens up the flavors and adds a nice touch of acidity.
13. Rest (Optional): Let the chicken and vegetables rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

Serving Suggestions

This one-pan chicken and veggies is a complete meal on its own, but here are a few ideas to take it to the next level:

• Serve with a side of quinoa or rice: This will add some extra carbs and make the meal even more filling.
• Top with fresh herbs: A sprinkle of fresh parsley, cilantro, or basil adds a pop of freshness and flavor.
• Add a dollop of Greek yogurt or sour cream: This adds a creamy and tangy element to the dish.
• Serve with a side salad: A simple green salad is a great way to add some extra vegetables to your meal.
• Make it spicy: If you like things spicy, add a pinch of red pepper flakes or a drizzle of hot sauce.

Tips and Variations

Here are some tips and variations to help you customize this recipe to your liking:

• Use different vegetables: Feel free to swap out any of the vegetables for your favorites. Some other great options include carrots, zucchini, asparagus, Brussels sprouts, and sweet potatoes.
• Use different protein: You can also use other types of protein, such as chicken breast, sausage, or tofu. Just adjust the cooking time accordingly.
• Add cheese: Sprinkle some shredded cheese over the chicken and vegetables during the last few minutes of cooking for a cheesy and delicious dish. Feta cheese works particularly well.
• Make it ahead of time: You can prepare the vegetables and marinade the chicken ahead of time. Store them separately in the refrigerator until you’re ready to cook.
• Use different seasonings: Experiment with different herbs and spices to create your own unique flavor combinations. Some other great options include garlic powder, onion powder, paprika, and cumin.
• Add a sauce: Drizzle a sauce over the chicken and vegetables before serving. Some great options include pesto, chimichurri, or a simple vinaigrette.
• Make it a sheet pan dinner for two: Simply halve the ingredients for a smaller portion.
• Don’t overcrowd the pan: Make sure the vegetables and chicken are arranged in a single layer on the baking sheet. If the pan is too crowded, the vegetables will steam instead of roast, and the chicken won’t brown properly. If necessary, use two baking sheets.
• Adjust cooking time: Cooking times may vary depending on your oven. Check the chicken and vegetables periodically and adjust the cooking time as needed.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or bake in a preheated oven at 350°F

Conclusion:

So, there you have it! This One Pan Chicken Veggies recipe is truly a game-changer for busy weeknights, lazy weekends, or anytime you crave a delicious and healthy meal without the fuss. I genuinely believe this will become a staple in your kitchen, and here’s why:

First and foremost, the simplicity is unbeatable. The minimal cleanup alone makes it a winner! But beyond that, the flavor profile is incredible. The chicken comes out perfectly juicy and tender, infused with the savory herbs and spices, while the vegetables are roasted to perfection, boasting a delightful caramelized sweetness. It’s a complete meal in one pan, offering a balanced combination of protein, healthy fats, and essential vitamins and minerals.

But the best part? It’s incredibly versatile! Feel free to adapt this recipe to your own tastes and preferences. Don’t have broccoli on hand? Swap it out for cauliflower or Brussels sprouts. Prefer sweet potatoes over regular potatoes? Go for it! You can also experiment with different herbs and spices to create your own signature flavor. A sprinkle of red pepper flakes adds a touch of heat, while a squeeze of lemon juice brightens up the flavors beautifully.

Serving Suggestions and Variations:

• Serve it as is for a satisfying and complete meal.
• Pair it with a side of quinoa or brown rice for an extra boost of fiber.
• Top it with a dollop of Greek yogurt or a sprinkle of fresh herbs for added flavor and visual appeal.
• For a spicier kick, add a pinch of cayenne pepper or a drizzle of sriracha.
• Consider marinating the chicken for at least 30 minutes (or even overnight) to enhance the flavor even further. A simple marinade of olive oil, lemon juice, garlic, and herbs works wonders.
• If you’re short on time, you can use pre-cut vegetables to save on prep time.
• For a vegetarian option, substitute the chicken with tofu or chickpeas.

I’ve made this One Pan Chicken Veggies recipe countless times, and it always receives rave reviews. It’s a crowd-pleaser that’s perfect for family dinners, potlucks, or even meal prepping for the week ahead. It’s also a fantastic way to sneak in extra vegetables into your diet, especially for picky eaters. The roasting process brings out the natural sweetness of the vegetables, making them much more appealing.

I truly hope you give this recipe a try. I’m confident that you’ll love it as much as I do. It’s a simple, delicious, and healthy way to enjoy a complete meal without spending hours in the kitchen. Once you master the basic technique, you can easily customize it to create endless variations that suit your taste and dietary needs.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of One Pan Chicken Veggies! I’m so excited for you to try it and discover how easy and delicious healthy eating can be.

And most importantly, I’d love to hear about your experience! Please share your photos, comments, and variations in the comments section below. Let me know what you think, what you changed, and how it turned out. Your feedback is invaluable, and it helps me to create even better recipes for you in the future. Happy cooking!

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