Name: One Pan Chicken Veggies: Easy Recipe & Complete Guide
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4-6 servings
Ingredients: 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 dried Italian herbs; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; Fresh parsley, chopped (for garnish); 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1 teaspoon honey or maple syrup; 1 clove garlic, minced; 1/2 teaspoon dried thyme; Salt and freshly ground black pepper to taste

One Pan Chicken Veggies: the ultimate weeknight dinner solution! Are you tired of endless dishes and complicated recipes after a long day? Imagine sinking your teeth into perfectly roasted chicken, nestled amongst tender, flavorful vegetables, all cooked together in a single pan. It's a culinary dream come true, and I'm thrilled to share my foolproof method with you.

While the concept of roasting meat and vegetables together is as old as cooking itself, the modern "one-pan" approach emphasizes efficiency and minimal cleanup. This style of cooking has gained immense popularity in recent years, reflecting our increasingly busy lifestyles. It's a testament to the fact that delicious, home-cooked meals don't have to be time-consuming or require a mountain of dishes.

People adore one pan chicken veggies for so many reasons. The chicken emerges juicy and succulent, infused with the savory flavors of the surrounding vegetables. The vegetables themselves become caramelized and tender, absorbing the chicken's delicious juices. But beyond the incredible taste and satisfying textures, it's the sheer convenience that makes this dish a winner. Spend less time cleaning and more time enjoying a healthy, flavorful meal with your loved ones. Let's get cooking!

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 dried Italian herbs
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
For the Marinade (Optional, but Recommended):
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
1 clove garlic, minced
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste

Preparing the Marinade (Optional)

While this one-pan chicken and veggies recipe is delicious without a marinade, I highly recommend taking the extra few minutes to prepare one. It really elevates the flavors and helps keep the chicken moist and tender during baking. Here's how I do it:

In a medium bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, and dried thyme.
Season generously with salt and freshly ground black pepper. Don't be shy! The marinade needs to be well-seasoned to impart flavor to the chicken.
Add the chicken pieces to the bowl and toss to coat evenly. Make sure every piece is covered in the marinade.
Cover the bowl with plastic wrap or transfer the chicken to a resealable bag.
Refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be. If you're short on time, even 15 minutes will make a difference.

Preparing the Vegetables

While the chicken is marinating (or if you're skipping the marinade), let's get the vegetables ready. This is a simple process, but proper preparation ensures even cooking and delicious results.

Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before you start cooking.
Wash and dry all the vegetables thoroughly. This is important for both hygiene and to ensure the vegetables roast properly.
Cut the red onion into wedges. I like to keep the wedges relatively large so they don't burn during cooking.
Seed the bell peppers and cut them into 1-inch pieces. You can use any color bell pepper you like, or a combination for a more colorful dish.
Halve or quarter the baby potatoes, depending on their size. You want them to be roughly the same size as the other vegetables so they cook evenly.
Cut the broccoli into florets. Make sure the florets are not too large, as they will take longer to cook.
Halve the cherry tomatoes. This helps them release their juices and adds a burst of sweetness to the dish.
Mince the garlic. Freshly minced garlic is always best for flavor.

Assembling and Cooking the One-Pan Chicken and Veggies

Now comes the fun part – putting everything together and letting the oven do its magic! This is where the one-pan aspect really shines, making cleanup a breeze.

If you marinated the chicken, remove it from the refrigerator.
In a large bowl (if you didn't marinate the chicken, use the same bowl you prepared the vegetables in), combine the red onion wedges, bell pepper pieces, halved or quartered baby potatoes, broccoli florets, and halved cherry tomatoes.
Drizzle the vegetables with 2 tablespoons of olive oil.
Sprinkle with the dried Italian herbs, paprika, garlic powder, onion powder, and red pepper flakes (if using).
Season generously with salt and freshly ground black pepper. Again, don't be afraid to season well!
Toss everything together until the vegetables are evenly coated with the oil and spices.
Spread the vegetables in a single layer on a large baking sheet. I recommend using a baking sheet with a rim to prevent any juices from spilling over.
Arrange the chicken pieces evenly over the vegetables. Make sure the chicken is not overcrowded, as this will prevent it from browning properly.
Sprinkle the minced garlic over the entire pan.
Place the baking sheet in the preheated oven and bake 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).
Halfway through the cooking time (around 15 minutes), give the vegetables a toss to ensure they cook evenly.
If the vegetables start to brown too quickly, you can loosely cover the baking sheet with aluminum foil.
Once the chicken is cooked through and the vegetables are tender, remove the baking sheet from the oven.
Let the dish rest for a few minutes before serving. This allows the juices to redistribute and prevents the chicken from drying out.

Serving and Garnishing

The final step is to serve and enjoy your delicious one-pan chicken and veggies! Here are a few tips for making it extra special:

Garnish with fresh chopped parsley. This adds a pop of color and freshness to the dish.
Serve immediately. This dish is best served hot, right out of the oven.
You can serve it as a complete meal on its own, or with a side of rice, quinoa, or couscous.
For an extra touch of flavor, you can drizzle the dish with a squeeze of fresh lemon juice before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Tips and Variations

This recipe is incredibly versatile, and you can easily customize it to your liking. Here are a few ideas:

Swap the vegetables: Feel free to substitute any of your favorite vegetables. Some other great options include carrots, zucchini, sweet potatoes, Brussels sprouts, and asparagus.
Use different protein: If you're not a fan of chicken thighs, you can use chicken breasts, sausage, or even tofu. Just adjust the cooking time accordingly.
Add more spices: Experiment with different spices and herbs to create your own unique flavor profile. Some other great options include smoked paprika, chili powder, cumin, and oregano.
Make it spicy: Add more red pepper flakes or a pinch of cayenne pepper for a spicier dish.
Add a sauce: Drizzle the dish with your favorite sauce, such as barbecue sauce, teriyaki sauce, or a creamy garlic sauce.
Make it vegetarian: Omit the chicken and add more vegetables or a can of chickpeas or white beans for a vegetarian version.

Enjoy!

I hope you enjoy this easy and delicious one-pan chicken and veggies recipe as much as I do! It's a perfect weeknight meal that's both healthy and satisfying. Don't be afraid to experiment with different variations to find your favorite combination. Happy cooking!

Conclusion:

And there you have it! This One Pan Chicken and Veggies recipe is truly a game-changer for busy weeknights or anyone who appreciates a delicious, healthy, and incredibly easy meal. I know I've said it before, but the beauty of this dish lies in its simplicity. The minimal cleanup alone makes it a winner in my book, but the incredible flavor combination is what will keep you coming back for more. The chicken, infused with the herbs and spices, becomes unbelievably tender and juicy, while the vegetables roast to perfection, developing a slightly caramelized sweetness that complements the savory chicken beautifully. But beyond the ease and flavor, this recipe is a must-try because it's so incredibly versatile. Feel free to swap out the vegetables based on what you have on hand or what's in season. Zucchini, bell peppers, broccoli, or even sweet potatoes would all be fantastic additions or substitutions. You can also easily adjust the seasonings to suit your personal preferences. A sprinkle of red pepper flakes for a little heat, a dash of smoked paprika for a smoky flavor, or a squeeze of lemon juice for brightness – the possibilities are endless!

Serving Suggestions and Variations

Looking for some serving suggestions? This One Pan Chicken and Veggies is delicious on its own, but you can also serve it over a bed of fluffy quinoa, brown rice, or couscous for a more substantial meal. A dollop of Greek yogurt or a drizzle of balsamic glaze adds a touch of richness and tanginess. Here are a few variations to get your creative juices flowing: * Mediterranean Chicken and Veggies: Use Mediterranean herbs like oregano and thyme, and add Kalamata olives, feta cheese, and sun-dried tomatoes. * Spicy Southwest Chicken and Veggies: Use chili powder, cumin, and a pinch of cayenne pepper, and add corn, black beans, and a squeeze of lime juice. * Lemon Herb Chicken and Veggies: Use lemon zest, lemon juice, and fresh herbs like rosemary and parsley. Don't be afraid to experiment and create your own unique version of this recipe! That's the beauty of cooking – it's all about having fun and creating something delicious that you and your loved ones will enjoy. I truly believe that this One Pan Chicken and Veggies recipe will become a staple in your kitchen. It's the perfect solution for those nights when you're short on time but still want a healthy and satisfying meal. It's also a great way to use up leftover vegetables and reduce food waste. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this incredibly easy and delicious recipe. I'm confident that you'll love it as much as I do! And most importantly, I'd love to hear about your experience! Once you've tried this recipe, please come back and leave a comment below. Let me know what variations you tried, what vegetables you used, and how much you enjoyed it. Your feedback is invaluable and helps me to create even better recipes for you in the future. Happy cooking!