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Close-up of a colorful one-pan chicken and vegetables dish, featuring roasted chicken thighs, carrots, broccoli, red peppers, and onions.

One-Pan Chicken & Vegetables

A simple and flavorful one-pan meal featuring chicken and a medley of vegetables, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 lb broccoli florets
  • 1 lb baby carrots
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the chicken pieces, broccoli florets, baby carrots, chopped red bell pepper, and red onion wedges.
  3. Drizzle the olive oil over the chicken and vegetables. Sprinkle with garlic powder, paprika, salt, and black pepper. Toss everything together until well coated.
  4. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
  5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. You can stir halfway through for even cooking.
  6. Serve hot directly from the pan.

Notes

Feel free to substitute other vegetables like zucchini, bell peppers of different colors, or Brussels sprouts. Adjust baking time as needed based on your oven and the size of your vegetable pieces.

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