One-Pan Chicken and Vegetables Recipe

Introduction

It is useful for working days as it is quick, delicious, and easy to wash up for dinner. This One-Pan Chicken and Vegetables recipe is all about the juicy chicken cooked to perfection and the delicious roasted vegetables. It is a very flexible meal that you can change to suit your family and is therefore a good addition to your list of meals.

Ingredients

• Chicken:
  • 4 chicken breasts or thighs (skin-on or skinless based on preference)
• Vegetables:
  • 2 medium potatoes, cut into wedges
  • 2 large carrots, sliced into sticks
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 small red onion, sliced into wedges
  • 1 zucchini, sliced
• Seasoning and Spices:
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
• Optional Ingredients:
  • Fresh herbs (rosemary, thyme, or parsley for garnish)
  • 1 lemon, sliced (optional, for adding freshness

Equipment Needed

• Pan:
  • A large-rimmed baking sheet or roasting pan
• Other Tools:
  • Knife
  • Cutting board
  • Measuring spoons
  • Mixing bowl
  • Tongs or spatula

Step-by-Step Instructions

Step 1: Prepare the Ingredients

• Chicken: Pat the chicken breasts or thighs dry with paper towels. This ensures a crispy exterior when cooked.
• Vegetables: Chop the potatoes, carrots, bell peppers, onion, and zucchini into uniform pieces for even cooking.

Step 2: Season the Chicken and Vegetables

• In a large mixing bowl, combine olive oil, garlic powder, onion powder, paprika, dried thyme, dried oregano, salt, and pepper.
• Add the chicken and vegetables to the bowl, tossing them in the seasoning mixture until everything is evenly coated.

Step 3: Arrange in the Pan

• Spread the seasoned chicken and vegetables evenly on the baking sheet. Arrange the chicken in the center of the pan, surrounded by the vegetables. Ensure nothing overlaps to allow proper roasting.

Step 4: Bake in the Oven

• Preheat your oven to 400°F (200°C).
• Bake the chicken and vegetables for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
• For extra crispy chicken, broil for the last 2-3 minutes, keeping a close eye to prevent burning.

Step 5: Serve and Enjoy

• Remove the pan from the oven and let it rest for a few minutes.
• Serve the chicken and vegetables on a plate, garnishing with fresh herbs or squeezing lemon juice for added flavor.

Storing and Reheating Leftovers

• Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. You can also microwave for 2-3 minutes, though the vegetables may lose some of their crispiness.

This One-Pan Chicken and Vegetables recipe is a quick, easy, and customizable dinner option perfect for any night of the week. With minimal prep and clean-up, you can enjoy a healthy, hearty meal without the hassle. Try it tonight and enjoy the simplicity of one-pan cooking!

Print Recipe

Delicious

One Pan Chicken and Vegetables Recipe | Easy, Healthy & Tasty Dinner

Author: FoodiMoodi Cooking Method: Baking Cuisine: American Courses: Main Dishes Recipe Keys: Dairy Free E Easy Gluten Free H Halal Nut Free

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Cooking Temp: 200  °C Servings: 4 Calories: 1,520 kcal

Best Season: Suitable throughout the year

Description

This One-Pan Chicken and Vegetables recipe is a quick, easy, and customizable dinner option perfect for any night of the week. With minimal prep and clean-up, you can enjoy a healthy, hearty meal without the hassle. Try it tonight and enjoy the simplicity of one-pan cooking!

Ingredients

Servings

Chicken:

• 4 chicken breasts or thighs (skin-on or skinless based on preference)

Vegetables:

• 2 medium potatoes (cut into wedges)
• 2 large carrots (sliced into sticks)
• 1 red bell pepper (cut into strips)
• 1 yellow bell pepper (cut into strips)
• 1 small red onion (sliced into wedges)
• 1 zucchini, sliced

Seasoning and Spices:

• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Optional Ingredients:

• Fresh herbs (rosemary, thyme, or parsley for garnish)
• 1 lemon, sliced (optional, for adding freshness)

Instructions

Prepare the Ingredients

1. Chicken

   Pat the chicken breasts or thighs dry with paper towels. This ensures a crispy exterior when cooked.

   Mark as complete

2. Vegetables

   Chop the potatoes, carrots, bell peppers, onion, and zucchini into uniform pieces for even cooking.

   Mark as complete

Season the Chicken and Vegetables

1. In a large mixing bowl, combine olive oil, garlic powder, onion powder, paprika, dried thyme, dried oregano, salt, and pepper.
   Mark as complete
2. Add the chicken and vegetables to the bowl, tossing them in the seasoning mixture until everything is evenly coated.
   Mark as complete

Arrange in the Pan

1. Spread the seasoned chicken and vegetables evenly on the baking sheet. Arrange the chicken in the center of the pan, surrounded by the vegetables. Ensure nothing overlaps to allow proper roasting.
   Mark as complete

Bake in the Oven

1. Preheat your oven to 400°F (200°C).
   Mark as complete
2. Bake the chicken and vegetables for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
   Mark as complete
3. For extra crispy chicken, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
   Mark as complete

Serve and Enjoy

1. Remove the pan from the oven and let it rest for a few minutes.
   Mark as complete
2. Serve the chicken and vegetables on a plate, garnishing with fresh herbs or a squeeze of lemon juice for added flavor.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 18g28%

Potassium 850mg25%

Total Carbohydrate 22g8%

Protein 32g64%

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Vitamin A 3163.5 IU

Vitamin C 85 mg

Iron 2.2 mg

Vitamin B6 0.4 mg

Magnesium 50 mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips for the Best One-Pan Chicken and Vegetables

• Choosing the Right Chicken Cut: Opt for bone-in, skin-on chicken thighs for a juicier result. However, boneless, skinless chicken breasts are a leaner option if you prefer.
• Best Vegetable Combinations: Mix and match your favorite vegetables. Sturdy veggies like potatoes and carrots work well, but you can also add softer ones like cherry tomatoes or asparagus during the last 15 minutes of cooking.
• Even Cooking: Cut vegetables into similar-sized pieces to ensure they cook evenly. Placing chicken in the center of the pan, where it’s usually hotter, helps it cook alongside the vegetables.
• Substitutions and Variations: Experiment with different seasonings such as cumin, chili powder, or Italian seasoning. You can also add a drizzle of balsamic glaze or honey before serving for a flavor twist.

Keywords: One-Pan Chicken and Vegetables Recipe, One-Pan Chicken and Vegetables , One-Pan recipes