Why You’ll Love This Recipe

This recipe is a lifesaver for those seeking convenience without sacrificing flavor. With everything roasting together in one pan, the chicken absorbs the delicious flavors of the vegetables and herbs, making each bite incredibly savory. It’s highly adaptable, great for meal prepping, and makes a balanced meal that’s both hearty and nourishing. Plus, it’s customizable based on what you have in your fridge.

Ingredients

4 boneless, skinless chicken breasts or thighs
2 cups broccoli florets
1 bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into chunks
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme
Salt and pepper, to taste
Optional: lemon wedges and fresh parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or lightly grease it.
Arrange the chicken breasts or thighs on the baking sheet.
Scatter the broccoli, bell pepper, zucchini, red onion, and cherry tomatoes around the chicken.
Drizzle everything with olive oil and season with garlic powder, paprika, thyme, salt, and pepper.
Toss the vegetables lightly to coat them in the oil and spices.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Optional: Squeeze fresh lemon juice over the chicken and veggies and sprinkle with chopped parsley before serving.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Different proteins: Try it with turkey breast, pork chops, or salmon fillets.
Low-carb option: Replace starchy vegetables with cauliflower or mushrooms.
Spice it up: Add a pinch of chili flakes or a drizzle of hot sauce.
Add carbs: Serve with rice, quinoa, or roasted potatoes for a heartier meal.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheating: Reheat in the microwave or in the oven at 350°F (175°C) until warmed through. Add a splash of water or broth to prevent the chicken from drying out.

FAQs

Can I use frozen vegetables?

Yes, but thaw them first and pat them dry to avoid excess moisture that can make the dish soggy.

How do I know when the chicken is cooked through?

The internal temperature should reach 165°F (74°C). Use a meat thermometer for best results.

Can I make this dish ahead of time?

Yes! You can chop the vegetables and marinate the chicken in advance, then cook everything when you’re ready.

What’s the best way to keep the veggies from getting mushy?

Cut them into similar-sized pieces and don’t overcrowd the pan so they roast instead of steam.

Can I use bone-in chicken?

Yes, just increase the baking time by 10-15 minutes depending on the thickness.

How can I make this meal dairy-free or gluten-free?

The base recipe is already dairy-free and gluten-free, but always check your seasoning blends and any added sauces to be sure.

What other vegetables can I use?

Carrots, Brussels sprouts, green beans, or asparagus all work well in this dish.

Can I cook everything on foil instead of parchment paper?

Yes, foil works too and makes cleanup even easier. Just lightly grease it to prevent sticking.

Is this meal good for meal prep?

Absolutely! It stores well and reheats easily, making it perfect for lunch or dinner throughout the week.

What should I serve with this meal?

It’s complete on its own, but a side of rice, couscous, or a fresh salad pairs well.

Conclusion

One-Pan Chicken and Veggies is the ultimate hassle-free dinner. It’s healthy, flavorful, and incredibly easy to make, all while cutting down on cleanup. Whether you’re cooking for a family or prepping meals for the week, this dish offers the perfect blend of convenience and taste.

One-Pan Chicken And Veggies

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One-Pan Chicken and Veggies is a quick, healthy, and easy-to-make meal that combines juicy chicken and tender vegetables roasted together for a flavorful, hassle-free dinner. Perfect for busy weeknights or meal prepping, this one-pan recipe minimizes cleanup and delivers a balanced, delicious meal with minimal effort.

Author: Laura
Prep Time: 10min
Cook Time: 30min
Total Time: 45min
Yield: 4servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Prepare chicken: Arrange the chicken breasts or thighs on the baking sheet.
Prepare vegetables: Scatter the broccoli, bell pepper, zucchini, red onion, and cherry tomatoes around the chicken.
Season: Drizzle everything with olive oil, then season with garlic powder, paprika, thyme, salt, and pepper. Toss the vegetables lightly to coat them in the oil and spices.
Roast: Bake in the preheated oven for 25–30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Serve: Optional: Squeeze fresh lemon juice over the chicken and veggies and sprinkle with chopped parsley before serving.