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One-Pan Roasted Chicken with Veggies

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One-Pan Roasted Chicken with Veggies is a wholesome, easy dinner made with juicy chicken and colorful roasted vegetables. Everything cooks on a single sheet pan, making it flavorful, well-balanced, and perfect for busy weeknights with minimal cleanup.

Ingredients

  • 4 bone-in or boneless chicken thighs or breasts
  • 2 cups baby potatoes or sweet potatoes, chopped
  • 2 carrots, sliced
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 red onion, sliced
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp dried thyme or rosemary
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Lemon wedges (optional, for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Chop all the vegetables into similar-sized pieces for even roasting.
  3. In a small bowl, whisk together olive oil, garlic, thyme, paprika, salt, and pepper.
  4. Place the chicken and chopped vegetables on the baking sheet. Drizzle with the seasoned oil mixture and toss to coat evenly.
  5. Arrange everything in a single layer, placing the chicken skin-side up if using thighs.
  6. Roast for 35–45 minutes, or until the chicken is cooked through and the vegetables are golden and tender.
  7. Optional: Broil for the last 2–3 minutes for extra crispiness.
  8. Garnish with chopped parsley and serve with lemon wedges, if desired.

Notes

  • Add red pepper flakes or cayenne for a spicy kick.
  • Swap in seasonal veggies like Brussels sprouts, squash, or broccoli.
  • Use boneless chicken for faster cooking—reduce baking time by 5–10 minutes.
  • Roasting skin-on chicken yields crispier, more flavorful results.
  • Prep in advance and refrigerate until ready to bake.

Nutrition

Find it online: https://thefamilycooking.com/one-pan-roasted-chicken-with-veggies/