There’s a special kind of comfort that comes from a meal made in one pan—a symphony of flavors dancing together without the fuss. I vividly recall the moment I took my first bite of this One-Pan Baked Chicken with Veggies; the tender chicken, perfectly roasted alongside vibrant vegetables, painted a picture of home-cooked warmth that instantly melted away the day’s stress.
After a long week of juggling work and life, I found solace in this recipe’s simplicity. Just ten minutes of prep and then it’s hands-free time in the oven. The aroma of garlic and paprika wafts through my kitchen, filling every corner with a welcoming hug. This dish not only delights the taste buds but also makes cleanup a breeze, allowing me to spend more time with family at the dinner table instead of scrubbing pots and pans. Join me in reimagining weeknight meals with this easy, wholesome recipe that brings joy back to the dinner routine!
Why You'll Love This One-Pan Baked Chicken with Veggies
- This One-Pan Baked Chicken with Veggies is a true time-saver, with just ten minutes of prep work followed by hands-free cooking in the oven.
- The flavor combination of tender chicken and vibrant vegetables creates a delicious meal that is sure to impress family and friends alike.
- You’ll love how versatile this recipe is, allowing you to mix and match your favorite veggies based on what you have on hand.
- Not only is this dish a feast for the taste buds, but its colorful presentation also makes it a visually appealing centerpiece for any dinner table.
One-Pan Baked Chicken with Veggies Ingredients
For the Chicken
• 4 chicken thighs – Use skin-on for extra flavor and moisture.
For the Vegetables
• 2 cups broccoli florets – Add bright color and packed with vitamins.
• 1 cup sliced carrots – Their natural sweetness balances the savory chicken.
• 1 red bell pepper, chopped – Provides a pop of color and a slight crunch.
For the Seasoning
• 2 tablespoons olive oil – Helps to crisp the chicken and roast the veggies perfectly.
• 1 teaspoon garlic powder – Infuses a delicious garlicky essence into the dish.
• 1 teaspoon paprika – Adds a warm, smoky flavor signature to the One-Pan Baked Chicken with Veggies.
• Salt and pepper to taste – Enhances all other flavors, adjust to your preference.
How to Make One-Pan Baked Chicken with Veggies
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Preheat your oven to 400°F (200°C). This step is crucial for achieving that perfect roast, creating a delicious caramelization on both the chicken and veggies.
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Mix in a large bowl the olive oil, garlic powder, paprika, salt, and pepper. This flavorful blend will coat the chicken beautifully, ensuring every bite is packed with taste.
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Coat the chicken thighs evenly with the oil mixture. Toss them gently until every piece is fully covered, letting those flavors infuse with the meat.
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Arrange the chicken in a baking dish. Try to avoid crowding the pan; space allows the chicken to roast nicely, leading to tender and juicy results.
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Add the broccoli, carrots, and bell pepper around the chicken. The veggies are not just for nutrition; they also add a splash of color and enhance the dish’s delightful aroma.
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Drizzle any remaining oil mixture over the vegetables. This step ensures that the veggies roast beautifully, absorbing all that wonderful flavor from the mix.
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Bake for 30-35 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). After baking, the chicken should be golden brown and juicy while the veggies should be tender.
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Rest for 5 minutes before serving. Allowing the dish to cool slightly helps the juices settle in, leading to more tender chicken.
Optional: Garnish with freshly chopped parsley for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These One-Pan Baked Chicken with Veggies are perfect for busy weeknights! You can marinate the chicken thighs in the olive oil, garlic powder, paprika, salt, and pepper mixture up to 24 hours in advance to enhance the flavor. Simply store the seasoned chicken in an airtight container in the refrigerator. Additionally, you can chop the vegetables (broccoli, carrots, and red bell pepper) and keep them in the fridge for up to 3 days. When you’re ready to bake, place the marinated chicken and the prepped veggies in a baking dish, drizzle with the remaining oil mixture, and bake as instructed. This method saves you time while ensuring a delicious meal that’s just as satisfying as if made fresh!
What to Serve with One-Pan Baked Chicken with Veggies?
Enjoy a cozy night in with these delightful accompaniments that perfectly complement the harmony of flavors in your baked dish.
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Creamy Mashed Potatoes: The buttery smoothness of mashed potatoes balances the roasted veggies, enhancing the overall comfort of the meal. A splash of garlic or chives can elevate this classic side to new heights.
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Garlic Bread: The crispy, buttery garlic bread provides a delightful crunch that contrasts with the tender chicken and veggies, inviting your guests to savor every bite. It’s perfect for soaking up those savory juices!
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Quinoa Salad: A light quinoa salad bursting with fresh herbs and citrus adds a refreshing crunch to this hearty meal. The nuttiness of quinoa complements the flavors while offering a nutritious boost.
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Roasted Sweet Potatoes: Seasoned with a hint of cinnamon, these sweet potatoes bring a delightful sweetness that pairs beautifully with the savory chicken. Their caramelized edges add an irresistible texture.
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Steamed Green Beans: Bright green beans add a crisp snap while providing a pop of color to your plate. Tossing them with a squeeze of lemon can brighten this simple side and enhance your meal.
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Crisp Side Salad: A mixed green salad with a tangy vinaigrette balances the richness of the chicken and veggies. Add some nuts or seeds for a satisfying crunch that encourages all to return for seconds.
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Chardonnay: A chilled glass of Chardonnay pairs beautifully with your dish, as its acidity and fruity notes bring a refreshing contrast to the savory chicken and roasted veggies.
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Chocolate Mousse: For dessert, indulge in a light and airy chocolate mousse. Its rich decadence rounds out your meal, making it an unforgettable dining experience.
How to Store and Freeze One-Pan Baked Chicken with Veggies
Fridge: Store leftover One-Pan Baked Chicken with Veggies in an airtight container for up to 3 days. This keeps the flavors fresh while preventing moisture loss.
Freezer: For longer storage, freeze portions in freezer-safe bags for up to 3 months. Be sure to label and date the bags for easy identification.
Reheating: To reheat, thaw in the fridge overnight, then bake at 350°F (175°C) for 15-20 minutes or until heated through. This helps retain the dish’s moisture and flavor.
Leftover Tips: Mix leftover chicken and veggies into salads or grain bowls for a quick and delicious lunch option!
One-Pan Baked Chicken with Veggies Variations
Feel free to get creative and customize this dish with your favorite flavors and ingredients!
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Herb-Infused:
Add fresh herbs like rosemary or thyme for a fragrant twist that elevates the dish. -
Sweet Potato Swap:
Replace carrots with diced sweet potatoes for a sweet, earthy flavor contrast that pairs beautifully with chicken. -
Spicy Kick:
Toss in some red pepper flakes or cayenne for a delightful heat that will tantalize your taste buds. -
Citrus Zest:
Finish with a sprinkle of lemon or orange zest before serving to brighten up the dish with a refreshing note. -
Mixed Veggies:
Swap in any seasonal vegetables, such as zucchini or asparagus, to keep it vibrant and interesting. -
Cheesy Top:
Sprinkle shredded cheese on top during the last 10 minutes of baking for a delightful, gooey layer that enhances the overall flavor. -
Whole Grain:
Serve over quinoa or brown rice for added nuttiness and a hearty, wholesome meal that isn’t lacking in nutrition. -
Savory Marinade:
Marinate chicken thighs in your favorite sauce overnight, like soy sauce or teriyaki, for an exciting flavor infusion. This twist adds a delicious savory richness that will have everyone reaching for seconds!
Chef's Helpful Tips
- For the One-Pan Baked Chicken with Veggies, remember to pat the chicken thighs dry before coating them to ensure a crispy skin.
- When mixing your seasoning, consider adding fresh herbs like thyme or rosemary for an added depth of flavor.
- To ensure even cooking, try to cut your vegetables into similar-sized pieces and arrange them in a single layer around the chicken.
- Keep an eye on the internal temperature of the chicken, aiming for 165°F, to achieve perfectly cooked meat without drying it out.
One-Pan Baked Chicken with Veggies Recipe FAQs
How do I choose the right chicken thighs for this recipe?
Absolutely! When selecting chicken thighs, I recommend going for those that have a nice pink color and a bit of marbling for extra flavor. Avoid any with dark spots or a gray hue, which could indicate spoilage. Bone-in, skin-on thighs will give you the most juicy and flavorful results, but boneless thighs work just as well if that’s what you have on hand.
How should I store leftover One-Pan Baked Chicken with Veggies?
For sure! Store any leftovers in an airtight container in the fridge for up to 3 days. This method keeps the chicken and veggies fresh while preserving their delicious flavors. Make sure to let them cool before sealing to prevent condensation and sogginess.
Can I freeze One-Pan Baked Chicken with Veggies?
Yes, you can! To freeze, let the dish cool completely, then portion it into freezer-safe bags. Be sure to label and date them, and you can keep it in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight, then reheat in the oven at 350°F (175°C) for 15-20 minutes.
What should I do if the chicken isn’t cooking evenly?
Very good question! To ensure even cooking, it’s essential not to overcrowd your baking dish. If you notice that parts of the chicken are undercooked, consider adjusting the placement slightly or using a meat thermometer to check the temperature. You want to aim for an internal temperature of 165°F (75°C) at the thickest part of the thigh. If some pieces are cooking faster than others, you can also cover them with foil during the later part of the cooking process to prevent drying out.
Is there a way to adjust this recipe for dietary restrictions?
Absolutely! If you need to cater to specific dietary needs, there are plenty of alternatives. For a gluten-free option, ensure your seasoning blends are certified gluten-free. If you’re avoiding certain allergens, you can replace olive oil with avocado oil or omit specific vegetables based on preferences. This One-Pan Baked Chicken with Veggies is quite versatile, so feel free to substitute with seasonal veggies or proteins that suit your dietary requirements!
One-Pan Baked Chicken with Veggies
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Mix in a large bowl the olive oil, garlic powder, paprika, salt, and pepper.
- Coat the chicken thighs evenly with the oil mixture.
- Arrange the chicken in a baking dish, avoiding crowding the pan.
- Add the broccoli, carrots, and bell pepper around the chicken.
- Drizzle any remaining oil mixture over the vegetables.
- Bake for 30-35 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Rest for 5 minutes before serving.
- Optional: Garnish with freshly chopped parsley.
