Imagine a dinner that's not only mouthwateringly delicious but also requires minimal cleanup and maximum flavor! This One Pan Baked Chicken and Veggies recipe is about to revolutionize your weeknight cooking routine. With just a single baking sheet and a handful of simple ingredients, you'll create a restaurant-worthy meal that will have your family begging for seconds. Whether you're a busy parent, a cooking novice, or just someone who loves incredible food without the hassle, this recipe is your ultimate culinary shortcut to a perfect meal.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Chicken thighs
- Olive oil
- Potatoes
- Carrots
- Bell peppers
- Onion
- Garlic
- Italian seasoning
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or lightly grease with olive oil.
- Prepare the vegetables: Wash and cut potatoes into 1-inch cubes, slice carrots into 1/2-inch thick rounds, chop bell peppers into similar-sized pieces, and dice the onion. Mince 3-4 cloves of garlic.
- Pat chicken thighs dry with paper towels to ensure crispy skin. Trim any excess fat if desired.
- In a large mixing bowl, combine chopped vegetables, minced garlic, olive oil, Italian seasoning, salt, and pepper. Toss until vegetables are evenly coated.
- Spread the seasoned vegetables across the prepared baking sheet in a single layer, creating space for the chicken thighs.
- Season chicken thighs on both sides with additional salt, pepper, and Italian seasoning. Place chicken thighs on top of the vegetables, skin-side up.
- Drizzle chicken thighs with a little extra olive oil to help skin crisp up during roasting.
- Bake in the preheated oven for 35-40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly caramelized.
- Remove from oven and let rest for 5 minutes before serving. This allows juices to redistribute and ensures maximum flavor and tenderness.
- Optional: Garnish with fresh chopped parsley or green onions before serving for added freshness.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure crispy, golden skin.
- Cut vegetables into uniform sizes to guarantee even cooking.
- Don't overcrowd the baking sheet - give ingredients space to caramelize and roast properly.
- Use a meat thermometer to check chicken's internal temperature (165°F is perfect).
- Let the dish rest for 5 minutes after cooking to allow juices to redistribute.
- For extra flavor, experiment with different herb blends or add a sprinkle of parmesan cheese before serving.
- Swap vegetables based on season or preference - this recipe is incredibly versatile!
- For crispier vegetables, consider pre-roasting them for 10 minutes before adding chicken.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
