Description
This Easy One Pan Chicken and Veggies recipe delivers a healthy and flavorful meal with minimal cleanup. Juicy chicken breasts or thighs are seasoned and roasted alongside an assortment of fresh vegetables, creating a nutrient-rich dish that’s perfect for busy weeknights. With a touch of olive oil and optional lemon juice and parmesan, it offers a balanced dinner that’s both delicious and convenient.
Ingredients
Scale
Chicken
- 4 chicken breasts or thighs (boneless, skinless)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning (optional)
Vegetables
- 2 cups broccoli florets
- 2 bell peppers (any color, sliced)
- 1 zucchini (sliced)
- 1 red onion (sliced)
- 2 carrots (peeled and cut into thin rounds)
- 1 sweet potato (optional, peeled and cubed)
Additional Ingredients
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice (optional)
- 2 tbsp grated parmesan (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting and achieving a crispy, golden finish on the chicken and vegetables.
- Prepare the Chicken: Season the chicken breasts or thighs with salt, black pepper, garlic powder, paprika, and Italian seasoning if using. For enhanced flavor, you can marinate the chicken for 30 minutes prior to cooking, though this step is optional.
- Prepare the Vegetables: Wash and chop all vegetables. Slice the bell peppers, zucchini, and red onion into even strips. Peel and slice the carrots into thin rounds, cube the sweet potato if using it, and cut the broccoli into small florets.
- Arrange on the Pan: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Place the chicken pieces in the center and spread the vegetables evenly around them in a single layer.
- Drizzle with Olive Oil: Drizzle olive oil over both the chicken and vegetables. Toss the vegetables gently to coat them evenly ensuring they absorb the seasoning and oil well.
- Roast the Dish: Place the baking sheet in the oven and roast for 25 to 30 minutes. Halfway through cooking, flip the chicken to ensure even cooking. Use a meat thermometer to check; the chicken should reach an internal temperature of 165°F (75°C).
- Check the Vegetables: The vegetables should be tender and slightly browned at the edges by the end of roasting. If the potatoes or carrots require more cooking, continue roasting for an additional 10 to 15 minutes.
- Finishing Touches: Remove from the oven once cooked. Optionally, squeeze fresh lemon juice over the chicken and vegetables and sprinkle grated parmesan cheese for extra flavor.
- Serve: Serve the chicken and roasted vegetables immediately to enjoy a flavorful and healthy one pan meal.
Notes
- Marinating the chicken for 30 minutes enhances flavor but is not necessary.
- Use parchment paper or aluminum foil to make cleanup easier.
- Ensure vegetables are cut into uniform sizes for even cooking.
- Check the internal temperature of the chicken to ensure it is fully cooked and safe to eat.
- You can customize the vegetables based on preference or seasonal availability.
- If undrained liquid accumulates, carefully drain to help vegetables roast properly.
- Parmesan and lemon juice are optional but add a delightful finishing flavor.
