Easy One Pan Chicken and Veggies Recipe

Imagine pulling a sizzling, golden-brown sheet pan from the oven, filled with juicy chicken and caramelized vegetables that smell of garlic, paprika, and fresh herbs. This Easy One Pan Chicken and Veggies Recipe is exactly what busy weeknights call for — minimal cleanup, maximum flavor, and a wholesome meal the whole family will love. Whether you’re a seasoned home cook or just starting out, this dish delivers incredible results with very little effort. You’ll learn how to season, arrange, roast, and serve this crowd-pleasing recipe from start to finish.

Why You’ll Love This Recipe

This Easy One Pan Chicken and Veggies Recipe checks every box for a perfect weeknight dinner. First, everything cooks on a single sheet pan, which means less time scrubbing dishes and more time enjoying your meal. The combination of tender, juicy chicken alongside vibrant, slightly charred vegetables creates a deeply satisfying contrast of textures and flavors. The smoky paprika, savory garlic powder, and optional Italian seasoning build layers of bold taste without requiring complicated techniques. It is naturally gluten-free, packed with lean protein, and loaded with colorful vegetables that deliver essential vitamins and minerals. You can easily customize the veggies based on what you have on hand, making this one pan chicken dinner incredibly flexible. Best of all, it comes together in under 45 minutes from prep to table, making it a reliable go-to recipe for any night of the week.

Ingredients List for the Easy One Pan Chicken and Veggies Recipe

Gather these simple, wholesome ingredients before you begin. Most items are pantry staples or easy grocery finds, keeping this recipe accessible and budget-friendly.

• 4 chicken breasts or thighs (boneless, skinless)

• 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)

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp Italian seasoning (optional)

• 1 tbsp fresh lemon juice (optional)

• 2 tbsp grated parmesan (optional)

Pro Tips

These three techniques will take your Easy One Pan Chicken and Veggies Recipe to the next level every single time.

Cut vegetables evenly. Uniform cuts ensure all vegetables roast at the same rate. If some pieces are too thick and others too thin, you’ll end up with a mix of undercooked and burned edges. Take an extra minute during prep to keep your slices consistent in size.

Don’t crowd the pan. Spreading vegetables and chicken in a single layer is essential. Overcrowding traps steam, which prevents browning and results in soggy vegetables. Use a large baking sheet or divide across two pans if needed to give everything enough breathing room.

Use a meat thermometer. Guessing doneness is the number one mistake home cooks make with chicken. Always check that the internal temperature reaches 165°F (75°C) to guarantee perfectly cooked, safe-to-eat chicken without drying it out by overcooking. This simple tool makes a huge difference in your results.

Instructions

Step 1: Preheat your oven to 400°F (200°C). This will ensure a crispy, golden finish on your chicken and veggies.

Step 2: Season the chicken breasts or thighs with salt, pepper, garlic powder, paprika, and Italian seasoning (if using). You can marinate the chicken for 30 minutes before cooking for extra flavor, but it’s optional.

Step 3: Wash and chop the vegetables. Slice the bell peppers, zucchini, and red onion into even strips. Peel and slice the carrots into rounds, and cube the sweet potato if you’re using it. Cut the broccoli into small florets.

Step 4: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the chicken pieces in the center of the pan and spread the vegetables around the chicken in a single layer.

Step 5: Drizzle the olive oil over the chicken and vegetables. Toss the veggies to coat them evenly, ensuring that they absorb the seasoning and oil.

Step 6: Place the pan in the oven and roast for 25–30 minutes. Halfway through, flip the chicken to ensure even cooking. Check the chicken with a meat thermometer – it should reach an internal temperature of 165°F (75°C).

Step 7: The vegetables should be tender and slightly browned at the edges. If the potatoes or carrots are not fully cooked, allow them to roast for another 10–15 minutes.

Step 8: Once everything is cooked, remove from the oven. Squeeze fresh lemon juice over the chicken and vegetables for a zesty kick. Optionally, sprinkle grated parmesan for extra flavor.

Step 9: Serve the chicken and roasted vegetables immediately. Enjoy your flavorful and healthy one pan meal!

Variations

This sheet pan chicken and vegetables recipe is endlessly adaptable. Here are three popular ways to switch things up and keep things exciting.

Mediterranean Style: Swap the paprika for cumin and add sliced cherry tomatoes and kalamata olives to the pan. Finish with crumbled feta cheese instead of parmesan for a bright, tangy flavor profile that pairs beautifully with the roasted chicken.

Spicy Cajun Version: Replace the Italian seasoning with Cajun spice blend and add a pinch of cayenne pepper to the seasoning mix. This variation delivers bold, smoky heat that transforms the dish into a satisfying Southern-inspired roasted chicken dinner.

Asian-Inspired One Pan Chicken: Drizzle a mixture of soy sauce, sesame oil, and a touch of honey over the chicken and vegetables before roasting. Swap the broccoli for bok choy and add snap peas for a savory, slightly sweet take on this one pan chicken and veggies favorite.

Storage and Serving

Storing leftovers: Allow the Easy One Pan Chicken and Veggies Recipe to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, place portions in freezer-safe bags and freeze for up to 3 months. Reheat in the oven at 350°F for best texture results.

Serving suggestions: Serve this easy sheet pan chicken directly from the pan for a rustic, family-style presentation. It pairs wonderfully over steamed white rice, brown rice, or fluffy quinoa to soak up the savory pan juices. For a low-carb option, serve alongside a simple green salad or cauliflower rice. A warm, crusty piece of bread also makes an excellent side for soaking up every last drop of the seasoned olive oil and lemon drippings from the pan.

FAQs

Can I use frozen vegetables in this recipe?
Fresh vegetables are strongly recommended for the best texture and browning results. Frozen vegetables release excess moisture during roasting, which can make the dish watery and prevent proper caramelization. If you must use frozen, thaw and pat them dry thoroughly before roasting.

Can I make this recipe ahead of time?
Yes! You can season the chicken and chop all vegetables up to 24 hours in advance. Store them separately in the refrigerator until ready to assemble and roast. This makes weeknight prep nearly effortless.

What other vegetables work well in this one pan chicken dinner?
Asparagus, green beans, mushrooms, cauliflower, and cherry tomatoes all roast beautifully alongside chicken. Just be mindful that softer vegetables like asparagus cook faster, so add them midway through roasting.

How do I know when the chicken is fully cooked?
Always use a meat thermometer to check that the thickest part of the chicken reaches an internal temperature of 165°F (75°C). This is the most reliable method for food safety and perfect doneness.

Can I use bone-in chicken pieces instead?
Yes, bone-in pieces work well but require a longer roasting time — typically 40 to 50 minutes. Keep monitoring with your thermometer and adjust vegetable placement as needed to prevent burning.

Print