baked chicken and veggies recipe

Written ByJenny Smyth Posted on
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The Best baked chicken and veggies recipe

I’ve been making this baked chicken and veggies recipe for years, and it’s a staple in our household. It’s a simple yet flavorful dish that’s perfect for weeknights or special occasions.

I love how the chicken cooks evenly in the oven, and the veggies get nice and tender. The best part is that it’s incredibly easy to make – just toss all the ingredients together, season with some salt and pepper, and bake until done.

My kids devour this dish, and it’s one of the few meals they’ll actually eat without complaint. Plus, it’s a great way to get some healthy veggies into their diet.

As a busy mom, I appreciate how quick and easy this recipe is to prepare – it’s a lifesaver on days when I’m short on time. And let’s be real, who doesn’t love the smell of roasted veggies wafting from the oven?

It’s a comforting aroma that instantly makes me feel cozy and at home. Whether you’re serving this at home or taking it to a potluck, I guarantee everyone will be impressed by the flavors and presentation of this dish.

This recipe has been passed down through generations in my family, and I’m so glad I can share it with you today. So go ahead, give it a try, and enjoy the deliciousness of this baked chicken and veggies recipe!

One-Pan Baked Chicken and Vegetables

4.6 from 955 votes

A simple and flavorful sheet pan dinner featuring juicy chicken thighs and a colorful medley of roasted vegetables. This recipe is perfect for a quick and healthy weeknight meal with minimal cleanup.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Vegetables

2 cups broccoli florets
2 cups halved baby potatoes
1 red bell pepper, cut into 1-inch pieces
1 yellow onion, cut into wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried rosemary

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Line a large baking sheet with parchment paper for easy cleanup.
3In a large bowl, combine the chicken thighs with 2 tablespoons of olive oil, garlic powder, paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4Toss until the chicken is evenly coated in the seasoning.
5In a separate bowl, toss the broccoli florets, baby potatoes, red bell pepper pieces, and onion wedges with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried rosemary until well coated.
6Arrange the seasoned chicken thighs skin-side up in the center of the prepared baking sheet.
7Scatter the seasoned vegetables around the chicken in a single layer, ensuring they are not overcrowded for even roasting.
8Bake for 30 to 35 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
9The vegetables should be tender and lightly charred at the edges.
10Remove the baking sheet from the oven and let it rest for 5 minutes before serving.
11This allows the juices to redistribute in the chicken.

🔧Equipment

Large baking sheet
Mixing bowls
Measuring spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For crispier chicken skin, pat the chicken thighs dry with paper towels before seasoning. You can substitute the vegetables with other favorites like carrots, zucchini, or asparagus, adjusting the roasting time as needed.

Watch Video Of How One-Pan Baked Chicken and Vegetables Works

This baked chicken and veggies recipe is perfect for any occasion – whether you’re planning a family dinner or just want a quick weeknight meal. It stores well in the fridge for up to three days or can be frozen for later use.

When reheating leftovers, simply place them in the oven at 350°F (180°C) until warmed through. Serve hot with your favorite sides – mashed potatoes, roasted carrots, or steamed broccoli are all great options.

❓ Frequently Asked Questions About One-Pan Baked Chicken and Vegetables

Q: What type of chicken should I use for this recipe?

A: You can use any type of boneless, skinless chicken breast or thighs for this recipe. If you prefer white meat, use breasts; if you prefer dark meat, use thighs. Just make sure to adjust cooking time accordingly.

Q: Can I substitute different vegetables in this recipe?

A: Absolutely! Feel free to swap out any vegetables you don’t like with others you do. Some options include broccoli, carrots, sweet potatoes, Brussels sprouts, or cauliflower.

Q: Do I need to marinate the chicken before baking?

A: While marinating is optional, it does enhance the flavor of the chicken. You can marinate it for 30 minutes to an hour if you like.

Q: Can I make this recipe in advance?

A: Yes, you can prepare the ingredients ahead of time and store them in separate containers until ready to assemble and bake.

Q: How long does this recipe take to cook?

A: Cooking time will depend on your oven temperature and the size of your chicken pieces. As a general rule of thumb, bake at 400°F (200°C) for about 30-40 minutes or until cooked through.

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