One-Pan Baked Chicken and Vegetables: Weeknight Hero

You want dinner that tastes like you tried and cleans up like you didn’t. This one-pan baked chicken and vegetables does both, with crispy-skinned chicken, caramelized veggies, and zero drama. It’s the kind of meal that makes you feel like a pro without any culinary gymnastics.

Toss, bake, boom—delicious. If you can turn on an oven, you can crush this recipe.

What Makes This Recipe Awesome

One pan means fewer dishes and more sanity—because who needs a sink full of chaos on a Tuesday? The high-heat roast turns humble veggies into sweet, savory, golden goodness while the chicken gets juicy inside, crispy outside.

The seasoning blend is simple but punchy, and it welcomes whatever produce you’ve got. It’s flexible, fast, and honestly—pretty foolproof.

Servings, Prep time, Cooking time, Calories

Servings: 4
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Calories: ~520 per serving (with skin-on thighs; see Nutrition Stats)

Things You’ll Need on Hand

Chicken: 4 bone-in, skin-on chicken thighs (about 2 to 2.5 lb)
Vegetables: 3 cups small potatoes (halved), 2 cups carrots (cut into 1-inch chunks), 1 red onion (wedges), 1 red bell pepper (strips), 1 cup broccoli florets
Fat: 3 tablespoons olive oil (plus a drizzle for finishing)
Acid & Aroma: 1 lemon (zest + wedges), 4 garlic cloves (minced)
Herbs & Spices: 2 teaspoons smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper (optional), 1 teaspoon ground black pepper
Salt: 1.5 teaspoons kosher salt (divided)
Fresh Finishes: 2 tablespoons chopped parsley
Pan: Large rimmed sheet pan or roasting pan

From Start to Finish

Preheat the oven. Set to 425°F (220°C). A hot oven is the secret to crispy chicken and deeply roasted veggies.
Dry the chicken. Pat thighs with paper towels until dry.
Moisture = soggy skin. Not today.
Season the chicken. In a small bowl, mix 1 teaspoon salt, black pepper, smoked paprika, thyme, and oregano. Rub onto the chicken (top and bottom).
Zest half the lemon over the chicken for bonus aroma.
Prep the veggies. Toss potatoes, carrots, onion, bell pepper, and broccoli with olive oil, garlic, remaining 1/2 teaspoon salt, and crushed red pepper if using.
Pan layout matters. Spread veggies in a single layer on the sheet pan, leaving four spaces for the chicken. Place chicken skin-side up on top. Scatter lemon wedges around.
Roast, round one. Bake for 25 minutes.
No peeking—let the oven do the heavy lifting.
Check and rotate. Rotate the pan for even browning. If veggies look dry, drizzle a teaspoon of oil. Spoon any rendered chicken juices over the veggies because flavor loves flavor.
Roast, round two. Bake another 10–20 minutes until the chicken hits 165°F in the thickest part and the skin is crisp.
Potatoes should be fork-tender and lightly blistered.
Optional crisp finish. Broil on high for 1–2 minutes if you want extra crackly skin. Watch it like a hawk.
Rest and finish. Let the pan rest 5 minutes. Squeeze roasted lemon over everything, sprinkle parsley, and add a tiny drizzle of olive oil for shine.
Serve straight from the pan like a boss.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days. Keep chicken and veggies together for best flavor.
Freezer: Up to 2 months. Shred chicken off the bone before freezing; veggies will soften but still work in bowls and hashes.
Reheat: 350°F oven for 10–12 minutes or air fryer at 350°F for 5–7 minutes.
Microwave works in a pinch, but the skin won’t stay crisp—fair warning.

Better-for-You Benefits

Protein-forward: Chicken thighs offer complete protein with iron and zinc for steady energy.
Fiber + micronutrients: Potatoes, carrots, peppers, and broccoli stack fiber, vitamin C, potassium, and beta carotene.
Healthy fats: Olive oil supports heart health and helps absorb fat-soluble vitamins. Science with deliciousness—your fave combo, right?
Lower effort, higher compliance: One-pan meals reduce decision fatigue—aka you’ll actually cook at home, FYI.

Nutrition Stats

Approximate per serving (1 chicken thigh with 2 heaping cups mixed vegetables):

Calories: ~520
Protein: ~32 g
Carbs: ~36 g
Fat: ~26 g
Fiber: ~7 g
Sodium: ~650 mg (varies with salt usage)

Numbers will swing based on thigh size, veggie mix, and how aggressively you measure olive oil. We’re cooking, not doing calculus—close enough for planning.

What Can Go Wrong

Soggy chicken skin: Usually from wet chicken or low oven temp.
Pat dry, keep skin exposed, and stick to 425°F.
Undercooked potatoes: Cut them smaller than the carrots, or parboil for 5 minutes if using big spuds.
Burnt broccoli tips: Tuck florets under chicken edges or add them halfway through the roast.
Watery pan: Overcrowded veggies steam. Use a large pan and avoid overlapping.
Bland vibes: Don’t skimp on salt and acid. The roasted lemon squeeze at the end?
Non-negotiable, IMO.

Optional Substitutions

Chicken: Swap thighs for bone-in drumsticks (same time) or boneless thighs (reduce cook time to 25–30 minutes total). Breasts work but can dry out—pull at 160°F and rest.
Veggies: Use sweet potatoes, Brussels sprouts, zucchini (add halfway), green beans (add last 15 minutes), or mushrooms.
Seasoning: Try curry powder + cumin, Italian seasoning + balsamic, or harissa + honey for heat-meets-sweet.
Fresh herbs: Swap parsley for dill, basil, or cilantro based on the seasoning profile.
Citrus: Orange or lime both play nicely. A splash of red wine vinegar at the end also slaps.

FAQ

Can I make this with boneless, skinless chicken breasts?

Yes.

Bake the veggies alone for 10 minutes first, then add seasoned breasts and cook 18–22 minutes total, pulling at 160°F. Rest 5 minutes before slicing. Skin won’t crisp (there is none), but the result is lean and tasty.

How do I prevent the vegetables from getting mushy?

Use a big sheet pan, spread in one layer, and cut firm veggies (potatoes, carrots) slightly smaller so they cook through without over-roasting the softer ones.

Avoid excess oil and don’t cover the pan—steam is the enemy of crisp.

What if I don’t have smoked paprika?

Use regular paprika and add a pinch of cumin or chili powder. You’ll still get warmth and color, even if the smoky note is lighter.

Can I meal prep this for the week?

Absolutely. Roast as directed, portion into containers, and store with an extra lemon wedge.

Reheat in an oven or air fryer for best texture and add a fresh herb sprinkle before serving.

Is skin-on chicken really necessary?

No, but it helps protect the meat and adds flavor. If you skip skin, brush the meat with a little extra oil and watch the cook time closely to avoid dryness.

Do I need to line the pan with parchment?

Optional. Parchment makes cleanup easier but can reduce browning slightly.

If you crave crispy, go bare pan or use a light film of oil.

My Closing Thoughts

This one-pan baked chicken and vegetables is the definition of efficient comfort: bold flavor, minimal mess, and weeknight-friendly timing. It’s endlessly adaptable, so raid your fridge and make it yours. Sprinkle, sizzle, squeeze lemon, and serve hot—no fancy moves required.

The only hard part? Not “taste testing” half the pan before it hits the table.