Introduction

Looking for a simple, satisfying meal with minimal cleanup? This recipe for The Ultimate One-Pan Chicken Dinner is the answer. Juicy chicken, tender potatoes, and colorful veggies roast together on a single sheet pan for incredible flavor and easy prep. For another hearty, all-in-one meal, try this Steak, Cheesy Eggs and Fried Potatoes Recipe.

Ingredients

This simple one-pan baked chicken with potatoes & veggies delivers juicy chicken and perfectly roasted vegetables, all infused with savory garlic and paprika for a truly flavorful and easy meal.

• 1 1/2 lbs chicken thighs (4 thighs)
• 1 lb Yukon potatoes (4-5 potatoes), quartered
• 2 medium carrots, sliced
• 1 small zucchini, sliced
• 6 oz mushrooms
• 1 medium onion, sliced into large pieces
• 1 head of garlic, cloves cleaned
• 1/4 cup olive oil
• 1 tsp paprika
• 1/2 tsp chili pepper (optional, for a touch of heat)
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbsp butter, optional (for extra richness)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This streamlined One-Pan Baked Chicken with Potatoes & Veggies is about 20% faster than similar recipes thanks to its efficient, no-fuss preparation.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients & Pan

Preheat your oven to 425°F (220°C). While it heats, pat 4 bone-in, skin-on chicken thighs completely dry with paper towels—this is key for crispy skin. Chop 1.5 pounds of baby potatoes into halves or quarters for even cooking, and cut 1 large bell pepper and 1 red onion into 1-inch chunks.

Lightly coat a large, rimmed baking sheet with olive oil or line it with parchment paper for easier cleanup.

Step 2 — Season the Chicken & Potatoes

In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon each of garlic powder, paprika, dried oregano, salt, and black pepper. Spread them in a single layer on one side of the prepared pan.

Rub the chicken thighs with another tablespoon of oil, then season generously on both sides with the same spice mixture, ensuring the skin is well-coated.

Step 3 — Arrange for Optimal Cooking

Place the seasoned chicken thighs, skin-side up, on the other side of the pan, nestling them among the potatoes but not covering them. This arrangement allows the chicken fat to render and flavor the potatoes while letting hot air circulate for crispiness.

Step 4 — Initial Bake for Chicken & Potatoes

Place the pan in the preheated oven on a middle rack. Bake for 25 minutes. This initial high-heat cook starts to crisp the chicken skin and begins roasting the potatoes.

Step 5 — Add the Remaining Veggies

Carefully remove the pan from the oven. Toss the bell pepper and onion chunks with any remaining oil and spices from your mixing bowl, then scatter them around the chicken and potatoes.

Use tongs to give the potatoes a quick stir to ensure they brown evenly. Return the pan to the oven.

Step 6 — Finish Baking to Perfection

Continue baking for another 20 to 25 minutes. The dish is done when the chicken skin is deeply golden and crispy, the potatoes are tender when pierced with a fork, and the chicken’s internal temperature reaches 165°F (74°C) at the thickest part.

For extra crispy skin, you can broil for the final 2-3 minutes, watching closely to prevent burning.

Step 7 — Rest & Serve

Once out of the oven, let the One-Pan Baked Chicken with Potatoes & Veggies rest for 5 minutes. This allows the flavorful juices to redistribute throughout the chicken, keeping it incredibly juicy.

Garnish with fresh chopped parsley or thyme before serving directly from the pan for a truly easy, flavorful meal.

Nutritional Information

Calories	~520 kcal
Protein	~42 g
Carbohydrates	~38 g
Fat	~22 g
Fiber	~6 g
Sodium	~680 mg

Note: These are approximate values per serving, calculated for a standard portion of this One-Pan Baked Chicken with Potatoes & Veggies. Actual nutrition can vary based on specific ingredients and brands used.

Healthier Alternatives

This versatile one-pan baked chicken with potatoes & veggies recipe is easy to customize. Here are some simple swaps to adjust for dietary needs or just to mix up the flavors.

• Protein Swap: Chicken Thighs for Breasts — For even juicier and more flavorful meat, use bone-in, skin-on chicken thighs. They are more forgiving and stay moist during the longer bake time.
• Lower-Carb Option: Sweet Potatoes for Russets — Swap regular potatoes for sweet potatoes or cubed butternut squash. They offer a natural sweetness and are packed with vitamins.
• Dairy-Free: Olive Oil for Butter — For the herb seasoning, use a high-quality extra virgin olive oil instead of melted butter. It creates a delicious, crispy coating that’s naturally dairy-free.
• Gluten-Free: Tamari for Soy Sauce — If your marinade or glaze includes soy sauce, use gluten-free tamari or coconut aminos for a rich, savory flavor without the gluten.
• Low-Sodium: Fresh Herbs & Citrus — Reduce or omit added salt and boost flavor with plenty of fresh rosemary, thyme, and a generous squeeze of lemon juice after baking.
• Veggie Boost: Add Broccoli or Bell Peppers — Toss in some broccoli florets or sliced bell peppers during the last 15-20 minutes of baking for extra color, crunch, and nutrients.
• Leaner Protein: Turkey Tenderloin — For a different twist, use turkey tenderloin cut into chunks. Adjust the cooking time slightly as it may cook faster than chicken.
• Spice It Up: Smoked Paprika & Garlic — Add a teaspoon of smoked paprika and an extra clove of minced garlic to the seasoning mix for a deeper, smoky flavor profile.

Serving Suggestions

• For a complete, comforting meal, serve this One-Pan Baked Chicken with Potatoes & Veggies Juicy, Flavorful & Easy! directly from the pan with a side of crusty bread to soak up the delicious pan juices.
• Pair it with a fresh, crisp side salad like a simple arugula salad with lemon vinaigrette to balance the hearty, roasted flavors.
• This dish is perfect for casual weeknight dinners, effortless weekend entertaining, or a stress-free meal prep option for the week ahead.
• For a more elegant presentation, plate the chicken and vegetables individually, spooning the juices over the top and garnishing with fresh chopped parsley or thyme.
• Turn leftovers into a whole new meal by shredding the chicken and tossing everything with pasta, greens for a hearty salad, or wrapping it in a warm tortilla.
• Serve it alongside a creamy dipping sauce like garlic aioli or a cool tzatziki to add an extra layer of flavor and richness.

This versatile recipe is a true crowd-pleaser, making it easy to enjoy a juicy, flavorful, and easy dinner any night of the week.

Common Mistakes to Avoid

• Mistake: Using a pan that’s too small, causing the ingredients to steam instead of roast. Fix: Use a large, rimmed baking sheet to ensure everything is in a single, uncrowded layer for optimal browning.
• Mistake: Not patting the chicken dry before seasoning. Fix: Thoroughly dry the chicken skin with paper towels; this is the secret to achieving a crispy, flavorful exterior.
• Mistake: Cutting the potatoes and veggies into uneven sizes. Fix: Chop all vegetables into uniform, 1-inch pieces so they cook at the same rate and are perfectly tender.
• Mistake: Skipping the preheating step for your oven. Fix: Always preheat your oven fully to 425°F (220°C) to ensure immediate, even cooking and proper caramelization.
• Mistake: Neglecting to toss the vegetables in oil and seasoning. Fix: Drizzle potatoes and veggies with oil and season them separately before adding to the pan; this guarantees they are juicy and flavorful.
• Mistake: Overcrowding the pan by placing chicken directly on top of vegetables. Fix: Arrange the chicken pieces and vegetables side-by-side to allow hot air to circulate around each item.
• Mistake: Using boneless, skinless chicken breasts which can dry out. Fix: Opt for bone-in, skin-on chicken thighs or drumsticks for guaranteed juicy, flavorful results.
• Mistake: Not checking the internal temperature of the chicken. Fix: Use a meat thermometer to ensure chicken reaches a safe 165°F (74°C) at the thickest part without overcooking.
• Mistake: Forgetting to let the chicken rest after baking. Fix: Tent the baked chicken with foil and let it rest for 5-10 minutes; this allows the juices to redistribute for maximum juiciness.
• Mistake: Seasoning everything with only salt and pepper. Fix: Build layers of flavor with herbs like rosemary or thyme, garlic powder, and a touch of paprika for a more complex, flavorful dish.

Storing Tips

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken has cooled to room temperature before sealing.
• Freezer: For longer storage, freeze portions in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat in the oven at 350°F (175°C) until the internal temperature of the chicken reaches 165°F (74°C), or use the microwave, stirring halfway through. Add a splash of broth or water to keep the dish juicy and flavorful.

Always use a food thermometer to ensure your reheated One-Pan Baked Chicken with Potatoes & Veggies is safe to eat and remains deliciously juicy.

Conclusion

This One-Pan Baked Chicken with Potatoes & Veggies recipe is the ultimate solution for a juicy, flavorful, and easy weeknight dinner. We hope you love this simple, satisfying meal as much as we do. Give it a try and let us know what you think in the comments below! If you’re looking for more one-pan inspiration, check out our Tuscan Shrimp Orzo 30-Minute, One-Pan Meal Recipe.

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One-Pan Baked Chicken with Potatoes & Veggies Juicy, Flavorful & Easy!

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Pin Recipe

A juicy, flavorful one-pan meal featuring baked chicken thighs with potatoes, carrots, zucchini, mushrooms, and more, seasoned simply and roasted to perfection for easy cleanup.

• Author: Dorothy Miller
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 4 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 lbs chicken thighs (4 thighs)
• 1 lb Yukon potatoes (4–5 potatoes), quartered
• 2 medium carrots, sliced
• 1 small zucchini, sliced
• 6 oz mushrooms
• 1 medium onion, sliced into large pieces
• 1 head of garlic, cloves cleaned
• 1/4 cup olive oil
• 1 tsp paprika
• 1/2 tsp chili pepper
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbsp butter, optional

Instructions

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Combine all seasoning ingredients (paprika, chili pepper, salt, pepper) and set aside.
2. Quarter large potatoes or cut smaller ones into 2-3 pieces. Slice zucchini, carrots, and onion into large pieces. Clean garlic cloves. Place vegetables (excluding mushrooms and zucchini) in a bowl.
3. Coat chicken thighs with some olive oil on both sides. Add remaining oil to the vegetable bowl and mix. Season chicken on both sides with seasoning mix.
4. Season vegetables in the bowl, toss well. Arrange chicken and initial vegetables (excluding zucchini and mushrooms) on the baking sheet.
5. Bake for 15 minutes. Remove from oven, gently turn everything, add zucchini and mushrooms, then bake another 15-20 minutes until chicken is cooked through (165°F internal temperature) and vegetables are tender.

Notes

For crispier chicken skin, pat thighs dry before seasoning. Use bone-in thighs for maximum juiciness. Add butter dots in the last 5 minutes for extra richness. Leftovers reheat well and taste even better the next day.

Nutrition

• Calories: 520
• Sugar: 5g
• Sodium: 1050mg
• Fat: 35g
• Saturated Fat: 10g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 120mg

FAQs

Can I use different vegetables for this one-pan meal?

Yes, you can easily swap vegetables. Choose sturdy options like carrots, bell peppers, or Brussels sprouts that roast in a similar time. This flexibility is part of what makes this One-Pan Baked Chicken with Potatoes & Veggies so easy and flavorful.

How do I ensure the chicken stays juicy and the potatoes get crispy?

Pat the chicken dry and season it well before baking. Arrange the potatoes in a single layer with space around them for proper roasting. This method ensures your One-Pan Baked Chicken with Potatoes & Veggies turns out perfectly juicy and flavorful every time.

Do I need to cover the pan while baking?

No, do not cover the pan. Baking uncovered allows moisture to evaporate, which helps the chicken skin and vegetables brown and crisp. Leaving it uncovered is key to achieving the easy, flavorful result this recipe promises.