One-Pan Baked Chicken with Potatoes & Veggies Recipe

ByDorothy Miller
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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.

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

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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
  • 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

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Frequently Asked Questions

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.

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