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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.

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

Find it online: https://www.receipster.com/one-pan-baked-chicken-potatoes-veggies/

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