One-Pan Baked Chicken and Veggies – Simple, Balanced, and Weeknight-Friendly

This is the kind of meal you make when you want real food without the fuss. Juicy chicken, caramelized veggies, and a clean sheet pan at the end—what’s not to love? Everything cooks together, so the flavors mingle and the timing stays low-stress.

It’s easy to swap in what you have, and the results are consistently satisfying. Whether you’re feeding a family or meal-prepping for the week, this is a keeper.

One-Pan Baked Chicken and Veggies - Simple, Balanced, and Weeknight-Friendly

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Chicken: 4 bone-in, skin-on chicken thighs (about 2 pounds), or 4 boneless thighs or breasts
• Vegetables: 3 cups broccoli florets
• 2 medium carrots, sliced into coins
• 1 red bell pepper, sliced
• 1 small red onion, cut into wedges
• 1 cup baby potatoes, halved (or use sweet potatoes, peeled and cubed)
• Oil: 3 tablespoons olive oil (divided)
• Acid: 1 tablespoon lemon juice
• Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
• Herbs and Spices: 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt (plus more to taste)
• Optional: 1/4 teaspoon crushed red pepper flakes
• Finishing: Lemon wedges and chopped fresh parsley for serving

Method

 

1. Preheat the oven to 425°F (220°C). A hot oven helps the chicken skin crisp and the veggies caramelize.
2. Prep the pan. Line a large rimmed sheet pan with parchment paper or foil for easier cleanup. Lightly oil the surface.
3. Mix the seasoning. In a small bowl, combine smoked paprika, oregano, thyme, black pepper, salt, and minced garlic. Stir in 2 tablespoons olive oil and the lemon juice to form a paste.
4. Season the chicken. Pat the chicken dry with paper towels. Rub about half the seasoning paste under the skin (if using skin-on) and over the surface. Place the chicken on the pan, skin side up.
5. Prep the veggies. In a large bowl, toss broccoli, carrots, bell pepper, red onion, and potatoes with the remaining 1 tablespoon oil and remaining seasoning paste. If it looks dry, add another splash of oil.
6. Arrange on the pan. Spread the vegetables around the chicken in an even layer. Leave a little space between pieces for better browning.
7. Bake for 35–45 minutes. If using bone-in thighs, start checking at 35 minutes. Boneless pieces may be done in 20–30 minutes. The chicken is done when it reaches 165°F (74°C) in the thickest part. Potatoes should be fork-tender.
8. Optional broil. For extra color, broil for 2–3 minutes at the end. Watch closely to avoid burning.
9. Finish and serve. Squeeze fresh lemon over the top and sprinkle parsley. Taste and add a pinch of salt if needed.

What Makes This Special

This recipe combines convenience with great texture and flavor. The chicken turns tender and savory while the vegetables soften and crisp at the edges.

It’s also flexible—use chicken thighs or breasts, swap in seasonal produce, and adjust the spices to your taste. There’s minimal cleanup, which matters on busy nights. You can prep it in 10–15 minutes, toss everything on a pan, and let the oven do the rest.

Plus, it reheats well and works for lunches, bowls, or wraps.

Ingredients

• Chicken: 4 bone-in, skin-on chicken thighs (about 2 pounds), or 4 boneless thighs or breasts
• Vegetables:
  • 3 cups broccoli florets
  • 2 medium carrots, sliced into coins
  • 1 red bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 1 cup baby potatoes, halved (or use sweet potatoes, peeled and cubed)
• Oil: 3 tablespoons olive oil (divided)
• Acid: 1 tablespoon lemon juice
• Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
• Herbs and Spices:
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • Optional: 1/4 teaspoon crushed red pepper flakes
• Finishing: Lemon wedges and chopped fresh parsley for serving

Instructions

1. Preheat the oven to 425°F (220°C). A hot oven helps the chicken skin crisp and the veggies caramelize.
2. Prep the pan. Line a large rimmed sheet pan with parchment paper or foil for easier cleanup. Lightly oil the surface.
3. Mix the seasoning. In a small bowl, combine smoked paprika, oregano, thyme, black pepper, salt, and minced garlic. Stir in 2 tablespoons olive oil and the lemon juice to form a paste.
4. Season the chicken. Pat the chicken dry with paper towels.

   Rub about half the seasoning paste under the skin (if using skin-on) and over the surface. Place the chicken on the pan, skin side up.

5. Prep the veggies. In a large bowl, toss broccoli, carrots, bell pepper, red onion, and potatoes with the remaining 1 tablespoon oil and remaining seasoning paste. If it looks dry, add another splash of oil.
6. Arrange on the pan. Spread the vegetables around the chicken in an even layer.

   Leave a little space between pieces for better browning.

7. Bake for 35–45 minutes. If using bone-in thighs, start checking at 35 minutes. Boneless pieces may be done in 20–30 minutes. The chicken is done when it reaches 165°F (74°C) in the thickest part.

   Potatoes should be fork-tender.

8. Optional broil. For extra color, broil for 2–3 minutes at the end. Watch closely to avoid burning.
9. Finish and serve. Squeeze fresh lemon over the top and sprinkle parsley. Taste and add a pinch of salt if needed.

Keeping It Fresh

For meal prep, let everything cool before storing.

Divide into airtight containers and refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or microwave in short bursts until warm. If freezing, opt for cooked boneless chicken pieces and sturdier veggies like carrots and potatoes.

Freeze for up to 2 months. Thaw overnight in the fridge and reheat on a lined sheet pan to restore some crispness. To keep the texture fresh on day two, re-crisp the veggies in a hot skillet with a splash of oil.

A quick squeeze of lemon right before serving brightens the flavors again.

Why This is Good for You

This one-pan meal brings balance without feeling like “diet food.” Chicken provides lean protein to keep you full and support muscle recovery. The mixed veggies add fiber, vitamins, and minerals—think vitamin C from peppers and broccoli, plus beta-carotene from carrots. Cooking everything together means you use less oil than pan-frying separate components.

The spices deliver flavor without heavy sauces, and a hit of lemon keeps it light. It’s a solid, everyday way to eat well.

Common Mistakes to Avoid

• Overcrowding the pan: If everything is piled up, you’ll steam instead of roast. Use a large pan or two smaller pans.
• Uneven vegetable sizes: Potatoes need more time than peppers.

  Cut potatoes smaller and leave tender veggies in bigger chunks so they finish together.

• Skipping the pat-dry step: Wet chicken won’t brown well. A quick pat with paper towels makes a difference.
• Under-seasoning: Veggies need salt, too. Taste and adjust after baking.
• Starting with cold oven: A properly preheated oven ensures crisp edges and juicy chicken.
• Only using breasts and overcooking: If you prefer breasts, check early.

  They cook faster and dry out if ignored.

Alternatives

• Protein swaps: Use boneless skinless thighs for faster cooking and extra tenderness. Chicken breasts work, too—just pull them earlier. For a different twist, try turkey tenderloins or firm tofu (press it first, then cube and season).
• Vegetable swaps: Use what you have: zucchini, cauliflower, green beans, Brussels sprouts, or sweet potatoes.

  Keep cuts uniform so everything cooks evenly.

• Flavor profiles:
  • Lemon herb: Add extra lemon zest, fresh rosemary, and thyme.
  • Spicy smoky: Add chipotle powder and cumin, and finish with lime.
  • Mediterranean: Toss in cherry tomatoes and olives during the last 10 minutes and finish with feta.
  • Garlic Parmesan: Sprinkle grated Parmesan over the veggies in the final 5 minutes.
• Make it a bowl: Serve over quinoa, brown rice, or couscous. Add a dollop of yogurt sauce or a drizzle of tahini-lemon.
• Sheet pan for two: Halve everything and use a smaller pan to avoid crowding.

FAQ

Can I use frozen vegetables?

Yes, but choose sturdier frozen veggies like broccoli or cauliflower and don’t thaw. Toss them in oil and seasonings, then spread them out so they roast, not steam.

Avoid very watery frozen options like zucchini.

What if I only have chicken breasts?

Use them, but monitor closely. Breasts can cook in 20–25 minutes depending on thickness. Consider pounding them to even thickness and removing them when they hit 165°F while the veggies finish.

How do I keep the chicken skin crispy?

Start with dry chicken, season under and over the skin, and bake at a high temperature.

Make sure the skin is facing up and not covered by veggies. A quick broil at the end helps if needed.

Can I add a sauce?

Absolutely. Try a quick pan sauce: whisk a bit of lemon juice, Dijon mustard, and olive oil with the baking juices.

Or drizzle with balsamic glaze or a garlic yogurt sauce before serving.

Do I need to marinate the chicken?

Not required. The seasoning paste adds plenty of flavor. If you have time, marinate for 30 minutes to 2 hours in the fridge for even deeper taste.

What size sheet pan should I use?

A standard half-sheet pan (roughly 18×13 inches) works for the amounts listed.

If your pan is smaller, split everything across two pans so it roasts properly.

How can I make this lower in sodium?

Use a lighter hand with salt and boost flavor with lemon zest, fresh herbs, and extra garlic. Smoked paprika and black pepper also add depth without more salt.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free. Just confirm your spices and add-ons (like sauces or broths) are certified gluten-free if needed.

In Conclusion

One-pan baked chicken and veggies is the kind of recipe that earns a permanent spot in your rotation.

It’s flexible, fast to prep, and big on flavor with very little cleanup. Keep the core method the same, swap in what you have, and let the oven do the heavy lifting. With a squeeze of lemon and a sprinkle of herbs, dinner feels bright and complete—no fuss required.