Description
This Easy One Pan Chicken Veggie Bake is a simple, flavorful dish featuring juicy boneless chicken thighs and a colorful medley of roasted vegetables. Baked together with a blend of garlic, oregano, and paprika, this wholesome meal is perfect for busy weeknights or meal prep, delivering moist chicken and tender, sweet-roasted veggies. A fresh squeeze of lemon and a sprinkle of parsley add a bright finishing touch.
Ingredients
Scale
Protein and Vegetables
- 1.5 pounds boneless, skinless chicken thighs
- 1 pound baby potatoes, quartered
- 3 medium carrots, sliced thick
- 2 medium bell peppers, sliced
- 1 medium zucchini, sliced
Seasonings and Garnishes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for roasting the chicken and vegetables evenly.
- Prepare Ingredients: In a large bowl, combine the boneless chicken thighs, quartered baby potatoes, thickly sliced carrots, sliced bell peppers, and sliced zucchini. Add the olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Toss everything together until all the ingredients are evenly coated with the seasonings and oil.
- Arrange in Pan: Spread the seasoned chicken and vegetable mixture into a single layer on a rimmed 9×13-inch baking pan. This allows for even roasting and caramelization.
- Roast: Place the pan in the preheated oven and roast for 35 to 40 minutes, or until the chicken is cooked through and vegetables are tender. Roasting time may vary slightly depending on your oven and the size of the chicken pieces.
- Check Doneness: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C) to guarantee it is safely cooked and juicy.
- Rest: Remove the pan from the oven and let the chicken and veggies rest for 5 minutes. This resting time allows the juices to redistribute for moist chicken.
- Serve: Garnish with freshly chopped parsley for brightness and squeeze lemon wedges over the dish before serving to add a refreshing citrus finish.
Notes
- Using boneless, skinless chicken thighs helps retain moisture and prevents dryness during baking.
- Feel free to swap baby potatoes with fingerlings or sweet potatoes for variety.
- You can customize the vegetables to your liking—broccoli, cherry tomatoes, or green beans work great as well.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes.
- Leftovers can be refrigerated and reheated within 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: one pan chicken bake, easy chicken dinner, roasted chicken and veggies, healthy baked chicken, family dinner recipe
