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One-Pan Chicken and Veggies

One-Pan Chicken and Veggies

A quick, flavorful meal combining tender chicken thighs and seasonal vegetables, all cooked on a single pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 35 minutes
Calories 350 kcal

Ingredients
  

  • 4 chicken thighs bone-in, skin-on or boneless
  • 2 cups mixed vegetables like carrots, broccoli, and bell peppers
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh herbs like parsley or thyme for garnish (optional)

Instructions
 

  • Preheat Oven Start by preheating your oven to 400°F (200°C). Preheating ensures even cooking and crispy skin on the chicken.
  • Prepare the Chicken In a large mixing bowl, combine the chicken thighs with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss until the chicken is evenly coated with the seasoning.
  • Arrange on Baking Sheet Line a large baking sheet with parchment paper or foil for easy cleanup. Place the seasoned chicken thighs on one side of the baking sheet.
  • Add the Vegetables On the other side of the baking sheet, arrange the mixed vegetables. Drizzle a little olive oil over the veggies and sprinkle with salt and pepper. Toss to combine.
  • Bake Place the baking sheet in the preheated oven and bake for about 30-35 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
  • Serve Once cooked, remove the baking sheet from the oven. Let the chicken rest for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy your meal!