One-Pan Baked Chicken and Vegetables Recipes

A simple and healthy One-Pan Baked Chicken and Vegetables recipe. Perfect for a quick dinner, this delicious meal is easy to make and requires minimal cleanup. Enjoy a balanced meal with chicken, vegetables, and flavorful seasonings!

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Prep Time 10

Cook Time 30

Total Time 39

Course dinner, Gluten-Free, lunch

Cuisine American, Healthy, Mediterranean

Servings 4

Calories 350 kcal

Ingredients

For the Chicken:

4 boneless skinless chicken breasts (you can also use chicken thighs if you prefer)
2 tablespoons olive oil or your favorite cooking oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or any herbs you prefer like rosemary or oregano
1 teaspoon paprika for color and flavor
Salt and pepper to taste

For the Vegetables:

1 large carrot peeled and cut into sticks or rounds
1 bell pepper cut into chunks (you can use any color: red, green, or yellow)
1 zucchini sliced
1 cup broccoli florets you can also use cauliflower
1 small red onion sliced (optional)
1-2 tablespoons olive oil for the vegetables
Salt and pepper to taste

Optional Extras:

1-2 tablespoons lemon juice for a zesty flavor
Fresh herbs like parsley or basil for garnish
A drizzle of balsamic vinegar for added flavor optional

Instructions

Preheat the Oven

Start by preheating your oven to 400°F (200°C). A hot oven ensures that everything bakes quickly and evenly.

Prepare the Chicken

While the oven is heating up, take your chicken breasts and pat them dry with a paper towel. This helps the seasoning stick better and ensures that the chicken gets a nice crispy texture when it bakes.
Drizzle 1-2 tablespoons of olive oil over the chicken breasts. Then, sprinkle the garlic powder, onion powder, thyme, paprika, salt, and pepper evenly over both sides of the chicken. You can use your hands to rub the seasoning in to make sure it’s evenly coated.

Prepare the Vegetables

Now it’s time to prep the vegetables. Start by peeling and cutting the carrots into rounds or sticks. Slice the zucchini and bell pepper, and cut the onion into thin slices if you’re using it. Cut the broccoli into florets, making sure they’re bite-sized.
Once all the vegetables are chopped, place them on a large baking sheet. Drizzle them with olive oil and toss them to coat evenly. Season the vegetables with salt and pepper to taste. You can also add any other seasonings you like at this point—herbs like rosemary or thyme work great here.

Add Chicken to the Pan

Now it’s time to add the chicken to the pan with the vegetables. Make sure to leave some space between the chicken breasts and the vegetables, so everything cooks evenly. Place the chicken in the middle of the baking sheet, with the vegetables arranged around it.

Bake Everything Together

Place the pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The exact cooking time may vary depending on the size of the chicken breasts and the vegetables, so it's a good idea to check the chicken with a meat thermometer to make sure it’s fully cooked.
If the vegetables look like they’re getting too brown before the chicken is fully cooked, you can cover the pan loosely with aluminum foil for the last few minutes of baking.

Serve and Enjoy

Once the chicken is fully cooked and the vegetables are tender, remove the pan from the oven. Let it rest for a few minutes before serving. You can garnish the chicken and vegetables with fresh herbs like parsley or basil for a pop of color and extra flavor.
Serve the chicken with a side of rice, quinoa, or a simple green salad for a well-rounded meal.

Notes

Tips for Perfect One-Pan Baked Chicken and Vegetables

Use skinless chicken breasts: Skinless chicken breasts cook faster and are leaner, but if you prefer chicken thighs, you can use those too. They may take a little longer to cook.
Cut vegetables evenly: Try to cut all your vegetables into similar-sized pieces to ensure they cook at the same rate. If you have larger pieces of carrot or broccoli, they may take a bit longer than smaller pieces.
Customize the vegetables: Feel free to swap out vegetables based on what you have on hand. Sweet potatoes, butternut squash, Brussels sprouts, and even mushrooms work well in this dish.
Add extra flavor: If you want to add more flavor to the chicken, you can marinate it for 30 minutes to a few hours before cooking. You can also squeeze some lemon juice over the chicken and vegetables before baking for a refreshing, citrusy kick.

Variations of One-Pan Baked Chicken and Vegetables

One of the best things about this recipe is how easy it is to make adjustments based on your tastes or what ingredients you have available. Here are a few variations to try:

1. One-Pan Chicken and Roasted Potatoes

If you love potatoes, try adding diced potatoes to the baking sheet. You can use regular potatoes, sweet potatoes, or even fingerling potatoes. They pair perfectly with the chicken and vegetables and give the dish a heartier feel.

2. Mediterranean-Inspired Version

For a Mediterranean twist, use ingredients like olives, cherry tomatoes, and feta cheese. You can also add herbs like oregano and basil. This variation is full of fresh, bold flavors that will transport you straight to the Mediterranean.

3. One-Pan Chicken and Asparagus

If you love asparagus, it’s a great vegetable to add to this recipe. Simply toss the asparagus with olive oil, salt, and pepper, and place it on the baking sheet along with the chicken. Asparagus cooks quickly, so be sure to check it after 20 minutes to avoid overcooking.

4. Sweet and Spicy Chicken

For a little kick, try adding some honey, chili flakes, and soy sauce to the chicken before baking. This combination gives the chicken a sweet and spicy glaze that adds amazing flavor.

Keyword baked chicken and vegetables, easy dinner recipes, healthy baked chicken, One-Pan Baked Chicken, quick dinner idea