One Pan Chicken and Vegetables

Name: One Pan Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs, bone-in and skin-on; 2 cups broccoli florets; 1 bell pepper, chopped; 1 zucchini, sliced; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: No-Fuss Kitchen Dishes

I love making One Pan Chicken and Vegetables because it brings together the flavors of juicy chicken and vibrant veggies with minimal effort. This recipe is perfect for busy weeknights, allowing me to spend less time in the kitchen and more time enjoying a hearty meal. With just one pan to clean, I can savor every bite without the usual cleanup hassle. Plus, the fresh herbs and spices elevate the dish, making it a family favorite that I can whip up in no time.

Created by

Anna

Last updated on 2026-01-30T18:54:27.329Z

After trying countless ways to simplify my dinner routine, I stumbled upon this One Pan Chicken and Vegetables recipe that changed everything for me. The beauty of it lies in its simplicity—just a few ingredients, one pan, and a burst of flavor that everyone loves. I was amazed at how perfectly the chicken cooked alongside the veggies, all while soaking up the delicious juices!

One key tip I discovered is to use a variety of vegetables, such as bell peppers and zucchini, which not only add color but also different textures that keep every bite interesting. This method ensures the chicken stays moist and tender, while the vegetables caramelize beautifully. It’s a dish I can confidently serve to guests or whip up on a busy weeknight.

Why You Will Love This Recipe
Effortless one-pan meal that minimizes cleanup
Juicy chicken infused with vibrant flavors
Customizable with your favorite seasonal vegetables

Unlocking Flavor with Herbs and Spices

The combination of garlic powder and dried oregano in this recipe does more than season the chicken; it creates a robust flavor profile that penetrates the meat as it cooks. Garlic powder offers a milder, sweet garlic essence that doesn't overpower the dish, while oregano introduces a subtly peppery note, enhancing the overall taste experience. For an extra layer of flavor, consider adding some fresh herbs like thyme or rosemary. They can be chopped and sprinkled over the chicken before roasting for a bright, aromatic finish.

The seasoning blend isn't just for the chicken; it also infuses the vegetables, leveraging their natural sweetness. As the chicken roasts, the juices drip onto the veggies, giving them a savory glaze. This interplay between the chicken and vegetables is key to achieving that delightful harmony of flavors. Ensure that you give the vegetables a light toss in the olive oil and seasonings before arranging them around the chicken, maximizing their flavor absorption during roasting.

Choosing the Best Vegetables

This One Pan Chicken and Vegetables recipe is highly adaptable, making it easy to swap in your favorite seasonal vegetables. If broccoli isn't available, try using Brussels sprouts or green beans for a similar texture. Bell peppers and zucchini are fantastic staples, but add carrots for a sweeter profile or sweet potatoes for heartiness. Make sure to cut all vegetables into similar sizes for even cooking, which helps them not get mushy while the chicken roasts.

When arranging the veggies, keep in mind that denser vegetables like carrots may require a slight pre-cooking or parboiling to ensure they cook through in the same time as the chicken. By doing this, they will maintain their crunch and not overcook during roasting. This flexibility allows you to use what you have on hand while keeping the flavors bright and vibrant from the fresh ingredients.

Storing and Reheating

After enjoying your One Pan Chicken and Vegetables, you may find yourself with delicious leftovers. Store any remaining chicken and vegetables in an airtight container in the refrigerator. They will keep fresh for up to three days, making them ideal for meal-prepping. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through, ensuring the chicken remains juicy.

If you're looking to freeze portions for later, let the dish cool completely before transferring it to freezer-safe containers. Properly stored, it can last up to three months in the freezer. Thaw overnight in the fridge and reheat as mentioned earlier for a quick meal. This makes the recipe not only convenient for busyweeknights but also a great choice for batch cooking.

Ingredients

For Chicken and Vegetables

4 chicken thighs, bone-in and skin-on
2 cups broccoli florets
1 bell pepper, chopped
1 zucchini, sliced
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste

Feel free to swap in your favorite vegetables!

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Chicken

In a large mixing bowl, combine the olive oil, garlic powder, oregano, salt, and pepper. Add the chicken thighs and coat them well with the mixture.

Arrange the Ingredients on a Pan

On a large baking sheet, arrange the seasoned chicken thighs in the center. Surround them with the broccoli, bell pepper, and zucchini.

Roast in the Oven

Roast in the preheated oven for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Serve

Remove from oven, let it rest for a few minutes, then serve warm with the vegetables.

Enjoy the dish fresh from the oven!

Pro Tips

For added flavor, marinate the chicken thighs a few hours in advance, or even overnight, with the olive oil and spices.

Shortcut Tips

To streamline your cooking process, consider using pre-chopped vegetables available at the grocery store. This can save you valuable time in prep, especially on busy weeknights. Just be sure to adjust cooking times accordingly, as prepped veggies may cook faster. If you need a quick option for trimming chicken, look for thigh fillets without the bone or skin; they will cook faster and still remain juicy.

Another time-saving tip is to marinate the chicken overnight with the olive oil and spices. This not only allows for deeper flavor infusion but also shortens the cook time slightly, letting you get straight to roasting when you're ready to eat.

Serving Suggestions

Serve the One Pan Chicken and Vegetables with a side of quinoa or rice to round out the meal and soak up those delicious juices from the chicken. Alternatively, a light green salad with a simple vinaigrette provides a refreshing contrast to the heartiness of the chicken and veggies. For a bit of extra flavor, drizzle some balsamic glaze over the finished dish before serving; it adds a sweet and tangy kick that enhances the overall experience.

For those who love a bit of crunch, consider sprinkling toasted nuts or seeds over the dish when serving. Almonds or sunflower seeds would add texture and flavor, creating a delightful contrast with the tender chicken and soft vegetables.

Questions About Recipes

→ Can I use boneless chicken?

Yes, boneless chicken thighs or breasts can be used, but adjust the cooking time accordingly.

→ What other vegetables can I add?

Feel free to add carrots, asparagus, or any other vegetables you prefer!

→ Can I make this dish ahead of time?

Yes, you can prepare the chicken and vegetables ahead of time and store them in the fridge until you're ready to roast.

→ Is this recipe gluten-free?

Yes, all the ingredients in this recipe are gluten-free!