Baked Chicken and Vegetables: One-Pan Weeknight Meal
This Baked Chicken and Vegetables recipe is the ultimate one-pan meal. Tender, juicy chicken thighs are seasoned and baked alongside a medley of vibrant vegetables, creating a perfectly balanced dish that’s both hearty and healthy. It’s minimal effort with maximum flavor—ideal for busy weeknights or weekend meal prep.
Why You’ll Love This Baked Chicken and Vegetables?
- One-Pan Wonder: Less mess, less stress, and easy cleanup.
- Nutritious & Satisfying: Packed with lean protein and fiber-rich vegetables.
- Customizable: Swap in your favorite veggies or seasonings.
- Meal Prep Friendly: Great for make-ahead lunches or dinners.
- Family-Approved: Simple flavors that appeal to all ages.
Ingredients For Baked Chicken and Vegetables
This wholesome dish uses fresh, simple ingredients that come together beautifully in the oven. Here’s everything you’ll need.
For the Chicken and Vegetables:
- 4 bone-in, skin-on chicken thighs (or boneless, if preferred)
- 3 medium carrots, peeled and sliced into sticks
- 2 cups broccoli florets
- 1 red bell pepper, cut into strips
- 1 yellow squash, sliced
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley, chopped
- Lemon wedges for serving
Step By Step Instruction To Make Baked Chicken and Vegetables
With just a few simple steps, this flavorful one-pan meal comes together in no time and bakes up beautifully.
Step 1: Preheat the oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prep the vegetables
In a large bowl, toss all the vegetables with olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper until evenly coated.
Step 3: Season the chicken
Pat the chicken dry with paper towels. Season generously with salt, pepper, and a little extra paprika if desired for color.
Step 4: Arrange on baking sheet
Spread the vegetables in an even layer on the prepared baking sheet. Nestle the chicken thighs among the veggies, skin-side up.
Step 5: Bake
Roast for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown. The vegetables should be tender and slightly caramelized.
PRO TIP: For extra-crispy chicken skin, broil for the last 2–3 minutes, keeping a close eye to avoid burning.
FAQs or Tips Section
These helpful tips and common questions will ensure your Baked Chicken and Vegetables turn out perfectly every time.
Can I use chicken breasts instead of thighs?
Yes, you can. However, chicken breasts cook faster, so check the temperature at 25–30 minutes to avoid overcooking.
Can I use frozen vegetables?
Fresh vegetables yield the best texture and flavor. If you must use frozen, reduce the baking time slightly, as frozen veggies tend to release more moisture.
Can I add potatoes to this recipe?
Absolutely! Slice the potatoes into even pieces and add them to the baking sheet with the other vegetables. They may need a little extra cooking time, so keep an eye on them.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Can I make this recipe ahead of time?
You can prep the chicken and vegetables up to 24 hours in advance and refrigerate them. When ready to cook, just follow the recipe instructions and bake.
Variations or Serving Suggestions
Feel free to get creative with this dish by adding your favorite seasonings or vegetables. Here are a few ideas:
- Change up the veggies: Swap in Brussels sprouts, zucchini, sweet potatoes, or cauliflower.
- Add some spice: Toss in a pinch of red pepper flakes or drizzle with sriracha sauce for a little heat.
- Serve with a side: This dish pairs perfectly with quinoa, rice, or a light salad.
- Herb Infusion: For extra flavor, sprinkle fresh herbs like thyme, rosemary, or oregano on top of the chicken before baking.
Nutrition + Summary
Here’s an approximate breakdown per serving (1 chicken thigh with veggies, based on 4 servings total):
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Carbohydrates | 20 g |
| Fat | 20 g |
| Saturated Fat | 5 g |
| Fiber | 5 g |
| Sodium | 380 mg |
Baked Chicken and Vegetables is a simple, wholesome meal that combines juicy chicken with perfectly roasted veggies. With minimal effort, you’ll enjoy a delicious, balanced dinner that’s perfect for any night of the week.
Disclaimer: Nutritional information on this blog is estimated and may vary based on ingredients and portions. We are not nutritionists and recommend consulting a professional for specific dietary advice.