Classic One-Pan Chicken Dinner with Roasted Vegetables
Enjoy a delicious and easy one-pan chicken dinner with perfectly roasted vegetables. This recipe is perfect for a weeknight meal with minimal cleanup.
Equipment
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 2 cups broccoli florets
- 1 bell pepper any color, chopped
- 1 zucchini or yellow squash large, chopped
- 1 cup cherry tomatoes halved
- 1/2 red onion Optional, thinly sliced
- 1 cup chopped sweet potato or baby potatoes Optional, cut smaller for faster cooking
Seasoning
- 2 tablespoons olive oil
- 2-3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes Optional
For Serving (Optional)
- Fresh parsley or cilantro chopped
- Lemon wedges
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Cooking
- In a large bowl, combine the chopped chicken, all vegetables (except cherry tomatoes), olive oil, minced garlic, oregano, thyme, smoked paprika, salt, and pepper.
- Toss everything together until evenly coated, then spread in a single layer on the prepared baking sheet, ensuring not to overcrowd.
- Roast for 15-20 minutes in the preheated oven.
- Remove from the oven, add the halved cherry tomatoes, toss, and return to the oven for another 10-15 minutes.
- Continue roasting until the chicken is cooked through (165°F / 74°C) and vegetables are tender-crisp.
Serving
- Remove from the oven and garnish with fresh parsley or cilantro and a squeeze of lemon juice, if desired.
Notes
For crispier vegetables, avoid overcrowding the baking sheet; use two if necessary. The cooking time may vary based on the size of your chicken and vegetable pieces, so adjust accordingly. Always ensure chicken is cooked to a safe internal temperature of 165°F (74°C).