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One-Pan Chicken and Vegetable Meal

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A quick and easy one-pan chicken and vegetable dish that’s perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano or mixed herbs
  • 2 cups baby potatoes, halved
  • 2 cups carrots or bell peppers, chopped
  • 1 small onion, sliced
  • 1 lemon, sliced (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken dry and season with salt, pepper, garlic powder, and oregano.
  3. Heat 1 tablespoon oil in the skillet over medium-high heat. Sear chicken for 2 minutes per side until golden. Remove and set aside.
  4. Add remaining oil to the pan. Add potatoes, carrots, and onion. Season lightly with salt and pepper. Stir and cook for 4 minutes.
  5. Place chicken back on top of the vegetables. Add lemon slices if using.
  6. Transfer skillet to the oven and roast for 20-25 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
  7. Let rest for 5 minutes before serving.

Notes

Use bone-in chicken for richer flavor, but note that bake time will be longer. Cut vegetables to similar size for even cooking.

Nutrition

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