Looking for a healthy, no-fuss dinner that your whole family will actually eat? This one pan chicken & veggies sheet pan dinner checks all the boxes! It’s quick to prep, loaded with flavor, and only uses one pan which means less cleanup! It’s perfect for busy weeknights, meal prep, or anytime you just need a simple, wholesome dinner on the table fast. This easy chicken & veggie sheet pan dinner has become an easy weeknight dinner because it’s so customizable for the ingredients we have on hand.
What you need to make this one pan chicken & veggies dinner + substitutions:
Chicken thighs- We love to use bone-in chicken thighs. Our go to meat is from Chicory Hill Farm. We get the monthly subscription box, which you can try with our LINK!
Things that makes their chicken different:
-Pasture-raised- which means they get moved to fresh grass daily where the chickens get to forage for goodies!
-Get fresh air, sunshine & room to move!
-Fed Non-GMo & soy-free feed
-Have a firmer texture & richer flavor which also includes better vitamin content
-Are air-chilled which means no added water weighted to on the package so you’re paying for the actual meat weight, not the extra moisture (who knew?!)
-Raised with care by a real family! And I know them personally & have been to their farm many times, plus they homeschool as well.
Here’s what you’ll get in the box:
- 4 boneless skinless chicken breasts
- 6 bone-in chicken thighs (skin-on)
- 4 chicken drumsticks
- 8 whole chicken wings
- 6-8 chicken filet tenderloins
That’s over 7 pounds of chicken raised the way it should be — on pasture, with fresh air, sunshine, and no shortcuts. $159 for 1 box or $149 for subscription!
Bell peppers- Peppers are a great addition to this meal. Any color works great!
Yellow onions- Another great addition of flavor to this dish. We always yellow onions because they are great for cooking and release a sweetness. White onions could be used as well.
Baby potatoes– A great addition! Hearty and delicious.
Zucchini- Zucchini adds a mild, slightly sweet flavor and tender texture to this sheet pan meal—perfectly roasted and kid-approved; you can easily substitute it with yellow squash or chopped asparagus for a similar result.
Olive oil- Olive oil adds richness and helps the chicken and veggies roast; if needed, substitute with avocado oil or melted butter for a similar result for this one pan chicken & veggies.
Sea salt- We use Redmond sea salt, it’s our favorite and we use it in everything! You can use the code daddioskitchen for 15% off. We get the big big bag! 🙂
Black pepper- Pepper is a must in most cooking! A little goes a long way.
Garlic powder- Garlic powder adds a savory flavor that blends easily with other spices; if you’re out, substitute with minced fresh garlic or onion powder for a comparable punch.
Paprika- Paprika brings a warm, smoky-sweet depth to the dish without heat; if you’re out, try chili powder for a spicier kick.
Dried oregano- Adds a nice taste and touch to this meal!
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Alright, let’s get to making the recipe! Enjoy!
One Pan Chicken & Veggies
Ingredients
- 1 lb chicken thighs bone-in
- 2 tbsp olive oil
- 2 bell peppers chopped
- 2 zucchini chopped
- 1 lb baby potatoes chopped
- 1 yellow onion chopped
- 1½-2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp oregano
- fresh parsley for topping (optional)
Instructions
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Pat dry your chicken VERY well (this is the key to making it crispy). Drizzle with oil, salt, pepper, garlic powder, paprika, and oregano. Press into the chicken thighs.
- Add all the veggies on the sheet pan and drizzle with oil, salt and pepper. You can change them out if you'd like. Some great options are broccoli, green beans, sweet potatoes, carrots, you decide! Layer the chicken thighs on top.
- Bake for 25-30 minutes. Chicken should reach 175°F and veggies should be golden and tender. Let rest for a few minutes.
- Top with fresh parsley for garnish and enjoy!
