One Pan Chicken & Veggies
Looking for a healthy, no-fuss dinner that your whole family will actually eat? This one pan chicken & veggies 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.
Servings: 4
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!
Notes
For Storing: Store in airtight container for 3-4 days in the fridge.