Description
Juicy baked chicken paired with tender potatoes and seasonal veggies, all cooked on one pan for easy cleanup. This hearty and flavorful weeknight dinner comes together effortlessly in under an hour!
Ingredients
4 bone-in, skin-on chicken thighs (or breasts)
4 small potatoes, cut into chunks
2 cups mixed vegetables (carrots, bell peppers, zucchini)
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a small bowl, mix olive oil, garlic powder, paprika, thyme, salt, and pepper.
3. Toss potatoes and mixed vegetables in half of the seasoning mixture.
4. Rub the remaining seasoning mixture over the chicken pieces.
5. Arrange chicken and vegetables on the baking sheet, leaving space between pieces.
6. Bake for 35–40 minutes, until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
7. Garnish with chopped parsley before serving.
8. Serve hot directly from the pan.
Notes
For extra crispiness, broil the chicken for 2–3 minutes at the end.
You can swap vegetables for seasonal favorites like broccoli or Brussels sprouts.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 400
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 100 mg
Keywords: one-pan chicken dinner, baked chicken with vegetables, easy weeknight dinner, sheet pan meal, healthy chicken dinner