Go Back
Golden roasted chicken and vegetables on a sheet pan, demonstrating the Maillard reaction.

One-Pan Chicken and Vegetables Recipe

This one pan chicken and vegetables recipe is built on a simple truth: high heat, one tray, and zero fuss can create deep, roasted flavor. Everything cooks together, concentrating natural sweetness and delivering a complete meal with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, easy dinner ideas, One-Pan Meal, Quick Budget Dinner
Cuisine American Home Cooking, Simple Roast Dinner
Servings 4 people
Calories 520 kcal

Equipment

  • 1 Rimmed Sheet Pan (13x18 inch): The core "One-Pan" tool.
  • 1 Large mixing bowl For tossing vegetables in oil and seasoning.
  • 1 Chef’s knife For chopping potatoes and carrots

Ingredients
  

  • 4 chicken thighs bone-in or boneless
  • 2 cups potatoes chopped
  • 2 cups carrots and broccoli mix
  • 2 tbsp oil vegetable or olive
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Toss potatoes and carrots with half the oil and seasoning. Spread on a sheet pan.
  • Place chicken thighs on top or alongside vegetables. Rub with remaining oil and seasoning.
  • Roast for 30–35 minutes until chicken is cooked and vegetables are golden.
  • Broil 2–3 minutes for extra crisp edges if desired.

Video

Notes

For better understanding, we shared this video, but it is not our own recipe.
Keyword Budget Dinner, Meal Prep Friendly, One Pan Chicken and Vegetables Recipe