One-pan chicken and vegetables is the kind of dinner that saves you on nights when you want real food without the mess. Everything cooks together on a single pan, which means less prep, fewer dishes, and a meal that practically takes care of itself in the oven. It’s simple, dependable, and easy to adapt based on what you already have in your fridge.

This recipe focuses on juicy roasted chicken and tender vegetables, lightly seasoned so the flavors stay clean and familiar. It’s perfect for family dinners, meal prep, or anytime you want a balanced meal without cooking multiple components separately.

What This Recipe Tastes Like

This dish is savory and comforting, with lightly seasoned chicken that stays juicy and vegetables that roast until tender with slightly crisp edges. The flavors are simple and well-balanced, making it easy to enjoy on its own or pair with sauces if desired.

Why You’ll Love This Recipe

Everything cooks on one pan
Minimal prep and easy cleanup
Naturally balanced meal
Flexible with different vegetables
Great for busy weeknights or meal prep

Best Occasions to Serve This

Busy weeknight dinners
Family meals
Simple meal prep
When you want dinner without extra dishes

Step-by-Step Cooking Instructions

Start by preheating your oven so it’s ready when the pan goes in. Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.

Cut the chicken into evenly sized pieces so everything cooks at the same rate. Chop the vegetables into similar-sized pieces for even roasting. Place the chicken and vegetables directly on the sheet pan.

Drizzle everything with olive oil and sprinkle evenly with seasoning, salt, and pepper. Toss everything directly on the pan to coat well, then spread it out into an even layer so nothing overlaps too much.

Roast in the oven until the chicken is fully cooked and the vegetables are tender with lightly browned edges. Halfway through cooking, stir or flip everything to ensure even roasting. Once done, let the pan rest for a few minutes before serving.

Pro Tips for Best Results

Use evenly sized pieces for even cooking
Don’t overcrowd the pan
Stir halfway through roasting
Add heartier vegetables first if mixing types

Variations & Substitutions

Use chicken thighs instead of breasts for extra juiciness
Swap vegetables based on season or preference
Add garlic or Italian seasoning for extra flavor
Serve with rice, quinoa, or crusty bread if desired

Storage, Freezing & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or skillet to maintain texture. This dish also freezes well and reheats easily for future meals.

FAQs

Can I use frozen vegetables?

Fresh works best, but frozen vegetables can be used if thawed and patted dry.

What vegetables work best for one-pan meals?

Broccoli, carrots, bell peppers, zucchini, potatoes, and green beans all roast well.

How do I keep the chicken from drying out?

Use evenly sized pieces and avoid overcooking. Thighs stay juicier than breasts.

Can I prep this ahead of time?

Yes, everything can be chopped and seasoned ahead, then baked when ready.

Can I make this dairy-free or gluten-free?

Yes, this recipe is naturally dairy-free and gluten-free.