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One-Pan Roasted Chicken and Vegetables

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450
A simple and flavorful one-pan meal featuring roasted chicken thighs and colorful vegetables, perfect for a quick dinner.

Ingredients

Protein

  • 4 pieces chicken thighs (bone-in, skin-on)

Vegetables

  • 2 cups mixed vegetables (carrots, bell peppers, zucchini)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste salt and pepper

Optional Garnish

  • as desired fresh herbs (for garnish)

Instructions 

  • Preheat oven to 425°F (220°C).
  • Combine chicken, vegetables, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss well.
  • Spread mixture on a baking sheet in a single layer.
  • Roast for 35-40 minutes until chicken is cooked and vegetables are tender.
  • Let rest briefly, garnish with herbs if desired, and serve.

Notes

Use fresh herbs for extra flavor if desired.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, roasted, vegetables