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One Pan Chicken and Vegetables featuring tender chicken and a variety of veggies for a balanced healthy meal. Low fuss, easy cleanup and a big return on investment!
My One Pan Salmon recipe has been such a hit for so many years that I’m not sure why I didn’t think to share a chicken version until now!
I’m all about one-pan meals, sheet pan dinners, and one-pot meals. Anything to save on cleanup and prep time with this easy dinner recipe! This simple and satisfying One-Pan Chicken and Vegetables features tender flavorful chicken, perfectly cooked veggies, and a whole lot of nutrients.
It is perfect for meal prep for those who love whole food focused dinners and is quick enough to make after a long day of work too, provided the chicken is marinated ahead of time. It’s a great way to get in a healthy dinner on busy nights!
The best part is it is versatile! Change up your vegetable selection and/or the chicken marinade for a customized version.
Ingredient Notes:
Boneless Chicken Thighs: The star of the show here, boneless chicken thighs are the protein source in this easy complete dinner recipe. I recommend sticking with boneless skinless thighs over boneless chicken breasts because the meat remains rich and tender.
Plus, thighs require less monitoring because it is less important to cook them to a perfect temperature.
Marinade Ingredients: Avocado oil, soy sauce (or liquid aminos or coconut aminos), garlic powder, dried rosemary, and paprika are the simple ingredients needed for the chicken marinade.
This combination of ingredients yields a flavorful savory marinade that wins every time, as it injects the chicken with so much flavor!
Vegetables: Carrots, green beans, yellow squash, red onion, red bell pepper, and broccolini are the fresh vegetables that I use in this easy one-pan meal. Pick your favorite seasonal vegetables.
Avocado Oil: In order to ensure the vegetables bake evenly and have some protection during the baking process, I drizzle them with avocado oil.
I recommend sticking with avocado oil over olive oil, as olive oil has a low smoke point and the recipe is cooked at a high temperature.
Recipe Adaptations:
- Use your favorite veggies that are in season. Butternut squash, sweet potatoes, regular white potatoes, red potatoes, snow peas, bok choy, brussels sprouts, and cauliflower are all great options.
- Marinate the chicken in teriyaki sauce or your favorite chicken marinade to save time.
How to Make One Pan Chicken and Vegetables:
Add the raw chicken thighs to a large zip lock bag with the marinade ingredients. Seal the bag and swish everything around until the chicken is coated in marinade. Marinate in the refrigerator for at least 20 minutes, ideally 1 hour or longer.
While the chicken is marinating, preheat the oven to 400 degrees Fahrenheit and chop all of the vegetables.
Transfer the chopped vegetables to a large casserole dish. Drizzle with avocado oil and sea salt and bake in the preheated oven for 20 to 30 minutes (20 for al dente veggies, 30 for softer veggies).
Remove the baking dish from the oven and transfer the marinated chicken thighs to the dish in a single layer, arranging them on top of the vegetables.
Bake for another 30 minutes in the hot oven, or until the chicken thighs reach an internal temperature of 180 degrees Fahrenheit or higher. Insert a digital thermometer into the thickest part of the thighs to check the internal temperature.
Serve chicken and vegetables on large plates or in big bowls, and enjoy! If you’re a cheese lover, sprinkle the finished product with parmesan cheese or cheddar cheese for some added goodness.
For a more substantial meal, serve this recipe with a simple green salad and rice pilaf https://www.theroastedroot.net/homemade-rice-pilaf-with-an-instant-pot-option/ .
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Tips
- If you prefer a golden-brown crust on your vegetables, spread the veggies in a single layer over two separate rimmed baking sheets to bake for 20 minutes. Add the chicken thighs to one baking sheet and bake for another 30 minutes, or until cooked through. This method adds a little char to the vegetables for some extra flavor.
- Skip the marinade and use a dry rub on the chicken if you are pressed for time.
And that’s it! Use this as a base recipe for all your one pan chicken dinners.
The next time you’re looking for a complete meal that involves minimal cleanup and minimal effort for busy weeknights, whip up this healthy dinner!
The whole family is guaranteed to love it, provided you have vegetable lovers in the home.
If you enjoy the concept of recipes that use one pan or pot, also try out these reader favorites!
More One-Dish Meals:
- Sheet Pan Salmon and Vegetables
- Mediterranean Sheet Pan Chicken
- Oven-Baked Pot Roast
- Dirty Cabbage
- One Skillet Coconut Lime Chicken with Rice
One-Pan Chicken and Vegetables
Ingredients
Chicken Ingredients:
- 1.5 to 2 lbs boneless skinless chicken thighs
- 2 Tbsp avocado oil
- 3 Tbsp liquid aminos , or soy sauce
- 1 tsp garlic powder
- 1 tsp dried rosemary
- ½ tsp paprika
For the Vegetables:
- 1 pound carrots, chopped
- 1 red bell pepper, chopped
- 1 yellow squash , or zucchini squash, chopped
- 2 bunches broccolini, chopped
- 1 red onion, chopped
- 1 pound green beans, trimmed and chopped
- 2 to 3 Tbsp avocado oil
- Sea salt to taste
Instructions
- Add the raw chicken thighs to a large zip lock bag with the marinade ingredients. Seal the bag and swish everything around until the chicken is coated in marinade. Marinate in the refrigerator for at least 20 minutes, ideally 1 hour or longer.
- While the chicken is marinating, preheat the oven to 400 degrees Fahrenheit and chop all of the vegetables.
- Transfer the chopped vegetables to a large casserole dish. Drizzle with avocado oil and sea salt and bake in the preheated oven for 20 to 30 minutes (20 for al dente veggies, 30 for softer veggies).
- Remove the baking dish from the oven and transfer the marinated chicken thighs to the dish in a single layer, arranging them on top of the vegetables. Bake for another 30 minutes in the hot oven, or until the chicken thighs reach an internal temperature of 180 degrees Fahrenheit or higher. Insert a digital thermometer into the thickest part of the thighs to check the internal temperature.
- Serve chicken and vegetables on large plates or in big bowls, and enjoy! If you’re a cheese lover, sprinkle the finished product with parmesan cheese or cheddar cheese for some added goodness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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