Discover the ultimate weeknight convenience and flavor with this sensational One-Pan Baked Chicken with Veggies & Potatoes! This recipe is a true kitchen hero, delivering a complete, balanced, and incredibly satisfying meal all cooked to perfection on a single baking dish or sheet pan. Imagine tender, juicy boneless chicken thighs, seasoned with aromatic oregano, smoked paprika, and garlic, nestled amongst a colorful medley of crisp-tender potatoes, sweet bell peppers, vibrant broccoli, and savory red onion. Everything roasts together, allowing the flavors to meld beautifully and creating those delightful caramelized edges. With minimal prep, easy cleanup, and a hearty ~500 kcal per serving, it’s the perfect solution for busy evenings, healthy eating, or simply when you crave a delicious homemade dinner without the fuss.
Ingredients:
For the Chicken:
- 8 boneless, skinless chicken thighs (about 1½ – 2 pounds total)
- 1 tablespoon olive oil (part of the 3 tbsp total)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (part of the 2 tsp total)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
For the Vegetables & Potatoes:
- 600g (about 1.3 pounds) potatoes, peeled and cubed into 1-inch pieces (Yukon Gold or red potatoes work well)
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 small head broccoli, cut into bite-sized florets
- 1 red onion, sliced into wedges or thick slices
- 2 tablespoons olive oil (part of the 3 tbsp total)
- 1 teaspoon dried oregano (part of the 2 tsp total)
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
For Garnish (Optional):
- 2 tablespoons fresh thyme or parsley, chopped
Step-by-Step Instructions:
- Preheat Oven and Prepare Pan:
- Preheat your oven to 200°C (390°F).
- Line a large, sturdy baking dish (e.g., a 9×13 inch casserole dish) or a large sheet pan (approx. 18×13 inches) with parchment paper or aluminum foil for easy cleanup.
- Prepare and Season Vegetables & Potatoes:
- In a large mixing bowl, combine the cubed potatoes, chopped red bell pepper, chopped yellow bell pepper, broccoli florets, and sliced red onion.
- Drizzle the vegetables with 2 tablespoons of olive oil.
- Sprinkle with 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Toss everything thoroughly until all the vegetables and potatoes are evenly coated with the oil and seasonings.
- Spread Vegetables on Pan:
- Spread the seasoned vegetables and potatoes evenly in a single layer on the prepared baking dish or sheet pan. Ensure they are not overcrowded, as this helps them roast and caramelize rather than steam.
- Prepare and Season Chicken:
- In a separate small bowl, or directly on the chicken, rub the boneless, skinless chicken thighs with the remaining 1 tablespoon of olive oil.
- Evenly sprinkle the chicken thighs with the remaining 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Make sure both sides are coated.
- Assemble and Bake:
- Place the seasoned chicken thighs directly on top of the vegetables and potatoes in the baking dish/sheet pan. Distribute them evenly.
- Place the uncovered baking dish/sheet pan into the preheated oven.
- Bake for 35-40 minutes, or until the chicken is golden brown, cooked through (internal temperature reaches 74°C/165°F), and the potatoes are fork-tender and nicely caramelized. The broccoli should be crisp-tender, and the bell peppers slightly softened.
- Garnish and Serve:
- Once baked to perfection, remove the pan from the oven.
- If desired, garnish generously with fresh chopped thyme or parsley for a burst of color and fresh aroma.
- Serve warm, directly from the pan, or portioned onto individual plates.
Tips, Variations, and Storage:
- Even Cooking: Cut potatoes and other hard vegetables (like carrots) into similar-sized pieces to ensure they cook evenly. Smaller pieces of broccoli will cook faster, so ensure they are not too tiny.
- Crispier Potatoes: For extra crispy potatoes, ensure the pan isn’t overcrowded. If you have a smaller pan, use two to give everything space. You can also par-boil potatoes for 5-7 minutes before tossing with oil and spices for a head start and extra crispness.
- Chicken Cut: While thighs are great for juiciness, you can use boneless, skinless chicken breasts. If using breasts, consider cutting them into thicker strips or halving them horizontally to match the cooking time of the veggies, or add them to the pan halfway through the cooking time to prevent them from drying out.
- Vegetable Swaps: This recipe is highly adaptable! Feel free to substitute or add other vegetables like carrots, zucchini, asparagus, or mushrooms. Adjust cooking times based on the vegetable (e.g., add quicker-cooking veggies like asparagus or zucchini during the last 15-20 minutes).
- Herb Freshness: If you have fresh oregano or thyme, use about 1 tablespoon of fresh chopped herbs in place of 1 teaspoon dried for a more vibrant flavor.
- Zesty Finish: A squeeze of fresh lemon juice over the entire pan just before serving can brighten all the flavors.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.
Pairings:
- Salad: A simple green salad with a light vinaigrette would be a refreshing contrast.
- Bread: Crusty bread or dinner rolls for soaking up any delicious pan juices.
- Wine: A crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir would complement this dish beautifully.
- Sauce: A side of a light creamy herb sauce, a dab of pesto, or even a drizzle of balsamic glaze could add another layer of flavor.
Quick Info:
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Servings: 4
- Approximate Calories: ~500 kcal per serving
- Cuisine: American / Mediterranean-inspired
- Effort Level: Easy
