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Easy One-Pan Chicken and Vegetable Dinner

Juicy herb-seasoned chicken thighs roast with tender potatoes, carrots, bell peppers, and onions in this simple one pan chicken dinner recipe. Everything cooks together for a flavorful, comforting meal with minimal preparation and cleanup.
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Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken thighs
  • 1 pound baby potatoes halved or quartered
  • 2 medium carrots peeled and cut into chunks
  • 1 red bell pepper cut into large pieces
  • 1 medium yellow onion cut into wedges
  • 3 tablespoons olive oil
  • 4 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley for serving

Method
 

  1. Preheat the oven to 425°F. Lightly grease a large rimmed baking sheet or roasting pan.
  2. Place the potatoes, carrots, bell pepper, and onion on the prepared pan. Drizzle with 2 tablespoons of olive oil and toss to coat.
  3. In a small bowl, combine the smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
  4. Pat the chicken thighs dry with paper towels. Rub them with the remaining tablespoon of olive oil, minced garlic, and about half of the seasoning mixture.
  5. Sprinkle the remaining seasoning over the vegetables and toss until evenly coated.
  6. Arrange the chicken among the vegetables, leaving a little space between the pieces so everything can roast evenly.
  7. Roast for 30–35 minutes, stirring the vegetables once around the 20-minute mark. Continue cooking until the vegetables are tender and the chicken reaches an internal temperature of at least 165°F.
  8. Drizzle the chicken and vegetables with fresh lemon juice. Let the chicken rest for about 5 minutes, then sprinkle with fresh parsley and serve warm.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, or use the microwave for a quicker option.
  • Chicken breasts can replace the thighs, although they may cook faster. Always use the internal temperature rather than cooking time alone to determine doneness.
  • For extra variety, swap the carrots or peppers for broccoli, Brussels sprouts, green beans, zucchini, or sweet potatoes. Add quick-cooking vegetables later so they don’t become too soft.
  • For deeper browning, spread everything in a single layer and avoid overcrowding the pan. A large rimmed baking sheet works especially well.