Maya Chen
💡 Clever Tip: The Heat Strategy
To ensure all your veggies and chicken cook evenly and finish at the same time, cut the denser vegetables (like potatoes and carrots) into smaller, 1-inch pieces, and the faster-cooking ones (like broccoli and bell peppers) into larger pieces. This trick guarantees perfect tenderness across the board.
💖 Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks on a single sheet pan, meaning dish duty is a breeze.
- Customizable: Easily swap in your favorite seasonal vegetables—butternut squash, zucchini, asparagus—it all works!
- Flavor Explosion: The simple seasoning blend and high heat create beautifully crisp skin and caramelized edges.
Ingredients
For the Chicken & Veggies:
- ▢ 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces (or drumsticks/breasts)
- ▢ 1 lb potatoes (russet or baby), cut into 1-inch chunks
- ▢ 2 cups broccoli florets
- ▢ 1 large carrot, sliced thickly
- ▢ 1 medium bell pepper (any color), chopped
- ▢ 3 Tbsp olive oil
For the Seasoning Blend:
- ▢ 1 tsp smoked paprika
- ▢ 1 tsp dried oregano
- ▢ 1/2 tsp garlic powder
- ▢ 1/2 tsp salt (or to taste)
- ▢ 1/4 tsp black pepper
📝 Ingredient Notes
Chicken: Thighs stay moister under high heat. If using breast, cut into slightly larger chunks to prevent drying out. Potatoes: Choose a starchy variety for crispier edges, like Russet or Yukon Gold.
Instructions
- Preheat: Preheat your oven to 400°F (200°C). Line a large, heavy-duty sheet pan with parchment paper for easy cleanup.
- Prep Ingredients: In a large bowl, combine the chopped chicken and all the prepared vegetables (potatoes, broccoli, carrots, bell pepper).
- Season: Drizzle the mixture with olive oil. In a small bowl, mix the smoked paprika, oregano, garlic powder, salt, and pepper. Sprinkle the seasoning over the chicken and vegetables and toss thoroughly until everything is evenly coated.
- Roast: Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure there is some space between the pieces; overcrowding will steam them instead of roasting.
- Cook: Roast for 35 to 40 minutes, or until the potatoes are tender, the vegetables are slightly caramelized, and the chicken registers an internal temperature of 165°F (74°C).
- Serve: Remove from oven, let rest for 5 minutes, and serve immediately. Garnish with fresh parsley, if desired.
Helpful Tips for Success
- Don’t Overcrowd: Use two sheet pans if necessary. A single layer is crucial for achieving that crispy, roasted texture.
- High Heat is Key: Roasting at 400°F ensures the chicken skin crisps up and the veggies caramelize quickly.
- Timing Veggies: If you are using very dense vegetables (like sweet potatoes), toss them with oil and seasonings and roast them alone for 10 minutes *before* adding the chicken and faster-cooking veggies.
🔬 Expert Tips for Optimal Flavor
Before roasting, sprinkle the pan with a tiny bit of flour or cornstarch (about 1/2 tsp total). When combined with the oil and juices, this forms a thin, crispy coating on the chicken and potatoes, adding incredible texture.
Meal Prep and Freezing
- Meal Prep: This recipe is excellent for weekly meal prepping. Store individual portions in airtight containers in the refrigerator for up to 4 days.
- Freezing: Once cooked, the chicken and hard vegetables freeze reasonably well. Let them cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Reheat gently in the oven or microwave.
Frequently Asked Questions (FAQ)
Q: Can I use different cuts of chicken?
A: Yes, chicken breasts, drumsticks, or even a spatchcocked small chicken work. Adjust the cooking time: breasts cook faster, and bone-in cuts take longer. Always check the internal temperature (165°F / 74°C).
Q: How can I prevent the chicken from drying out?
A: Use chicken thighs, which have more fat. If using breast, cut the pieces larger, and consider tossing them with a tablespoon of Greek yogurt or buttermilk before seasoning to tenderize and retain moisture.
🎉 Conclusion: Dinner Solved!
This Weeknight Chicken & Veggie Roasting Pan recipe is the epitome of smart cooking. It’s a complete, nutritious meal with virtually no fuss, delivering incredible flavor and satisfying crunch. Make this your new go-to for busy evenings!
Nutrition (Estimated per Serving)
- Calories: 450 kcal
- Protein: 35g
- Fat: 25g
- Carbs: 20g
- Fiber: 4g
- Sugar: 3g
*Nutrition facts are approximations based on ingredients listed.
Weeknight Chicken & Veggie Roasting Pan
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 tbsp olive oil
- 4 medium potatoes cubed
- 2 bell peppers any color, chopped
- 1 red onion wedged
- 3 cloves garlic minced
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 220°C (425°F).
- Pat chicken thighs dry and season with salt, pepper, and rosemary.
- Toss vegetables with olive oil, garlic, salt, and pepper.
- Arrange chicken and vegetables on a baking sheet in a single layer.
- Roast for 30-35 minutes until chicken is cooked through and vegetables are golden.
