One-Pan Baked Chicken with Potatoes & Veggies

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Description
This simple, all-in-one meal features juicy, oven-baked chicken alongside crispy roasted potatoes and flavorful veggies. The perfect combination of savory, tender chicken and roasted vegetables with a deliciously crispy skin and tender inside — all cooked on a single pan for convenience and easy cleanup.

Origin
One-pan meals have become a go-to in modern kitchens due to their simplicity and minimal cleanup. This recipe is inspired by classic roasted chicken dishes, making it a comforting, hearty meal for any night of the week.

Ingredients Quantity (serves 4)

4 bone-in, skin-on chicken thighs (or breasts)
4 medium potatoes, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme (or rosemary)
1 teaspoon paprika
Salt and pepper to taste
1 cup baby carrots (or other veggies like bell peppers, zucchini, or onions)
1 tablespoon fresh parsley (optional for garnish)
Lemon wedges (optional, for serving)

Ingredients Optional
A dash of lemon juice or zest for freshness
Chopped fresh garlic for extra flavor
Other vegetables like Brussels sprouts, asparagus, or parsnips
A sprinkle of grated Parmesan on top for a cheesy finish
Chili flakes for a little heat

Instruction
Preheat your oven to 400°F (200°C).

On a large baking sheet or roasting pan, arrange the chicken thighs (or breasts) in the center. Surround the chicken with the potatoes, carrots, and any other vegetables you’re using.

Drizzle everything with olive oil and season with garlic powder, onion powder, paprika, thyme, salt, and pepper. Toss the veggies to coat evenly in the seasonings.

Place the pan in the preheated oven and bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy. If the chicken skin isn’t crispy enough, broil for an additional 2–3 minutes at the end of cooking.

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges for added brightness.

Tips for Success
Use bone-in, skin-on chicken for juicier meat and crispy skin.
Don’t overcrowd the pan — give the potatoes and veggies enough space to roast properly.
Feel free to swap in other root vegetables or hearty greens like kale or spinach, but add those toward the end of baking to avoid overcooking.
For extra flavor, marinate the chicken for 30 minutes before cooking.

Recommendation
Serve this meal with a side of crusty bread or a fresh green salad. It’s perfect for busy weeknights or casual family dinners, and the leftovers are great for meal prep.

Nutrition (Per serving, approx. 4 servings)
Calories: 400–450 kcal
Fat: 20–25g
Carbohydrates: 30–35g
Protein: 30–35g
Sugar: 5–7g
Cholesterol: 70–90mg
Sodium: 600–700mg

Would you like to try a vegetarian version, or add some spices for more flavor? Let me know what you think!

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