One-Pan Chicken and Veggie Bake
A simple and cozy one-pan dinner featuring juicy chicken and caramelized vegetables, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups mini potatoes, sliced
- 2 cups assorted vegetables (broccoli, carrots, asparagus)
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Italian seasoning (optional)
- Paprika (optional)
Instructions
- Preheat your oven to 425°F and line a large sheet pan with foil or parchment.
- Slice mini potatoes into ¼-inch thick pieces and chop vegetables into bite-sized pieces.
- Toss the veggies in a bowl with olive oil, salt, and pepper.
- Pat the chicken dry and rub with olive oil, seasoning with salt, pepper, garlic powder, and onion powder.
- Arrange the potatoes, chicken, and veggies on the sheet pan, drizzling any remaining oil over them.
- Bake for 22-30 minutes until chicken reaches 165°F and potatoes are tender.
- Slice the chicken and serve with the roasted potatoes and veggies, spooning pan juices over the top.
Notes
For extra flavor, squeeze fresh lemon over the dish before serving. Store leftovers in airtight containers for 3–4 days.
Find it online: https://www.pedrorecipes.com/dinner-ideas-one-pan-chicken/