Ultimate One-Pan Baked Chicken Thighs with Veggies

A simple, hearty one-pan meal that cooks in about an hour.

introduction

This dish cooks chicken and vegetables together on one pan. It gives you a full meal with little work. The skin gets crispy and the veggies get soft and sweet. Serve it with a side or something sweet like baked apples with feta for a nice contrast.

why make this recipe

You save time and clean one pan only. The dish is warm, filling, and full of color. It works for weeknights and for guests. You use simple spices and common vegetables. If you like one-dish comfort food, try it instead of a heavy casserole like cheesy baked tortellini. It is also good when you want an easy meal that still feels special.

how to make Ultimate One-Pan Baked Chicken Thighs with Veggies

Preheat the oven and make a quick marinade. Toss your vegetables in a pan and place the chicken on top. Bake until the chicken reaches 75°C (165°F). Add broccoli near the end so it does not overcook. Broil for a few minutes if you want extra crispy skin. Keep the steps simple and check the chicken with a meat thermometer for best results.

Ingredients :

• 6 bone-in, skin-on chicken thighs
• 700 g yellow potatoes, quartered
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 small head of broccoli, cut into florets
• 2 medium carrots, diced
• 1 small onion, quartered
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Directions :

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
3. Add chicken thighs to the marinade and coat thoroughly. Let sit for 10 minutes (optional but flavorful).
4. Place potatoes, carrots, onion, and bell peppers in a large baking dish. Drizzle with a bit of olive oil and season lightly. Toss to coat.
5. Nestle marinated chicken thighs on top of the vegetables.
6. Bake for 30 minutes uncovered.
7. Add broccoli florets, then return to the oven and bake for an additional 15 minutes, or until chicken is golden and cooked through (internal temp 75°C/165°F).
8. Broil for 2–3 minutes at the end for crispier skin, if desired.
9. Garnish with fresh parsley before serving.

how to serve Ultimate One-Pan Baked Chicken Thighs with Veggies

Serve the chicken and veggies straight from the pan. Add a simple green salad or buttered noodles on the side, like one-pan chicken buttered noodles. Spoon pan juices over the chicken for more flavor. Serve hot.

how to store Ultimate One-Pan Baked Chicken Thighs with Veggies

• Cool the food to room temperature within two hours.
• Store in an airtight container in the fridge for up to 3 days.
• Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
• Reheat in the oven at 180°C (350°F) until hot, or use the microwave for quick reheating.

tips to make Ultimate One-Pan Baked Chicken Thighs with Veggies

• Pat chicken dry before marinating to help the skin crisp.
• Cut potatoes small so they cook in the same time as the chicken.
• Space vegetables so air can circulate in the pan.
• Use a meat thermometer to check for 75°C (165°F) in the thickest part of the thigh.
• Add broccoli later so it stays bright and slightly crisp.

variation (if any)

• Use boneless thighs for shorter cook time.
• Swap potatoes for sweet potatoes or baby potatoes.
• Add lemon slices or olives for a tangy twist.
• Toss finished veggies with a little grated parmesan for extra flavor.
• Use different herbs like rosemary or basil.

FAQs

Q: Can I use boneless chicken thighs?
A: Yes. Reduce baking time and check temperature early. Boneless thighs cook faster.

Q: Can I change the vegetables?
A: Yes. Use what you have. Zucchini, green beans, or cauliflower work well.

Q: Do I need to marinate the chicken?
A: No. Marinating for 10 minutes is optional but it adds flavor. You can also marinate longer in the fridge.

Q: How can I make the skin extra crispy?
A: Pat the skin dry, broil for 2–3 minutes at the end, and leave space between pieces.

Q: Is this dish good for meal prep?
A: Yes. Store portions in the fridge and reheat for quick meals.

Conclusion

For another simple sheet-pan idea, see this Sheet Pan Chicken With Roasted Vegetables recipe: Sheet Pan Chicken With Roasted Vegetables.

Ultimate One-Pan Baked Chicken Thighs with Veggies

A simple, hearty one-pan meal with crispy chicken thighs and colorful vegetables that cooks in about an hour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 700 g yellow potatoes, quartered
• 1 piece red bell pepper, chopped
• 1 piece orange bell pepper, chopped
• 1 small head broccoli, cut into florets
• 2 medium carrots, diced
• 1 small onion, quartered
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Method

 

Preparation

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
3. Add chicken thighs to the marinade and coat thoroughly. Let sit for 10 minutes (optional but flavorful).
4. Place potatoes, carrots, onion, and bell peppers in a large baking dish. Drizzle with a bit of olive oil and season lightly. Toss to coat.
5. Nestle marinated chicken thighs on top of the vegetables.

Cooking

1. Bake for 30 minutes uncovered.
2. Add broccoli florets, then return to the oven and bake for an additional 15 minutes, or until chicken is golden and cooked through (internal temp 75°C/165°F).
3. Broil for 2–3 minutes at the end for crispier skin, if desired.
4. Garnish with fresh parsley before serving.

Notes

Pat chicken dry before marinating to help the skin crisp. Cool the food to room temperature within two hours and store in an airtight container in the fridge for up to 3 days. Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.