Description
This quick and easy one-pan chicken recipe is perfect for a hassle-free dinner. Featuring bite-sized chicken pieces roasted alongside a colorful medley of vegetables seasoned with aromatic herbs and spices, it’s a nutritious, flavorful meal that requires minimal cleanup.
Ingredients
Protein
- Boneless, Skinless Chicken Breasts, cut into bite-sized pieces (about 1.5 pounds)
- Boneless, Skinless Chicken Thighs, cut into bite-sized pieces (optional, substitute for breasts as desired)
Vegetables
- Broccoli florets (2 cups)
- Bell peppers (any color), sliced (1-2 peppers)
- Asparagus spears, trimmed (1 cup)
- Zucchini slices (1 medium zucchini)
- Snap peas (1 cup)
- Green beans, trimmed (1 cup)
- Cherry tomatoes (1 cup)
- Thinly sliced mushrooms (1 cup)
- Onions, quartered or thick slices (1 medium onion)
- Carrots, cut into 1/2-inch coins or sticks (1 cup)
- Small potatoes, quartered or diced into 1-inch pieces (1 cup)
- Sweet potatoes, peeled and diced (1 cup)
Seasonings and Oils
- Fresh minced garlic (2 cloves)
- Sliced red or yellow onion (1 small)
- Olive Oil or Avocado Oil (3 tablespoons)
- Kosher salt (1 teaspoon, adjust to taste)
- Freshly ground black pepper (1/2 teaspoon)
- Paprika (sweet, smoked, or hot) (1 teaspoon)
- Garlic powder (1/2 teaspoon)
- Onion powder (1/2 teaspoon)
- Dried oregano (1/2 teaspoon)
- Thyme (1/2 teaspoon)
- Rosemary (1/4 teaspoon)
- Cumin (1/4 teaspoon)
- Chili powder (optional, 1/4 teaspoon)
Additional Flavorings
- Lemon juice (from 1 lemon, for finishing)
- Red wine vinegar, apple cider vinegar, or balsamic vinegar (optional, 1 tablespoon)
- Chicken broth or vegetable broth (optional, splash to moisten if desired)
Instructions
- Preheat Oven: Preheat your oven to between 400°F and 425°F (200°C and 220°C) to ensure a hot environment for roasting.
- Prepare Baking Sheet: Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup and even cooking.
- Prep Chicken: Pat the chicken pieces dry with paper towels to remove excess moisture, then cut them into uniform, bite-sized pieces for even cooking.
- Prep Vegetables: Cut all chosen vegetables into roughly the same size pieces to ensure they roast evenly alongside the chicken.
- Combine Ingredients: In a large bowl, combine the chicken and all the prepared vegetables to mix them together evenly.
- Add Oil: Drizzle everything generously with olive oil or avocado oil to help seasoning stick and promote browning.
- Season: Sprinkle kosher salt, freshly ground black pepper, garlic powder, onion powder, and your chosen herbs and spices over the mixture for balanced flavor.
- Toss to Coat: Thoroughly toss everything together to ensure each piece of chicken and vegetable is evenly coated in oil and seasonings.
- Arrange on Baking Sheet: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet, avoiding overcrowding for proper roasting.
- Roast: Place the baking sheet into the preheated oven and roast for about 20-30 minutes, stirring halfway through cooking to promote even browning and prevent sticking.
- Check Doneness: Verify that the chicken is cooked through to an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
- Rest: Remove the pan from the oven and let the chicken and vegetables rest for 5 minutes to allow juices to redistribute.
- Finish: Add a final squeeze of fresh lemon juice or sprinkle fresh herbs over the dish before serving for a bright, fresh finish.
Notes
- Feel free to swap or omit any vegetables based on seasonality or preference.
- You can use boneless, skinless chicken thighs or breasts depending on your choice; thighs offer more flavor and moisture.
- If you prefer extra tanginess, add a splash of vinegar before roasting or as a finishing drizzle.
- Ensure vegetables are cut to similar sizes for even cooking time.
- Use a meat thermometer to guarantee the chicken is safely cooked without drying out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
