One Pan Chicken and Veggies
Whip up a delicious and hassle-free meal with this One Pan Chicken and Veggies recipe! Tender chicken alongside a colorful array of seasonal vegetables, all seasoned with aromatic herbs and spices. This simple yet satisfying dish is not only easy to make, but also ensures minimal cleanup, making it perfect for busy weeknights or lazy weekends.
Print Recipe
Equipment
- 1 large mixing bowl
- 1 Large Baking Sheet
- Aluminum Foil Optional
- 1 Spatula
Ingredients
- 2 lb Chicken Leg Quarters
- 2 tbsp Lemon Juice Optional
- 3 tbsp Oil of Choice
- ½ Large Onion
- 1 lb Baby Carrots
- 1 Large Zucchini
- 2 Sweet Potatoes Or potato of choice
- 1 bag Frozen Broccoli
- 1 tsp Garlic Powder
- Salt and Pepper To taste
- 1 tsp Thyme
Instructions
- Place a rack in the center of the oven and preheat the oven to 400℉. For easy cleanup, line a large, rimmed baking sheet with foil.
- Place the sweet potatoes in a large bowl. Drizzle with 1 tablespoon of oil and sprinkle with salt and black pepper. Toss to coat and then spread into a single layer on the baking sheet. Keep the bowl handy. Bake for 10 minutes, or until the sweet potatoes are just beginning to soften on the outsides but are still too firm to eat.
- Meanwhile, in the bowl that you used previously for the sweet potatoes, place the chicken, broccoli, zucchini, and onion. Drizzle with the remaining 2 tablespoons of oil. Add the lemon juice, garlic powder, salt, and pepper. Toss to coat.
- Transfer the chicken and vegetable mixture to the sheet pan with the sweet potatoes, using a spatula to spread everything into a fairly even layer and stirring it a bit if needed.
- Return to the sheet pan to the oven and bake for 15 to 20 additional minutes, stirring once halfway through, until the chicken is cooked through and no longer pink in the middle and the vegetables are tender but not mushy. (They won’t be browned and caramelized but will be delicious to eat.) Serve hot.
Nutrition Facts
One Pan Chicken and Veggies
Amount per 1 Serving
Calories
2744
% Daily Value*
Fat
172
g
265
%
Saturated Fat
42
g
263
%
Trans Fat
1
g
Polyunsaturated Fat
51
g
Monounsaturated Fat
64
g
Cholesterol
756
mg
252
%
Sodium
1456
mg
63
%
Carbohydrates
155
g
52
%
Fiber
32
g
133
%
Sugar
52
g
58
%
Protein
145
g
290
%
Vitamin D
1
µg
7
%
Calcium
425
mg
43
%
Iron
14
mg
78
%
Potassium
5168
mg
148
%
* Percent Daily Values are based on a 2000 calorie diet.
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