Go Back
One pan chicken dinner with juicy roasted chicken and vegetables

One Pan Chicken Dinner Recipe

An easy one pan chicken dinner made with juicy seasoned chicken, roasted potatoes, carrots, bell peppers, and zucchini. A flavorful and comforting weeknight meal with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Chicken:
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Vegetables:
  • 1 pound baby potatoes halved
  • 2 medium carrots sliced
  • 1 red bell pepper cut into chunks
  • 1 small zucchini sliced
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For Garnishing:
  • 2 tablespoons fresh parsley chopped
  • Lemon wedges for serving

Method
 

Prepare the Oven:
  1. Preheat the oven to 425°F (220°C). Lightly grease a large sheet pan or baking dish.
Season the Chicken:
  1. Pat the chicken breasts dry with paper towels. Drizzle with olive oil and season both sides with paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Prepare the Vegetables:
  1. Place the halved baby potatoes, carrots, bell pepper, and zucchini in a large bowl. Add olive oil, garlic powder, Italian seasoning, salt, and black pepper. Toss until evenly coated.
Arrange the Ingredients:
  1. Spread the vegetables across the prepared pan in a single layer. Place the seasoned chicken breasts among the vegetables, leaving enough space between the ingredients.
Bake:
  1. Bake for approximately 30–40 minutes, depending on the thickness of the chicken and size of the vegetables. Toss the vegetables halfway through cooking. The chicken should reach an internal temperature of 165°F (74°C).
Rest and Serve:
  1. Remove the pan from the oven and let the chicken rest for about 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Notes

  • Pat the chicken dry before seasoning for better browning.
  • Cut the vegetables into similar-sized pieces so they cook evenly.
  • Avoid overcrowding the pan.
  • Chicken should reach 165°F (74°C) internally.
  • Let the chicken rest for 5 minutes before serving.
  • Boneless chicken thighs can be substituted for chicken breasts.
  • Broccoli, green beans, cauliflower, Brussels sprouts, or sweet potatoes can be used as vegetable variations.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat leftovers thoroughly before serving.
  • Frozen leftovers can be stored, although some vegetables may become softer after thawing.