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–+ servings
Crispy one pan chicken and roasted vegetables with potatoes, carrots, and broccoli on a baking tray.

One Pan Chicken and Roasted Vegetables

A simple and healthy meal with chicken and vegetables roasted together on one pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 4 chicken thighs bone-in, skin-on
  • 2 cups baby potatoes halved
  • 1 cup carrots sliced
  • 1 cup broccoli florets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large baking sheet
  • Mixing bowl

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the chicken thighs, potatoes, carrots, and broccoli with olive oil, garlic powder, thyme, salt, and pepper.
  3. Spread the mixture evenly on a large baking sheet.
  4. Roast in the oven for 25-30 minutes, until the chicken is cooked through and the vegetables are tender.
  5. Serve immediately.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 25gFat: 18gSaturated Fat: 4gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

You can substitute other vegetables like bell peppers or zucchini if preferred.

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