One Pan Dinner
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One Pan Dinner
This sheet pan chicken recipe is the ultimate solution for a wholesome, flavorful dinner with minimal cleanup. Tender chicken thighs roast alongside potatoes, bell peppers, and red onions, all caramelized to perfection on a single pan. It’s a healthy one pan meal that delivers robust flavor in just about 55 minutes, making it perfect for busy weeknights.
I discovered the magic of sheet pan dinners during my travels, where efficient, aromatic cooking was a necessity. This particular combination of roasted chicken and vegetables reminds me of bustling Mediterranean markets, where simple ingredients are transformed into feasts. I often prepare this easy sheet pan dinner for family gatherings, pairing it with a side of roasted Brussels sprouts or a light roasted basil tomato soup.
Why This Sheet Pan Chicken Works
- Effortless Cleanup: Everything cooks together on one pan, making cleanup a breeze.
- Perfectly Cooked Components: The potatoes get a head start, ensuring everything finishes at the same time.
- Healthy and Wholesome: Packed with lean protein and vibrant vegetables for a balanced meal.
- Meal Prep Friendly: Easy to make ahead for quick lunches or dinners throughout the week.
Ingredients for Your Sheet Pan Chicken
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Boneless, skinless chicken thighs: I prefer thighs for their juiciness, but breasts work too.
- Olive oil: Coats the ingredients for roasting and helps the spices adhere.
- Baby potatoes, halved: Their small size ensures they cook through and become pleasantly tender.
- Bell pepper and red onion: Add sweetness and color, caramelizing beautifully in the oven.
- Garlic powder, dried oregano, salt, and pepper: A simple, classic seasoning blend that delivers big flavor.
Sheet Pan Chicken with Roasted Potatoes and Vegetables
Make this easy sheet pan chicken with roasted potatoes and vegetables. A healthy, complete meal ready in under an hour with minimal cleanup!
Equipment
- oven
- baking sheet
- parchment paper
- large mixing bowl
- measuring spoons
- instant-read thermometer
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 pound baby potatoes halved
- 1 large bell pepper cut into 1-inch chunks
- 1 medium red onion cut into 1-inch chunks
Instructions
- Preheat your oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
- Arrange the potatoes in a single layer on one half of the prepared baking sheet and roast for 15 minutes, which will give them a head start to become tender.
- While the potatoes roast, place the chicken thighs in the same large bowl and add the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, garlic powder, and dried oregano, tossing to coat the chicken thoroughly.
- Add the bell pepper and red onion chunks to the bowl with the chicken and any remaining oil and spices, and toss to combine.
- After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and add the chicken and vegetable mixture to the other half of the pan, arranging everything in a single layer.
- Return the sheet pan to the oven and roast for 20-25 minutes, or until the chicken is cooked through and registers 165°F on an instant-read thermometer, and the vegetables are tender and slightly caramelized at the edges.
Make It Your Own Variations
- Spicy Kick: Add a teaspoon of smoked paprika or a pinch of red pepper flakes with the seasonings.
- Vegetable Swap: Use broccoli florets or carrot sticks instead of bell peppers for a different veggie profile.
- Citrus Twist: Squeeze fresh lemon juice over the chicken and vegetables before serving for brightness.
My Pro Tips for Perfection
- Even Coating: Toss the chicken and vegetables thoroughly in the bowl to ensure every piece is evenly coated with oil and seasonings.
- Don’t Crowd the Pan: Arrange everything in a single layer to promote roasting, not steaming, for that perfect caramelization.
- Check Doneness: Use an instant-read thermometer to ensure the chicken reaches 165°F for safe, juicy results.
- Rest Before Serving: Let the chicken rest for a few minutes after roasting to allow the juices to redistribute.
How to Store and Reheat
- Store: Place leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm in a 350°F oven for 15-20 minutes or until heated through, which helps maintain texture better than a microwave.
- Make-Ahead Tip: Chop the vegetables the night before and store them in the fridge to cut down on prep time.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. I recommend pounding them to an even thickness so they cook at the same rate as the vegetables. Check for doneness a few minutes earlier, as breasts can cook faster than thighs.
What other vegetables can I add?
You can add many sturdy vegetables. Try roasted broccoli florets, carrot chunks, or zucchini. Just ensure they are cut to a similar size for even cooking. Softer vegetables like tomatoes should be added in the last 10 minutes.
Do I have to line the sheet pan with parchment paper?
Parchment paper is highly recommended for incredibly easy cleanup and to prevent sticking. You can use aluminum foil, but parchment paper yields better browning on the vegetables and chicken.
Why roast the potatoes first?
Potatoes take longer to become tender than the chicken and other vegetables. Giving them a 15-minute head start ensures everything is perfectly cooked and ready at the same time.
More Easy Dinner Recipes
Make This Sheet Pan Chicken Tonight
This quick oven baked chicken is a reliable favorite for its simplicity and incredible flavor. With juicy chicken and caramelized vegetables all from one pan, it turns a weeknight meal into something special. I hope it becomes a cherished, easy solution in your kitchen rotation too.
