One Pan Chicken and Vegetables
Savor the delightful combination of juicy chicken thighs and colorful roasted vegetables in this effortless one-pan meal, perfect for busy weeknights!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 2 medium carrots, sliced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C). Prepare a large baking sheet or roasting pan.
- Prep the Chicken: Place the chicken thighs on the baking sheet. Drizzle with olive oil, season with salt, pepper, oregano, and garlic powder. Rub the seasonings into the chicken thoroughly.
- Chop the Vegetables: Slice the red bell pepper into strips, chop broccoli into bite-sized pieces, and slice carrots. Scatter them around the seasoned chicken on the baking sheet.
- Get Saucy: In a small bowl, whisk together balsamic vinegar and a little more olive oil. Pour this mixture over the chicken and vegetables evenly.
- Roast: Roast in the preheated oven for about 25-30 minutes until everything is golden brown and cooked through (the internal temperature of chicken should reach at least 165°F/74°C).
- Serve: Transfer to plates with juices drizzled on top. Optionally garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 piece of chicken thigh with vegetables
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 90mg
Keywords: Feel free to substitute vegetables based on what you have available—zucchini or asparagus work great! For added flavor, marinate the chicken for a few hours before cooking.