Simple One Pan Roasted Chicken and Vegetables
A classic, comforting meal that comes together on a single tray for easy cleanup.
recipesbynani.comWhen your weeknights get busy, this one pan meal is a total life saver. It is hearty, nutritious, and means you spend much less time washing dishes after the kids are fed.
My favorite trick is to cut the potatoes into small chunks so they cook at the same rate as the chicken. You can use any seasonal vegetables you have in the crisper drawer to make this your own.
🧺 Ingredients
- 4 chicken thighs, bone in and skin on
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 lemon, sliced into rounds
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Place the chicken thighs and halved potatoes on a large sheet pan.
- 3
Drizzle everything with olive oil and sprinkle with the oregano, garlic powder, salt, and pepper. Toss well to coat.
- 4
Arrange the lemon slices on top of the chicken and potatoes.
- 5
Roast in the oven for 25 minutes.
- 6
Carefully remove the pan from the oven and add the broccoli florets to the tray. Toss the broccoli with the juices on the pan.
- 7
Return the pan to the oven for another 15 minutes or until the chicken is cooked through and the vegetables are tender.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. If you want extra crispy skin, turn the broiler on for the last two minutes of cooking time, but keep a close eye on it so it does not burn.
Made this recipe? Let us know how it went.
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