One Pan Chicken and Potatoes and Veggies
What do you do when you have to put dinner on the table but you don’t have much time? You make One Pan Chicken and Potatoes and Veggies! Only 10 minutes of hands-on time seasoning the ingredients, then you let the oven do ALL the work. You’ll be rewarded with a tasty, balanced, satisfying meal you are bound to make over and over again!
I am always on the lookout for quick and easy dinner recipes I can make. Recipes that take little time to make free up time for me so I can focus on other tasks.
So I am adding this One Pan Chicken and Potatoes and Veggies to my collection of easy dinner recipes for the family.
You’ll love this recipe because:
- There is minimal prepping involved.
- The ingredients are easy to find. No weird ingredients.
- It is easily customizable. Make it your own by using a different part of chicken, any potatoes you have on hand and any vegetables you like.’
- It is healthy and balanced. You get a complete balanced meal in one pan!
Ingredients For One Pan Chicken Potatoes and Veggies
These are the ingredients you need for a tasty one-pan chicken potatoes and veggies easy dinner.
- Potatoes. I used red potatoes but you could easily use any potatoes you have on hand.
- Olive Oil
- Salt and Pepper
- Carrots
- Bell Pepper
- Chicken Drumsticks. Other parts of chicken like chicken breasts, wings or thighs would work as well.
- Garlic Powder or granules
- Onion Powder or granules
- Dried Basil. This herb is insanely good with chicken.
- Chicken Bouillon Powder
See the recipe card below for quantities.
How To Make One Pan Chicken And Potatoes And Veggies
Season the potatoes chicken and vegetables. Toss potatoes with oil, salt, and pepper, and place on a 13 by 18-inch baking sheet lined with parchment paper. Toss vegetables with oil, salt, and pepper and place them on the same baking sheet. Toss chicken with oil, salt, pepper, garlic and onion powder, and dried basil, then place on the same baking sheet.
Bake. Place the baking sheet in a preheated oven and let everything bake until all ingredients are cooked through.
Serve warm! Leftovers (if any) should be put in an airtight container and placed in the fridge. They reheat well for a quick lunch the next day!
Note: To ensure the chicken is done place an instant-read digital thermometer into the thickest part of the chicken. If it reads 165 degrees Fahrenheit or above, then the chicken is done
Lining the baking sheet with parchment paper helps for easy clean-ups, prevents the ingredients from sticking to the pan, and prevents the use of extra oil to grease the pan.
Substitutions
You can make this recipe fit your dietary preferences by substituting the ingredients as needed.
- Low Carb – leave out the potatoes and add low carb vegetables like broccoli or zuchinni instead.
- Pescatarian – replace the chicken with fish like salmon. You’ll have to cook the potatoes first before adding the fish since fish doesn’t take as long to cook as chicken.
- Vegetarian – Replace the chicken with lots of vegetables to make an impressive vegetarian/vegan sheet pan dinner.
Variations
They are some ways you could switch up your one-pan chicken and potatoes and veggies dinner.
- Make it Spicy – add red pepper flakes or cayenne pepper to make it spicy.
- Use Any Chicken Part you have on hand – try making a chicken wings sheet pan dinner, chicken thighs sheet pan dinner or chicken breasts sheet pan dinner.
More Easy Dinner Recipes
One Pan Chicken and Potatoes and Veggies
What do you do when you have to put dinner on the table but you don’t have much time? You make One Pan Chicken and Potatoes and Veggies! Only 10 minutes of hands-on time seasoning the ingredients, then you let the oven do ALL the work. You’ll be rewarded with a tasty, balanced, satisfying meal you are bound to make over and over again!
Course:
Dinner
Cuisine:
Western
Keyword:
One Pan Chicken and Potatoes and Veggies
Servings: 6 servings
Calories: 444 kcal
Ingredients
- 2
pounds
red potatoes
cut into quarters if large and into halves if small - 3
Tablespoons
olive oil - 1
teaspoon
salt - ¼
teaspoon
ground black pepper - 2-3
medium carrots
cut into chunks, about 1 cup - 8
oz
mushrooms
sliced - 1
green bell pepper
sliced, about 1 cup - 2
pounds
chicken drumsticks (6-8 drumsticks)
You could use other parts of chicken as well - ½
teaspoon
chicken bouillon powder - ½
teaspoon
onion powder - ½
teaspoon
garlic powder - ½
teaspoon
dried basil
Instructions
-
Preheat oven to 425° Fahrenheit (220° Celsius).
-
Line a 13 by 18 inch baking sheet with parchment paper.
-
In a large bowl toss together the potatoes, 1 tablespoon of olive oil, half teaspoon of salt, and a pinch of black pepper. Place the potatoes on the prepared baking sheet.
-
Add the carrots, green peppers, and mushrooms to the same bowl. Add 1 tablespoon of olive oil, a quarter teaspoon of salt, and a pinch of black pepper. Toss to combine. Place the vegetables on the prepared baking sheet.
-
Place the chicken in the same bowl, and pat dry with paper towels. To the chicken add 1 tablespoon of olive oil, a quarter teaspoon of salt, ⅛ of a teaspoon of ground black pepper, the chicken bouillon powder, onion powder, and garlic powder. Toss well to combine. Place the chicken on the prepared baking sheet.
-
Place the baking sheet in the preheated oven and let it cook for about 40-45 minutes until the chicken, potatoes, and veggies are all done. To ensure the chicken is done, ensure an instant-read thermometer into the thickest part. If it reads 165° Fahrenheit or above then the chicken is done.
-
Serve your chicken potatoes and veggies meal warm.
This meal keeps well in the fridge and makes beautiful leftovers for lunch the next day.
Recipe Notes
1. Using parchment paper to line the baking sheet helps for easy clean-ups, prevents the ingredients from sticking to the pan, and prevents the use of extra oil to grease the pan.
2. You can use any other potatoes you have on hand for this recipe.
