This One-Pan Baked Chicken with Veggies & Potatoes is the ultimate fuss-free meal. It’s packed with hearty vegetables, tender chicken, and bold herbs, all roasted together in one dish. With minimal prep and easy cleanup, this recipe is perfect for busy weeknights or meal prep for the week ahead.
Ingredients
8 bone-in, skin-on chicken thighs (or boneless thighs if preferred)
1 pound baby potatoes, halved
2 cups broccoli florets
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 medium carrots, sliced
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried parsley
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
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