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

• PAN SEARED TILAPIA
• African Chicken Peanut Stew
• Cajun Salmon
• Lemon Butter Tilapia
• Chicken Drumsticks in Creamy Sauce