Looking for a simple dinner recipe that’s packed with flavor and easy to make? This One-Pan Chicken & Veggies meal is a one-pan wonder you’ll love! With juicy chicken, fresh veggies, and simple seasonings, this dish comes together quickly for a complete meal that the whole family will enjoy. Plus, it’s a great option for meal prep and leaves you with minimal cleanup—perfect for busy weeknights!
Why You’ll Love One Pan Chicken & Veggies
- Quick and Easy: With just one pan, this recipe is a great option for those busy weeknights when you need a quick meal with minimal effort.
- Full of Flavor: The skin-on chicken thighs bake to crispy perfection while absorbing the flavors of the vegetables and seasonings.
- Healthy Meal: This recipe features fresh veggies, lean meat, and simple ingredients like olive oil, Italian dressing, simple seasonings, making it a nutritious choice for the whole family.
- One-Pan Wonder: Everything cooks in one casserole dish, making cleanup a breeze.
- Versatile: While this recipe calls for green beans and potatoes, you can easily swap those for your favorite vegetables. You can even swap chicken thighs for you favorite cut of chicken.
Simple Ingredients
- Russet Potatoes
- Green Beans
- Chicken Thighs
- Italian Dressing
- Olive Oil
- Dan-O’s Original Seasoning
- Dan-O’s Italian-O Seasoning
- Butter
How To Make One Pan Chicken & Veggies
Drizzle ½ tablespoon of olive oil over the chicken thighs, making sure to massage it into the meat and under the chicken skin for maximum flavor. Generously season the underside of the chicken, under the skin, and all over with Italian seasoning and Dan-O’s Original.
In a 9×13 baking dish, add the diced potatoes and green beans. Drizzle the remaining olive oil and Italian dressing over the veggies and season them generously with Dan-O’s Original and Italian seasoning. Toss everything until well combined.
Place the seasoned chicken thighs on top of the vegetables in a single layer, and bake at 425°F for 45-50 minutes, or until the chicken is fully cooked and the veggies are tender. Serve and enjoy this delicious meal!
Tip and Tricks for One Pan Chicken & Veggies
- Adjust Time for Different Cuts of Chicken: If you prefer using chicken breasts, adjust the cooking time to around 25-30 minutes, since they cook faster than chicken thighs. I always recommend using a meat thermometer to be on the safe side.
- Veggie Variations: You can switch up the bed of vegetables based on what you have on hand. Red potatoes, whole baby carrots, red bell peppers, and orange bell pepper are great options.
- Crispy Skin: For super crispy skin, make sure to pat the chicken skin dry before seasoning and avoid overcrowding the pan. Also, cooking with high heat (425 degrees) is crucial to getting nice crispy skin.
- Meal Prep: This simple dinner recipe is perfect for meal prep. Simply store the leftovers in an airtight container and enjoy for lunch the next day.
How To Store Leftovers
- Refrigerate: Leftover roasted chicken and vegetables can be stored in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can also freeze leftover chicken and veggies in separate containers for up to 3 months. Just thaw in the fridge overnight and reheat before serving.
FAQ
- Can I use chicken breasts instead of thighs? Yes, chicken breasts work well, but they may cook faster than thighs. Keep an eye on the internal temperature and aim for 165°F.
- What’s the best way to achieve crispy chicken skin? To get that perfect crispy skin, make sure the chicken skin is dry before seasoning, and place the chicken on top of the vegetables to allow air circulation.
- What other veggies can I add to this recipe? Feel free to use any vegetables you like! Sweet potatoes, brussels sprouts, red onions, and green beans are delicious, but you can also add red potatoes, carrots, or zucchini for a different twist.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Cheesy Ham Hashbrown Casserole
Ingredients
- 2 Russet Potatoes diced
- 1 ½ cups 12 ounces Green Beans
- 4 Chicken Thighs
- ½ cup Italian Dressing
- 1 tablespoon Olive Oil
- Dan-O's Original Seasoning
- Dan-O's Italian-O Seasoning
- 4 tablespoons Butter
Instructions
- Drizzle ½ tablespoons olive oil over chicken thighs and massage into meat and under the skin. Season the underside of the chicken, under the skin and all over generously with Dan-O's Original and Italian-O seasoning.
- Add the diced potatoes and green beans into a 9x13 casserole dish and drizzle the remaining olive oil and Italian dressing on top. Season generously with Dan-O's Original and Italian-O seasoning and toss until combined.
- Place the chicken thighs on top and bake at 425 for 45-50 minutes until chicken is fully cooked and veggies are soft. Serve & enjoy!
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