One Pan Chicken Recipes – Easy, Flavorful, and Perfect for Busy Nights

Weeknight cooking doesn’t have to be stressful or messy. One pan chicken recipes keep things simple: minimal prep, one pan to clean, and a meal that tastes like you put in way more effort. Think crispy, juicy chicken surrounded by tender vegetables, all roasted together so the flavors build naturally.

Whether you’re cooking for one or feeding a family, this approach delivers dependable results. Plus, it’s flexible—swap in the veggies you have and adjust the seasoning to your taste.

Why This Recipe Works

This one pan method puts everything on a single sheet pan or in a large skillet, so juices from the chicken season the vegetables as they roast. High heat creates crispy edges and deep flavor without extra steps.

It’s easy to customize with different herbs, spices, and vegetables. You’ll also save time on cleanup since there’s only one pan to wash.

Another perk: the oven does most of the work. While the chicken roasts, you can set the table, make a quick salad, or just relax.

It’s a simple technique that consistently produces tender, juicy chicken and perfectly cooked vegetables.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds) or 2 large chicken breasts, halved
• 1 pound baby potatoes, halved
• 2 cups broccoli florets (or green beans or asparagus)
• 1 large red onion, cut into wedges
• 1 red bell pepper, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 lemon, zested and cut into wedges
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat the oven: Set to 425°F (220°C). A hot oven helps crisp the chicken skin and caramelize the vegetables.
2. Prep the pan: Line a large sheet pan with parchment or lightly oil it. This reduces sticking and makes cleanup easy.
3. Season the chicken: Pat the chicken dry with paper towels.In a small bowl, mix olive oil, garlic, smoked paprika, oregano, salt, pepper, and lemon zest. Rub two-thirds of the mixture over the chicken, getting under the skin if using thighs.
4. Toss the vegetables: In a separate bowl, combine potatoes, broccoli, red onion, and bell pepper. Toss with the remaining oil mixture and a pinch of extra salt.
5. Arrange on the pan: Spread vegetables in an even layer.Nestle the chicken pieces among the vegetables, skin side up if using thighs.
6. Roast: Bake for 35–45 minutes. Chicken thighs are done at an internal temperature of 165°F (74°C). Potatoes should be fork-tender, and edges golden.
7. Finish with lemon: Squeeze lemon wedges over everything right out of the oven.The acid brightens the flavors and balances the richness.
8. Garnish and serve: Sprinkle with chopped parsley. Serve directly from the pan with extra lemon on the side.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes to keep the chicken skin from getting soggy. Microwave in short bursts if you’re in a rush.
• Freeze: You can freeze cooked chicken and vegetables for up to 3 months.Thaw overnight in the fridge before reheating. Note: potatoes may soften slightly after freezing.

Benefits of This Recipe

• Minimal cleanup: One pan means fewer dishes and a faster post-dinner routine.
• Balanced meal: Protein, veggies, and carbs all cook together—no separate sides required.
• Flexible ingredients: Swap vegetables based on season or what’s in your fridge.
• Consistent results: High-heat roasting delivers crisp edges and juicy chicken every time.
• Meal prep friendly: Cooks well in batches and reheats easily.

Pitfalls to Watch Out For

• Overcrowding the pan: If ingredients are piled up, they’ll steam instead of roast. Use two pans if needed.
• Mismatched cook times: Hard vegetables like potatoes need more time than tender ones like asparagus.Cut dense veggies smaller or add delicate ones halfway through.
• Underseasoning: Vegetables soak up seasoning. Salt and spice generously, and finish with lemon for brightness.
• Wet chicken skin: If using skin-on thighs, pat dry thoroughly for crisp results.
• Skipping the temperature check: Use a thermometer to avoid dry or undercooked chicken.

Recipe Variations

• Herb and Garlic: Swap smoked paprika for thyme and rosemary. Add whole garlic cloves to roast alongside.
• Lemon Pepper: Use lots of lemon zest, cracked pepper, and a touch of butter added in the last 5 minutes.
• Mediterranean: Add cherry tomatoes, olives, and a sprinkle of feta after baking.Season with oregano and a drizzle of olive oil.
• Maple Mustard: Whisk 2 tablespoons Dijon mustard with 1 tablespoon maple syrup and 1 tablespoon olive oil. Brush over the chicken before roasting.
• Spicy Cajun: Use a Cajun seasoning blend and add sliced andouille sausage to the pan for extra heat and flavor.
• Asian-Inspired: Whisk soy sauce, sesame oil, garlic, and a bit of honey. Toss vegetables lightly and brush chicken with the mixture; finish with sesame seeds and scallions.
• Low-Carb: Skip potatoes and use extra broccoli, zucchini, or cauliflower.Reduce the oil slightly if needed.

FAQ

Can I use boneless, skinless chicken breasts?

Yes. Halve large breasts to even out thickness and roast for 20–30 minutes, depending on size. Start checking at 20 minutes to avoid overcooking.

What vegetables work best?

Potatoes, carrots, broccoli, Brussels sprouts, bell peppers, red onions, and green beans all roast well.

Just cut dense vegetables smaller and add delicate ones later if needed.

Do I need to marinate the chicken?

No, the spice and oil rub adds plenty of flavor. If you have time, a short 30-minute marinade with lemon, garlic, and herbs won’t hurt and can add extra depth.

How do I keep the chicken skin crispy?

Dry the skin well, avoid overcrowding, and keep the chicken skin side up. If you want extra crispiness, broil for 1–2 minutes at the end, watching closely.

Can I make this on the stovetop?

Yes.

Use a large oven-safe skillet. Sear the chicken first to brown it, remove it, sauté the vegetables, then return the chicken and finish in a 400°F (205°C) oven until done.

How do I scale this for a crowd?

Double the ingredients and use two sheet pans. Rotate pans halfway through cooking for even browning.

What if my vegetables are burning?

Add a splash of broth or water to the pan, or tent loosely with foil.

You can also lower the oven temperature by 15–25°F and extend the cook time slightly.

Can I use frozen vegetables?

You can, but they release more water and may not crisp. Thaw and pat dry first, or accept a softer texture.

Wrapping Up

One pan chicken recipes are the definition of easy, reliable, and satisfying. With a hot oven, a simple seasoning blend, and a smart mix of vegetables, you get a complete meal with almost no fuss.

Keep the basics the same and switch up the flavors to match your mood. It’s the kind of recipe you’ll use again and again—because it simply works.