Easy Dinners With Almost No Dishes – Simple, Satisfying, and Quick

If cooking feels like the easy part and washing up is the real chore, this recipe is for you. We’re making a complete, flavorful dinner on a single sheet pan with minimal prep and almost no cleanup. It’s flexible, affordable, and easy to tailor to your taste.

You’ll roast chicken thighs with potatoes and veggies until everything is golden, juicy, and deeply seasoned. Grab a pan, line it with parchment, and dinner is 30 minutes away.

What Makes This Recipe So Good

• One pan, one mess: Everything cooks on a lined sheet pan, so cleanup is as simple as tossing the parchment.
• Balanced and filling: You get protein, carbs, and vegetables in each bite, all roasted together for maximum flavor.
• Hands-off cooking: Prep in minutes; the oven does the rest. No babysitting a skillet or stirring a pot.
• Easy to customize: Swap the protein, change the veggies, or tweak the spices.It’s hard to mess up.
• Budget-friendly: Uses common, affordable ingredients you likely already have.

Ingredients

• 4 bone-in, skin-on chicken thighs (or boneless thighs; see Alternatives)
• 1 pound baby potatoes, halved (or Yukon Golds cut into chunks)
• 2 cups vegetables, chopped (such as broccoli florets, green beans, or bell peppers)
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano (or Italian seasoning)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges (for serving)
• Fresh herbs (optional: parsley or dill for garnish)
• Parchment paper or foil (to line the sheet pan)

Instructions

1. Preheat and prep. Heat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup.
2. Season the potatoes and onions. Add the halved potatoes and onion wedges to the pan. Drizzle with 1.5 tablespoons olive oil and sprinkle with half the paprika, garlic powder, oregano, salt, and pepper.Toss to coat and spread into an even layer.
3. Season the chicken. Pat chicken thighs dry with paper towels. Rub with the remaining olive oil and spices, then place the thighs skin-side up on top of the potatoes. This lets the juices flavor the veggies as they roast.
4. Roast the first round. Bake for 20 minutes.This gives the potatoes a head start and renders the chicken skin.
5. Add the quick-cooking vegetables. Pull the pan out, scatter your chosen vegetables (broccoli, green beans, or peppers) around the chicken, and toss lightly with the pan drippings. Return to the oven.
6. Finish roasting. Bake another 12–18 minutes, until the chicken reaches 175°F (80°C) in the thickest part and the potatoes are tender. If you want extra-crispy skin or edges, broil for 2–3 minutes at the end.
7. Rest and brighten. Let everything rest 5 minutes.Squeeze lemon over the pan, sprinkle with fresh herbs, and adjust salt and pepper to taste.
8. Serve straight from the pan. Use tongs and a spatula to plate the chicken and veggies. Wipe the pan liner into the trash, and you’re done.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: The chicken and potatoes freeze well for up to 2 months. Veggies like broccoli can soften but still taste good.
• Reheat: For best texture, reheat on a sheet pan at 375°F (190°C) for 10–12 minutes.Microwave in 60–90 second bursts if you’re short on time.
• Meal prep tip: Roast a double batch and portion into containers with lemon wedges on the side.

Health Benefits

• Protein-rich: Chicken thighs offer high-quality protein, supporting muscle repair and steady energy.
• Fiber and micronutrients: Potatoes and veggies add fiber, vitamin C, potassium, and antioxidants.
• Healthy fats: Olive oil provides monounsaturated fats, which support heart health.
• Lower sodium control: You season the food yourself, keeping overall salt levels in check compared to takeout.
• Balanced plate: Protein + starchy carb + non-starchy veg create a satisfying, well-rounded meal.

Common Mistakes to Avoid

• Crowding the pan: If ingredients are piled on top of each other, they steam instead of roast. Use a second pan if needed.
• Adding all the veggies at once: Quick-cooking vegetables will burn if they roast as long as potatoes. Add them later as directed.
• Skipping the pat-dry step: Wet chicken skin won’t crisp.Dry it before seasoning.
• Not checking doneness: Use a thermometer. Undercooked chicken is unsafe; overcooked is dry. Aim for 175°F for thighs.
• Forgetting acid at the end: A squeeze of lemon lifts the flavors and keeps the dish from tasting flat.

Alternatives

• Protein swaps: Use boneless chicken thighs (reduce total cook time by 5–7 minutes), chicken breasts (pull at 165°F), or sausages (slice and roast for 20–25 minutes).For pescatarians, try salmon fillets added in the last 10–12 minutes.
• Vegetable options: Use asparagus, zucchini, or cherry tomatoes, adding them in the final 10–12 minutes. Harder veggies like carrots or sweet potatoes should be cut smaller and added at the start.
• Seasoning profiles: Try lemon-pepper, taco seasoning, za’atar, or curry powder. Keep the salt level consistent and adjust spices to taste.
• Sheet pan to skillet: If you don’t have an oven, use a large lidded skillet.Brown the chicken first, remove, sauté potatoes and onions, add veggies, then return chicken and cover until done.
• Sauce boost: Drizzle with pesto, chimichurri, Greek yogurt mixed with lemon and garlic, or a quick honey-mustard after roasting.

FAQ

Can I make this with frozen vegetables?

Yes. Add frozen vegetables in the last 10–12 minutes without thawing. Spread them out so they roast rather than steam.

Expect slightly softer texture.

What if I only have skinless chicken?

It works fine. Brush with a little extra oil to prevent dryness and pull it from the oven as soon as it hits 170–175°F for thighs or 165°F for breasts.

How do I keep the potatoes crispy?

Cut them small and even, give them a head start in the oven, and avoid overcrowding. A brief broil at the end helps crisp the edges.

Can I use a different oil?

Avocado oil is great for high heat.

Neutral oils like canola work too. If using butter, add it in the last 10 minutes to prevent burning.

How do I scale this up for a crowd?

Use two sheet pans and rotate them halfway through. Don’t overload a single pan or you’ll lose that roasted texture.

Is this recipe gluten-free?

Yes, as written.

Just check your spice blends if using pre-mixed seasonings to ensure they’re gluten-free.

Wrapping Up

Easy dinners with almost no dishes don’t have to be basic or boring. This one-pan roast is hearty, flexible, and perfect for weeknights when you want real food without a sink full of plates. Keep the method, swap the flavor profile, and use what you have.

Once you’ve tried it, you’ll have a reliable, low-mess dinner in your back pocket any night of the week.