One-Pan Baked Chicken with Potatoes and Veggies
Juicy, herb-marinated chicken baked alongside tender potatoes and colorful vegetables. This one-pan meal is wholesome, balanced, and packed with Mediterranean flavors like olive oil, garlic, and fresh herbs. Minimal cleanup, maximum taste!
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings:4
Ingredients
For the Chicken
4 chicken thighs or breasts (bone-in or boneless)
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
½ tsp paprika
½ tsp salt
½ tsp black pepper
1 tbsp lemon juice
For the Potatoes and Veggies
3 medium potatoes, cut into 1-inch cubes
1 cup carrots, sliced
1 cup zucchini, sliced into half-moons
1 bell pepper, sliced
1 tbsp olive oil
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 clove garlic, minced
Optional Garnish
Fresh parsley or rosemary
Lemon wedges
Instructions
1. Preheat Oven
Preheat oven to 200°C (400°F).
Line a baking tray or roasting pan with parchment paper.
2. Prepare Chicken
In a bowl, mix olive oil, garlic powder, oregano, paprika, salt, pepper, and lemon juice.
Rub mixture all over chicken pieces.
3. Prepare Veggies
In a large bowl, toss potatoes, carrots, zucchini, and bell pepper with olive oil, oregano, salt, pepper, and minced garlic.
Spread veggies evenly on the baking tray.
4. Arrange Chicken
Place chicken pieces on top of or between the veggies.
5. Bake
Bake in preheated oven for 35–40 minutes, turning veggies halfway, until chicken is golden and fully cooked (internal temp 165°F / 74°C).
If desired, broil for 2–3 minutes at the end for extra crispiness.
6. Serve
Garnish with fresh parsley or rosemary.
Serve warm with lemon wedges on the side.
Tips
Even cooking: Cut potatoes and carrots into similar-sized pieces.
Extra flavor: Add olives, cherry tomatoes, or capers before baking.
Meal prep: Keeps well for 3 days in the fridge; reheat covered to prevent drying.
Variation: Swap chicken for turkey breast or salmon fillets for a different protein.
Nutritional Information
Calories: 450 kcal
Protein: 35 g
Carbs: 38 g
Fat: 18 g
Fiber: 5 g