Baked Chicken With Vegetables (One-Pan Meal) (Print Version)

Juicy seasoned chicken roasted with potatoes, carrots, zucchini, asparagus, and bell pepper for a colorful one-pan dinner.

# Ingredients:

For the chicken and vegetables

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, about 4-6 pieces
02 - 1 lb (450 g) baby potatoes, cut into 1-inch pieces
03 - 2 medium carrots, sliced 1/2 inch thick
04 - 1 red bell pepper, cut into 1-inch chunks
05 - 1 medium zucchini, cut into thick half-moons
06 - 8 oz (225 g) asparagus, trimmed and cut into 2-inch pieces
07 - 1 lemon, half juiced and half sliced
08 - 2 tablespoons chopped fresh parsley, thyme, or rosemary

For the seasoning oil

09 - 3 tablespoons olive oil
10 - 4 garlic cloves, minced
11 - 1 teaspoon paprika
12 - 1 teaspoon Italian seasoning
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1 1/4 teaspoons kosher salt, divided
16 - 1/2 teaspoon black pepper

# Instructions:

01 - Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or lightly oil it.
02 - In a small bowl, stir together olive oil, garlic, paprika, Italian seasoning, garlic powder, onion powder, salt, pepper, and the juice from half the lemon.
03 - Toss potatoes, carrots, and bell pepper with about 1 tablespoon of the seasoning oil. Spread them on the sheet pan and roast for 12 minutes.
04 - Pat the chicken dry and coat it with about half of the remaining seasoning oil. Place the chicken on the hot pan among the vegetables and add the lemon slices.
05 - Return the pan to the oven and roast for 12 minutes. Toss zucchini and asparagus with the last of the seasoning oil while the chicken cooks.
06 - Add zucchini and asparagus to the pan in a single layer. Roast for 8-12 minutes more, until the chicken reaches 165°F in the thickest part and the potatoes are fork tender.
07 - Broil for 2-3 minutes for deeper browning, watching closely. Rest the chicken for 5 minutes, then finish with fresh herbs and spoon pan juices over everything.

# Notes:

01 - Use a large half sheet pan so the food roasts instead of steams.
02 - Chicken breasts can be used, but check early because they cook faster than thighs.
03 - Add asparagus and zucchini near the end so they stay tender and bright.

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