Name: One Pan Baked Chicken & Veggies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: International
Ingredients: 1 kg (2.2 lbs) chicken (bone-in thighs or drumsticks recommended); 1 tsp salt; 1 tsp paprika; 1 tsp black pepper; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp cumin powder; 1 tsp curry powder; 2 tbsp olive oil; 2 tbsp plain yogurt; 1/2 cup water; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 medium onion, sliced; 3 medium potatoes, peeled and cut into wedges

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If you’re craving a meal that feels like a warm, home-cooked hug but without the fuss of multiple pots and pans, the One Pan Baked Chicken & Veggies is exactly what you need. This dish brings together juicy, marinated chicken that’s bursting with flavor, paired with a vibrant medley of roasted bell peppers, tender potatoes, and sweet golden onions. Each bite offers a perfect balance of bold spices, hearty textures, and colorful freshness, making it a delightful all-in-one dinner that’s as simple to prepare as it is satisfying to eat.

One Pan Baked Chicken & Veggies - Recipe Image

Ingredients You’ll Need

This recipe keeps things wonderfully straightforward with essential ingredients that each add something unique—spices for depth, chicken for richness, and fresh vegetables for brightness and texture. Every item plays a vital role in creating that perfect harmony in the One Pan Baked Chicken & Veggies.

Chicken (1 kg bone-in thighs or drumsticks): Juiciness and flavor come from bone-in cuts, which stay tender in the oven.
Salt (1 tsp): Enhances all the natural flavors beautifully.
Paprika (1 tsp): Adds smoky warmth and a subtle color boost.
Black pepper (1 tsp): Brings a gentle heat and aromatic kick.
Onion powder (1 tsp): Deepens savory notes throughout the chicken.
Garlic powder (1 tsp): Delivers that irresistible garlicky undertone.
Cumin powder (1 tsp): Infuses earthiness that complements the curry powder.
Curry powder (1 tsp): Lifts the flavor profile with exotic warmth.
Olive oil (2 tbsp): Helps to lock in moisture and crisp the chicken skin.
Plain yogurt (2 tbsp): Tenderizes the chicken while adding subtle tang.
Water (½ cup): Balances the marinade, keeping it light yet flavorful.
Red bell pepper (1, sliced): Sweetness and vibrant red color brighten the dish.
Yellow bell pepper (1, sliced): Adds a sunny pop and gentle sweetness.
Green bell pepper (1, sliced): Offers slight bitterness that contrasts nicely with the other peppers.
Onion (1 medium, sliced): Caramelizes beautifully when baked, adding depth.
Potatoes (3 medium, peeled and cut into wedges): Provide hearty texture and soak up delicious flavors as they roast.

How to Make One Pan Baked Chicken & Veggies

Step 1: Marinate the Chicken

Start by whisking together all the marinade ingredients—spices, olive oil, yogurt, and water—in a large bowl. Add your chicken pieces and make sure they are thoroughly coated with this fragrant mixture. Letting the chicken soak in those spices for at least 30 minutes allows flavors to penetrate deeply, and if you have time to marinate it overnight, your final dish will be bursting with even more intense deliciousness.

Step 2: Prepare the Vegetables

While the chicken marinates, slice the red, yellow, and green bell peppers along with the onion into even pieces. This ensures they cook at the same pace. Give them a light toss with olive oil, a pinch of salt, and some black pepper to enhance their natural sweetness and help them roast to perfection alongside the chicken.

Step 3: Assemble the Pan

Preheat your oven to 180°C (350°F). Grab a large, white ceramic baking dish and arrange the marinated chicken pieces in it. Scatter the prepped vegetables around the chicken, making sure every part gets some space to roast evenly. Pour any remaining marinade over the pan for an extra flavor boost. Cover the dish tightly with foil to keep everything juicy during the first stage of baking.

Step 4: Bake and Grill

Bake covered for 30 minutes to allow the chicken to cook through and the veggies to soften. Then, remove the foil and switch your oven to grill or broil mode. Cook uncovered for an additional 15 minutes, which crisps the chicken skin to a gorgeous golden finish and caramelizes the vegetables just right. The result is a beautifully baked meal with inviting color and irresistible textures.

How to Serve One Pan Baked Chicken & Veggies

Garnishes

Adding fresh herbs like chopped parsley or cilantro on top just before serving can elevate the vibrancy of the One Pan Baked Chicken & Veggies. A squeeze of lemon juice adds brightness and balances the warm spices perfectly. For an extra indulgent touch, a drizzle of good-quality olive oil works beautifully.

Side Dishes

This meal is truly a complete plate on its own, but if you want to add something, a simple green salad with a tangy vinaigrette or a light cucumber yogurt raita can offer a refreshing contrast. Crusty bread also pairs wonderfully, especially for soaking up those delicious pan juices.

Creative Ways to Present

For a family-style dinner, serve the One Pan Baked Chicken & Veggies straight from the baking dish at the center of the table, inviting everyone to dig in together. You can also arrange individual portions on rustic wooden boards or colorful plates to showcase the variety of peppers and golden potatoes alongside the succulent chicken, turning dinner into an inviting feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers to an airtight container and refrigerate. The flavors of the One Pan Baked Chicken & Veggies actually deepen after resting overnight, making it a perfect next-day meal. Consume within 3 to 4 days for the best taste and food safety.

Freezing

You can freeze leftovers by placing them in a freezer-safe container. While chicken is freezer-friendly, vegetables like potatoes might change texture slightly after thawing. For optimal quality, consume frozen portions within 2 to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat your One Pan Baked Chicken & Veggies in a preheated oven at 180°C (350°F) for about 15–20 minutes to preserve the crispness of the chicken skin and the texture of the vegetables. Alternatively, a microwave works fine if you’re short on time, but the skin won’t be quite as crispy.

FAQs

Can I use boneless chicken instead of bone-in?

Absolutely! Boneless chicken breasts or thighs will still work well, but they may cook faster and have a slightly different texture. Adjust the baking time accordingly and keep an eye to avoid drying out the meat.

What can I substitute for yogurt in the marinade?

If you don’t have yogurt on hand, lemon juice or buttermilk can be great alternatives to tenderize the chicken and add a subtle tang. Simply replace the yogurt with an equal amount of your chosen substitute.

Can I add other vegetables to the One Pan Baked Chicken & Veggies?

Definitely! Vegetables like zucchini, cherry tomatoes, or carrots will all roast beautifully alongside the chicken. Just keep in mind varying cooking times and chop everything evenly for the best results.

Is this dish spicy?

This recipe has a gentle heat thanks to the black pepper and curry powder, but it’s not overwhelmingly spicy. You can adjust the spice levels by adding chili flakes or cayenne powder for a kick or reducing the spices to make it milder.

How do I know when the chicken is fully cooked?

Bone-in chicken is done when the juices run clear and the internal temperature reaches 75°C (165°F). If you don’t have a thermometer, make sure the meat near the bone is no longer pink and feels firm, not rubbery.

Final Thoughts

I truly hope you give this One Pan Baked Chicken & Veggies a try—it’s one of those dishes that delivers big on flavor while making your life easier with minimal cleanup. Perfect for busy weeknights or relaxed weekends, it brings comfort and joy in every bite. Once you taste how effortlessly delicious it is, it might just become your new favorite go-to recipe that you’ll want to make again and again.