Easy One Pan Chicken & Vegetables

Easy One Pan Chicken & Vegetables

Easy One Pan Chicken & Vegetables

Mix and match your favorite vegetables but it's best to use the ones with less moisture. If time permits, you can marinate the chicken for more flavor. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Makes: 2 servings

Easy One Pan Chicken & Vegetables


  • 2 boneless, skinless chicken breasts (about 3/4 pound total)
  • 2 red potatoes
  • 2 carrots
  • 2 small peppers (any color)
  • 6 Brussels sprouts
  • 1 small onion
  • 2-3 Tablespoons olive oil
  • salt & pepper
  • (*other veggie ideas: green beans, sweet potato, parsnip, cauliflower, garlic cloves, beets)


  1. Preheat oven to 425° F.
  2. Cut vegetables into large bite-size pieces.
  3. Place veggies onto a large rimmed baking pan (mine is 12 x 17") and toss them with olive oil, salt & pepper.
  4. Place the chicken along the far end of the pan, sliding the veggies over a little.
  5. Rub the chicken with oil and sprinkle salt, pepper and add extra dried herbs if you like.
  6. Roast for 30 minutes, turning veggies twice (do not turn chicken). Chicken is done when it measures 165°F internally. Test chicken at 25 minutes. If it's done, remove and keep warm while veggies finish.

2 Comments on "Easy One Pan Chicken & Vegetables"

  1. Debbie

    I am going to try this in the coming week. Will let everyone know how it went. Looks good.

  2. Samantha

    Thanks Jenny. This was easy peazy. I took the chicken out early, it was done at 25 min like you said. Then I cranked up the oven and browned the sweet veggies a little longer. Deeelish!!!!

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