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–+ servings

One Pan Garlic Chicken and Vegetables - Simple, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
  • 1 pound baby potatoes, halved (or small Yukon Golds, cut into 1-inch chunks)
  • 2 cups broccoli florets (or broccolini)
  • 1 red bell pepper, sliced into strips
  • 1 medium red onion, cut into wedges
  • 6 cloves garlic, minced (or finely grated)
  • 1 lemon (zest and juice)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional, balances acidity)
  • 2 teaspoons smoked paprika (or sweet paprika)
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • Salt and freshly ground black pepper
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or lightly oil it.
  2. Make the garlic marinade: In a bowl, whisk olive oil, minced garlic, lemon zest and juice, Dijon, honey, smoked paprika, oregano, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Season the potatoes first: Toss the halved baby potatoes with 2 tablespoons of the marinade. Spread on the sheet pan and roast for 10 minutes to give them a head start.
  4. Prep the chicken: While the potatoes start roasting, pat the chicken dry. Toss with half of the remaining marinade until coated. Let it sit while you prep the veggies.
  5. Season the veggies: In the same bowl, toss broccoli, bell pepper, and red onion with the last of the marinade. Add a pinch more salt and pepper if needed.
  6. Add everything to the pan: Pull the potatoes from the oven. Nestle the chicken pieces among them, then scatter the vegetables around in an even layer without crowding.
  7. Roast until done: Return the pan to the oven and roast 18–22 minutes, flipping the veggies once. Chicken is done when it reaches 165°F (74°C) at the thickest part.
  8. Broil for color (optional): For caramelized edges, broil on high for 2–3 minutes. Watch closely to avoid burning the garlic.
  9. Rest and garnish: Let the chicken rest 5 minutes. Sprinkle with chopped parsley and an extra squeeze of lemon for brightness.
  10. Serve: Plate with pan juices spooned over the top. Add crusty bread, rice, or quinoa if you want a starch beyond the potatoes.

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