It doesn’t get tastier or healthier than this one pan chicken with vegetables. It’s a simple recipe seasoned with Italian spices and roasted to perfection. Easy to prepare with quick cleanup, it’s guaranteed to please!
It’s hard not to love sheet pan dinners! They require minimal effort and are ready in about 30 minutes, so much easier than roasting an entire chicken for hours. And the secret is that people still think you’ve been toiling away for hours…
We’ve served it up for a quick weekday dinner as well as brunch or lunch with friends and family around the table. You can serve it family style right out of the pan, and the compliments always pour in!
Sheet pan chicken has become popular as a healthy, low-fat dish. And yet it’s so tender, juicy and full of flavor. Don’t forget about the incredible aromas filling your home while it roasts and the delicious juices from the pan…
While the dish is a complete meal by itself, you may want to pair it with a glass of light red wine like a pinot noir or a crisp sauvignon blanc or chardonnay if you prefer whites. Any light beer like a lager or pilsner goes well too.
How to make one pan chicken with vegetables
To make it, you’ll need a cutting board and a large sheet pan. Simply slice your red or white potatoes in half, mince some garlic and toss onto the pan along with the cherry tomatoes and seasonings. Drizzle with a small amount of oil and then shake the pan lightly to mix.
We put some lemon slices on top of the chicken to keep it juicy as well as rosemary sprigs for extra flavor:
There’s nothing else to be done for 25 minutes. As this bakes, the chicken and vegetables release juices that caramelize in the pan and sputter away to self-baste everything and keep it moist.
Beautiful color contrasts are one of the secrets to success with sheet pan dinners. That means adding green vegetables toward the end to avoid them losing their color:
And now for the final 10-15 minute roast to cook the green beans and finish off the other ingredients. It’s a good idea to rotate the pan to help everything to cook evenly in the oven. If your oven is not that strong, turn on the broiler for 5 minutes for some extra color.
When the roasting is finished, the green beans should have paled slightly, the vegetables browned and there should be some juices in the pan:
Discard the rosemary and lemon slices, and use tongs or two spoons to serve everything onto serving plates. Try not to start salivating!
Watch our quick video tutorial to see how to make it from start to finish,
Here are a few yummy variations on this recipe:
- dip the chicken in beaten egg and dredge in bread crumbs for a crispy outside
- use chunks of peeled sweet potatoes instead of red or white potatoes
- substitute fresh thyme or oregano for the rosemary
Have fun and enjoy your sheet pan dinner!
30 Minute One Pan Baked Chicken With Potatoes, Green Beans and Cherry Tomatoes
- 1 lb small red potatoes halved
- 12 cherry or grape tomatoes
- 3-4 chicken breasts boneless, skinless
- 1 lemon sliced into rings
- 4 tsp garlic minced
- 1 tsp oregano
- 1 tsp thyme
- 4 tbsp olive oil
- salt and pepper to taste
- 3 sprigs fresh rosemary optional
- 3/4 lb green beans trimmed
- fresh parsley for serving
Preheat oven to 350°F and set your oven rack to the top half. Set aside a medium-to-large baking sheet.
Scatter potatoes and tomatoes across baking sheet. Add chicken breasts in the middle a few inches apart.
Sprinkle minced garlic, oregano and thyme across pan. Add salt and pepper to taste.
Drizzle olive oil evenly across. Place several lemon slices on top of chicken.
Bake for 25 minutes. Remove from oven, shake a bit, add green beans around chicken and baste chicken with pan juices (optional).
Bake 10-15 more minutes. If chicken looks pale, broil for the last 5 minutes. Serve and enjoy!
Check out our Slow Cooker Honey Garlic Chicken for another easy dinner recipe: