Best Easy Baked Chicken Recipes (One Pan!) Tonight!
A complete and satisfying meal effortlessly comes together with juicy, oven-roasted chicken and tender vegetables cooked on a single pan. This method provides a streamlined approach to dinner, minimizing cleanup without sacrificing flavor. The resulting dish boasts a harmonious blend of savory chicken juices and perfectly cooked accompaniments.
Equipment
- Baking Sheet (Large, at least 12x17 inches)
- Large Mixing Bowl
- Cutting board
- Chef's knife
- Measuring spoons and cups
- Meat Thermometer
- Tongs or Spatula
- Optional: Parchment Paper or Aluminum Foil
Ingredients
- 4 bone-in skin-on chicken thighs (about 1.5 pounds)
- 1 pound small red potatoes quartered
- 1 large onion cut into wedges
- 2 carrots peeled and chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs or a mix of rosemary, thyme, and oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 lemon sliced
- Optional: Fresh parsley chopped, for garnish
Instructions
- Step 1: Prepare the Vegetables: Preheat oven to 400F (200C). In a large bowl, toss the quartered red potatoes, onion wedges, and chopped carrots with minced garlic, 1 tablespoon of olive oil, salt, and pepper. Ensure vegetables are evenly coated with the oil and seasonings.
- Step 2: Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. The use of parchment paper or foil will help make clean-up even easier.
- Step 3: Season the Chicken: Pat the chicken thighs dry with paper towels. This helps achieve crispy skin. In a small bowl, mix the dried Italian herbs with the remaining 1 tablespoon of olive oil. Rub the herb mixture all over the chicken thighs, ensuring they are well coated.
- Step 4: Place Chicken on Top of Vegetables: Arrange the seasoned chicken thighs on top of the vegetables on the baking sheet. If using, tuck lemon slices around the chicken and vegetables for added flavor.
- Step 5: Bake: Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165F (74C) when measured with a meat thermometer.
- Step 6: Rest and Serve: Remove the baking sheet from the oven and let the dish rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh parsley, if desired. Serve hot.
- Tips and Substitutions: For crispier chicken skin, broil for the last few minutes, keeping a close watch to prevent burning. Substitute other vegetables like broccoli florets, bell peppers, or zucchini, but add them in the last 20 minutes of cooking to prevent overcooking. Adjust the herbs and spices to taste. Consider using smoked paprika or garlic powder for a different flavor profile.
Notes
Variations
The versatility of “Easy baked chicken recipes in one pan” lends itself to countless adaptations, catering to diverse tastes and dietary needs.
- Ingredient Swaps: Other vegetables like bell peppers, zucchini, green beans, or broccoli can be substituted for potatoes, carrots, and onions. Consider using sweet potatoes or butternut squash for a sweeter flavor profile. Different cuts of chicken, such as bone-in chicken breasts or drumsticks, can be used instead of thighs, adjusting cooking time accordingly.
- Regional Twists: Explore global flavors by incorporating different spice blends and ingredients. For a Mediterranean twist, add Kalamata olives, feta cheese, and oregano. A Tex-Mex version might include chili powder, cumin, and bell peppers, served with a dollop of sour cream and salsa. An Asian-inspired variation could feature soy sauce, ginger, garlic, and sesame oil, accompanied by bok choy or snap peas.
- Dietary Adjustments:
- Low-Carb/Keto: Replace potatoes with cauliflower florets or Brussels sprouts.
- Gluten-Free: Ensure all seasonings and ingredients are gluten-free. Most versions of this recipe are naturally gluten-free.
- Dairy-Free: The base recipe is typically dairy-free; however, care should be taken if adding cheese or creamy sauces.
- Vegetarian Adaptation: Substitute the chicken with firm tofu or chickpeas for a vegetarian/vegan option, adjusting cooking times as necessary to avoid overcooking.
Serving Suggestions
“Easy baked chicken recipes in one pan” is a complete meal, suitable for various occasions.
- Weeknight Dinner: Its simplicity makes it ideal for quick and easy weeknight meals.
- Family Gatherings: The recipe can be easily scaled up to feed a larger crowd.
- Meal Prep: It can be prepared in advance and portioned out for lunches or future dinners.
- Accompaniments: It pairs well with a simple green salad, crusty bread for soaking up the pan juices, or a side of quinoa or rice. A bright and zesty vinaigrette adds a refreshing contrast to the richness of the dish.
Storage Tips
Proper storage preserves the freshness and flavor of the dish for later enjoyment.
- Refrigeration: Allow the chicken and vegetables to cool completely before storing them in an airtight container in the refrigerator. It can be stored for up to 3-4 days.
- Reheating: Reheat in the oven at 350F (175C) until heated through. Alternatively, microwave individual portions for faster reheating.
- Freezing: While freezing is possible, it may affect the texture of the vegetables. If freezing, store the chicken and vegetables separately in freezer-safe containers for up to 2-3 months. Thaw completely before reheating.
Frequently Asked Questions
- Question 1: How do I prevent the chicken from drying out?
Ensure the oven temperature is accurate and avoid overcooking. Basting the chicken with its own juices during cooking helps maintain moisture. Using bone-in, skin-on chicken also helps retain moisture. - Question 2: Can I use frozen vegetables?
Yes, frozen vegetables can be used, but adjust the cooking time accordingly. Add them to the pan slightly later in the cooking process to prevent them from becoming mushy. - Question 3: What if my vegetables are not cooking as quickly as the chicken?
Cover the pan loosely with foil for part of the cooking time to help the vegetables cook more quickly. Remove the foil during the last 15 minutes to allow the chicken skin to crisp up. - Question 4: Can I prepare this recipe ahead of time?
Yes, the vegetables can be chopped and tossed with oil and seasonings ahead of time. Store them in the refrigerator until ready to cook. The chicken can also be seasoned in advance. Add the seasoned chicken to the vegetables just before baking.