One-Pan Chicken & Veggie Bake

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hassle-free one-pan meal with crispy chicken, roasted vegetables, and a herby seasoning blend. This American-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 cups, cubed potatoes
• 1.5 cups, sliced carrots
• 1 large, sliced bell peppers
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 tbsp, chopped rosemary
• 1 tsp, dried thyme

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Step 2: Toss 2 cups cubed potatoes, 1.5 cups sliced carrots, and 1 large bell pepper with 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped rosemary, and 1 tsp dried thyme. Spread in an even layer.
3. Step 3: Arrange 1.5 lbs chicken thighs on top of the vegetables. Drizzle with an additional 1 tbsp olive oil and season with salt and pepper.
4. Step 4: Bake for 35-40 minutes, flipping halfway through, until the chicken is fully cooked and the vegetables are tender and golden. Serve hot.