One-Pot Baked Chicken and Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A comforting single-dish meal with succulent chicken and colorful vegetables, all roasted to perfection in one pan. This american-inspired one pot ready in about 65 minutes pairs chicken breasts, potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 4 boneless, skinless, about 1.5 lbs chicken breasts
• 2 medium, peeled and diced into 1-inch cubes potatoes
• 2, peeled and diced into 1-inch cubes carrots
• 1 large, diced onion
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Step 1: Preheat oven to 400°F. Place 4 boneless, skinless chicken breasts in a baking dish, then top with 2 medium peeled and diced potatoes, 2 peeled and diced carrots, and 1 large diced onion.
2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Step 3: Pour the oil mixture over the chicken and vegetables, then add 1/4 cup chicken broth to the dish.
4. Step 4: Cover with foil and bake for 40 minutes, then remove foil and bake for 10 more minutes until chicken is cooked through and vegetables are tender.