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One-Pan Baked Chicken Dinner Recipe

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4 from 12 reviews

A wholesome and convenient one-pan baked chicken dinner featuring bone-in, skin-on chicken pieces roasted alongside a colorful medley of fresh vegetables. This easy recipe delivers tender, juicy chicken with golden-brown skin and perfectly cooked, flavorful vegetables all in one dish, ideal for a comforting family meal.

Ingredients

Chicken

  • 3 pounds bone-in, skin-on chicken pieces of choice

Vegetables

  • 1 small green bell pepper
  • 1 small red bell pepper
  • 2 medium onions
  • 4 medium potatoes (low starch red-skinned preferred)
  • 4 carrots
  • 2 large stalks celery

Seasoning & Oils

  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Paprika, to taste
  • Fresh herbs, for garnish (such as parsley or thyme)

Instructions

  1. Prepare Ingredients: Gather all ingredients. Preheat oven to 425°F (220°C). Line a 9 x 13-inch baking pan or shallow roasting pan with heavy-duty foil for easy cleanup.
  2. Prepare Vegetables: Slice the tops and bottoms off the green and red bell peppers, remove seeds and white ribs, and slice into rings. Peel the onions and cut each into 4 wedges. Peel and quarter the potatoes. Peel the carrots and cut diagonally into 1-inch rounds. Slice the celery diagonally into 1-inch pieces.
  3. Toss Vegetables: In a large bowl, combine all the cut vegetables with olive oil, tossing well to coat evenly.
  4. Arrange in Pan: Place the chicken pieces into the prepared pan, then arrange the vegetables around the chicken. Season everything generously with kosher salt, freshly ground black pepper, and a light sprinkle of paprika.
  5. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. About halfway through cooking, baste the chicken and vegetables with the pan juices to keep them moist. Bake until the chicken is golden brown and the vegetables are tender and lightly browned.
  6. Check Doneness: Use an instant-read thermometer inserted into the thickest part of the chicken (not touching bone) to ensure it reads at least 165°F (74°C) for safe consumption.
  7. Serve: Remove from oven, garnish with fresh herbs if desired, and serve hot.

Notes

  • To save time, assemble the dish in the morning, cover with foil, and refrigerate. Bake directly from the fridge when ready, adding 10-15 minutes to cooking time.
  • For crispier skin, sear chicken pieces in 1 tablespoon olive oil in a hot skillet before baking.
  • Using low starch red-skinned potatoes like Yukon Gold, fingerlings, or new potatoes helps the vegetables retain shape during roasting.
  • Adjust seasoning to taste; paprika adds a subtle smoky flavor but can be omitted or substituted.

Find it online: https://cookedbysarah.com/one-pan-baked-chicken-dinner-recipe/