This healthy one-pan chicken and veggies recipe is made in the oven. All you need is a baking sheet, some apples, chicken, and your fav veggies!
Easy One Pan Chicken Dinner Idea
Everything you need to make a healthy dinner is in this recipe. Yes, everything! It has the entree and the side dish all on one pan. I’m all about easy clean-up and one step, and that’s exactly what this recipe has.
This is a mild recipe that is super easy to customize. I love how naturally sweet and earthy rosemary and thyme are when you use them together. Then, add in the Fuji apples and the aromatic onions and you have a meal that will make your stomach grumble as it bakes!
This recipe checks all the boxes! It’s super tasty, really easy, and full of healthy foods! What could be better than this?
Ingredients Needed For This Chicken And Veggies Dinner
I used all whole and fresh ingredients in this recipe and you can taste the difference! The best part is, it doesn’t take any longer to use fresh ingredients. Here is a bit more information about what I used:
- Sweet Potatoes: I used two large sweet potatoes. Make sure and cut them up all the same size or else you will have some pieces burn while others are undercooked.
- Apples: For the entire pan, I used 3 apples and diced them up. Fuji are the best-tasting apples to roast.
- Brussel Sprouts: Slice them in half – I used about a pound in my recipe.
- Onion: Use your favorite type of onion, red onions have the boldest flavor. Dice the entire onion into chunks.
- Chicken Thighs: Use 7 thighs with bone-in and skin-on.
- Olive Oil: Use just enough to sprinkle on all the ingredients. I used about 1/3 cup.
- Red Wine Vinegar: This is also for the dressing that will flavor the food. Use 1/4 cup.
- Garlic: If you really enjoy the taste and aroma of garlic you can use more. I minced 2 garlic cloves.
- Rosemary: Fresh rosemary will taste the best in this recipe. Dice it up really small.
- Thyme: The freshest thyme will have the most flavor. Use one tablespoon of diced thyme.
- Salt and Pepper: Use as much as you like to season the ingredients.
Kitchen Tools Required For This Sheet Pan Dinner
This recipe uses very basic kitchen tools. Here is what I used:
For measuring, you will need 1/3 cup, 1/4 cup, 1 tablespoon, and 1 teaspoon.
How To Make An Easy Chicken And Veggies One Pan Dinner
This recipe is incredibly simple! In fact, after you make it one time, you will probably have the recipe memorized.
First, preheat the oven to 425F and line a baking sheet with parchment paper. If you don’t have parchment paper, make sure you prepare the baking sheet with some kind of baking spray or use aluminum foil.
Next, add all of the chopped veggies (sweet potato, apple, brussel sprouts, red onion) to the baking sheet.
In a separate bowl, whisk together olive oil, red wine vinegar, rosemary, thyme, salt, and pepper. This is going to be the flavorful dressing that you pour on top of the chicken, fruit, and vegetables.
Pour half of the dressing over the veggies and toss them on the pan until they are all coated.
Add the 7 chicken thighs on top of the veggies.
Distribute the remaining oil mixture on top of the thighs, massaging it in to coat them evenly.
Place the baking sheet in the oven and bake for 35-45 minutes or until internal temperature reads 165F. Broil for an additional 5 minutes to get extra crispy skin.
Below are some common one-pan dinner questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
What are the best types of veggies to bake in a one pan dinner?
Have fun with this recipe and use any veggie that you know will roast on the baking sheet. You could use some baby carrots or winter squash on the tray with it.
Just make sure you don’t use veggies that will overcook too quickly. Summer squash and tomatoes are soft and will burn while the chicken isn’t even fully cooked yet. Use firm/tough veggies instead.
Why are fresh herbs better for baking and roasting?
Fresh herbs are the best choice for baking and roasting because as the heat increases, the herbs release their flavor into the meat and vegetables. Dried herbs will work in a pinch if you don’t have fresh ones, but try to use fresh if you can. You will taste a difference.
Can I use frozen vegetables?
I do not advise using frozen vegetables for roasting. Frozen meats and veggies will alter the cooking time and release water, which will change how much flavor it has.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free and dairy-free!
Wondering if you can use a different type of meat and vegetables? There are a few ways you can!
Instead of chicken thighs, use chicken breasts or pork loin. You might have to adjust the cooking times. Always use a food thermometer to make sure your meat is fully cooked before you serve it.
The apples are optional. If you don’t have Fuji apples, you can use other firm and sweet varieties, such as Gala or Pink Lady.
Try this recipe with different types of vegetables too. Here are a few different types that I think will also work really well:
- White Potato
- Winter Squash
This recipe is the perfect thing to use in your meal prep. Store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite chicken recipes. Enjoy!
- Healthy Baked Chicken Parmesan
- One Pot Chicken Parmesan Pasta
- One Pan Honey Mustard Chicken Dinner
- Healthy Chicken Nuggets
- Healthy BBQ Chicken Thighs
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2 large sweet potatoes, diced small
- 3 apples, diced (I used fuji)
- 1 lb brussel sprouts, sliced in half
- 1 red onion, diced into chunks
- 7 bone-in, skin on chicken thighs
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 3 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, minced
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Add all chopped veggies (sweet potato, apple, brussel sprouts, red onion) to a pan.
- In a bowl, whisk together olive oil, red wine vinegar, garlic, rosemary, thyme, salt, and pepper.
- Pour half over the veggies and toss them on the pan until all coated.
- Add the 7 chicken thighs on top of the veggies.
- Distribute the remaining oil mixture on top of the thighs, massaging it in to coat them evenly.
- Place in oven and bake for 35-45 minutes or until internal temperature reads 165F. Broil for an additional 5 minutes to get extra crispy skin.
- Serve immediately!
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