About the Recipe
This one-pan chicken thigh and veggies recipe is the ultimate easy meal for busy days. With just a few ingredients and almost no cleanup, you get a tender, perfectly seasoned chicken thigh surrounded by roasted vegetables — all cooked together on a single pan. It’s affordable, flexible, and delicious, making it an ideal everyday dinner for one.
Ingredients
1 bone‑in or boneless chicken thigh
1 cup mixed vegetables (fresh or frozen) — options:
broccoli
carrots
bell peppers
zucchini
1 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning (or any mixed herbs)
Salt & pepper to taste
Optional: squeeze of lemon or a drizzle of balsamic vinegar
Preparation
Step 1
Preheat your oven to 400°F (205°C). If you prefer stovetop, you can cook everything together in a covered skillet instead.
Step 2
Prepare the chicken thigh.Pat it dry, then season both sides with:
salt
pepper
garlic powder
onion powder
Italian seasoning
Step 3
Prepare the veggies. In a small bowl, toss your vegetables with:
1 tbsp olive oil
a pinch of salt
a pinch of pepper
Step 4
Assemble everything on a baking sheet or oven-safe pan. Place the chicken thigh in the center, then arrange the seasoned veggies around it in a single layer. Bake for 25–30 minutes, or until the chicken reaches 165°F internally and the veggies are tender. Bone-in thighs may take a few extra minutes. Optional: finish with a squeeze of lemon or a drizzle of balsamic vinegar.