One-Pan Baked Chicken Dinner

One-Pan Baked Chicken Dinner

The Spruce / Nyssa Tanner

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
327 Calories
9g Fat
52g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 327
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 8%
Cholesterol 25mg 8%
Sodium 169mg 7%
Total Carbohydrate 52g 19%
Dietary Fiber 8g 27%
Total Sugars 9g
Protein 12g
Vitamin C 93mg 463%
Calcium 81mg 6%
Iron 3mg 17%
Potassium 1370mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken dinner is a complete meal cooked in one pan. The chicken and vegetables bake to golden perfection with the addition of simple seasonings. Use a cut-up chicken or use your favorite bone-in chicken parts: it's especially good made with drumsticks, whole legs, or thighs.

The dish is versatile as well. Feel free to add some cubed rutabaga or sliced parsnips in the dish or add a can of diced tomatoes. Sautéed sliced fresh mushrooms are another good option. If you aren't a fan of a particular vegetable, add extra potatoes or celery. The dish is very forgiving, so adapt it to suit your taste. For extra flavor, toss the chicken and vegetables with a few cloves of fresh minced garlic or sprinkle them with garlic powder or an herb seasoning blend along with the salt and pepper.

This is an easy and tasty meal, perfect for the home cook, and it's easily doubled for a larger family. Serve the chicken and vegetables with freshly baked biscuits or crusty bread.

Ingredients

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

  • 1 small green bell pepper

  • 1 small red bell pepper

  • 2 medium onions

  • 4 medium potatoes

  • 4 carrots

  • 2 large stalks celery

  • 2 tablespoons olive oil

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Paprika, to taste

  • Fresh herbs, for garnish

Steps to Make It

  1. Gather the ingredients.

    One-Pan Baked Chicken Dinner ingredients

    The Spruce / Nyssa Tanner

  2. Preheat the oven to 425 F. Line a 9 x 13-inch baking pan or shallow roasting pan with heavy-duty foil.

    foil lined baking sheet

    The Spruce / Nyssa Tanner

  3. Slice the tops and bottoms off of the green and red bell peppers. Remove the seeds and white ribs and slice the peppers into rings.

    Slice the tops and bottoms off of the green and red bell peppers, remove seeds and cut into pieces

    The Spruce / Nyssa Tanner

  4. Peel the onions and cut each one into 4 wedges.

    Peel the onions and cut each one into four wedges

    The Spruce / Nyssa Tanner

  5. Peel the potatoes and slice them into quarters.

    Peel the potatoes and slice them into quarters

    The Spruce / Nyssa Tanner

  6. Peel the carrots and cut them diagonally into 1-inch rounds.

    Peel the carrots and cut them diagonally into 1-inch rounds

    The Spruce / Nyssa Tanner

  7. Cut the celery ribs diagonally into 1-inch slices.

    Cut the celery ribs diagonally into 1-inch slices

    The Spruce / Nyssa Tanner

  8. In a bowl, toss the cut-up vegetables with the olive oil.

    In a bowl, toss the cut-up vegetables with the olive oil

    The Spruce / Nyssa Tanner

  9. Arrange chicken pieces and vegetables in the prepared baking pan. Sprinkle with the kosher salt and pepper. Sprinkle lightly with paprika.

    Arrange chicken pieces and vegetables in the prepared baking pan

    The Spruce / Nyssa Tanner

  10. Bake for about 40 to 45 minutes, or until the vegetables are tender and lightly browned and the chicken is golden brown. Baste with the pan juices about halfway through cooking. Garnish with fresh herbs if desired.

    One-Pan Baked Chicken Dinner

    The Spruce / Nyssa Tanner

Tips

  • If you have a busy day ahead, prepare the chicken and vegetables in the morning. Put everything in the baking dish. Cover the pan with foil and put it in the refrigerator; pop it into the preheated oven when you get home and plan to bake it an extra 10 to 15 minutes.
  • Look for a temperature of at least 165 F on an instant-read thermometer inserted into the thickest pieces of chicken (not touching bone).
  • Low starch red-skinned potatoes are perfect for this dish because they hold their shape better than high starch baking potatoes. Some other good options include fingerlings, new potatoes, or Yukon Gold. Feel free to scrub the potatoes and leave them unpeeled if you like.
  • For crispy skin, sear the chicken in about 1 tablespoon of olive oil before placing it in the baking pan.