Simple one-pan meals have always been my favorite because they make cooking feel easy and comforting at the same time. I love tossing everything together and watching the chicken roast while the vegetables slowly soak up all the spices and juices. As it cooks, the smell of garlic, curry, and warm seasonings fills the kitchen and makes everyone ask when dinner will be ready. This One Pan Chicken and Vegetables quickly became one of my go-to meals whenever I want something hearty, flavorful, and stress-free to share at the table.
Why I Love This Recipe
I enjoy meals that pack a lot of flavor without requiring too much effort in the kitchen. When I want a tasty dinner that feels handmade but is simple to prepare, I turn to One Pan Chicken and Vegetables.
- A genuine low-effort supper everything cooks in one pan, requiring less preparation and fewer dishes to clean.
- Made using pantry-friendly items such as spices, chicken, and fresh vegetables.
- The chicken becomes soft and juicy, and the vegetables roast in the fragrant juices.
Ingredients
- Chicken Leg Quarters
- Garlic Powder
- Chicken Bouillon Powder
- Salt
- Curry Powder
- Allspice
- Onion Powder
- Black Pepper
- Smoked Paprika
- Harissa
- Olive Oil
- Lemon
- Tomato Paste
Other
- Red Onion
- Assortment of vegetables (carrots, potatoes, sweet potatoes, bell peppers)
- Stock
See recipe card for quantities.
Instructions
This One Pan Chicken and Vegetables recipe is easy, reassuring, and very satisfying to prepare. Layering strong spices with fresh ingredients and letting them roast together to create a deep, rich flavor in a single skillet is what makes this recipe so magical. With little work, a soft, fragrant dish is produced while the chicken cooks and releases tasty juices that cover the vegetables. To put this hearty and filling supper on your table, follow the instructions below.
Hint: To ensure that the seasoning soaks into the flesh, gently peel the chicken skin and smear some of the marinade underneath for the most delectable outcome.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
Vegetarian Option
- Hearty veggies like chickpeas, cauliflower steaks, mushrooms, or zucchini can be used in place of the chicken.
- For a rich taste, thoroughly toss the vegetables in the same spice marinade.
- Bake the vegetables for 35 to 45 minutes, or until they are soft and have a hint of caramel.
Gluten-Free
- Although the chicken bouillon powder and harissa in this dish are naturally gluten-free, make sure they are labeled as such because some brands can contain additions.
- For a healthy and satisfying supper, serve with roasted potatoes, rice, or quinoa.
Low-Carb Version
- Low-carb alternatives like broccoli, eggplant, zucchini, or green beans can be used in place of starchy vegetables like sweet potatoes and potatoes.
- To help the vegetables caramelize without getting soft, roast them uncovered for the final 15 minutes.
"You can get the ingredients: Harissa (https://amzn.to/4bZb782)"
FAQs
Can I use boneless chicken instead?
Yes. Reduce baking time to 35–45 minutes and check early to prevent the chicken from drying out.
Why are my vegetables soggy?
Avoid overcrowding the pan and broil uncovered at the end to help excess moisture evaporate and caramelize the vegetables.
How do I get crispy chicken skin?
Pat the chicken completely dry before marinating and broil uncovered for the final 5–10 minutes.
