One-Pan Chicken and Veggies

A Whole Dinner in One Pan, Ready in Under 60 Minutes

It had been a while since I’d done a whole dinner here on the channel. Most of what we make ends up being a recipe — a soup, a casserole, a dessert — and then you build the meal around it. But every once in a while, I want to share something that is the whole meal. Protein, vegetables, all of it, done at the same time, in the same pan.

This one is a winner. Or, as I said in the video — winner, winner, chicken dinner.

What I love about it is that everything cooks together, and everything tastes like it belongs together. The chicken thighs get seasoned with the exact same spice blend as the veggies, and as they bake, the juices drip down into the potatoes and onions and peppers below. The half cup of chicken broth we add at the very end keeps those vegetables tender underneath, while the ones around the edges get a little char on top. You end up with a beautiful mix of textures — crispy chicken skin, golden potatoes, soft sweet peppers, and just enough green beans to make it feel like a proper supper.

The other thing I love? You only have one pan to wash. I’ll take that any night of the week.

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Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes + 2 minutes broil
Total Time: About 1 hour
Servings: 4–6
Pan: 9×13 glass baking dish, greased

Ingredients

Spice & Oil Mix:

• 3 tsp salt and pepper blend (1½ tsp salt + 1½ tsp pepper)
• 1 tsp oregano
• 1 tsp smoked paprika
• ½ tsp ground thyme
• 4 cloves garlic, minced (about 1 heaping spoonful)
• 4 Tbsp olive oil

For the Pan:

• 6 bone-in, skin-on chicken thighs
• 1½ lbs small red potatoes, halved
• ½ large red onion, cut in wedges
• 1 bell pepper, sliced and cut into bite-sized strips (use a couple of colors if you want it pretty)
• 8 oz frozen green beans (optional, but really completes the meal)
• ½ cup chicken broth
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 400°F and grease a 9×13 baking pan.
2. Make the spice and oil mix. In a small bowl, stir together the salt and pepper blend, oregano, smoked paprika, ground thyme, minced garlic, and olive oil. Set aside.
3. Prep the potatoes. Halve the small red potatoes (leave the tiniest baby ones whole). Add them straight to the greased baking pan. Whatever kind of potato you have on hand will work — small ones, large ones, whatever’s on sale.
4. Add the rest of the veggies. Slice the red onion into wedges and scatter over the potatoes. Slice the bell pepper into bite-sized strips and add to the pan. Pour the frozen green beans over the top.
5. Season the chicken thighs. Take a portion of the spice and oil mix and drizzle a little over each chicken thigh, then rub it around to coat. Do this over the pan of veggies so anything that drips lands where you want it.
6. Season the veggies. Pour the rest of the spice and oil mix over the vegetables, and use your hands to toss everything together — pull what’s on the bottom up to the top so every piece gets coated. Wash up after.
7. Place the chicken on top. Nestle the seasoned chicken thighs across the top of the veggies. They should fit just right in a 9×13.
8. Add the broth. Pour the chicken broth around the edges, down into the veggies — not over the chicken. You want all those seasonings to stay on top of the thighs.
9. Bake at 400°F for 45 minutes. Don’t open the oven during this time — let everything cook together undisturbed.
10. Broil for 2 minutes. Turn the oven to broil and leave it just long enough to get the chicken skin crispy. (Yes, the glass dish is fine here — it’s already at high heat, so we’re not shocking it.)
11. Garnish and serve. Sprinkle chopped fresh parsley over the top. Serve right out of the pan.

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Tips

• The broil at the end is the secret to crispy chicken skin. Don’t skip it.
• If you prefer chicken breasts, you can use them — just check earlier for doneness so they don’t dry out.
• The vegetables underneath the chicken stay tender and moist; the ones around the edges get a little char. Both are good.
• Leftovers reheat well — see the FAQ below.

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Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but thighs are really better for this dish. Bone-in, skin-on chicken thighs stay juicy through the longer bake time and crisp up beautifully under the broiler. Chicken breasts can dry out at 45 minutes. If you use them, check them around the 30-minute mark and pull them when they hit 165°F internal.

Do I need a glass baking dish, or can I use a different pan?
A 9×13 glass dish works great, but you can absolutely use a metal baking pan or a sheet pan with sides. If you use a sheet pan, the veggies will get crispier and the chicken might cook a touch faster, so check around 40 minutes.

Can I use frozen vegetables instead of fresh?
The green beans in this recipe are frozen and work perfectly. For the bell peppers and onions, I’d stick with fresh — they have better texture when roasted. Potatoes should always be fresh for this one.

What other vegetables would work in this dish?
A lot of things. Carrots, baby zucchini, mushrooms, butternut squash chunks, asparagus (add later — it cooks fast), or sweet potato. Just keep an eye on the total volume so everything still fits in the pan in one layer.

Can I make this ahead?
You can prep everything ahead — cut your veggies, mix your spice and oil, season the chicken — and store it all in the fridge for up to a day. When you’re ready, assemble in the pan and pop it in the oven. I wouldn’t assemble fully and let it sit, though; the salt will pull moisture out of the veggies.

Is the chicken broth really necessary?
It is. The half cup of broth keeps the vegetables on the bottom moist and tender while everything roasts. Without it, the potatoes can dry out before the chicken finishes cooking.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 15 minutes — the skin won’t be quite as crispy as the first night, but it’ll still be delicious. The microwave works too if you’re in a hurry.

Can I double the recipe?
Yes, but you’ll need two 9×13 pans. Crowding everything into one pan means the chicken steams instead of roasting, and you lose that crispy skin. Two pans, both at 400°F, work great.

What should I serve with this?
Honestly, nothing — it’s a complete meal as is. But if you want something on the side, a simple green salad or a piece of crusty bread to soak up the pan juices would be wonderful.

Can I use dried herbs only if I don’t have ground thyme?
Absolutely. If you only have regular dried thyme (the leafy kind, not ground), use the same ½ teaspoon. Same with the oregano — dried works perfectly in this recipe.

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From Your Kitchen to Ours

One of my favorite things about this channel is hearing from you. From time to time, we feature viewer-submitted recipes — the tried-and-true dishes you’ve cooked for years and love to share. If you have a favorite family recipe you think belongs at Mary Katherine’s Table, I’d love to see it.

👉 Submit your recipe here — your recipe may be featured in a future From Your Kitchen to Ours video!

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Remember to go out today and find somebody who needs a little bit of kindness, and give them some of yours.

— Mary Katherine