This dish is a true weeknight hero — simple to make, wholesome, and packed with flavor. Tender chicken baked with seasoned potatoes, sweet carrots, and crisp broccoli all in one pan means minimal cleanup and maximum satisfaction. It’s a family favorite that brings comfort to the table with every bite.
Ingredients
- 4 bone-in or boneless chicken thighs (or breasts)
- 2 cups broccoli florets
- 3 large potatoes, peeled and cut into cubes
- 2 large carrots, sliced into rounds
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili flakes (optional, for a little kick)
- Juice of ½ lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a large baking pan or line it with parchment paper.
- Prepare the vegetables: In a large mixing bowl, add potatoes and carrots. Drizzle with 2 tablespoons of olive oil, half of the minced garlic, paprika, thyme, oregano, salt, and pepper. Toss until evenly coated.
- Arrange on the pan: Spread the seasoned potatoes and carrots evenly on the baking sheet. Bake them alone for about 20 minutes to give them a head start, as they take longer to cook than chicken or broccoli.
- Season the chicken: While the veggies are baking, rub the chicken thighs with the remaining tablespoon of olive oil, the rest of the garlic, lemon juice, paprika, salt, and pepper.
- Add chicken to the pan: After 20 minutes, remove the tray from the oven. Place the chicken pieces on top of the partially cooked vegetables. Return the tray to the oven and bake for another 25 minutes.
- Add the broccoli: Take the pan out again, scatter the broccoli florets around the chicken, drizzle lightly with olive oil, and toss gently. Return to the oven and bake for a final 10–15 minutes, or until the chicken is golden brown, the potatoes are tender, and the broccoli is lightly roasted.
- Finish and serve: Once done, let it rest for 5 minutes. Sprinkle with fresh parsley and an extra squeeze of lemon juice before serving.
Methods
This one-pan baking method ensures that all the flavors meld beautifully. The garlic, herbs, and olive oil coat every ingredient, creating a savory, roasted aroma. Starting the potatoes first allows them to develop a crispy golden exterior without overcooking the more delicate broccoli.
Benefits
- Nutritious: Packed with lean protein, fiber, and vitamins.
- Balanced: Combines vegetables, carbs, and protein in one dish.
- Convenient: Minimal cleanup and effort — perfect for busy days.
- Versatile: You can swap or add vegetables like bell peppers, zucchini, or sweet potatoes.
History
The concept of one-pan meals dates back centuries when families cooked everything together in hearth ovens or cast-iron pots to save time and resources. Roasted chicken with vegetables became especially popular in Mediterranean and European cuisines, where olive oil, garlic, and herbs form the backbone of traditional home cooking. Over time, this rustic approach evolved into modern sheet-pan dinners — a perfect blend of simplicity and rich flavor.
Conclusion
Baked Chicken with Potatoes, Carrots & Broccoli is the ultimate comfort meal that celebrates the beauty of simple ingredients and easy cooking. It’s hearty, colorful, and satisfying — a perfect reminder that great food doesn’t need to be complicated. Serve it warm, straight from the oven, for a wholesome family dinner any day of the week.