Savor Homemade Comfort: Irresistible One-Pan Chicken Dinner

A comforting and nutritious one-pan chicken dinner, perfectly seasoned with a medley of vibrant vegetables.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner, Main

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in Chicken Thighs Juicy and flavorful.
2 tablespoons Olive Oil For crisping chicken skin.
1 teaspoon Garlic Powder Adds fragrant depth.

For the Vegetables

2 cups Bell Peppers Mix of colors for visual appeal.
1 cup Zucchini Absorbs savory flavors.
1 medium Red Onion Adds sweetness.

For Seasoning

2 teaspoons Italian Seasoning
1 teaspoon Salt Adjust to taste.
1/2 teaspoon Black Pepper

For Serving

1 cup Cooked Quinoa Makes the dish more filling.
1/4 cup Fresh Parsley Chopped for garnish.

Equipment

Oven
Baking sheet
Mixing bowl
Knife
Cutting Board

Method

Step‑by‑Step Instructions

Preheat your oven to 425°F (220°C) and prepare a baking sheet.
Season bone-in chicken thighs with olive oil, garlic powder, Italian seasoning, salt, and black pepper.
Chop bell peppers, zucchini, and red onion into bite-sized pieces and toss them with olive oil, salt, and pepper.
Arrange seasoned chicken on one side of the baking sheet and veggies on the other side.
Roast in the oven for 35-40 minutes until chicken reaches 165°F (74°C) and skin is crispy.
Prepare quinoa according to package directions while chicken is roasting.
Serve chicken and veggies over cooked quinoa, garnished with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 75mgCalcium: 50mgIron: 3mg

Notes

Prep veggies in advance for quicker meal prep. Always check chicken temperature for safety.

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