Savory One-Pan Chicken Dinner

Name: Savory One-Pan Chicken Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tablespoons olive oil; Juice of 1 lemon; 2 teaspoons dried thyme; Salt and pepper to taste; 2 cups chopped broccoli; 1 bell pepper, sliced; 1 cup cherry tomatoes; 1 onion, sliced; 3 cloves garlic, minced

Highlighted under: Easy Plates

I absolutely love cooking one-pan meals, and this Savory One-Pan Chicken Dinner is one of my favorites! It combines tender chicken, colorful vegetables, and delicious herbs, all cooked together for a harmonious blend of flavors. The convenience of using just one pan means less cleanup, and the nutritional benefits of the ingredients make it a meal I feel great about serving. Whenever I'm short on time but not on flavor, I turn to this recipe—it never disappoints!

Created by

Emily

Last updated on 2026-02-05T17:30:27.821Z

During one of my busy weeks, I found myself needing a quick yet fulfilling dinner solution. That's when I created this Savory One-Pan Chicken Dinner. The secret is to let the chicken marinate briefly in olive oil, lemon juice, and thyme, which not only enhances the flavors but also keeps it juicy. The vegetables, roasted alongside the chicken, soak up all the wonderful flavors, elevating the dish without extra effort.

I usually sauté some garlic before adding the chicken and vegetables to the pan. This small step makes a huge difference, infusing the oil with a fantastic aroma and taste that wraps around every bite. I've learned that slow roasting helps intensify the flavors, so don’t rush the cooking time!

Why You Will Love This Recipe
One-pan convenience for easy cooking and cleanup
Juicy chicken infused with aromatic herbs
Versatile vegetables that can be swapped based on preference
A wholesome meal that’s ready in under an hour

Choosing the Right Chicken

For this one-pan chicken dinner, I highly recommend using bone-in, skin-on thighs. They provide a richer flavor and juiciness compared to their boneless counterparts. The skin crisps up nicely while roasting, offering a delightful contrast to the tender meat underneath. If you prefer a leaner cut, you can use boneless chicken breasts, but be mindful to adjust the roasting time—those may require just 20-25 minutes to cook through.

When selecting chicken, look for thighs that are plump and have a vibrant color. Check the sell-by date to ensure freshness, and if buying frozen, allow plenty of time for them to thaw in the refrigerator before marinating. This marination process is crucial, as it infuses the chicken with the lemon and thyme flavors, yielding a savory dish.

Perfectly Roasting Your Veggies

Getting the vegetables to the right texture is key to this recipe's success. Broccoli florets should be chopped into bite-sized pieces to ensure even roasting, while the bell pepper slices can be sliced in thin strips for quick cooking. The cherry tomatoes add a pop of sweetness, bursting when they cook, so nestle them around the chicken without cutting them, as they'll release juices during roasting.

Roasting the veggies along with the chicken not only saves time but also allows them to absorb the savory flavors from the chicken drippings. Keep an eye on them as they roast; they should become golden and tender. If you prefer them to retain a bit more bite, check their doneness at the 20-minute mark and remove them from the oven early if needed.

Ingredients

Ingredients:

For the Chicken

4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
Juice of 1 lemon
2 teaspoons dried thyme
Salt and pepper to taste

For the Vegetables

2 cups chopped broccoli
1 bell pepper, sliced
1 cup cherry tomatoes
1 onion, sliced
3 cloves garlic, minced

Instructions

Instructions:

Marinate the Chicken

In a large bowl, combine olive oil, lemon juice, thyme, salt, and pepper. Add the chicken thighs, ensuring they're well coated with the marinade, and let them sit for about 15 minutes.

Prepare the Oven

Preheat your oven to 400°F (200°C).

Sauté Garlic

In a large oven-safe pan, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add Chicken and Vegetables

Place the marinated chicken thighs in the pan, skin-side down. Add the broccoli, bell pepper, cherry tomatoes, and onion around the chicken.

Roast in Oven

Transfer the pan to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve

Once done, let the dish rest for a few minutes before serving. Enjoy a delicious plate of savory chicken and roasted veggies!

Pro Tips

For an added flavor burst, sprinkle some freshly chopped parsley on top just before serving. You can also substitute the vegetables based on what's in season or your personal favorites.

Make-Ahead and Storage

This Savory One-Pan Chicken Dinner is great for meal prep! You can marinate the chicken thighs the night before and store them in the refrigerator. This not only saves time on a busy weeknight but also allows the flavors to meld beautifully. Just remember to cover the chicken well to prevent any cross-flavors in your fridge.

If you have leftovers, you'll want to store them in an airtight container in the refrigerator. The chicken and veggies should maintain their quality for 3-4 days. For reheating, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C) before serving.

Flavor Variations

Feel free to get creative with the vegetables in this dish! While broccoli, bell peppers, tomatoes, and onions work wonderfully, you can substitute with asparagus, zucchini, or even sweet potatoes based on your preferences or seasonal availability. Each vegetable will bring its own unique flavor profile and texture, allowing you to make this dish your own.

For a twist on the marinade, try experimenting with different spices. For instance, adding smoked paprika or cumin can give a whole new depth of flavor. If you enjoy a bit of heat, a pinch of red pepper flakes can elevate the dish kick, making it even more satisfying.

Questions About Recipes

→ Can I use boneless chicken thighs?

Yes, but reduce the cooking time to about 20-25 minutes for boneless thighs to prevent them from drying out.

→ What other vegetables can I add?

You can use carrots, zucchini, or asparagus depending on your preference. Just adjust the cooking time if needed.

→ Can this recipe be made ahead of time?

Absolutely! You can marinate the chicken a day in advance and store it in the refrigerator until you're ready to cook.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.