One Pan Chicken Potatoes & Vegetables (VIDEO)

I love this one-pan chicken potatoes & vegetables recipe. Chicken thighs with potatoes, carrots, zucchini and mushrooms. It’s such an easy meal to throw together. This dinner recipe will become a family favorite!

Close up of vegetables and chicken on a baking sheet.


I am so thrilled to share this recipe with you guys! If you have been following our blog, you know we love quick dinners (I think I need an easy and quick one pan dinners category!). One-pan meals are amazing because you eliminate a ton of dishes (YES!), and the time preparing dinner is very minimal. Doesn’t get any better than that.

Here are a few of our favorite dinner ideas-


So of all the combinations I enjoy, chicken and potato have to be a favorite of mine. There’s just something about having those two combined that are so satisfying. This one-pan meal not only has chicken and potatoes but the added vegetables really seal the deal, ha!

p.s. The roasted garlic is SOO good!

Baked One Pan Meal with Chicken, Potatoes and Vegetables.

Can I substitute the vegetables?

Yes! You can substitute for whatever vegetables you like. Here are a few ideas different ingredients you can add:

  • Broccoli
  • Red pepper
  • Cauliflower
  • Double the mushrooms

Step by step photos how to make one pan chicken and potatoes.


It’s so easy to make this one pan chicken and potatoes recipe. Coat ingredients with oil and seasoning. Bake until desired tenderness on vegetables and until chicken is cooked thoroughly.

Tips for one pan chicken & potatoes

  • When picking out the chicken thighs, be sure they are about the same in size, or else one will be undercooked while a second overcooked.
  • If your zucchini on the crunchier side, cut it into larger pieces. If you want the zucchini really tender, cut it into smaller pieces so it cooks all the way through.
  • If you want the dish really juicy, add a few Tablespoons of cubed butter when adding the zucchini and mushrooms.

Chicken thighs and potatoes on a baking sheet.

Shop our AMAZON STORE for all the baking tools we used.

Print Recipe
5 from 7 votes

Baked One Pan Chicken Potatoes and Vegetables

I love this one-pan chicken potatoes & vegetables recipe. Chicken thighs with potatoes, carrots, zucchini and mushrooms. It's such an easy meal to throw together. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: One Pan Chicken Potatoes
Servings: 4 people
Calories: 314kcal
Author: Valentina's Corner


  • 1 – 1 ½ lbs chicken thighs, 4 thighs
  • 1 lb Yukon potatoes, 4 - 5 potatoes
  • 2 medium carrots
  • 1 small zucchini
  • 6 oz mushrooms
  • 1 medium onion
  • 1 head of garlic
  • ¼ cup Olive oil



  • Line large rimmed baking sheet with parchment paper. Preheat oven to 400°F.
  • Combine all ingredients for seasoning, set aside.
  • Quarter potato if it's a large potato. Cut in three or two parts if the potato is smaller. Slice zucchini and carrots. Slice onion into large pedals. Clean garlic cloves. Place everything into a bowl.
  • On a cutting board or bowl, coat chicken with olive oil on both sides. Pour the remaining oil into the bowl with vegetables and mix.
  • Season chicken on both sides with seasoning. Season vegetables in bowl and gently toss, add remaining seasoning and mix well. 
  • Add chicken to baking sheet. Add remaining ingredients excluding mushrooms and zucchini (set those aside). 
  • Bake in oven 15 minutes. Gently turn everything, add zucchini and mushrooms, bake another 15-20 minutes until chicken and vegetables are cooked through.


NOTE: Baking time will depend on the size of chicken and potato and vegetable pieces.
Nutrition Facts
Baked One Pan Chicken Potatoes and Vegetables
Amount Per Serving
Calories 314 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Cholesterol 42mg14%
Sodium 988mg43%
Potassium 951mg27%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 4g4%
Protein 11g22%
Vitamin A 5655IU113%
Vitamin C 27.6mg33%
Calcium 61mg6%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 18 Comments
  • Jenya 01/20/2020, 7:29 am Link Reply

    Hello from Melbourne, Australia! I’m always on the hunt for new and easy one pan meals. I made this tonight and it was SOOOO good!!! I’m so glad I stumbled across you today 😀 Spasiba

    • Valentina's Corner 01/20/2020, 11:26 am Link Reply

      Welcome to our online home, Jenya! I’m so glad you enjoyed the one-pan dish! Enjoy looking around and trying something new.

  • Sarah Cheung 10/24/2019, 9:38 am Link Reply

    This was delicious! Thank you for sharing it!

    • Valentina's Corner 10/25/2019, 11:28 am Link Reply

      Thank you, Sarah. I’m so glad you enjoyed the easy one-pan meal. 🙂

  • Carol M 09/10/2019, 6:02 pm Link Reply

    Sub Carrots, red onions, grape or cherry tomatoes – If you coat the botom of your pan with olive oil, you should not have any problem with the food sticking.

    • Valentina's Corner 09/10/2019, 6:45 pm Link Reply

      Thanks so much for visiting our online home, Carol.

  • Kimberly 08/21/2017, 10:03 am Link Reply

    Can I sub chicken breasts instead of thighs? If so, I plan on just using chicken breast, zucchini, and potatoes (I’m kind of picky ?). Also, if I cube the chicken and cut my zucchini and potatoes smaller, how much should I adjust the cooking time?

    • admin 08/22/2017, 1:31 pm Link Reply

      Hi Kimberly,
      Chicken breast will work just fine. I’d say check the readiness of the potatoes at about 25 minutes and add additional cooking time if necessary. Hope you love the easy dish.

  • michelle 08/06/2017, 3:31 pm Link Reply

    Made this last night – delicious! How do you recommend reheating?

    • admin 08/08/2017, 1:16 am Link Reply

      Sorry it took so long to reply, Michelle. To reheat, just add leftovers to a smaller sheet, cover with foil and bake covered until hot. Or add leftovers to a pan on stove top, cover with a lid, reheat on medium heat until hot (add a little butter to pan if ingredients are really dry).

  • threek 02/20/2017, 8:31 pm Link Reply

    Could you tell me the nutrition values on this?

    • admin 02/20/2017, 10:23 pm Link Reply

      I apologize, at this time we do not have nutritional information on our recipes. There are many websites online that you can copy and paste the ingredients into. Thank you for visiting.

  • Yelena 07/19/2016, 12:38 am Link Reply

    This was so delicious!!! My husband’s exact words were “this was amazing” and I used young potatoes from the garden. Thank you for sharing this recipe! I’m new to your blog but it’s my favorite from many food bloggers I follow. (:

    • admin 07/19/2016, 4:57 pm Link Reply

      Awww Yelenochka!! That’s such a compliment, I’m blushing??.. I’m so so glad your family approved. Nothing like homegrown produce, my favorite. ☺☺ (We planned a summer mission trip this year with my hubby so I don’t have a garden and miss it!!? Next year..??)

  • Lubov 06/16/2016, 5:33 pm Link Reply

    So yummeee.. Can I ask we u use parchment paper and not foil. I can’t wait to make this.. Thank u for ur blog.. I hope to meet you someday . :-)…

    • admin 06/16/2016, 11:46 pm Link Reply

      You can use foil if you prefer, just grease it before adding everything so it doesn’t stick☺.. It’s just a personal preference and food comes off easier or so I think (and could be wrong).
      You’re so kind. Thank you.. I promise, I’m no one special to want to meet me and no different than you. ??

  • Veronika 06/13/2016, 12:42 pm Link Reply

    I just love your intro stories.. :).. Okay I wanna make this tonight. Problem, we don’t like zucchini. What can I substitute? Thank u!!! (Can’t wait for u to start testimonies!!!!:)…)

    • admin 06/13/2016, 4:30 pm Link Reply

      Awww. Thanks Veronika.. 🙂 I have the sweetest and most supportive friends/readers:). You can just leave them out completely. You can add red pepper or more potatoes or mushrooms or even chicken. Anything will work.

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