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. 
Course Main Course
Cuisine American
Keyword One Pan Chicken Potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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


  • 1 tsp paprika
  • ½ tsp chili pepper
  • 1 ½ tsp salt
  • ½ tsp pepper
  • 2 Tbsp butter, optional


  • 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.


Calories: 314kcal | Carbohydrates: 23g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 988mg | Potassium: 951mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5655IU | Vitamin C: 27.6mg | Calcium: 61mg | Iron: 4.6mg