Jenny’s One Pan Chicken & Veggies

Jenny's One Pan Chicken & Veggies

This is the easiest way ever to make a complete healthy dinner in one pan. It’s loaded with health-building roasted veggies and lean chicken breast. I love this dish so much I named it after myself! - Jenny Jones

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Makes: 2 servings

Jenny's One Pan Chicken & Veggies


  • A variety of vegetables - here’s my list…
  • 2 medium red potatoes
  • 2 carrots
  • 6 brussel sprouts
  • 1/4 lb. green beans
  • 1/2 a red onion
  • 2 peppers (red, yellow or green)
  • 3 Tablespoons olive oil for vegetables
  • salt & pepper to taste

  • 1/2 lb. boneless skinless chicken breast
  • 1 teaspoon olive oil for chicken
  • salt, pepper, & dried herbs to taste (herbs are optional)


  1. Preheat oven to 425° F.
  2. Cut vegetables into bite-size pieces and place on large baking pan.
  3. Drizzle and toss with 3 Tbsp. oil, salt & pepper.
  4. Bake for about 17 minutes stirring once at 10 minutes.
  5. While veggies cook, cut chicken into 1-inch pieces. Rub with 1 tsp. olive oil and sprinkle with salt, pepper, and herbs of your choice.
  6. After 17 minutes, stir veggies and push them aside leaving about 1/4 of the pan free at one end. Place chicken in pan next to veggies, separating the chicken pieces so they don't touch..
  7. Bake about 8-10 minutes. Test largest piece of chicken for doneness. (If the chicken produces too much juice on the pan, you can put it on a rimmed piece of foil before adding)

Notes: For more on this recipe in my blog click here.

12 Comments on "Jenny’s One Pan Chicken & Veggies"

  1. Jay

    This is so yummy. Is there something I can do for next day lunch box?

    • Jenny

      I can’t think of anything except to warm up some leftovers the next day in foil in the oven or in the microwave. I will say though, that roasted vegetables are really best eaten when freshly made.

  2. Peachy

    Hi Jenny! May I know the dried herbs that you used?

    • Jenny

      It’s a ready-made Italian mix of basil, rosemary, thyme, marjoram & oregano. (I actually prefer the chicken with just salt & pepper)

      • Peachy

        Thank you for your quick response. I hope you can also share a recipe for shepherd’s pie 🙂

  3. Jill

    This recipe is so good !!!!! Made this for dinner and my husband loved it. Thanks for sharing!

  4. Daphne

    This sounds super healthy, and a must try.

  5. Ewa

    I’m wondering whether one can make them ahead of time ( e.g in the morning ) and then reheat them for dinner. Do you think they will taste good?

    • Jenny

      Roasted vegetables are not very good reheated. This is a dish I would not make in advance.

      • Ewa

        That’s what I was thinking. Thanks for answering.

  6. Ewa

    This is really very delicious dish. I made it for dinner. Very, very good and so easy to prepare. Next time I will use more onion because I love it. I did not realized that roasted vegetables are so yummy.And brussel sprauts are the best.Thanks for sharing.

  7. Brandon

    I made this last night for dinner and it was super yummy! The veggies I used were onion, red bell pepper, asparagus, Chinese eggplant, zucchini, and carrots….sooooooooo good!

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