One-Pan Spicy Chicken & Vegetables

One-pan dinners are just the best! I love how convenient and easy they are and when they taste as good as this Spicy chicken and Vegetables dish does, it makes me even more of a believer in one pan meals.

This one-pan chicken and vegetables is destined to become a go-to weeknight meal. I’m sure you won’t be able to get enough of this. The flavors are so delicious and well balanced with a nice kick of heat. Best of all this is a breeze to throw together.

Tips for this Recipe

• Slice all vegetables to relatively the same size to ensure they are cooked evenly.
• To offer up the most flavor, skin on Chicken Thighs will be best.
• Adjust the spicy steak seasoning accordingly to your heat tolerance. Feel free to experiment with regular steak seasoning as well. For this recipe, I used McCormick Grill Mates Spicy Montreal Steak Seasoning.

Enjoy this dish as it comes or if you need something a little extra, add some dinner rolls or a salad kit. I always try to keep it simple and just eat the vegetables and chicken alone.

One-Pan Spicy Chicken & Vegetables

I love how convenient and easy one-pan dinners are and when they taste as good as this Spicy Chicken and Vegetables, you will come back asking for more.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Main Course

Servings 4 people

Calories 540 kcal

Ingredients

  

• 4 Chicken Thighs
• 2 medium carrots
• 24 oz baby yukon gold potatoes
• 1 large sweet onion
• 3 Tbsp spicy steak seasoning
• 1 Tsp dried thyme
• 3 Tbsp Olive Oil
• 15 cloves fresh garlic
• 1/8 bunch fresh italian parsley finely chopped

Instructions

 

Prep

• Preheat oven to 450 degrees F. Line baking sheet with foil.
• Peel carrots and cut into 2-inch long pieces. Halve potatoes.
• Quarter Onion

Steps

• Preheat large saute pan on medium-high. Combine spicy steak seasoning and thyme, then coat chicken thighs with 1 tablespoon of seasoning mixture. I tossed the chicken in ziploc bag.
• Pour 1 tablespoon of oil into pan, add chicken. Cook 2-3 minutes per side or until browned.
• In large bowl: vegetables, garlic, and remaining seasoning mixture; toss to coat. Arrange vegetable mixture in single layer on baking sheet, then place chicken over vegetables. Bake 25-30 minutes or until vegetables are tender and chicken is cooked up to 165 degrees F.
• Chop parsley (2 tablespoons). Toss vegetables in pan juices and divide among serving plates. Top with chicken and sprinkle with parsley
• Serve and enjoy.

Keyword chicken, one-pan, quick recipe, spicy, vegetables

For more of my recipes head back to my Cooking page.