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.

One-Pan Spicy Chicken & Vegetables

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Keyword: chicken, one-pan, quick recipe, spicy, vegetables
Servings: 4 people
Calories: 540kcal

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.

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