One-Pan Wonder

This One-Pan Wonder is the kind of recipe I turn to when I want something hearty, flavorful, and super low-effort. Everything cooks together in a single pan—protein, veggies, and seasoning—making cleanup a breeze. It’s one of those throw-it-together meals that never fails to deliver comfort and satisfaction.

Why You’ll Love This Recipe

I love how simple and stress-free this dish is. There’s no juggling multiple pots and pans or spending forever in the kitchen. I just toss everything onto one pan, season it well, and let the oven (or stove) do the work. It’s perfect for busy nights, meal prep, or when I just don’t feel like cooking but still want something delicious and wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs or breasts (or any preferred protein like sausage or tofu)

• Baby potatoes, halved

• Carrots, chopped

• Bell peppers, sliced

• Red onion, cut into wedges

• Olive oil

• Garlic, minced

• Italian seasoning or a blend of herbs and spices

• Salt and black pepper

• Lemon slices (optional, for brightness)

• Fresh parsley or basil for garnish

Directions

1. I preheat the oven to 400°F (200°C).

2. On a large baking sheet or roasting pan, I arrange the chicken, potatoes, carrots, bell peppers, and onion.

3. I drizzle everything with olive oil and toss it well with garlic, Italian seasoning, salt, and pepper.

4. I make sure everything is spread out in a single layer for even cooking.

5. I add lemon slices on top for a fresh citrus touch.

6. I roast everything in the oven for 35–40 minutes, or until the chicken is fully cooked and the veggies are tender and golden.

7. Once out of the oven, I sprinkle on some chopped fresh herbs and serve right from the pan.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

I mix it up by swapping in sweet potatoes, zucchini, broccoli, or Brussels sprouts depending on what I have in the fridge. Sometimes I add a drizzle of balsamic glaze or a sprinkle of parmesan for a flavor twist. When I want a vegetarian version, I use chickpeas or cubed tofu in place of the meat.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the oven or microwave. For best results, I reheat the veggies and chicken in a hot oven for 10–15 minutes to keep them crispy.

FAQs

Can I use frozen vegetables?

Yes, I can, but I make sure to pat them dry so they don’t release too much water while roasting.

What’s the best protein for this dish?

I like using bone-in, skin-on chicken thighs for the best flavor, but sausage, pork chops, or firm tofu also work great.

Can I make this ahead of time?

Definitely. I prep everything on the pan, cover it, and refrigerate. When I’m ready, I just pop it in the oven.

How do I make sure everything cooks evenly?

I cut the veggies into similar-sized pieces and place thicker veggies near the edges of the pan where they’ll get more heat.

Can I make this on the stove instead?

Yes, I use a large skillet or sauté pan and cook the ingredients in batches. It takes a little more attention, but the flavor is still fantastic.

Conclusion

This One-Pan Wonder has become one of my favorite no-fuss meals. It’s full of flavor, endlessly customizable, and perfect for any night of the week. I love how it fills the kitchen with comforting aromas and gets dinner on the table without making a mess. Once I make it, it’s easy to see why it earns the name “wonder.”