Description
This baked chicken and vegetables recipe is the perfect solution for a busy weeknight dinner. It’s a complete meal cooked on a single pan, minimizing cleanup while maximizing flavor. The chicken is seasoned with a savory blend of herbs and spices, and the vegetables are tender and slightly caramelized. It’s a healthy, delicious, and customizable dish that the whole family will enjoy.
Ingredients:
- 4 chicken thighs or breasts
- 2 cups potatoes, cubed
- 1 cup carrots, sliced
- 1 lb asparagus, trimmed
- 1 zucchini, sliced
- 1 red bell pepper, chunks
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- Optional: lemon slices, rosemary, thyme
Preparation:
Step 1: Preheat your oven to 400°F (200°C). This ensures the chicken and vegetables cook evenly.
Step 2: In a bowl, create the flavorful coating. Mix together the olive oil, minced garlic, paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper. This mixture will infuse the chicken with a delicious savory taste.
Step 3: Generously coat the chicken pieces with the prepared spice mixture. Make sure each piece is well-covered for maximum flavor.
Step 4: Arrange the cubed potatoes, sliced carrots, trimmed asparagus, sliced zucchini, and bell pepper chunks on a sheet pan. Drizzle the vegetables with a little olive oil, and season with salt and pepper.
Step 5: Place the coated chicken pieces on top of the bed of vegetables on the sheet pan. If desired, add optional lemon slices or fresh herbs like rosemary or thyme for extra flavor.
Step 6: Bake in the preheated oven for 25–35 minutes, depending on the thickness of the chicken. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).
Step 7: For a golden-brown finish, optionally broil the chicken for 2–3 minutes at the end of cooking. Watch carefully to prevent burning.
Step 8: Remove the sheet pan from the oven and let the chicken and vegetables rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Step 9: Spoon any pan juices over the chicken and vegetables before serving. The pan juices add extra moisture and flavor to the dish.
Why you’ll love this recipe
- Easy Cleanup: One-pan meals are a lifesaver for busy weeknights.
- Healthy: Packed with protein and vegetables.
- Customizable: Easily swap out vegetables based on preference and availability.
- Flavorful: The spice blend creates a delicious, savory chicken.
- Complete Meal: Chicken and vegetables together make a satisfying and well-rounded dinner.
Serving Suggestions:
- Serve with a side of rice, quinoa, or crusty bread to soak up the flavorful pan juices.
- Add a fresh salad for a light and refreshing contrast to the richness of the baked chicken and vegetables.
Tips:
- For extra crispy vegetables, don’t overcrowd the pan. Use two sheet pans if necessary.
- If the vegetables are browning too quickly, cover the pan loosely with foil.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to avoid any foodborne illness.
- Feel free to use other vegetables like broccoli, Brussels sprouts, or sweet potatoes.
Preparation Time: 15 minutes
Cook Time: 25-35 minutes
Total Time: 40-50 minutes
Nutrition Information: (Approximate, may vary based on specific ingredients and quantities)
Calories: 400-500 (per serving)
Protein: 35-45g (per serving)
Sodium: 300-400mg (per serving)
DRINK Rating
Pair this baked chicken and vegetables recipe with a crisp white wine like Sauvignon Blanc or Pinot Grigio, or a light-bodied red wine like Pinot Noir. A dry rosé would also be a great choice. For a non-alcoholic option, try a sparkling water with a squeeze of lemon or lime.
Conclusion
This one-pan baked chicken and vegetables recipe is a simple, delicious, and healthy meal that’s perfect for any night of the week. With minimal cleanup and customizable ingredients, it’s sure to become a family favorite. Enjoy the flavorful chicken and tender vegetables in every bite!
Questions and Answers about this recipe:
Q1: Can I use bone-in chicken instead of boneless?
A: Yes, you can use bone-in chicken thighs or breasts. Keep in mind that bone-in chicken may require a longer cooking time. Make sure the internal temperature reaches 165°F (74°C).
Q2: Can I substitute other vegetables?
A: Absolutely! This recipe is very versatile. Feel free to use any vegetables you like, such as broccoli, Brussels sprouts, sweet potatoes, or green beans.
Q3: Can I prepare this ahead of time?
A: You can chop the vegetables and mix the spice blend ahead of time. Store them separately in the refrigerator. When you’re ready to cook, simply assemble the dish and bake.
Q4: How do I prevent the vegetables from getting soggy?
A: Avoid overcrowding the pan, as this can steam the vegetables instead of roasting them. Also, ensure the oven temperature is high enough to promote caramelization.
Q5: Can I use different seasonings?
A: Yes, feel free to customize the seasonings to your liking. You can use other herbs and spices such as smoked paprika, garlic salt, or Cajun seasoning.
