Baked Chicken and Vegetables Recipe

This Baked Chicken and Vegetables Recipe is a delightful way to enjoy a hearty meal without the fuss. Perfect for busy weeknights or relaxed Sunday lunches, this dish brings together tender chicken and vibrant vegetables in one pan. The chicken becomes beautifully roasted with crispy skin, while the veggies absorb all the savory juices, making it a truly satisfying dish for any occasion.

Why You’ll Love This Recipe

• Easy to Prepare: With minimal prep and cleanup, this recipe allows you to enjoy delicious food without spending hours in the kitchen.
• Flavorful Combination: The blend of herbs and spices infuses the chicken and vegetables with mouthwatering flavor that everyone will love.
• One-Pan Wonder: Cooking everything in one pan means less hassle and more time to spend with family or friends.
• Versatile Ingredients: Feel free to switch up the vegetables based on what’s in season or what you have on hand, making it adaptable for any palate.
• Nutritious Meal: Packed with protein from chicken and vitamins from fresh vegetables, this dish is wholesome and satisfying.

Tools and Preparation

Having the right tools can make your cooking experience smoother and more enjoyable. Here are some essentials you’ll need.

Essential Tools and Equipment

• Cast iron skillet or baking dish
• Sharp knife
• Cutting board
• Measuring cups and spoons

Importance of Each Tool

• Cast iron skillet or baking dish: Ideal for even cooking and retaining heat, ensuring your chicken is perfectly roasted.
• Sharp knife: Makes chopping vegetables effortless and safe, allowing for quick preparation.
• Cutting board: Provides a stable surface for cutting, helping you work efficiently.

Ingredients

For the Chicken

• 8 chicken thighs (bone-in, skin-on; substitute with drumsticks or bone-in chicken breasts, if preferred)

For the Vegetables

• 1 lb baby potatoes (halved; use a medley for a beautiful mix of color and flavor)
• 4 cloves garlic (finely chopped)
• 1 yellow onion (diced)
• 2 carrots (peeled and cut into 1 ¼-inch pieces)
• 1 red bell pepper (roughly chopped)

For Flavoring

• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh rosemary (chopped)
• 1 teaspoon paprika

For the Sauce

• ½ -¾ cup high-quality olive oil
• 2 tablespoons aged balsamic vinegar (or dry apple vinegar)

Seasoning

• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Servings: 6
Prep Time: PT15M
Cook Time: PT45M
Total Time: PT60M
Nutrition Facts: Calories: 579 kcal, Protein: 27 g, Carbohydrates: 21 g, Fat: 43 g
Categories: Dinner, Main Course

How to Make Baked Chicken and Vegetables Recipe

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures your chicken cooks evenly.

Step 2: Prepare the Chicken

• Pat the chicken thighs dry using paper towels.
• In a large bowl, combine olive oil, balsamic vinegar, salt, pepper, thyme, rosemary, and paprika. Mix well.
• Add the chicken thighs to the bowl and coat them thoroughly with the marinade.

Step 3: Prepare the Vegetables

• In another bowl, place halved baby potatoes, diced onion, chopped carrots, red bell pepper, and minced garlic.
• Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.

Step 4: Combine Everything in One Pan

• In a cast iron skillet or baking dish, arrange the marinated chicken thighs skin-side up.
• Surround them with the seasoned vegetables evenly spread out.

Step 5: Bake in the Oven

• Place the skillet in your preheated oven. Bake for about 45 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
• To achieve crispy skin, broil for an additional 2–3 minutes if desired.

Step 6: Serve

Allow to cool slightly before serving. Enjoy your delicious Baked Chicken and Vegetables warm right from the pan!

How to Serve Baked Chicken and Vegetables Recipe

Serving Baked Chicken and Vegetables is a delightful experience. This dish can be enjoyed in various ways, making it versatile for any occasion. Here are some ideas to elevate your meal.

Family Style

• Serve the chicken and vegetables directly from the pan, allowing everyone to help themselves. This creates a cozy atmosphere and encourages sharing.

With Fresh Herbs

• Garnish the dish with freshly chopped herbs like parsley or basil before serving. This adds a pop of color and enhances the flavor profile.

On a Bed of Greens

• Plate the chicken and veggies over a bed of mixed greens or spinach. The warmth of the dish lightly wilts the greens, adding freshness to each bite.

Accompanied by Dips

• Offer a selection of dips such as hummus or tzatziki on the side. These add an extra layer of flavor and can make for fun finger food.

Paired with Bread

• Serve with crusty bread or dinner rolls to soak up the delicious juices from the chicken and vegetables. This makes for a satisfying meal.

How to Perfect Baked Chicken and Vegetables Recipe

To achieve the best results with your Baked Chicken and Vegetables, consider these tips that can elevate your dish.

• Use High-Quality Ingredients: Fresh, high-quality chicken and seasonal vegetables will enhance the overall flavor.
• Don’t Skip the Marination: Allowing the chicken to marinate in olive oil, vinegar, and spices for at least 30 minutes can deepen its flavor.
• Ensure Even Cooking: Arrange chicken skin-side up and vegetables evenly in one layer for uniform cooking.
• Check Internal Temperature: Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C) for safety.
• Let It Rest: Allow the baked dish to rest for about 5–10 minutes before serving. This helps retain juices within the chicken.
• Experiment with Spices: Feel free to adjust herbs and spices according to your taste preferences for a personalized touch.

Best Side Dishes for Baked Chicken and Vegetables Recipe

Pairing your Baked Chicken and Vegetables with complementary side dishes enhances your meal experience. Consider these delicious options:

1. Steamed Green Beans: Crisp-tender green beans add color and crunch; simply steam until bright green.
2. Quinoa Salad: A light quinoa salad with cherry tomatoes and cucumbers provides freshness; toss with lemon vinaigrette.
3. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic offer comfort; whip them until smooth.
4. Roasted Brussels Sprouts: Caramelized Brussels sprouts bring nuttiness; roast them with olive oil until crispy outside.
5. Couscous Pilaf: Fluffy couscous cooked with vegetable broth complements the main dish perfectly; mix in herbs for added flavor.
6. Cauliflower Rice: Light cauliflower rice is a healthy alternative; sauté briefly with garlic for extra taste.
7. Mixed Vegetable Stir-Fry: A colorful stir-fry adds vibrancy; use seasonal vegetables tossed in soy sauce or sesame oil.
8. Sweet Potato Wedges: Crispy sweet potato wedges provide sweetness; bake them until golden brown for a tasty contrast.

Common Mistakes to Avoid

Cooking this Baked Chicken and Vegetables Recipe can be straightforward, but there are a few common mistakes to keep in mind.

• Boldly under-seasoning: Not adding enough salt or spices can lead to a bland dish. Remember to taste and adjust seasonings before cooking.
• Ignoring chicken temperature: Cooking chicken at the wrong temperature can result in dry meat. Use a meat thermometer to ensure it reaches 165°F (75°C).
• Overcrowding the pan: Placing too many ingredients in the pan may cause steaming instead of roasting. Give each piece space for even cooking.
• Skipping marination: Not marinating your chicken can lead to less flavor. Allow it to marinate for at least 15 minutes or up to overnight for better results.
• Neglecting vegetable cuts: Unevenly cut vegetables will cook at different rates. Ensure all pieces are similar in size for uniform cooking.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 3–4 days.
• Make sure the chicken and vegetables are cool before sealing the container.

Freezing Baked Chicken and Vegetables Recipe

• Place in freezer-safe containers or bags for up to 2–3 months.
• Label containers with the date for easy tracking.

Reheating Baked Chicken and Vegetables Recipe

• Oven: Preheat your oven to 350°F (175°C) and reheat for about 20-25 minutes until heated through.
• Microwave: Use a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop: In a skillet over medium heat, add a splash of broth or water and cover, reheating for about 5-10 minutes until warmed through.

Frequently Asked Questions

Here are some common questions regarding the Baked Chicken and Vegetables Recipe.

Can I use different vegetables in this Baked Chicken and Vegetables Recipe?

Absolutely! Feel free to substitute seasonal vegetables like zucchini or asparagus based on your preferences.

How long does it take to cook this Baked Chicken and Vegetables Recipe?

The total time is approximately 60 minutes, including prep time of about 15 minutes and cooking time of around 45 minutes.

Can I prepare the Baked Chicken and Vegetables Recipe ahead of time?

Yes! You can prep the ingredients a day in advance. Just store them separately in the fridge until you’re ready to bake.

What is the best way to serve this Baked Chicken and Vegetables Recipe?

This dish pairs wonderfully with rice, quinoa, or fresh bread. It’s perfect as a standalone meal or alongside your favorite sides!

Final Thoughts

This Baked Chicken and Vegetables Recipe is not only simple but also versatile enough for any occasion. Feel free to customize it with your favorite vegetables or herbs. Whether it’s a busy weeknight or a cozy family gathering, this dish will surely impress!