Easy One Dish Baked Chicken Recipes: Quick & Delicious
Effortless and satisfying, these culinary creations offer a complete meal experience in a single baking dish. Tender chicken, infused with aromatic herbs and spices, bakes alongside a medley of vegetables, creating a harmonious blend of flavors and textures. This approach simplifies both cooking and cleanup, making it an ideal choice for busy weeknights or relaxed weekend gatherings.
Equipment
- Large Baking Dish (9x13 inches or similar)
- Large Mixing Bowl
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Lemon Juicer (optional)
- Meat Thermometer
Ingredients
- 4 bone-in skin-on chicken thighs (about 2 lbs)
- 1 lb small red potatoes quartered
- 1 large red onion cut into wedges
- 2 carrots peeled and sliced
- 2 zucchini cut into 1-inch pieces
- 2 lemons one sliced, one juiced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat Oven: Preheat the oven to 400F (200C). Ensure the oven rack is positioned in the center.
- Step 2: Prepare Vegetables: In a large bowl, combine the quartered red potatoes, red onion wedges, sliced carrots, and zucchini pieces.
- Step 3: Season Vegetables: Add minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper to the bowl with the vegetables. Toss thoroughly to ensure even coating.
- Step 4: Arrange in Baking Dish: Spread the seasoned vegetables evenly in a large baking dish (approximately 9x13 inches).
- Step 5: Prepare Chicken: Pat the chicken thighs dry with paper towels. This helps achieve crispy skin.
- Step 6: Season Chicken: In a small bowl, whisk together the lemon juice, remaining olive oil (if any), salt, and pepper. Rub the mixture evenly over the chicken thighs, ensuring they are well-coated.
- Step 7: Arrange Chicken: Arrange the chicken thighs on top of the vegetables in the baking dish. Tuck lemon slices in between the chicken pieces and vegetables.
- Step 8: Bake: Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and the internal temperature reaches 165F (74C). The vegetables should be tender and slightly browned.
- Step 9: Rest (Optional): Let the dish rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more flavorful and tender chicken.
- Optional Tips: For extra crispy chicken skin, broil for the last 2-3 minutes, watching carefully to prevent burning. Vegetables can be substituted based on preference or availability; bell peppers, asparagus, or Brussels sprouts work well. Dried herbs can be used in place of fresh, use about 1 teaspoon of each.
Notes
Variations
One-dish baked chicken readily lends itself to numerous customizations, adapting to various tastes and dietary needs.
- Ingredient Swaps: The vegetable selection is highly flexible. Broccoli, Brussels sprouts, asparagus, bell peppers, or green beans can replace or supplement the suggested vegetables. Different herbs, such as oregano, sage, or marjoram, offer alternative flavor profiles. Substituting chicken thighs with chicken breasts or drumsticks is also possible, though cooking times may need adjustment.
- Regional Twists: A Mediterranean variation could incorporate olives, feta cheese, and sun-dried tomatoes. A Southwestern-inspired version could include corn, black beans, chili powder, and a squeeze of lime. An Asian-inspired approach might feature soy sauce, ginger, garlic, and sesame oil, served over rice.
- Dietary Adjustments: To create a gluten-free version, ensure all ingredients are gluten-free, and omit breadcrumbs if any are used. For a low-carb adaptation, increase the proportion of non-starchy vegetables and reduce or eliminate potatoes. To cater to vegan preferences, firm tofu or plant-based chicken alternatives can be substituted, though the flavor profile will naturally differ.
Serving Suggestions
One-dish baked chicken can be served in a multitude of ways, making it suitable for various occasions.
- Weeknight Dinner: It is ideal for a simple weeknight dinner due to its ease of preparation and cleanup.
- Family Gathering: This dish can be scaled up to accommodate larger groups, making it appropriate for family gatherings and potlucks.
- Meal Prep: Portions can be prepared in advance for convenient lunches or dinners throughout the week.
Storage Tips
Proper storage ensures the preservation of flavor and texture.
- Refrigeration: Leftovers should be cooled completely before being stored in an airtight container in the refrigerator. It can be stored for up to 3-4 days.
- Freezing: For longer storage, the cooked chicken and vegetables can be frozen. Ensure they are cooled completely and stored in freezer-safe containers or bags. Frozen leftovers are best consumed within 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat refrigerated leftovers in the oven at 350F (175C) until warmed through. Microwave reheating is also an option, though it may affect the texture of the chicken and vegetables.
Frequently Asked Questions
- Question 1: Can I use frozen vegetables?
Answer: Yes, frozen vegetables can be used. Thaw them partially before adding to the baking dish and adjust cooking time accordingly. - Question 2: How do I ensure the chicken is cooked through?
Answer: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165F (74C). - Question 3: Can I prepare this dish in advance?
Answer: The vegetables can be chopped and seasoned in advance and stored in the refrigerator. However, it is best to add the chicken just before baking to prevent it from drying out. - Question 4: How do I prevent the vegetables from becoming soggy?
Answer: Avoid overcrowding the baking dish, as this can cause the vegetables to steam rather than roast. Use a large enough baking dish or divide the ingredients between two dishes.