Easy One-Dish Baked Chicken & Veggies Recipes!
Simple, satisfying, and nourishing, this type of cooking delivers a complete meal in a single pan. Tender chicken, infused with the savory aroma of herbs and spices, mingles harmoniously with an array of roasted vegetables, each element lending its unique flavor and texture to the ensemble. Its a culinary approach that minimizes cleanup while maximizing both taste and nutritional value.
Equipment
- The following kitchen tools and appliances are recommended for preparing one-dish baked chicken with vegetables:
- Oven
- Large Baking Dish (9x13 inch)
- Large Mixing Bowl
- Cutting board
- Chef's knife
- Measuring spoons and cups
- Meat Thermometer
- Tongs or Spatula
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 pound small red potatoes, quartered
- 1 large red onion, cut into wedges
- 2 carrots, peeled and sliced
- 2 bell peppers (1 red, 1 yellow), cored and chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, cut into wedges (optional)
Instructions
- Step 7: Rest and Serve: Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute within the chicken, resulting in a more tender and flavorful dish. Serve hot with lemon wedges, if desired. Optional tips: For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before baking. Feel free to substitute any vegetables based on your preference or what's in season. Consider adding broccoli florets, zucchini, or cherry tomatoes.
- Step 2: Prepare the Vegetables: In a large bowl, toss the quartered red potatoes, red onion wedges, sliced carrots, and chopped bell peppers with minced garlic, olive oil, rosemary, thyme, salt, and pepper. Ensure the vegetables are evenly coated with the oil and seasonings.
- Step 3: Arrange in a Baking Dish: Spread the seasoned vegetables evenly in a large baking dish (9x13 inch). This creates a base for the chicken to cook on and ensures the vegetables roast properly.
- Step 4: Season the Chicken: Pat the chicken breasts dry with paper towels, then season them with salt and pepper. This step is crucial for achieving a flavorful and nicely browned chicken.
- Step 5: Place Chicken on Top: Arrange the seasoned chicken breasts on top of the vegetables in the baking dish, evenly spaced. This allows the chicken juices to drip down and flavor the vegetables as they cook.
- Step 6: Bake: Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165F or 74C) and the vegetables are tender and slightly browned. Use a meat thermometer to verify the chicken's internal temperature.
- Step 7: Rest and Serve: Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute within the chicken, resulting in a more tender and flavorful dish. Serve hot with lemon wedges, if desired. Optional tips: For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before baking. Feel free to substitute any vegetables based on your preference or what's in season. Consider adding broccoli florets, zucchini, or cherry tomatoes.
Notes
Variations
One-dish baked chicken and vegetables lends itself well to various customizations. These modifications can cater to different tastes, dietary restrictions, and seasonal availability.
- Ingredient Swaps: The versatility of this recipe permits easy substitutions. Broccoli, zucchini, green beans, or Brussels sprouts can replace or supplement the listed vegetables. Instead of red potatoes, consider sweet potatoes or Yukon gold potatoes. Chicken thighs can be used in place of chicken breasts for a richer flavor.
- Regional Twists:
- Mediterranean: Incorporate Kalamata olives, feta cheese, sun-dried tomatoes, and oregano for a Mediterranean flair.
- Italian: Use Italian sausage, cherry tomatoes, basil, and mozzarella for an Italian-inspired dish.
- Mexican: Add black beans, corn, bell peppers, and a blend of chili powder, cumin, and paprika for a zesty Mexican twist.
- Dietary Adjustments:
- Low-Carb/Keto: Omit potatoes and carrots, and increase the amount of non-starchy vegetables like broccoli, cauliflower, and bell peppers.
- Paleo: Ensure all ingredients are paleo-friendly, opting for vegetables such as sweet potatoes, Brussels sprouts, and using olive oil or coconut oil.
- Vegetarian/Vegan: Replace chicken with firm tofu or tempeh. Ensure any seasonings or sauces used are vegetarian or vegan compliant.
Serving Suggestions
One-dish baked chicken with vegetables is a versatile dish suitable for a variety of occasions. It can be served as a complete meal for dinner or lunch. The dish pairs well with a side of crusty bread for soaking up the flavorful juices, or with a fresh green salad for a lighter option. A dollop of Greek yogurt or a sprinkle of fresh herbs, such as parsley or cilantro, can add a refreshing touch. The dish is also suitable for meal prepping, making it an excellent choice for weekday lunches or planned dinners.
Storage Tips
Proper storage ensures the preservation of freshness and flavor. Leftover one-dish baked chicken and vegetables should be cooled to room temperature before being stored. Place the leftovers in an airtight container and refrigerate promptly. The dish can be stored in the refrigerator for up to 3-4 days. Reheat in the oven at 350F (175C) or in a microwave until heated through. To prevent drying out, consider adding a small amount of broth or water during reheating. Freezing is not recommended as it may alter the texture of the vegetables and chicken, but if necessary, store in a freezer-safe container for up to 2 months.
Frequently Asked Questions
- Question 1: Can I use frozen vegetables? Answer: Yes, frozen vegetables can be used. It is recommended to thaw them partially before adding them to the baking dish to ensure even cooking.
- Question 2: How do I prevent the chicken from drying out? Answer: Ensure the chicken is not overcooked by monitoring its internal temperature with a meat thermometer. Basting the chicken with the pan juices during cooking can also help retain moisture.
- Question 3: Can I prepare this dish ahead of time? Answer: Yes, the vegetables can be prepped and tossed with seasonings ahead of time. Store them in an airtight container in the refrigerator, and assemble the dish just before baking.
- Question 4: What is the ideal internal temperature for cooked chicken? Answer: The ideal internal temperature for cooked chicken is 165F (74C). It is important to use a meat thermometer to ensure the chicken is safely cooked through.