Easy One-Dish Chicken Bake with Veggies Recipe
This home-style preparation offers a simplified approach to a complete and balanced meal. Featuring succulent chicken and an array of garden vegetables, this bake achieves both comforting flavors and convenient preparation.
Equipment
- Baking dish (9×13 inch or similar size)
- Large Mixing Bowl
- Cutting board
- Chef's knife
- Vegetable Peeler
- Measuring spoons
- Measuring cups
- Oven mitts
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, roughly chopped
- 2 carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 red bell pepper, seeded and chopped
- 1 head of broccoli, cut into florets
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Step 1: Preheat Oven: Preheat oven to 400F (200C).
- Step 2: Prepare Vegetables: Wash and chop all the vegetables. Ensure the pieces are roughly the same size for even cooking. Place them in a large bowl.
- Step 3: Season Chicken: In a separate bowl, toss the chicken pieces with olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper. Make sure chicken is evenly coated with spices.
- Step 4: Combine Ingredients: Add the seasoned chicken to the bowl with the vegetables. Toss everything together to ensure that the chicken and vegetables are well combined.
- Step 5: Arrange in Baking Dish: Spread the chicken and vegetables in a single layer in a large baking dish or roasting pan.
- Step 6: Bake: Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender. Stir the mixture halfway through baking to ensure even cooking.
- Step 7: Serve: Remove from the oven and let rest for a few minutes before serving. Garnish with fresh parsley, if desired. Optional Tips: For a richer flavor, use bone-in chicken thighs or add a drizzle of balsamic vinegar during the last 10 minutes of baking. Sweet potatoes can be substituted for regular potatoes. Add a sprinkle of parmesan cheese in the last 5 minutes for extra flavor.
Notes
Variations
The recipe easily accommodates adjustments based on preferences and dietary requirements. The following modifications can enhance the dish or tailor it to specific needs:
- Ingredient Swaps: Broccoli can be substituted with cauliflower or green beans. Chicken thighs may be replaced with chicken breasts, but cooking time might need adjustment to prevent dryness. Potatoes can be swapped with sweet potatoes for a lower glycemic index alternative.
- Regional Twists: An Italian twist can be achieved by adding sun-dried tomatoes, olives, and a sprinkle of parmesan cheese. A Mediterranean variation may include feta cheese, oregano, and a drizzle of lemon juice post-baking. A Southwestern version benefits from adding corn, black beans, and a sprinkle of chili powder.
- Dietary Adaptations:
- Low-Carb/Keto: Reduce or eliminate potatoes and carrots, and increase the quantity of non-starchy vegetables like broccoli and bell peppers.
- Vegetarian: Substitute the chicken with firm tofu or a mix of hearty vegetables like mushrooms, zucchini, and eggplant.
- Dairy-Free: Ensure that any added ingredients, such as sauces or toppings, are dairy-free. Nutritional yeast can provide a cheesy flavor.
Serving Suggestions
The “One dish chicken bake with vegetables” is versatile enough to be served in various contexts:
- Weeknight Dinner: Ideal as a complete and satisfying meal after a busy day.
- Meal Prep: Portions can be prepared in advance and reheated for lunches or future dinners.
- Casual Gatherings: This dish is suitable for potlucks or informal gatherings, providing a hearty and crowd-pleasing option.
- Serving Accompaniments: A simple side salad or a crusty bread complements the bake nicely. A dollop of plain yogurt or a sprinkle of fresh herbs can also enhance the presentation and flavor.
Storage Tips
Proper storage is essential to maintain the freshness and quality of the dish:
- Refrigeration: Allow the bake to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, the bake can be frozen. Portion it into freezer-safe containers or bags, removing as much air as possible. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat refrigerated or thawed bake in the oven at 350F (175C) until heated through. Alternatively, microwave individual portions for convenience, ensuring even heating.
Frequently Asked Questions
- Question 1: Can I use frozen vegetables?
Yes, frozen vegetables can be used. There is no need to thaw. Add to baking dish while frozen. Cooking time might need to be slightly extended. - Question 2: How do I prevent the chicken from drying out?
Using chicken thighs instead of chicken breasts is suggested, as they retain more moisture. Ensure the baking dish is covered during the first half of cooking, then uncover it for the final portion to allow browning. - Question 3: Can I prepare this dish ahead of time?
Yes, the vegetables can be chopped and the chicken can be seasoned ahead of time. Store them separately in the refrigerator and combine them just before baking. - Question 4: Can this recipe be doubled?
Yes, the recipe can be doubled, but ensure that the baking dish is large enough to accommodate all the ingredients in a single layer. If needed, use two separate baking dishes.