Easy One-Dish Chicken Dinner Recipe Oven Bake!
Imagine succulent chicken, its skin kissed by the oven's heat to a perfect golden crisp, yielding to a tender, juicy interior infused with aromatic herbs and savory spices. Beneath, a medley of colorful vegetables perhaps rustic chunks of potato, sweet carrots, and vibrant bell peppers roast in the flavorful drippings, each bite a harmonious blend of textures and tastes. The entire creation exudes a comforting aroma, promising a satisfying and wholesome meal.
Equipment
- Large Baking Sheet (13x18 inches recommended)
- Large Mixing Bowl
- Cutting board
- Chef's knife
- Vegetable Peeler
- Meat Thermometer
- Measuring spoons and cups
- Tongs or Spatula
Ingredients
- 1.5 lbs bone-in skin-on chicken pieces (thighs and drumsticks recommended)
- 1 lb red potatoes cut into 1-inch chunks
- 1 large onion cut into wedges
- 2 carrots peeled and cut into 1-inch pieces
- 2 celery stalks cut into 1-inch pieces
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Optional: 1/4 cup chicken broth or white wine
Instructions
- Step 1: Prepare the Vegetables: Preheat the oven to 400F (200C). In a large bowl, combine the potatoes, onion, carrots, and celery. Add the minced garlic, olive oil, rosemary, thyme, paprika, salt, and pepper. Toss until the vegetables are evenly coated.
- Step 2: Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. Ensure there is enough space for the chicken pieces.
- Step 3: Season and Place Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, and a pinch of paprika. Place the chicken pieces on top of the vegetables, distributing them evenly across the baking sheet. Skin side up is recommended for optimal crisping.
- Step 4: Roast: Place the baking sheet in the preheated oven and roast for 40 minutes.
- Step 5: Check for Doneness: After 40 minutes, check the internal temperature of the chicken with a meat thermometer. It should reach 165F (74C). If the chicken is browning too quickly, tent the baking sheet with foil.
- Step 6: Optional Deglaze the Pan: If desired, carefully remove the baking sheet from the oven. Pour the chicken broth or white wine into the pan, scraping up any browned bits from the bottom of the sheet. This creates a flavorful pan sauce.
- Step 7: Finish Roasting: Return the baking sheet to the oven and roast for an additional 5 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 8: Rest and Serve: Remove the baking sheet from the oven and let the chicken and vegetables rest for 5 minutes before serving. Drizzle any pan sauce over the chicken and vegetables.
- Optional Tips:
- Substitute other root vegetables such as parsnips or sweet potatoes.
- Add other herbs and spices to customize the flavor profile. Garlic powder, onion powder, or smoked paprika can add depth.
- For extra crispy chicken skin, place the baking sheet under the broiler for the last few minutes of cooking, watching carefully to prevent burning.
Notes
Variations
This versatile dish lends itself to numerous adaptations and enhancements.
- Ingredient Swaps: Root vegetables such as parsnips, turnips, or sweet potatoes may be substituted for potatoes. Brussels sprouts, green beans, or broccoli florets can replace or supplement the carrots and celery. Chicken breasts can be used instead of thighs and drumsticks, though cooking time may need adjustment to prevent dryness.
- Regional Twists:
- Mediterranean: Incorporate olives, feta cheese, lemon slices, and oregano.
- Southwestern: Add bell peppers, corn kernels, black beans, and chili powder.
- Asian-Inspired: Use soy sauce, ginger, garlic, and sesame oil for a flavorful marinade, and include bok choy or snow peas.
- Dietary Adjustments: For a low-carb version, eliminate the potatoes and carrots and increase the amount of non-starchy vegetables. To accommodate gluten sensitivities, ensure all seasonings are gluten-free. Vegetarian options are achievable by replacing chicken with tofu or hearty vegetables like cauliflower steaks, and using vegetable broth in the pan sauce.
Serving Suggestions
This baked chicken dinner is well-suited for a variety of occasions. Serve immediately after roasting for optimal flavor and texture. It pairs well with a side of crusty bread or a fresh garden salad. The flavorful pan juices can be spooned over the chicken and vegetables, or thickened into a gravy with a cornstarch slurry.
Storage Tips
Leftover baked chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, preheat oven to 350F (175C) and bake until warmed through, or microwave in short intervals, checking frequently to prevent drying out. Freezing is not recommended as the vegetables may become mushy upon thawing, but the chicken can be frozen separately for up to 2 months.
Frequently Asked Questions
- Question 1: How to prevent the chicken from drying out during roasting? Answer: Ensure the oven temperature is accurate. Basting the chicken with pan juices during cooking helps retain moisture. Consider brining the chicken for a few hours before roasting.
- Question 2: The vegetables are cooking faster than the chicken. What can be done?Answer: Tent the baking sheet with aluminum foil to shield the vegetables from excessive heat while the chicken continues to cook. Alternatively, the vegetables can be added later in the cooking process.
- Question 3: Can this recipe be prepared in advance?Answer: The vegetables can be chopped and seasoned ahead of time, and stored in the refrigerator. The chicken can also be seasoned in advance. However, it’s best to roast the dish fresh for optimal quality.
- Question 4: How to achieve crispy chicken skin?Answer: Pat the chicken skin dry with paper towels before seasoning. Place the chicken skin-side up on the baking sheet. Increase the oven temperature to 425F (220C) for the last 15 minutes of cooking, or broil briefly, watching closely to prevent burning.