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One dish chicken dinners oven baked recipes

Easy One-Dish Chicken Dinners (Oven Baked Recipes!)

Imagine succulent chicken, its skin kissed to a golden crisp by the oven's heat, nestled amongst a medley of perfectly roasted vegetables. Each bite offers a symphony of textures: the tender chicken, yielding effortlessly to the fork, contrasted by the slight char and gentle sweetness of caramelized root vegetables and the satisfying burst of roasted tomatoes. Aromatic herbs infuse every element, creating a deeply savory and comforting experience that satisfies the palate and warms the soul.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Dishes
Cuisine American
Servings 4 people
Calories 350 kcal

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Cutting board
  • Chef's knife
  • Measuring spoons and cups
  • Aluminum foil
  • Meat Thermometer (for checking chicken doneness)

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 1 lb Yukon Gold potatoes cut into 1-inch cubes
  • 1 large red onion cut into wedges
  • 2 carrots peeled and chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 cup chicken broth
  • Optional: Fresh parsley chopped, for garnish

Instructions
 

  • Step 1: Preheat the Oven: Preheat the oven to 400F (200C). Ensure the oven rack is positioned in the center.
  • Step 2: Prepare the Vegetables: In a large bowl, combine the cubed potatoes, red onion wedges, and chopped carrots. Add the minced garlic, olive oil, dried rosemary, dried thyme, salt, and pepper. Toss well to ensure the vegetables are evenly coated with the oil and seasonings.
  • Step 3: Arrange Vegetables in Baking Dish: Spread the seasoned vegetables in a single layer in a 9x13 inch baking dish. Ensure the vegetables cover the base of the dish evenly.
  • Step 4: Place Chicken on Vegetables: Arrange the chicken breasts on top of the vegetables. Ensure the chicken is evenly spaced and not overlapping.
  • Step 5: Add Chicken Broth: Pour the chicken broth into the baking dish, around the chicken and vegetables. The broth should reach about halfway up the vegetables.
  • Step 6: Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
  • Step 7: Remove Foil and Continue Baking: Remove the aluminum foil and continue baking for an additional 15 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165F (74C).
  • Step 8: Rest and Garnish: Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
  • Optional Tips: For a richer flavor, consider using bone-in, skin-on chicken thighs instead of chicken breasts. Adjust baking time accordingly. Substitute any of the vegetables with your favorites, such as Brussels sprouts, sweet potatoes, or bell peppers. A squeeze of lemon juice over the chicken and vegetables before serving adds brightness.

Notes

Variations

The provided recipe for oven-baked, one-dish chicken and vegetables offers a versatile foundation for culinary exploration. Numerous variations can be implemented to tailor the dish to individual preferences, dietary needs, or available ingredients.
  • Ingredient Swaps:
    • Protein: Chicken breasts can be substituted with chicken thighs (bone-in or boneless), turkey cutlets, or even firm tofu for a vegetarian option.
    • Vegetables: Broccoli florets, Brussels sprouts, bell peppers (various colors), asparagus spears, zucchini slices, or green beans can be added or substituted based on seasonal availability and taste preferences.
    • Carbohydrates: Sweet potatoes, butternut squash, quinoa, couscous, or pearl barley can replace or supplement the Yukon Gold potatoes.
    • Herbs: Fresh herbs, such as thyme, oregano, or sage, may be used in place of dried herbs for a more pronounced flavor.
  • Regional Twists:
    • Mediterranean: Incorporate Kalamata olives, feta cheese crumbles, sun-dried tomatoes, and a lemon-herb marinade.
    • Mexican: Add black beans, corn kernels, diced tomatoes, chili powder, cumin, and a sprinkle of shredded cheddar cheese after baking.
    • Asian: Use a soy sauce-ginger-garlic marinade, and include vegetables such as bok choy, snow peas, and sliced water chestnuts. A sprinkle of sesame seeds before serving enhances the presentation.
  • Dietary Adjustments:
    • Low-Carb/Keto: Replace potatoes with cauliflower florets or broccoli, and increase the amount of non-starchy vegetables. Ensure the marinade and seasonings are sugar-free.
    • Gluten-Free: Verify that all ingredients, including chicken broth and any marinades or sauces, are certified gluten-free.
    • Dairy-Free: Omit any cheese toppings or dairy-based sauces. Substitute with dairy-free alternatives or opt for a simple herb-infused olive oil dressing.

Serving Suggestions

This oven-baked chicken and vegetable dish is a versatile option suitable for various occasions. It serves as a complete and satisfying meal on its own, or it can be paired with complementary side dishes.
  • Weeknight Dinners: Its ease of preparation makes it ideal for busy weeknights when time is limited.
  • Casual Gatherings: It can be served family-style for informal gatherings, allowing guests to serve themselves directly from the baking dish.
  • Meal Prep: The leftovers are excellent for meal prepping lunches or dinners for the week.
Suggested pairings include a simple green salad with a light vinaigrette, crusty bread for soaking up the pan juices, or a side of couscous or quinoa to complement the vegetables. A dollop of Greek yogurt or a drizzle of balsamic glaze can also enhance the presentation and flavor.

Storage Tips

Proper storage is essential to preserve the freshness and quality of the cooked dish.
  • Refrigeration: Allow the chicken and vegetables to cool completely before transferring them to an airtight container. Refrigerate within two hours of cooking. The dish can be stored in the refrigerator for up to 3-4 days.
  • Freezing: For longer storage, the cooked dish can be frozen. Divide the chicken and vegetables into individual portions and store them in freezer-safe containers or bags. Ensure that excess air is removed to prevent freezer burn. The frozen dish can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat the refrigerated or thawed chicken and vegetables in the oven at 350F (175C) until heated through, or microwave on medium power, stirring occasionally, until warm. Ensure the chicken reaches an internal temperature of 165F (74C) when reheating.

Frequently Asked Questions

  • Question 1: Can I use frozen vegetables for this recipe?
    Frozen vegetables can be used, but it’s recommended to thaw and drain them before adding them to the baking dish to prevent the dish from becoming too watery.
  • Question 2: How can I prevent the chicken from drying out?
    Baking the chicken covered with aluminum foil for the first 30 minutes helps to retain moisture. Also, ensure the chicken is not overcooked by using a meat thermometer to check for doneness.
  • Question 3: Can I prepare this dish in advance?
    The vegetables can be chopped and seasoned in advance. However, it is recommended to assemble the dish and bake it closer to serving time for optimal flavor and texture.
  • Question 4: Can I add cheese to this recipe?
    Yes, shredded cheese, such as cheddar, mozzarella, or Parmesan, can be sprinkled over the chicken and vegetables during the last 10 minutes of baking for added flavor and richness.
Keyword easy dinner, Family Dinner, Gluten-Free, healthy