Easy One-Dish Chicken & Veggie Oven Dinners Recipes
Imagine tender chicken, its skin kissed with a golden-brown crispness, releasing savory aromas that mingle with the sweet fragrance of roasted vegetables. Each bite offers a delightful contrast: the juicy, succulent poultry paired with the caramelized edges and soft interiors of seasonal produce, all infused with herbs and spices that awaken the palate.
Equipment
- Large Baking Sheet: A rimmed baking sheet (approximately 13x18 inches) is crucial for even cooking and preventing juices from spilling.
- Large Mixing Bowl: Used for tossing vegetables with oil and seasonings.
- Cutting Board: Provides a stable surface for chopping vegetables and preparing chicken.
- Chef's Knife: A sharp chef's knife is essential for efficient vegetable preparation.
- Meat Thermometer: Ensures the chicken is cooked to a safe internal temperature of 165F (74C).
- Tongs or Spatula: Aids in arranging and flipping chicken and vegetables on the baking sheet.
Ingredients
- 1.5 lbs bone-in skin-on chicken pieces (thighs and drumsticks recommended)
- 1 lb assorted vegetables such as:
- 1 red onion cut into wedges
- 2 carrots peeled and chopped
- 2 medium potatoes cut into 1-inch cubes
- 1 bell pepper cut into chunks
- 1 cup Brussels sprouts halved
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon dried herbs Italian mix, Herbs de Provence, or a blend of thyme, rosemary, and oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Lemon wedges for serving
Instructions
- Step 1: Preheat Oven: Preheat the oven to 400F (200C). Ensure the oven rack is positioned in the middle.
- Step 2: Prepare Vegetables: Wash and chop all vegetables into uniform sizes. This ensures even cooking. Place the chopped vegetables in a large bowl.
- Step 3: Season Vegetables: Drizzle the vegetables with 1 tablespoon of olive oil. Add half of the minced garlic, half of the dried herbs, salt, and pepper. Toss well to coat evenly.
- Step 4: Arrange Vegetables on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet.
- Step 5: Prepare Chicken: Pat the chicken pieces dry with paper towels. This promotes crispy skin. In a small bowl, combine the remaining minced garlic, remaining dried herbs, paprika, salt, and pepper. Drizzle the chicken with the remaining 1 tablespoon of olive oil and rub the spice mixture all over the chicken, ensuring its well coated.
- Step 6: Arrange Chicken on Baking Sheet: Place the seasoned chicken pieces on top of the vegetables on the baking sheet, spacing them evenly.
- Step 7: Bake: Place the baking sheet in the preheated oven and bake for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165F (74C). For extra crispy skin, broil for the last 2-3 minutes, watching closely to avoid burning.
- Step 8: Rest and Serve: Remove the baking sheet from the oven and let the chicken and vegetables rest for 5 minutes before serving. Serve hot, garnished with lemon wedges if desired.
- Tips and Substitutions:
- For crispier vegetables, avoid overcrowding the pan. Use two baking sheets if necessary.
- Substitute any vegetables based on preference or seasonal availability. Root vegetables like parsnips or sweet potatoes work well.
- * Boneless, skinless chicken breasts can be used, but reduce cooking time to prevent drying out. Consider adding a drizzle of honey or maple syrup during the last 10 minutes of cooking for added flavor and caramelization.
Notes
Variations
“One dish chicken dinners oven with vegetables” lends itself to numerous adaptations based on preferences, regional influences, and dietary requirements:
- Ingredient Swaps: Experiment with different vegetables, such as sweet potatoes, parsnips, butternut squash, asparagus, or green beans, depending on seasonal availability and taste. For protein variations, consider using bone-in pork chops, sausage, or firm tofu.
- Regional Twists:
- Mediterranean: Add Kalamata olives, feta cheese, lemon slices, and oregano.
- Mexican: Use chili powder, cumin, and paprika for seasoning. Include corn, black beans, and bell peppers. Top with salsa and avocado after baking.
- Asian: Marinate chicken in soy sauce, ginger, and garlic. Add broccoli, snap peas, and bok choy.
- Dietary Adjustments:
- Low-Carb/Keto: Focus on non-starchy vegetables like broccoli, cauliflower, Brussels sprouts, and zucchini.
- Paleo: Ensure all ingredients are paleo-friendly, avoiding grains and legumes.
- Vegetarian/Vegan: Substitute chicken with extra-firm tofu, chickpeas, or lentils. Ensure vegetable broth is used in place of chicken broth, if applicable.
Serving Suggestions
“One dish chicken dinners oven with vegetables” can be served in a variety of ways:
- As a complete and satisfying main course for lunch or dinner.
- With a side of quinoa, rice, or couscous to further enhance the meal.
- Paired with a simple green salad for added freshness.
- Served family-style directly from the baking sheet for a casual and inviting presentation.
Storage Tips
Proper storage ensures the longevity and quality of leftover “One dish chicken dinners oven with vegetables”:
- Allow the dish to cool completely before storing.
- Transfer leftovers to an airtight container.
- Refrigerate for up to 3-4 days.
- Reheat in the oven at 350F (175C) until warmed through, or microwave in short intervals to prevent overcooking.
Frequently Asked Questions
- Question 1: Can I use frozen vegetables?