Quick & Easy One Dish Baked Chicken Recipes Tonight!
A complete and comforting meal, this preparation features succulent chicken baked alongside an array of vegetables, creating a symphony of flavors in a single pan. The beauty of this method lies in its simplicity and the harmonious blend of savory chicken drippings infusing the accompanying vegetables.
Equipment
- Large Baking Dish (9x13 inch recommended)
- Large Mixing Bowl
- Cutting board
- Chef's knife
- Measuring spoons
- Meat Thermometer (for ensuring chicken is fully cooked)
- Tongs or Spatula
Ingredients
- 1.5 lbs bone-in skin-on chicken thighs
- 1 lb red potatoes quartered
- 1 large 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
- Salt and black pepper to taste
- Optional: Lemon wedges for serving
Instructions
- Step 1: Preheat the Oven: Preheat the oven to 400F (200C).
- Step 2: Prepare the Vegetables: In a large bowl, toss the potatoes, onion, and carrots with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Ensure the vegetables are evenly coated with the oil and seasonings.
- Step 3: Arrange the Vegetables in a Baking Dish: Spread the seasoned vegetables in a single layer in a large baking dish. A 9x13 inch dish works well for this recipe.
- Step 4: Season the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- Step 5: Place the Chicken on Top: Arrange the seasoned chicken thighs on top of the vegetables in the baking dish, spacing them evenly.
- Step 6: Bake in the Oven: Place the baking dish in the preheated oven and bake for 45 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165F (74C).
- Step 7: Rest Before Serving: Once the chicken is cooked, remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
- Step 8: Serve and Enjoy: Serve the baked chicken and vegetables directly from the baking dish. Garnish with fresh herbs or lemon wedges, if desired.
- Optional Tips: For extra crispy chicken skin, broil for the last few minutes of cooking, watching carefully to prevent burning. Other vegetables such as bell peppers, zucchini, or sweet potatoes can be added based on preference. Chicken breasts can be used as a substitute for chicken thighs, but may require a shorter cooking time.
Notes
Variations
The ease of one-dish baked chicken lends itself to numerous adaptations:
- Ingredient Swaps: Other vegetables, such as Brussels sprouts, parsnips, or butternut squash, can be substituted based on seasonal availability or preference. Consider swapping chicken thighs for drumsticks or using boneless, skinless chicken breasts for a leaner option. Experimenting with different herbs and spicessuch as using Italian seasoning, herbes de Provence, or a Cajun spice blendcan significantly alter the flavor profile.
- Regional Twists: A Mediterranean-inspired version might incorporate lemon slices, Kalamata olives, and feta cheese. A Mexican-inspired variation could include diced tomatoes, bell peppers, corn, and a sprinkle of chili powder. A French-inspired dish might utilize Dijon mustard, white wine, and herbs like thyme and tarragon.
- Dietary Adjustments: To accommodate gluten-free diets, confirm that all seasonings used are gluten-free. To reduce carbohydrate content, substitute starchy vegetables like potatoes with cauliflower or broccoli. For a dairy-free adaptation, ensure no dairy-based ingredients are used in seasonings or marinades.
Serving Suggestions
This dish is versatile and can be served in a variety of settings.
- A suitable meal for a weeknight family dinner, providing a balanced and satisfying option.
- Ideal for casual gatherings or potlucks, as it is easily transported and served.
- The dish pairs well with a simple side salad, crusty bread for soaking up the pan juices, or a light grain like quinoa or couscous.
- Garnish with fresh herbs like parsley, rosemary, or thyme to enhance visual appeal.
- Offer lemon wedges alongside the dish to brighten the flavors.
Storage Tips
Proper storage ensures the dish remains fresh and flavorful.
- Allow the baked chicken and vegetables to cool completely before storing.
- Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
- Refrigerate for up to 3-4 days.
- Reheat in the oven at 350F (175C) until warmed through, or microwave in short intervals.
- Freezing is generally not recommended as the vegetables may become mushy upon thawing; however, if freezing is necessary, use freezer-safe containers and consume within 1-2 months.
Frequently Asked Questions
- Question 1: Can I use frozen vegetables?
If using frozen vegetables, it is recommended to thaw them slightly and pat them dry before adding them to the baking dish to prevent excess moisture. - Question 2: How do I prevent the chicken from drying out?
Ensure the chicken is not overcooked by using a meat thermometer. Basting the chicken with the pan juices during baking can also help maintain moisture. - Question 3: Can I prepare this dish ahead of time?
The vegetables can be prepped ahead of time and stored in the refrigerator. However, it is best to bake the dish fresh for optimal flavor and texture. - Question 4: What can I do if the vegetables are cooking faster than the chicken?
If the vegetables are browning too quickly, cover the baking dish loosely with aluminum foil to slow down the cooking process while the chicken continues to cook