Ah, busy weeknights! I know them all too well. Between juggling work, family, and a never-ending to-do list, the last thing I want to do is spend hours in the kitchen. That’s why I absolutely adore my One-Pan Baked Chicken with Veggies. It’s a lifesaver! With just a few simple ingredients and one pan, I can create a colorful, flavorful meal that everyone loves. The best part? Cleanup is a breeze! Plus, the juicy chicken pairs perfectly with tender veggies, making it a nutritious choice that doesn’t skimp on taste. Trust me, once you try this recipe, it’ll become your go-to for those hectic evenings!
Ingredients for One-Pan Baked Chicken with Veggies
Gather these simple ingredients to whip up a delicious and colorful meal that’s sure to please:
- 4 chicken thighs
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
(Feel free to mix and match with any seasonal veggies you love!)
How to Prepare One-Pan Baked Chicken with Veggies
Ready to get cooking? Let’s dive into this easy, flavorful dish that’ll have your family raving! Follow these simple steps, and you’ll have a hearty meal on the table in no time.
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). This step is crucial! Preheating helps ensure that your chicken cooks evenly and gets that lovely golden brown color. Trust me, you don’t want to skip this!
Step 2: Mix the Marinade
In a large bowl, mix together the olive oil, garlic powder, paprika, salt, and pepper. This is where the magic begins! The olive oil will help the spices cling to the chicken, giving it that delicious flavor we all crave. Don’t be shy—mix it well until it’s nicely combined!
Step 3: Coat and Arrange the Chicken
Now, add the chicken thighs to the bowl and coat them evenly with your marinade. Get in there with your hands or a spoon, making sure every inch of the chicken is covered. Then, place the seasoned chicken in a baking dish, arranging them so they have a little space between each piece. This allows for even cooking!
Step 4: Add the Vegetables
Next, it’s time to add the veggies! Scatter the broccoli, sliced carrots, and chopped red bell pepper around the chicken. You want those colorful veggies to soak up all that tasty marinade! Drizzle any remaining oil mixture over the top of the vegetables for an extra flavor boost.
Step 5: Bake and Rest
Pop your baking dish in the preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (75°C). Once it’s done, let it rest for 5 minutes before serving. This resting period is key—it helps keep the chicken juicy and tender!
Why You’ll Love This Recipe
- It’s a one-pan wonder, which means minimal cleanup—yay for less dishwashing!
- Quick prep time of just 10 minutes, so you can spend more time enjoying your meal.
- Packed with colorful, nutritious veggies that add flavor and crunch to every bite.
- Perfectly juicy chicken thighs that stay moist and flavorful while baking.
- Customizable! Swap in your favorite seasonal veggies for a fresh twist each time.
Tips for Success with One-Pan Baked Chicken with Veggies
Want to take your One-Pan Baked Chicken with Veggies to the next level? Here are some of my favorite tips that’ll help you get the best results every time!
- Fresh is Best: Always opt for fresh vegetables when you can. They add so much vibrant flavor and texture to your dish. If you have leftovers, toss them into a salad or stir-fry!
- Season to Taste: Don’t be afraid to adjust the seasoning! If you love garlic, sprinkle in a bit more garlic powder. Or, if you’re feeling adventurous, try adding a pinch of crushed red pepper flakes for some heat!
- Use Bone-In Chicken: I prefer using bone-in chicken thighs for this recipe. They stay juicy and flavorful as they bake, making every bite utterly delicious!
- Mix It Up: Feel free to switch up the veggies based on what you have on hand or what’s in season. Zucchini, asparagus, or even sweet potatoes work beautifully!
- Don’t Overcrowd the Pan: If you’re doubling the recipe, use two pans instead of cramming everything into one. This ensures even cooking and that lovely caramelization we all love!
With these tips, you’ll be a pro at making this dish in no time! Happy cooking!
Nutritional Information for One-Pan Baked Chicken with Veggies
Curious about what you’re enjoying? Here’s the estimated nutritional breakdown for each serving of my One-Pan Baked Chicken with Veggies. Keep in mind that these values are approximate, but they give you a good idea of what’s in this delicious meal!
- Calories: 350
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 300mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 4g
- Protein: 30g
This meal is not only satisfying but also packed with protein and veggies, making it a wholesome choice for any night of the week!
FAQ about One-Pan Baked Chicken with Veggies
Can I use different vegetables?
Absolutely! One of the best things about my One-Pan Baked Chicken with Veggies is its versatility. You can swap in any seasonal vegetables you love or have on hand. Think zucchini, asparagus, or even sweet potatoes for a twist! Just be mindful of the cooking times—harder veggies may need a bit longer, while softer ones will cook quickly.
How do I store leftovers?
Storing leftovers is super easy! Just let your chicken and veggies cool down a bit, then transfer them to an airtight container. They’ll keep well in the fridge for up to 3 days. When you’re ready to enjoy them again, just reheat in the microwave or oven until warmed through. Quick and convenient!
Can I use chicken breasts instead of thighs?
Sure thing! You can definitely use chicken breasts if that’s your preference. Just keep in mind that chicken breasts tend to cook a bit faster than thighs, so you might want to check for doneness a little earlier. They can also be less moist, so I recommend keeping an eye on them to avoid drying out. Happy cooking!
Serving Suggestions for One-Pan Baked Chicken with Veggies
When it comes to serving my One-Pan Baked Chicken with Veggies, the possibilities are endless! I love to keep things simple yet delicious. One of my favorite pairings is a light, refreshing side salad. A mix of greens with cherry tomatoes, cucumbers, and a drizzle of balsamic vinaigrette adds a perfect crunch and brightness to the meal.
If you’re in the mood for something heartier, a side of fluffy quinoa or brown rice complements the chicken beautifully. You can even toss in some herbs or lemon zest for an extra flavor boost!
And let’s not forget about sauces! A dollop of creamy ranch or a tangy yogurt sauce works wonders to elevate the dish. You could also serve it with a zesty chimichurri for that fresh, herby kick. Trust me, whatever you choose, this meal is sure to impress!
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One-Pan Baked Chicken with Veggies: 5 Simple Joys
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and quick one-pan meal featuring baked chicken and colorful vegetables.
Ingredients
- 4 chicken thighs
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix olive oil, garlic powder, paprika, salt, and pepper.
- Add chicken thighs to the bowl and coat them evenly with the mixture.
- Place the chicken in a baking dish.
- Add broccoli, carrots, and bell pepper around the chicken.
- Drizzle any remaining oil mixture over the vegetables.
- Bake for 30-35 minutes or until the chicken is cooked through.
- Let it rest for 5 minutes before serving.
Notes
- Use any seasonal vegetables you prefer.
- Adjust seasoning according to your taste.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: One-Pan Baked Chicken with Veggies