baked chicken and vegetables recipe

Written ByJenny Smyth Posted on
baked chicken and vegetables recipe
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The Best baked chicken and vegetables recipe

I’m so excited to share this baked chicken and vegetables recipe with you all. I’ve been making it for years, and it’s always a crowd-pleaser in our household. The dish is simple yet flavorful, and it’s perfect for a quick weeknight dinner or a special occasion like holidays or family gatherings.

The best part is that it’s incredibly easy to customize to your taste preferences. Just choose your favorite vegetables, herbs, and spices, and you’re good to go. The origins of this dish are unclear, but I suspect it’s a fusion of Mediterranean and American cuisines.

The result is a hearty, comforting meal that’s both satisfying and healthy. I love how the baking process brings out the natural sweetness in the vegetables, which pairs perfectly with the savory flavor of the chicken. The key to this recipe is using high-quality ingredients and proper cooking techniques.

Make sure to choose fresh vegetables and herbs, as they’ll add so much more flavor to the dish than wilted or old ones. As for the chicken, I recommend using boneless breasts or thighs for even cooking and minimal waste. One of my favorite things about this recipe is how versatile it is.

You can serve it as a main course, side dish, or even as a snack. The leftovers are just as delicious reheated the next day, making it perfect for meal prep or packing lunch for work.

Simple Baked Chicken and Vegetables

Simple Baked Chicken and Vegetables

4.8 from 1615 votes

This one-pan baked chicken and vegetables recipe is a complete meal with juicy chicken thighs and tender roasted vegetables. It is easy to prepare with minimal cleanup, making it perfect for a weeknight dinner.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder

For the Vegetables

2 cups baby potatoes, halved
2 cups broccoli florets
1 red bell pepper, chopped
1 yellow onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Pat the chicken thighs dry with paper towels to ensure crispy skin.
3In a small bowl, mix 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon garlic powder.
4Rub this mixture all over the chicken thighs.
5In a large bowl, combine the halved baby potatoes, broccoli florets, chopped red bell pepper, and onion wedges.
6Drizzle with 2 tablespoons olive oil, then sprinkle with dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7Toss until the vegetables are evenly coated.
8Arrange the seasoned chicken thighs skin-side up in the center of a large baking sheet.
9Scatter the vegetable mixture around the chicken in a single layer.
10Bake for 40 to 45 minutes, until the chicken skin is golden brown and crisp, and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
11The vegetables should be tender and lightly browned.
12Let the dish rest for 5 minutes before serving.

🔧Equipment

Large baking sheet
Mixing bowl
Chef’s knife
Cutting board
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For extra crispy skin, broil the chicken for the last 2 to 3 minutes of cooking. You can substitute chicken breasts, but reduce the cooking time to 25 to 30 minutes. Any combination of root vegetables like carrots or parsnips works well in this recipe.

Watch Video Of How Simple Baked Chicken and Vegetables Works

Leftovers from this baked chicken and vegetables recipe store really well in an airtight container in the fridge for up to four days. To reheat, I place everything on a baking sheet in a 350 degree oven for about 10 minutes, which brings back the crispiness of the vegetables and keeps the chicken moist.

You can also reheat in the microwave, but the vegetables will be softer. For serving, I like to add a squeeze of fresh lemon juice or a sprinkle of fresh herbs like parsley to brighten the flavors.

This meal is perfect for family gatherings because it is easy to double the recipe and bake in a larger pan. It also works well for meal prep since you can make a big batch and have lunches ready for the week.

Whether it is a casual dinner or a holiday meal, this dish always feels special without a lot of effort.

❓ Frequently Asked Questions About Baked Chicken and Vegetables

Q: What type of chicken should I use?

The best type of chicken to use in this recipe is boneless breasts or thighs. This will ensure even cooking and minimal waste.

Q: Can I substitute different vegetables?

Yes, feel free to choose your favorite vegetables! Some popular options include broccoli, cauliflower, carrots, bell peppers, onions, mushrooms, and zucchini.

Q: How do I prevent the vegetables from burning?

To prevent burning, make sure to toss the vegetables halfway through the baking time. Also, keep an eye on them during the last 10-15 minutes of cooking.

Q: Can I make this recipe in advance?

You can prepare the chicken and vegetables separately ahead of time and store them in separate containers in the refrigerator overnight.

Q: Is this recipe suitable for people with dietary restrictions?

This recipe is naturally gluten-free but may not be suitable for individuals with specific dietary needs due to cross-contamination risks during food preparation.

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