One-Pan Chicken and Vegetables Recipe

Introduction

It is useful for working days as it is quick, delicious, and easy to wash up for dinner. This One-Pan Chicken and Vegetables recipe is all about the juicy chicken cooked to perfection and the delicious roasted vegetables. It is a very flexible meal that you can change to suit your family and is therefore a good addition to your list of meals.

Ingredients

• Chicken:
  • 4 chicken breasts or thighs (skin-on or skinless based on preference)
• Vegetables:
  • 2 medium potatoes, cut into wedges
  • 2 large carrots, sliced into sticks
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 small red onion, sliced into wedges
  • 1 zucchini, sliced
• Seasoning and Spices:
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
• Optional Ingredients:
  • Fresh herbs (rosemary, thyme, or parsley for garnish)
  • 1 lemon, sliced (optional, for adding freshness

Equipment Needed

• Pan:
  • A large-rimmed baking sheet or roasting pan
• Other Tools:
  • Knife
  • Cutting board
  • Measuring spoons
  • Mixing bowl
  • Tongs or spatula

Step-by-Step Instructions

Step 1: Prepare the Ingredients

• Chicken: Pat the chicken breasts or thighs dry with paper towels. This ensures a crispy exterior when cooked.
• Vegetables: Chop the potatoes, carrots, bell peppers, onion, and zucchini into uniform pieces for even cooking.

Step 2: Season the Chicken and Vegetables

• In a large mixing bowl, combine olive oil, garlic powder, onion powder, paprika, dried thyme, dried oregano, salt, and pepper.
• Add the chicken and vegetables to the bowl, tossing them in the seasoning mixture until everything is evenly coated.

Step 3: Arrange in the Pan

• Spread the seasoned chicken and vegetables evenly on the baking sheet. Arrange the chicken in the center of the pan, surrounded by the vegetables. Ensure nothing overlaps to allow proper roasting.

Step 4: Bake in the Oven

• Preheat your oven to 400°F (200°C).
• Bake the chicken and vegetables for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
• For extra crispy chicken, broil for the last 2-3 minutes, keeping a close eye to prevent burning.

Step 5: Serve and Enjoy

• Remove the pan from the oven and let it rest for a few minutes.
• Serve the chicken and vegetables on a plate, garnishing with fresh herbs or squeezing lemon juice for added flavor.

Storing and Reheating Leftovers

• Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. You can also microwave for 2-3 minutes, though the vegetables may lose some of their crispiness.

This One-Pan Chicken and Vegetables recipe is a quick, easy, and customizable dinner option perfect for any night of the week. With minimal prep and clean-up, you can enjoy a healthy, hearty meal without the hassle. Try it tonight and enjoy the simplicity of one-pan cooking!