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One-Pan Baked Chicken with Veggies

One-Pan Baked Chicken with Veggies

This One-Pan Baked Chicken with Veggies combines golden-browned chicken thighs and vibrant vegetables for a comforting, effortless weeknight dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner Plates
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs Provides a juicy and flavorful base that pairs perfectly with veggies.
  • 2 tablespoons olive oil Keeps the chicken moist and adds a lovely richness.
  • 1 teaspoon garlic powder Enhances the savory flavor profile of the chicken.
  • 1 teaspoon paprika Gives a smoky depth and vibrant color to the dish.
  • Salt to taste
  • Pepper to taste
For the Veggies
  • 2 cups broccoli florets Packed with nutrients, these add a nice crunch and vibrant green to your meal.
  • 1 cup sliced carrots Naturally sweet and colorful, they complement the earthy tones of the dish.
  • 1 piece red bell pepper, chopped Adds a pop of color and sweet flavor that brightens up the plate.

Equipment

  • Baking dish
  • large bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Mix together the olive oil, garlic powder, paprika, salt, and pepper in a large bowl.
  3. Coat the chicken thighs in the mixture until they're well covered.
  4. Place the seasoned chicken in a baking dish, arranged neatly.
  5. Add the broccoli, carrots, and bell pepper around the chicken.
  6. Drizzle any remaining oil mixture over the vegetables.
  7. Bake for 30-35 minutes or until the chicken is cooked through (internal temperature of 165°F).
  8. Let it rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 350mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 5000IUVitamin C: 75mgCalcium: 70mgIron: 2mg

Notes

Optional: Garnish with fresh herbs for a pop of color and flavor. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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