One-Pan Chicken & Veggie Bake
A simple yet satisfying dish, this one-pan chicken and veggie bake brings together tender chicken and vibrant vegetables roasted to perfection. It's a testament to how delicious and healthy meals can be incredibly easy to prepare, making it a staple for busy evenings.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp olive oil divided
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp dried oregano
- 0.25 tsp salt
- 0.125 tsp black pepper
- 2 cups broccoli florets
- 1 cup carrots sliced into rounds
- 1 medium zucchini diced
- 0.5 medium red onion sliced
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss chicken pieces with 1 tablespoon olive oil, paprika, garlic powder, oregano, salt, and pepper until well coated.
- Add broccoli, carrots, zucchini, and red onion to the same bowl. Drizzle with remaining 1 tablespoon olive oil and toss to combine, ensuring all vegetables are lightly coated.
- Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender-crisp. Stir halfway through for even cooking and browning.
- Serve hot directly from the baking sheet and enjoy your easy, healthy meal!
Notes
Vary vegetables with seasonal favorites like bell peppers, asparagus, or sweet potatoes. For extra flavor, marinate chicken for 30 minutes or overnight. Serve with a sprinkle of fresh parsley or a squeeze of lemon juice for brightness.