Easy Baked Chicken and Vegetables Recipe

If you’re looking for a simple, delicious, and nutritious meal, this easy baked chicken and vegetables dish is your perfect answer. Packed with wholesome ingredients and bursting with flavor, it’s an ideal recipe for busy weeknights or relaxed weekends. The focus is on bringing out the natural taste of farm-fresh vegetables and succulent chicken, ensuring your family will love every bite.

Growing up, this dish was a staple at our family gatherings, especially during the fall harvest. My mother had a knack for turning the simplest ingredients into a feast, and this was one of her signature dishes. I remember the warm aroma filling the kitchen, evoking feelings of comfort and love. Today, it remains a beloved recipe, handed down through generations and adored for its simplicity and heartwarming flavors.

Why You’ll Love This Recipe

This recipe shines in its simplicity and versatility. It requires minimal prep time, with ingredients you likely already have in your pantry and fridge. The baking process locks in moisture, ensuring tender chicken and crave-worthy vegetables. Perfect for a healthy family meal, it’s also an excellent option for meal prepping or entertaining guests, offering both nutrition and deliciousness in every bite.

Ingredients Notes

• Chicken: Opt for organic, free-range chicken to enhance flavor and health benefits. Boneless thighs are a great choice for their juiciness.
• Vegetables: Use a mix of seasonal vegetables like carrots, potatoes, and bell peppers for vibrant color and taste. Feel free to substitute with any favorites you have at home.
• Spices: The recipe calls for a blend of herbs—such as thyme, rosemary, and garlic powder—that amplify the dish’s savory profile.

Recipe Steps

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2

In a large mixing bowl, combine the chicken pieces with olive oil, salt, pepper, and herbs. Toss until the chicken is well coated with the seasoning.

Step 3

Arrange the seasoned chicken evenly on the prepared baking sheet. Make sure they are not overcrowded, which will ensure even cooking.

Step 4

Add the chopped vegetables to the same bowl used for the chicken. Toss them with remaining oil and seasoning to coat evenly. Place them around the chicken on the baking sheet.

Step 5

Bake in the oven for 25–30 minutes, or until the chicken is fully cooked and the vegetables are tender. Flip the chicken and vegetables halfway through cooking for even browning.

Storage Options

Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, place the chicken and vegetables in freezer-safe bags and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for quicker serving.

Variations & Substitutions

For a lighter version, you can substitute the olive oil with an olive oil spray. Adding a squeeze of lemon over the chicken before baking can introduce a citrusy twist. Additionally, those on a low-carb diet can exchange potatoes for cauliflower or zucchini.

Serving Suggestions

Serve this dish hot, with a side of crusty bread or over a bed of rice for a complete meal. It pairs beautifully with a fresh green salad and a glass of light white wine. This dish is equally fitting for a casual family dinner or a more formal occasion.

Frequently Asked Questions

Can I prepare this recipe ahead of time? Yes, you can marinate the chicken and chop the vegetables a day in advance. Store them separately in the refrigerator, and when ready to bake, simply assemble and cook.

What can I use instead of chicken thighs? You can substitute chicken breasts or drumsticks if preferred. Keep in mind that cooking times may vary slightly, so always check that the internal temperature reaches 165°F (75°C).

Can I use frozen vegetables? While fresh vegetables are recommended for this recipe due to their texture and flavor, frozen vegetables can be used in a pinch. Make sure to thaw and pat them dry to prevent excess moisture during baking.

Easy Baked Chicken and Vegetables Recipe

This easy baked chicken and vegetables recipe delivers juicy chicken and perfectly roasted veggies, all in one sheet pan!

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces chicken breast boneless and skinless
• ▢ 1 lb baby potatoes halved
• ▢ 2 cups broccoli florets
• ▢ 1 cup carrot sliced
• ▢ 2 tbsp olive oil
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp garlic powder
• ▢ 1 tsp paprika
• ▢ 1 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Preheat your oven to 400°F (200°C).
• In a large bowl, combine chicken, potatoes, broccoli, and carrots.
• Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika. Toss to coat.
• Spread the mixture evenly on a baking sheet.
• Bake for 45 minutes, or until chicken is cooked through and vegetables are tender.
• Garnish with fresh parsley before serving.

Notes

This recipe can be easily modified with your favorite vegetables or spices.