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One-pan baked chicken and vegetables in a baking tray ready to serve
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5 from 2 votes

One Pan Baked Chicken And Vegetables

A variety of vegetables and chicken rubbed with spices, garlic, and herbs and then cooked in the oven for the roasted taste. An awsome dinner with full of flavors and healthy ingredients that you can make on weeknights.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Lunch / Dinner
Cuisine: American Inspired, Italian Inspired
Servings: 5
Calories: 304kcal
Author: Swati Kadam Gulati

Equipment

Ingredients

  • 6 small chicken thighs boneless and skinless cut into bite-size pieces
  • 3 medium carrot peeled
  • 1 red and yellow pepper each
  • 3 medium zucchini
  • 1 large onion
  • 2-3 tablespoon chopped fresh parsley
  • 2 large garlic cloves finely chopped
  • 1 teaspoon Italian seasonings mix
  • ½ teaspoon red chili flakes
  • 1 ½ tablespoon olive oil
  • 1 tablespoon lime juice
  • Salt and pepper

Instructions

  • Preheat the oven to 400F.
  • In a small mixing bowl combine parsley, garlic, Italian seasoning mix, chili flakes, oil, lime juice, salt, and pepper. Mix well and keep it aside.
  • Cut carrots, peppers, zucchini, and onion into roughly 1” pieces. Spread them on a baking sheet pan. Also, add chicken pieces to the pan.
  • Then add the garlic and herbs mixture. Using hand mix thoroughly to coat the chicken and vegetables.
  • Spread the chicken and veggie mixture evenly on the baking pan and cook them in the preheated oven for 20 min. Then using a long spatula, stir the mixture and cook for another 10-15 mins.
  • Finally, garnish with some fresh parsley and serve warm.

Notes

  1. Disclaimer: Vegetables in this recipe won't be crunchy--they will be tender. Vegetables will be perfectly ready in the first 20-25 min of cooking. However, in order to evaporate the water from the chicken completely, and get the roasted color and texture, it takes 30-35 min in total. That's the reason your veggies would get slightly overcooked. However, it doesn't affect the deliciousness of this dish.
  2. You can also use chicken breasts instead of chicken thighs. It may take less time to cook compared to thighs.
  3. You can skip the red chili flakes if you don't prefer it.
  4. We always purchase organic chicken. And about 6 small pieces of chicken thighs roughly weighs 1 ½ lb. You can keep a note of this when deciding how many chicken thighs you would use in this recipe. 

Nutrition

Calories: 304kcal