In the realm of easy and wholesome dinners, a one-pan chicken and vegetable bake reigns supreme. Simplify your dinner routine with this One-Pan Chicken and Vegetable Bake – minimal effort, maximum flavor.
Imagine a savory ensemble of tender chicken, roasted vegetables, and aromatic herbs, all baked to perfection on a single pan. That’s the magic of this hassle-free recipe.
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes (halved)
- 1 cup baby carrots
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss baby potatoes, baby carrots, and broccoli with olive oil, thyme, smoked paprika, salt, and pepper.
- Place chicken thighs on the baking sheet, surrounded by the seasoned vegetables.
- Bake for 35-40 minutes or until chicken is golden and vegetables are tender.
- Serve hot, garnished with fresh herbs if desired.
Nutrition Information: (per serving)
- Calories: 450
- Protein: 25g
- Fat: 20g
- Carbohydrates: 40g
The One-Pan Chicken and Vegetable Bake is a time-saving solution for a wholesome dinner without compromising on taste.