Chicken and Vegetable Bake
Indulge in the hearty goodness of this Chicken and Vegetable Bake, a wholesome one-pan recipe that’s as easy to prepare as it is delicious! Featuring succulent chicken breasts nestled alongside tender baby potatoes, vibrant carrots, and nutrient-packed broccoli, this dish is elevated with a fragrant blend of garlic, thyme, oregano, and smoked paprika. A drizzle of olive oil ensures everything roasts to golden perfection, while optional parmesan cheese adds a savory touch. Ready in just an hour, this crowd-pleasing dinner is perfect for busy weeknights or cozy family meals. Garnish with fresh parsley for an added burst of freshness, and pair it with crusty bread or a crisp green salad for a complete dining experience. This chicken and vegetable bake is a flavorful, nutrient-filled meal that brings everyone to the table!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 400 grams baby potatoes
- 200 grams carrots
- 300 grams broccoli florets
- 3 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a large baking dish or sheet with olive oil or cooking spray.
Wash and cut the baby potatoes in half. Peel and chop the carrots into bite-sized chunks. Set aside.
In a small bowl, combine the olive oil, minced garlic, dried thyme, oregano, paprika, salt, and black pepper. Mix well to form a seasoning blend.
Place the chicken breasts in the baking dish and brush them generously with the seasoning mixture.
Add the potatoes, carrots, and broccoli florets around the chicken in the dish. Drizzle the remaining seasoning mixture over the vegetables, tossing to coat them evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and sprinkle grated parmesan cheese over the vegetables if desired. Return the dish to the oven and bake uncovered for another 20 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve the chicken and vegetable bake warm, either on its own or alongside a fresh green salad or crusty bread.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 3819 mg | 166% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 16.0 g | ||
| Protein | 253.3 g | 507% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 975 mg | 75% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2496 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
