Chicken Potato and Vegetable Bake
Transform your weeknight dinner routine with this hearty and wholesome Chicken Potato and Vegetable Bake, a one-pan wonder that combines tender, crispy-skinned chicken thighs with a medley of perfectly roasted baby potatoes, carrots, broccoli, and red onion. Infused with fragrant garlic, earthy oregano, smoky paprika, and bright lemon juice, this dish bursts with flavor and requires minimal effort. The secret lies in its oven-baked simplicity, allowing the natural juices of the chicken to enhance the caramelized vegetables. Ready in just over an hour, this balanced meal is perfect for busy families or meal prep, and it's finished with a sprinkle of fresh parsley for a touch of herbal freshness. A flavorful, healthy dinner solution that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 500 grams baby potatoes, halved
- 2 large carrots, peeled and cut into chunks
- 200 grams broccoli florets
- 1 medium red onion, quartered
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine baby potatoes, carrots, broccoli, and red onion. Drizzle with 2 tablespoons of olive oil and season with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of dried oregano. Toss to evenly coat.
Place the seasoned vegetables in an even layer on a large baking dish or sheet pan.
Pat the chicken thighs dry with paper towels. Rub them with the remaining 1 tablespoon of olive oil, and season with paprika, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon dried oregano. Sprinkle the minced garlic over the chicken.
Nestle the seasoned chicken thighs among the vegetables on the baking dish.
Squeeze the lemon juice over the entire dish and cover tightly with aluminum foil.
Bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the chicken skin is golden brown and crispy, the internal temperature of the chicken reads 75°C (165°F), and the potatoes are tender.
Remove from the oven and let the dish rest for 5 minutes. Sprinkle with fresh parsley, if desired, before serving.
Serve warm and enjoy your Chicken Potato and Vegetable Bake!
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 24.8 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4332 mg | 92% | |
*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.
