One Dish Chicken Bake with Vegetables 2
Experience the ultimate weeknight dinner with our One Dish Chicken Bake with Vegetables 2—a hearty, flavor-packed meal that’s as easy to prep as it is delicious. Succulent boneless, skinless chicken thighs are paired with a rustic mix of Yukon gold potatoes, sweet carrots, and tender green beans, all seasoned with a fragrant blend of garlic, paprika, rosemary, and thyme. Topped with a sprinkle of fresh lemon slices for a zesty finish, this one-dish wonder roasts to perfection in under an hour, creating juicy chicken and caramelized veggies that meld into a symphony of comforting flavors. Perfectly balanced and requiring minimal cleanup, this oven-baked creation is a true lifesaver for busy families or cozy dinners at home.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 4 medium Yukon gold potatoes
- 3 medium carrots
- 200 grams green beans
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small lemon, sliced
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan with olive oil or non-stick spray.
Wash and pat dry the chicken thighs, then season both sides with a pinch of salt and black pepper. Set aside.
Cut the potatoes into bite-sized chunks, peel and slice the carrots into thin rounds, and trim the ends off the green beans.
In a large mixing bowl, combine the potatoes, carrots, and green beans. Drizzle with 2 tablespoons of olive oil, and add the minced garlic, paprika, thyme, rosemary, salt, and additional black pepper. Toss until the vegetables are evenly coated in the oil and seasoning.
Spread the seasoned vegetables across the prepared baking dish in an even layer. Arrange the chicken thighs on top of the vegetables, ensuring they are not overlapping.
Drizzle the remaining tablespoon of olive oil over the chicken, and place lemon slices on top of each chicken thigh for added flavor.
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden at the edges.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs (optional) and enjoy!
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 23.1 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 352 mg | 27% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5564 mg | 118% | |
*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.
