Baked Chicken and Veggies Recipe for Easy Healthy Meals

Nothing beats the aroma of a hearty baked chicken and veggies meal fresh from the oven. This classic recipe combines tender, juicy chicken with a colorful medley of vegetables, all roasted together to perfection.

It’s a comforting, nutritious dish that’s perfect for busy weeknights or a relaxed weekend dinner. With minimal prep and a single baking tray, cleanup is a breeze, too.

Whether you’re cooking for family or meal prepping for the week, this recipe is versatile and easily customizable with your favorite herbs and veggies.

The best part? Baking locks in all the natural flavors and juices, creating a deliciously satisfying meal that feels homemade but requires very little effort.

Plus, it’s a great way to sneak in some extra vegetables without the fuss of multiple pots and pans. Ready to discover why this simple recipe is a kitchen staple?

Let’s dive right in!

Why You’ll Love This Recipe

This baked chicken and veggies recipe is an all-in-one meal that’s packed with flavor and nutrition. It’s incredibly easy to prepare, making it ideal for cooks of all skill levels.

The roasting process caramelizes the vegetables and seals the chicken, creating a mouthwatering combination of textures and tastes.

What’s more, it’s highly customizable! You can swap in your favorite vegetables or experiment with different spice blends to suit your mood.

Plus, the leftovers reheat beautifully, making this a smart choice for meal planning. If you’re looking for a healthy, balanced meal with minimal effort, this recipe is a winner every time.

Ingredients

• 4 boneless, skinless chicken thighs (or chicken breasts if preferred)
• 2 medium carrots, peeled and cut into 1-inch chunks
• 1 large red bell pepper, seeded and sliced
• 1 medium zucchini, sliced into rounds
• 1 small red onion, cut into wedges
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Equipment

• Baking sheet or roasting pan
• Mixing bowl
• Measuring spoons
• Sharp knife and cutting board
• Tongs or spatula for turning chicken and veggies
• Aluminum foil (optional, for easier cleanup)

Instructions

1. Preheat your oven to 425°F (220°C). Line your baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Prepare the vegetables: In a large mixing bowl, combine the carrots, red bell pepper, zucchini, and red onion. Drizzle with 1 tablespoon of olive oil, then sprinkle with half the minced garlic, 1/2 teaspoon thyme, 1/2 teaspoon paprika, salt, and pepper. Toss well to coat evenly.
3. Season the chicken: Pat the chicken thighs dry with paper towels. Rub the remaining olive oil, garlic, thyme, paprika, oregano, salt, and pepper over each piece, ensuring they are well coated.
4. Arrange the chicken and veggies: Spread the seasoned vegetables evenly across the baking sheet. Nestle the chicken pieces on top of the veggies, skin side up if using skin-on chicken.
5. Bake: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
6. Optional crisping: For extra crispy chicken, switch the oven to broil and cook for an additional 2-3 minutes, watching closely to avoid burning.
7. Rest and garnish: Remove the tray from the oven and let the chicken rest for 5 minutes. Sprinkle with fresh parsley before serving for a burst of color and freshness.

Tips & Variations

For the best flavor, marinate the chicken for at least an hour or overnight with the olive oil and herbs before baking.

If you want to switch up the veggies, try adding baby potatoes, Brussels sprouts, or cherry tomatoes. Root vegetables like sweet potatoes or parsnips work wonderfully too and add natural sweetness.

For a spicier kick, sprinkle in some cayenne pepper or use the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

To make this recipe gluten-free, just double-check your spices and seasoning blends to ensure they contain no hidden gluten.

For a lighter option, use chicken breasts instead of thighs, but be mindful they may cook a bit faster and can dry out if overcooked.

Nutrition Facts

Serving Suggestions

This baked chicken and veggies dish pairs beautifully with a variety of sides. Serve it alongside a fluffy rice pilaf, creamy mashed potatoes, or a crisp green salad for a complete meal.

For a Mediterranean twist, add a dollop of tzatziki or a squeeze of fresh lemon juice over the chicken just before serving.

Leftovers work great in wraps or salads the next day, making it a versatile choice for lunches. You might also want to explore other healthy and delicious meal ideas like Chicken Veg Salad Recipe Easy and Healthy Meal Ideas or check out Chicken and Roasted Veg Recipes for Easy Healthy Meals for more inspiration.

Conclusion

This baked chicken and veggies recipe is a perfect example of wholesome comfort food that’s quick to prepare and packed with flavor. It’s an excellent choice for anyone looking to enjoy a nutritious meal without spending hours in the kitchen.

With its simple ingredients and straightforward steps, even novice cooks can create a delicious dinner that feels special.

By roasting the chicken and vegetables together, you enhance their natural flavors while keeping the meal light and healthy. This recipe also offers plenty of flexibility to suit your taste preferences and dietary needs.

Don’t forget to explore other recipes like A to Z Vegetarian Recipes for Every Meal and Occasion or Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to expand your culinary repertoire.

Give this recipe a try tonight and enjoy a satisfying, delicious meal with minimal fuss. Happy cooking!

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