baked chicken and veggies recipe coppr pan Baked Chicken and Veggies Recipe Copper Pan Delight

Baked chicken and veggies in a copper pan is a deliciously simple, nutritious, and visually appealing meal that brings comfort and flavor to your dinner table. Using a copper pan not only helps in even heat distribution but also gives the dish a beautiful presentation, perfect for family dinners or casual entertaining.

This recipe combines tender chicken pieces with a colorful medley of fresh vegetables, all roasted to perfection with herbs and spices that elevate every bite. Whether you’re a busy home cook or someone looking to impress guests with minimal effort, this baked chicken and veggie combo is a guaranteed crowd-pleaser.

Plus, it’s easy to customize based on what’s in season or your personal preferences, making it a versatile addition to your recipe collection.

Ready in under an hour, this one-pan wonder minimizes cleanup while maximizing taste. Don’t forget to check out some of our other wholesome recipes like Chicken and Roasted Veg Recipes for Easy Healthy Meals for more inspiration.

Why You’ll Love This Recipe

This baked chicken and veggies recipe is perfect for anyone seeking a hassle-free, healthy meal with maximum flavor. The copper pan ensures even cooking and a beautiful caramelization on both the chicken and vegetables.

It’s a fantastic way to enjoy a balanced plate with protein and fiber-rich veggies all in one dish.

Additionally, the recipe is highly adaptable. You can swap in your favorite vegetables or adjust seasoning to your taste.

It’s an ideal weeknight dinner that feels special and keeps the kitchen cleanup minimal. Plus, you’ll enjoy the wholesome goodness of home-cooked food packed with fresh ingredients and vibrant colors.

Ingredients

• 4 boneless, skinless chicken thighs (or breasts if preferred)
• 2 cups baby potatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, cut into half-moons
• 1 large carrot, peeled and sliced
• 1 small red onion, cut into wedges
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Equipment

• Large copper pan or a heavy-bottomed roasting pan
• Mixing bowls
• Sharp knife and cutting board
• Measuring spoons
• Tongs or spatula
• Aluminum foil (optional)

Instructions

1. Preheat your oven to 400°F (200°C). This temperature is perfect for roasting chicken and vegetables to juicy and tender perfection.
2. Prepare the vegetables: In a large mixing bowl, combine the baby potatoes, bell peppers, zucchini, carrot, and red onion. Toss with 2 tablespoons of olive oil, minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and pepper. Mix well to coat all the veggies evenly.
3. Season the chicken: Pat the chicken thighs dry with paper towels. Brush them with the remaining 1 tablespoon olive oil, season generously with salt, pepper, and a sprinkle of smoked paprika for extra flavor.
4. Arrange in the copper pan: Spread the seasoned vegetables evenly across the bottom of the copper pan. Nestle the chicken pieces on top of the veggies, skin side up if using thighs with skin. This layering helps the chicken juices drip down and flavor the vegetables.
5. Bake uncovered in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender when pierced with a fork.
6. Finish with lemon juice: Remove the pan from the oven and immediately squeeze the juice of one lemon over the chicken and vegetables. This adds a fresh, zesty brightness to the dish.
7. Garnish: Sprinkle chopped fresh parsley over the top for a pop of color and fresh flavor.
8. Serve hot straight from the pan for a rustic, inviting presentation.

Tips & Variations

“For even cooking, try to cut your veggies into uniform sizes. If you want extra crispiness on your chicken skin, broil for 3-5 minutes at the end, but watch carefully to avoid burning.”

• Swap baby potatoes for sweet potatoes or butternut squash for a seasonal twist.
• Add other vegetables like Brussels sprouts, cherry tomatoes, or green beans for variety.
• For a spicier kick, sprinkle some red chili flakes or use a homemade chili powder blend.
• Marinate the chicken overnight in olive oil, lemon juice, garlic, and herbs for deeper flavor.
• If you don’t have a copper pan, a cast iron skillet or heavy roasting pan works just as well — see our Cast Iron Pan Vegetarian Recipes for Easy Healthy Meals for inspiration on pan choices.

Nutrition Facts

Serving Suggestions

This baked chicken and veggies dish pairs wonderfully with a light side salad or a simple grain like quinoa or couscous to soak up the flavorful juices. For a heartier meal, consider serving it with crusty bread or garlic mashed potatoes.

To keep things fresh, try a side of steamed green beans tossed in lemon and almonds or a crisp cucumber salad. For more wholesome vegetable side ideas, explore our A to Z Vegetarian Recipes for Every Meal and Occasion.

Conclusion

Baked chicken and veggies in a copper pan is a wonderful recipe that combines simplicity, nutrition, and flavor into one easy-to-make meal. The use of fresh vegetables, thoughtfully chosen herbs, and the magic of roasting in a copper pan ensures a deliciously satisfying dish every time.

It’s perfect for those busy weeknights when you want something wholesome without spending hours in the kitchen.

Whether you’re cooking for family or entertaining guests, this recipe delivers on taste and presentation. Don’t hesitate to experiment with different veggies or seasonings to make it uniquely yours.

For more healthy and easy meal ideas, check out our collection of Ancient Grains Vegetarian Recipes for Healthy Delicious Meals — they’re perfect companions to this baked chicken and veggie dinner!

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