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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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
Directions
Step 1
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.
Step 2
Wash and pat dry the chicken thighs, then season both sides with a pinch of salt and black pepper. Set aside.
Step 3
Cut the potatoes into bite-sized chunks, peel and slice the carrots into thin rounds, and trim the ends off the green beans.
Step 4
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.
Step 5
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.
Step 6
Drizzle the remaining tablespoon of olive oil over the chicken, and place lemon slices on top of each chicken thigh for added flavor.
Step 7
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.
Step 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs (optional) and enjoy!
Nutrition Facts
| Serving size | (1709.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1995.4 |
| Total Fat 88.1g | 0% |
| Saturated Fat 18.8g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 500mg | 0% |
| Sodium 3162.9mg | 0% |
| Total Carbohydrate 184.8g | 0% |
| Dietary Fiber 25.4g | 0% |
| Total Sugars 23.1g | |
| Protein 127.6g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 352.2mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 5563.5mg | 0% |
Source of Calories