One-Pot Chicken Vegetables
One-Pot Chicken Vegetables recipe is a perfect choice for both busy weeknights and relaxing family gatherings. This dish is not only convenient but also provides balanced nutrition and delicious flavors, making it a true crowd-pleaser. With minimal prep, easy cleanup, and maximum taste, it’s an excellent go-to option for wholesome, flavorful cooking. we delve into a detailed recipe, techniques, and nutritional insights to make your one-pot chicken and vegetable dinner an impressive centerpiece of any meal.
One-Pot Chicken Vegetables recipe combines the essentials of a nutritious, flavor-packed meal with simplicity, making it a go-to option for health-conscious individuals and families alike satisfying both taste and nutrition in every bite.
- 1 kg Chicken thighs
- 100 ml Olive oil
- 1 Lemon squeezed
- 1 teaspoon Garlic powder
- 1/2 teaspoon Chili flakes
- 1/2 teaspoon Black pepper
- 1 teaspoon Salt
- 1 teaspoon Thyme
- 1 Onion peeled and quartered
- 4 Potatoes cut into large chunks
- 2 Carrots cut into thick slices
- 1 Beetroot peeled and chopped
- Fresh parsley for garnish
Preheat the oven to 200°C.
The chicken thighs should be put on an oven tray.
In a bowl, combine the olive oil, lemon juice, garlic powder, chili flakes, black pepper, salt, and thyme. Stir well to make the marinade.
Drizzle the seasoned oil over the chicken thighs and massage to coat each piece.
Add the onion, potatoes, carrots, and beetroot to the dish.
Toss the chicken and vegetables together to coat them with the marinade.
Wrap securely with plastic wrap and place in the refrigerator for two hours.
Replace the plastic wrap with aluminum foil and bake for 60 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish with fresh parsley before serving. Enjoy your delicious lemon herb baked chicken with Vegetables.
Servings: 4 ServingCalories:253kcalTotal Fat:14gSaturated Fat: 3gTrans Fat: 0.74gCholesterol:75mgSodium:171mgPotassium:944mgTotal Carbohydrate:14gDietary Fiber: 3gSugars: 4gProtein:29gVitamin A: 1665IUVitamin C: 170mgCalcium: 64mgIron: 1mg
For extra flavor, add a sprig or two of fresh rosemary to the marinade.
You can substitute other root vegetables, such as parsnips or sweet potatoes.
If you prefer a crispier chicken skin, remove the foil during the last 15-20 minutes of baking.
To check for doneness, use a meat thermometer inserted into the thickest part of a chicken thigh.
Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!
