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One-Pot Chicken Vegetables

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 Vegetable Dinner an impressive centerpiece of any meal.

One-Pot Chicken Vegetables
    Prep Time 20 mins
    Cook Time 60 mins
    Total Time 1 hr 20 mins
    Cooking Method:
    Cuisine:
    Courses:
    Servings: 4
    Calories: 253
    Best Season: Suitable throughout the year
    Description

    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.

    Ingredients
    • 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
    Instructions
    1. 1

      Preheat the oven to 200°C.

    2. 2

      The chicken thighs should be put on an oven tray.

    3. 3

      In a bowl, combine the olive oil, lemon juice, garlic powder, chili flakes, black pepper, salt, and thyme. Stir well to make the marinade.

    4. 4

      Drizzle the seasoned oil over the chicken thighs and massage to coat each piece.

    5. 5

      Add the onion, potatoes, carrots, and beetroot to the dish.

    6. 6

      Toss the chicken and vegetables together to coat them with the marinade.

    7. 7

      Wrap securely with plastic wrap and place in the refrigerator for two hours.

    8. 8

      Replace the plastic wrap with aluminum foil and bake for 60 minutes, or until the chicken is cooked through and the vegetables are tender.

    9. 9

      Garnish with fresh parsley before serving. Enjoy your delicious lemon herb baked chicken with Vegetables.

    Nutrition Facts

    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

    Note

    Note 1: For extra flavor, add a sprig or two of fresh rosemary to the marinade.

    Note 2: Can substitute other root vegetables, such as parsnips or sweet potatoes.

    Note 3: If you prefer a crispier chicken skin, remove the foil during the last 15-20 minutes of baking.

    Note 4: To check for doneness, use a meat thermometer inserted into the thickest part of a chicken thigh.

    Keywords: One-Pot Chicken Vegetables Recipe,Simple One-Dish Chicken Dinner,Healthy One-Pan Chicken and Vegetables,Easy Chicken Vegetable One-Pot Meal
    Read it online: https://cookieandkatie.com/recipe/one-pot-chicken-vegetables/
    Jessica Maraite
    A Food Blogger

    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!