Description
A simple and flavorful one pan chicken recipe packed with customizable vegetables, perfect for easy cleanup and delicious dining.
Ingredients
Scale
- 4 pieces Chicken Thighs or Breast (skin-on recommended)
- 2 tablespoons Olive Oil
- 4 cloves Garlic (minced)
- 1 teaspoon Paprika
- 2 teaspoons Italian Seasoning
- Salt (to taste)
- Black Pepper (to taste)
- 2 Carrots (sliced)
- 1–2 Bell Peppers (sliced)
- 1 Zucchini (chopped)
- 1 Red Onion (cut into wedges)
- Juice from half a Lemon
- Fresh Herbs (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the chicken pieces with olive oil, garlic, paprika, Italian seasoning, salt, and pepper until well-coated.
- Arrange the chicken pieces in a single layer on a large baking sheet, surrounding them with your chosen vegetables.
- Drizzle lemon juice over the top, then toss everything gently before placing the pan in the oven.
- Roast in the preheated oven for about 35-40 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
- Remove the pan from the oven and let it rest for a few minutes to allow the juices to redistribute.
- Garnish with freshly chopped herbs before serving.
Notes
For variations, use sweet potatoes or green beans, and add crushed red pepper for a spicy kick. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg