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BAKED CHICKEN WITH ROASTED VEGETABLES

5 from 1 vote
Looking to amp up your dinner game? Dive into this wholesome, flavorsome dish of Baked Chicken with Roasted Vegetables. Not only is it deliciously satisfying, but it’s also a treasure trove of nutritional benefits. Within minutes, you’ll find yourself enjoying a succulent chicken meal with a vibrant mix of veggies, oozing with flavors. Here’s how you can master this delightful dish in the confines of your own kitchen.
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Total Time 45 minutes
Servings: 2
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Chicken breasts: 2 pieces roughly 200 grams each [~7 ounces]
  • Olive oil: 3 tablespoons 45 ml
  • Salt: 1 teaspoon 5 grams
  • Black pepper: ½ teaspoon 2.5 grams
  • Paprika: 1 teaspoon 5 grams
  • Garlic cloves: 4 minced
  • Carrots: 2 sliced (approximately 200 grams [~7 ounces])
  • Broccoli: 1 head cut into florets (roughly 250 grams [~8.8 ounces])
  • Red bell pepper: 1 sliced (about 150 grams [~5.3 ounces])
  • Yellow onion: 1 sliced (approximately 150 grams [~5.3 ounces])
  • Zucchini: 1 sliced (roughly 200 grams [~7 ounces])

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine 2 tablespoons of olive oil, salt, black pepper, paprika, and minced garlic.
  3. Dip the chicken breasts into the mixture ensuring they’re well-coated.
  4. Place the chicken on a large baking tray.
  5. In the same mixing bowl, toss the vegetables (carrots, broccoli, bell pepper, onion, and zucchini) with the remaining tablespoon of olive oil.
  6. Lay the veggies around the chicken on the baking tray.
  7. Sprinkle a dash of salt and pepper over the veggies.
  8. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
  9. Halfway through the baking process, give the vegetables a gentle stir to ensure they roast evenly.
  10. Once baked, let the Baked Chicken with Roasted Vegetables cool for 5 minutes before serving.

Notes

  • For added flavor, marinate the chicken in the olive oil mixture for a few hours before baking.
  • Ensure you cut all the vegetables approximately the same size for even roasting.
  • You can swap out any veggies based on your preferences or what’s in season.
  • Using a meat thermometer can help in ensuring the chicken is perfectly cooked. The internal temperature should be 165°F (74°C).
  • For a crispier skin, set the oven to broil for the last 5 minutes of baking, but keep a close eye to avoid burning.