This oven-baked savory chicken and vegetable dish is a comforting, wholesome meal that’s both easy to prepare and packed with flavor. Tender, juicy chicken is baked alongside colorful vegetables, all coated in a fragrant blend of herbs and spices. It’s the perfect one-pan dinner for busy weeknights or a relaxed family meal, with minimal cleanup and maximum taste.
Ingredients
4 chicken thighs or chicken breasts
2 cups potatoes, peeled and cubed
1 cup carrots, sliced
1 cup bell peppers, chopped
1 medium onion, sliced
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried oregano or thyme
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
½ teaspoon chili flakes (optional)
1 tablespoon lemon juice
Fresh parsley or rosemary for garnish
Instructions
Preheat the oven to 200°C (400°F). Lightly grease a baking dish or line it with parchment paper.
Prepare the vegetables by placing potatoes, carrots, bell peppers, onion, and garlic into a large bowl.
Season the vegetables with olive oil, paprika, oregano, salt, and black pepper. Toss well to coat evenly.
Arrange the vegetables in an even layer in the baking dish.
Season the chicken with salt, pepper, and chili flakes, then drizzle with lemon juice.
Place the chicken on top of the vegetables.
Cover with foil and bake for 35 minutes.
Remove the foil and bake uncovered for an additional 20–25 minutes, or until the chicken is golden brown and fully cooked.
Garnish with fresh herbs before serving.
Serving Suggestions
Serve this dish hot with a fresh green salad, crusty bread, or a side of rice for a complete and satisfying meal.
Tip: For extra flavor, marinate the chicken for 1–2 hours before baking