One-Pan Chicken with Vegetables
A satisfying one-pan meal featuring tender chicken and colorful seasonal vegetables, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
- 4 boneless, skinless chicken breasts (or thighs for added moisture)
- 2 cups mixed seasonal vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 lemon, sliced (for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Season both sides of the chicken breasts with salt, pepper, oregano, and thyme.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Brown the seasoned chicken for 5 minutes on each side until golden brown.
- Add mixed vegetables to the skillet and toss to combine.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and vegetables are tender.
- Remove from oven, allow to rest, squeeze lemon over the top, and serve warm.
Notes
For best results, use a meat thermometer to ensure chicken reaches 165°F to avoid drying out.
Find it online: https://www.chickenclassic.com/15-one-pan-chicken-recipes/