One-Pan Chicken and Vegetables
Here’s a simple and quick recipe for a One-Pan Chicken and Vegetables meal:
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups baby potatoes, halved or quartered
- 1 cup baby carrots
- 1 cup broccoli florets (or any other preferred vegetable)
- 2 tbsp olive oil
- 1 tsp dried thyme (or rosemary, oregano, or your favorite herbs)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Pan: Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
- Season the Chicken: Place the chicken breasts on the baking sheet. Drizzle with olive oil and sprinkle with dried thyme, garlic powder, onion powder, salt, and pepper. Rub the seasonings into the chicken.
- Prepare Vegetables: In a large bowl, toss the baby potatoes, baby carrots, and broccoli florets with a little olive oil, salt, and pepper. Arrange the vegetables around the chicken on the baking sheet.
- Bake: Place the baking sheet in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Serve: Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your one-pan meal!
This recipe is perfect for busy professionals as it requires minimal prep time and cleanup. You can also customize the vegetables based on what you have on hand.