When it comes to preparing dinner on a budget, simplicity and flavor can go hand in hand. One-Pan Chicken and Veggies is a delightful dish that delivers on both counts. This recipe is perfect for busy weeknights, allowing you to create a nutritious meal without spending hours in the kitchen or breaking the bank.
Introduction
Imagine walking into your kitchen after a long day, tired but hungry, and needing to whip up a Budget-Friendly and satisfying meal in under an hour. One-Pan Chicken and Veggies is the answer to your dinner dilemma. With just a few basic ingredients and minimal cleanup, this recipe is not only easy to follow but also packed with protein and vitamins. It’s a classic example of how cooking can be both effortless and delicious, making it an ideal choice for families or anyone looking to eat well without the fuss.
One-Pan Chicken and Veggies Recipe Card
One-Pan Chicken and Veggies
Ingredients
- 4 chicken thighs bone-in, skin-on or boneless
- 2 cups mixed vegetables like carrots, broccoli, and bell peppers
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs like parsley or thyme for garnish (optional)
Instructions
- Preheat Oven Start by preheating your oven to 400°F (200°C). Preheating ensures even cooking and crispy skin on the chicken.
- Prepare the Chicken In a large mixing bowl, combine the chicken thighs with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss until the chicken is evenly coated with the seasoning.
- Arrange on Baking Sheet Line a large baking sheet with parchment paper or foil for easy cleanup. Place the seasoned chicken thighs on one side of the baking sheet.
- Add the Vegetables On the other side of the baking sheet, arrange the mixed vegetables. Drizzle a little olive oil over the veggies and sprinkle with salt and pepper. Toss to combine.
- Bake Place the baking sheet in the preheated oven and bake for about 30-35 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Serve Once cooked, remove the baking sheet from the oven. Let the chicken rest for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy your meal!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in under 45 minutes, making it perfect for busy weeknights.
- One-Pan Wonder: Cooking everything on one pan means less time cleaning up afterward.
- Customizable: Feel free to substitute your favorite vegetables or whatever you have on hand.
- Nutritious: Packed with protein from the chicken and vitamins from the veggies, this dish is a well-rounded meal.
- Budget-Friendly: With an estimated cost of just $7 for four servings, this recipe won’t break the bank.
Key Ingredients and Substitutions
- Chicken Thighs: While bone-in, skin-on thighs are juicier and more flavorful, you can also use boneless chicken thighs or even chicken breasts if you prefer a leaner option.
- Mixed Vegetables: This recipe is flexible; you can use fresh, frozen, or even leftover vegetables. Options include:
- Carrots
- Broccoli
- Bell Peppers
- Zucchini
- Green Beans
- Olive Oil and Seasonings: If you’re out of olive oil, you can use any cooking oil. Similarly, the spices can be adjusted to your preference. Try adding Italian seasoning, lemon zest, or even some chili flakes for a kick!
Expert Tips for Success
- Marinate for More Flavor: For an extra depth of flavor, marinate the chicken in the seasoning mixture for a few hours or overnight.
- Check for Doneness: Use a meat thermometer to ensure the chicken is fully cooked.
- Don’t Crowd the Pan: If you’re making a larger batch, use two baking sheets instead of crowding the ingredients together. This will help everything cook evenly.
Variations and Customizations
- Spice It Up: Add a teaspoon of cayenne pepper or chili powder for some heat.
- Add a Sauce: Drizzle some balsamic glaze or teriyaki sauce over the chicken before serving for added flavor.
- Swap the Protein: Try using salmon or tofu as a protein alternative to chicken.
Storage and Reheating Instructions
- Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
Serving Suggestions
This One-Pan Chicken and Veggies pairs wonderfully with:
- A side of brown rice or quinoa for added fiber.
- A light salad with mixed greens and vinaigrette.
- Crusty bread to soak up any juices.
Frequently Asked Questions (FAQs)
1. Can I use frozen vegetables?
Yes, frozen vegetables can be used. Just make sure they are thawed and drained to avoid excess moisture.
2. How can I make this recipe dairy-free?
This recipe is naturally dairy-free, so you’re all set!
3. Can I prep this meal in advance?
Absolutely! You can season the chicken and prepare the vegetables a day ahead and store them in the fridge until you’re ready to cook.
Related Recipes
If you enjoyed this One-Pan Chicken and Veggies recipe, you might also like:
- Sheet Pan Lemon Garlic Chicken and Asparagus
- Easy Baked Teriyaki Salmon with Vegetables
- Mediterranean Chickpea Salad
Conclusion
One-Pan Chicken and Veggies is a practical and delicious solution for busy nights when you want a wholesome meal without the fuss. It’s budget-friendly, customizable, and the whole family will love it! So next time you’re stuck for dinner ideas, give this recipe a try—you won’t be disappointed!