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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 zucchini, sliced - 1 bell pepper (red or yellow), diced - 1 cup baby carrots - Fresh parsley for garnish The main ingredients for this dish are simple and fresh. The chicken thighs make it juicy and tender. Using skinless thighs keeps things light. You can substitute chicken breasts if you prefer. The vegetables add color and flavor. Cherry tomatoes burst with sweetness. Zucchini and bell peppers bring crunch and freshness. Baby carrots add a nice touch of sweetness. Feel free to mix and match veggies based on what you have. - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste These seasonings bring the dish to life. Garlic powder adds a savory kick. Paprika gives it a warm, smoky flavor. Oregano adds a hint of earthiness. You can also explore other seasonings. Consider adding thyme or rosemary for a different taste. A sprinkle of red pepper flakes can add heat. Get creative based on your taste buds! This mixture of simple ingredients and seasonings makes the One Pan Chicken and Veggies recipe both easy and delicious. Check out the Full Recipe for complete details. Preheating the oven Set your oven to 425°F (220°C). This high heat helps the chicken and veggies cook quickly and evenly. Preparing the marinade In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 1 teaspoon of dried oregano. Add salt and pepper to taste. This blend will give your chicken great flavor. Marinating the chicken Place 4 boneless, skinless chicken thighs in a mixing bowl or a resealable bag. Pour the marinade over the chicken, making sure each piece is coated well. Let them sit for at least 15 minutes. This step is key for juicy, tasty chicken. Arranging ingredients in the pan While the chicken marinates, wash and cut your veggies. You will need 1 cup of halved cherry tomatoes, 1 sliced zucchini, 1 diced bell pepper (red or yellow), and 1 cup of baby carrots. On a large baking sheet, place the marinated chicken in the center. Spread the veggies around the chicken, and drizzle any leftover marinade over them. Cooking duration Roast the chicken and veggies in the oven for 25-30 minutes. This timing allows the chicken to cook through while the vegetables become tender. Checking doneness Use a meat thermometer to ensure the chicken reaches 165°F (75°C). The juices should run clear. If the chicken is done, take it out of the oven and let it rest for 5 minutes before serving. This resting time helps keep the chicken juicy and flavorful. For the complete recipe, check out the Full Recipe section. Marinating chicken is key for flavor. It helps the meat absorb spices and moisture. I suggest marinating for at least 15 minutes. Longer is fine, too. Just don't let it sit too long, or the meat may get mushy. Always check the chicken's temperature. Use a meat thermometer to confirm it reaches 165°F (75°C). This ensures it is safe to eat. Make sure to insert the thermometer into the thickest part of the meat. To boost the flavor, add more herbs and spices. Fresh herbs like thyme or rosemary work great. You can also try a sprinkle of chili flakes for heat. If you like a tangy kick, use lemon or lime zest. It brightens the dish and adds freshness. Prep your ingredients in advance. Chop your vegetables while the chicken marinates. This cuts down on cooking time. You can also line your baking sheet with parchment paper. This makes cleanup a breeze and helps prevent sticking. Use a sharp knife for quick vegetable cutting. A good knife saves time and effort. You can also roast the chicken and veggies at the same time. This creates a complete meal in one pan, saving you time and dishes. For the full recipe, check the One Pan Chicken and Veggies Delight. {{image_2}} You can change the veggies to match the season or your taste. Try using asparagus in spring or butternut squash in fall. Mixing colors makes the dish pop. Use purple eggplant or orange carrots for a vibrant look. Seasonal vegetables taste best and keep your meals exciting. If you want a different protein, chicken is not your only choice. You can use pork chops or turkey breast for a change. If you prefer plant-based meals, try tofu or chickpeas. Marinating these options gives them great flavor too. You can switch up how you cook your meal. A sheet pan is easy for roasting. You can also use a skillet for stovetop cooking if you want to keep an eye on things. For a faster option, try an Instant Pot. Just adjust the cooking time and enjoy a quicker meal. For more details, check the Full Recipe. To keep leftovers fresh, use airtight containers. Glass or BPA-free plastic works well. Make sure to cool the food to room temperature before sealing. This helps prevent moisture buildup. Store the chicken and veggies in the fridge. They last up to three days if stored properly. You can reheat your meal in the microwave or oven. For the microwave, put your portion in a safe dish. Heat it for 1-2 minutes. Stir halfway through for even heating. If you prefer the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Bake for about 10-15 minutes. This keeps the chicken juicy and the veggies tender. To freeze this dish, let it cool completely first. Use freezer-safe containers or bags. Make sure to remove as much air as possible. This helps prevent freezer burn. It can store well for up to three months. When you're ready to eat, thaw it in the fridge overnight. For a quick method, you can use the microwave's defrost setting. This will ensure your meal stays tasty. You should marinate the chicken for at least 15 minutes. This allows the flavors to soak in. If you have more time, marinating for up to 2 hours will enhance the taste even more. Yes, you can prepare the chicken and veggies in advance. Just marinate the chicken and chop the veggies. Store them in the fridge. When you're ready to cook, just spread them on the pan and roast. Great choices for roasting include: - Cherry tomatoes - Zucchini - Bell peppers - Baby carrots Other options can be broccoli, asparagus, or sweet potatoes. Pick colorful veggies for a nice mix. Using olive oil is not strictly necessary, but it helps with flavor and browning. You can use other oils, like avocado or canola oil. They also work well for roasting. This recipe is already gluten-free! None of the ingredients contain gluten. Always check labels on packaged items to be safe. The best way to check if the chicken is done is by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). You can also cut into it; the juices should run clear. This blog post shared how to make a juicy roasted chicken with veggies. You learned about key ingredients, like chicken, vegetables, and marinades, plus tasty seasonings. I provided clear steps for preparing and cooking your meal, ensuring perfect results. We also explored variations for protein and methods, along with tips for storing leftovers. With these techniques, you can create a dish everyone will love. Enjoy your cooking, and remember that experimenting in the kitchen can lead to delicious surprises!

One Pan Chicken and Veggies

Discover the convenience of a flavorful One Pan Chicken and Veggies Delight that makes dinner a breeze! This simple recipe features tender chicken thighs and a colorful mix of veggies roasted to perfection. With just 15 minutes of prep and a delicious marinade, you can enjoy a wholesome meal with minimal cleanup. Click now to explore this easy recipe and elevate your weeknight dinners! Perfect for busy families!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 zucchini, sliced

1 bell pepper (red or yellow), diced

1 cup baby carrots

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix together olive oil, garlic powder, paprika, oregano, salt, and pepper to create a marinade.

      Place the chicken thighs in a large mixing bowl or a resealable bag and pour the marinade over them. Ensure they're evenly coated and let them marinate for at least 15 minutes.

        While the chicken is marinating, prepare your vegetables by washing and cutting them as needed.

          On a large baking sheet or in a baking dish, arrange the marinated chicken thighs in the center, then spread the cherry tomatoes, zucchini, bell pepper, and baby carrots around the chicken.

            Drizzle any remaining marinade over the vegetables for added flavor.

              Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and juices run clear, and the vegetables are tender.

                Once done, remove from the oven and let it rest for 5 minutes before serving.

                  Garnish with fresh parsley before serving to enhance flavor and presentation.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 4