This dinner recipe brings together tender chicken and roasted vegetables in one pan. It is simple to prepare, uses basic ingredients, and creates a balanced meal with minimal cleanup.
The combination of seasoning and roasting gives the dish a light, savory flavor while keeping everything soft and well-cooked.
What You’ll Need
Ingredients
- 2 cups chicken thighs or breasts
Vegetables
- 1 cup potatoes, cubed
- 1 cup carrots, sliced
- 1 cup broccoli florets
For seasoning
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Salt to taste
Optional
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Tools
- Baking tray
- Mixing bowl
- Spoon
- Knife
- Cutting board
- Oven
Step-by-Step Instructions
1. Preheat oven
Preheat oven to 200°C and line a baking tray.
2. Prepare ingredients
Place chicken, potatoes, carrots, and broccoli in a large bowl.
3. Season
Add olive oil, garlic, oregano, black pepper, and salt. Mix until everything is evenly coated.
4. Arrange
Spread the mixture evenly on the baking tray.
5. Roast
Bake for 30 to 35 minutes until the chicken is fully cooked and vegetables are tender.
6. Finish and serve
Drizzle lemon juice and sprinkle parsley before serving.
Serving Suggestions
This dish pairs well with:
- Rice
- Bread
- Salad
Tips for Best Results
Cut vegetables evenly for uniform cooking.
Do not overcrowd the tray.
Turn ingredients halfway through cooking if needed.
Serve warm for best flavor.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Variations
Add different vegetables based on preference.
Use herbs like thyme or rosemary.
Add a light sauce for extra flavor.
