Baked Chicken and Vegetables

Baked Chicken and Vegetables is a wholesome and flavorful dish that brings together tender chicken and a colorful medley of roasted vegetables, making it a perfect American supper option. This one-pan meal is not only easy to prepare but also packed with nutrition and delightful aromas.

Ingredients

• Chicken thighs - 2 pieces (about 300g total)
• Carrots - 1 medium, sliced (about 100g)
• Bell pepper - 1 medium, chopped (about 150g)
• Zucchini - 1 medium, sliced (about 150g)
• Olive oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the sliced carrots, chopped bell pepper, and sliced zucchini.
3. Drizzle with 1 tablespoon of olive oil, add minced garlic, dried oregano, salt, and black pepper, then toss to coat the vegetables evenly.
4. In another bowl, rub the chicken thighs with the remaining tablespoon of olive oil, paprika, salt, and black pepper.
5. Place the seasoned chicken thighs in the center of a baking dish and surround them with the mixed vegetables.
6. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven and let it rest for 5 minutes before serving.
8. Garnish with fresh chopped parsley before serving.

Nutrition

• Calories: 440
• Protein: 30 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 670 mg
• Cholesterol: 100 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.2 L

Health Benefits

• Rich in protein, supporting muscle health and repair.
• Includes a variety of vegetables, providing essential vitamins and minerals.

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