chicken and vegetables

This chicken and vegetable recipe is both easy and convenient! Paired with simple root vegetables, this juicy baked chicken is full of flavor and perfect for any weeknight dinner!

Maple Oven Baked Chicken with Vegetables

chicken

potatoes,

red onion,

maple syrup, ((I use organic))

Tablespoons extra Virgin Olive Oil

thyme sprigs

poultry seasoning, (to taste)

salt, (to taste)

pepper, (to taste)

Preheat the oven to 375 degrees Fahrenheit.&nbsp;

Arrange the chicken in a 9X13 in Pyrex dish. Sprinkle chicken with poultry seasoning, salt and pepper.&nbsp;

Chop the vegetables and place the carrots, sweet potatoes, and red onion in the dish. Drizzle with maple syrup and olive oil. Add fresh thyme on top.

Bake for 35-40 minutes, or until your chicken pieces have reached an internal temperature of 165 degrees Fahrenheit.&nbsp;

Let the dish cool for 5 to 8 min before serving. Refrigerate any leftovers.

This Roasted Chicken and Vegetables is a family favorite that we make often. Quick and easy prep, a whole meal all in one dish, resulting in a deliciously seasoned chicken over a bed of vegetables.

Roasted Chicken And Vegetables

lbs chicken (breasts, thighs

potatoes

onion

cherry tomatoes (or regular tomatoes

garlic (minced)

red bell pepper (roughly chopped)

kalamata olives

olive oil

tbsp balsamic vinegar

tsp smoked paprika

salt and pepper

basil leaves (chopped)

Preheat the oven to 375°F.

Season the ingredients: Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.

Roast: Dump the veggies into a large 9x13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.

Serve - Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.

This flavor-packed paprika chicken is never a hard sell at my house. And I'm not shy serving it to company (yes, directly from the pan!)

Sheet Pan Paprika Chicken and Vegetables

Salt

lb Brussels sprouts, trimmed, and halved

shallots,

garlic cloves,

Private Reserve Greek Extra Virgin Olive Oil

lemon juice

tbsp sweet Spanish Paprika, divided

tsp ground coriander, divided

Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).

Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.

Now, in a small bowl mix the spices together.

Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.

To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).

Nestle the chicken pieces in with the vegetables on the sheet pan.

Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)

Suzy, You nailed it with this recipe!  I had a family pack of 10 chicken thighs and a variety of veggies that I needed to use so I made 2 sheet pans full. Veggies used- asparagus, Brussel sprouts, sweet potato, russet potatoes, carrots, onion, shallots. No excuses for not eating our veggies the next few days. 😊
For those who need low sodium dishes, this was perfect without ANY added salt (not even on the chicken). The spices add so much flavor that it wasn't missed.
Thanks for another winner!

Hunan Chicken from Delish.com is quick, balanced, and spicy.

Hunan Chicken

boneless, skinless chicken thighs,

ginger,

broccoli,

red bell pepper, chopped

4-6 dried chilis

tbsp. sherry

c. low-sodium soy sauce

cornstarch

sambal oelek

sesame oil

Rice,

In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from&nbsp;pan.

Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.&nbsp;

I really like this recipe.  I like my foods a bit spicier so I added some sriracha in place of the Sambal Oelek.  It was perfect.  As is though, it’s great for people who want some food with a kick but not spicy enough to burn their mouth.

Our Best Keto Stir Fry Recipe, filled with veggies and minimum carbs, will make your dinner special. This low carb chicken and vegetable stir fry is a perfect idea you should take advantage of.

Best Keto Stir Fry Recipe

Sesame oil

(50 grams) Onion

(14 grams) Garlic cloves

Breast (500 grams) Chicken

Cup Soy sauce

Cup Broth

Xanthan gum

Red/green/yellow Bell Peppers

Broccoli

Green onion

Tablespoons Sesame seeds

Prepare Ingredients

Prepare all of your ingredients. Cut chicken into small pieces and all of the vegetables into slices. Clean and cut broccoli into small florets and the rest of the stem into small cubes. 

Chicken and onion

Heat your skillet and add sesame oil. Once that is heated, add onion and garlic and caramelize both.  Add the chicken pieces into the pan and stir all together. Cook the chicken on a medium-high for about 10 minutes, depending on the size while mixing regularly. 

Spices and sauces

Once your chicken is cooked halfway, season it with salt and pepper. Add soy sauce, broth, and xanthan gum. Mix and cook for another 5 minutes or until the chicken is golden brown. 

Vegetables and Toppings

When your chicken is fully cooked, we add all the fresh veggies. First goes all of the colorful peppers which we mix. Followed comes broccoli. Combine stir fry together and let veggies soften slightly.  As last, add chopped green onions and sesame seeds. 

https://mediavine-res.cloudinary.com/video/upload/xtybjqaa0ysnkscjirh3.mp4

This easy and delicious One Pan Garlic Parmesan Chicken and Vegetables includes&nbsp;tender breaded chicken tenders and fresh seasonal vegetables all roasted on just one pan

One Pan Garlic Parmesan Chicken and Vegetables

chicken tenders ((or 2-3 chicken breasts, cut into 2 inch strips))

Tablespoon garlic (, minced)

breadcrumbs ((or panko bread crumbs))

parmesan cheese

garlic powder

Italian seasoning

salt and black pepper

parsley (, for garnish (optional))

zucchini (,

yellow squash (,

grape tomatoes (,

garlic (, minced)

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. 

In a shallow bowl add the olive oil and garlic and stir together.

In another shallow dish add the bread crumbs, parmesan, garlic powder, Italian seasoning and and season with salt and pepper to taste.

Dip each chicken tender in the olive oil and garlic, and then in the bread crumbs mixture, pressing the bread crumbs into the chicken on both side.&nbsp;

Transfer to the center of the prepared baking sheet. Press remaining breadcrumbs on the tops of the chicken and gently press.&nbsp;

Bake chicken for 10-12 minutes.

While chicken cooks, add the zucchini, yellow squash and cherry tomatoes to a bowl.&nbsp;

Drizzle with olive oil, Italian seasoning, garlic and salt and pepper. Toss to coat.&nbsp;

Remove chicken from oven. Carefully flip each piece of chicken to the other side.&nbsp;

Spread veggies along both sides of the chicken. Sprinkle remaining 1/2 cup parmesan cheese over everything.

Return to oven and bake for an additional 10-12 minutes, or until chicken is cooked through.

Serve warm. Garnish chicken with fresh parsley, if desired.

Your easiest route to at-home rotisserie style chicken.

Bundt Pan Chicken

lbs baby potatoes

yellow onion,

carrots,

extra virgin olive oil

chicken, 3-4 lbs

salt

onion powder

paprika

black pepper

thyme

Grease a 12-cup bundt pan with nonstick spray or butter. Take a small square of aluminum foil and fold it over the center hole of the bundt pan.

Place the vegetables into the bundt pan. Drizzle with half of the olive oil.

In a small bowl, combine the salt, onion powder, paprika, black pepper, garlic powder, and dried thyme. Stir to combine.

Sprinkle about half of the seasoning mixture over the vegetables and toss to coat.

Pat chicken dry and drizzle remaining oil over the chicken. Sprinkle with remaining seasoning mixture and rub seasoning in so chicken is evenly coated.

Place chicken cavity over the center hole of the bundt pan.

Bake until chicken reaches 165°F, about 60-70 minutes.

Let rest 10-15 minutes before serving. Enjoy!

Top 7 chicken and vegetables recipes from across the web

The most viewed chicken and vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Maple Oven Baked Chicken with Veget...

Roasted Chicken And Vegetables

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One Pan Garlic Parmesan Chicken and...

Bundt Pan Chicken

Top 7 chicken and vegetables recipes from across the web

The most viewed chicken and vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple Oven Baked Chicken with Veget...

Roasted Chicken And Vegetables

Sheet Pan Paprika Chicken and Veget...

Hunan Chicken

Best Keto Stir Fry Recipe

One Pan Garlic Parmesan Chicken and...

Bundt Pan Chicken

The most viewed chicken and vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine