Best 2 One Pan Herbed Chicken And Veggies Recipe By Tasty Recipes

**One-Pan Herbed Chicken and Veggies: A Delightful and Convenient Meal**

Welcome to a culinary journey that combines convenience, flavor, and nutrition. One-pan herbed chicken and veggies is a delightful dish that brings together tender chicken, a medley of colorful vegetables, and a symphony of herbs in a single pan. This recipe offers a hassle-free cooking experience, making it perfect for busy weeknights or those seeking a quick and wholesome meal. With minimal preparation and cleanup, you'll be savoring this savory dish in no time. Join us as we explore the tantalizing flavors and simplicity of this one-pan wonder, along with variations and additional recipes to suit your preferences and dietary needs. From classic herb combinations to zesty marinades and delightful side dishes, discover the versatility and ease of this culinary gem. Get ready to elevate your dinner routine with this flavorful and convenient one-pan herbed chicken and veggies extravaganza.

Let's cook with our recipes!

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

ONE-PAN CHICKEN AND VEGGIES RECIPE BY TASTY

One-Pan Chicken And Veggies Recipe by Tasty image

Here's what you need: chicken breast, broccoli, carrots, tomatoes, potatoes, salt, pepper, garlic salt, onion salt, dried rosemary, dried thyme, herbs de provence, olive oil

Provided by Lucia Plancarte

Categories Dinner

Yield 2 servings

Number Of Ingredients 13

Ingredients

1 chicken breast, cut in half
1 head broccoli
3 carrots
3 tomatoes
8 potatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon herbs de provence
5 tablespoons olive oil

Steps:

Preheat the oven to 400ºF (200ºC).
Cut the broccoli, carrots, tomatoes, and potatoes in small pieces.
For the seasoning, combine the salt, pepper, garlic salt, onion salt, rosemary, thyme, and Herbes de Provence.
Put the olive oil in the vegetables and sprinkle the seasoning, stir to combine.
Put the chicken breast cut in half with the vegetables. Add seasoning to chicken on both sides.
Bake 35-40 minutes, or until the chicken is cooked through.
Serve the chicken with some of the roasted vegetables.
Enjoy!

Nutrition Facts : Calories 1010 calories, Carbohydrate 133 grams, Fat 38 grams, Fiber 19 grams, Protein 39 grams, Sugar 14 grams

Tips:

1. Mise en Place: Before starting, ensure all ingredients are measured, prepped, and ready to use to ensure a smooth cooking process. 2. Choice of Veggies: You can customize the veggies based on your preferences; consider using sturdy vegetables that can withstand some roasting time, such as broccoli, zucchini, carrots, or potatoes. 3. Seasoning and Herbs: Experiment with different herbs and spices to create unique flavor combinations. Explore options like rosemary, thyme, oregano, garlic powder, or paprika. 4. Chicken Marinade: Marinating the chicken adds extra flavor; try using a mixture of olive oil, lemon juice, herbs, and spices for a juicy and flavorful result. 5. Adjust Cooking Times: Depending on the thickness of your chicken breasts and the size of your veggies, you might need to adjust the cooking times slightly. Keep an eye on the ingredients to ensure they are cooked thoroughly. 6. Thicken the Sauce: If you prefer a thicker sauce, remove the chicken and veggies from the pan and let the sauce simmer for a few extra minutes. You can also add a cornstarch slurry (equal parts cornstarch and water mixed together) to achieve a thicker consistency.

Conclusion:

One-pan herbed chicken and veggies offer a quick and convenient way to enjoy a wholesome and delicious meal. With minimal prep work and easy-to-follow steps, this recipe allows you to create a flavorful dish perfect for busy weeknights or casual gatherings. Experiment with different herbs, veggies, and seasonings to create unique variations that cater to your taste preferences. Whether you're a beginner or an experienced cook, this recipe promises a satisfying culinary experience with minimal effort. So, gather your ingredients, heat up your skillet, and embark on a delightful journey of flavors!