Baked Chicken and Seasonal Vegetables
A classic dish featuring tender baked chicken served with a medley of seasonal vegetables, perfect for a wholesome family meal.
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (2) medium carrots
- (1) zucchini
- (1) bell pepper
- (1) onion
- (4 cloves) garlic
- (2 tablespoons) olive oil
- (1 teaspoon) dried thyme
- (1 teaspoon) dried rosemary
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) paprika
Instructions
- 1
Preheat your oven to 400°F (200 °C).
- 2
In a large bowl, combine 2 tablespoons olive oil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Mix well. Add 2/4 teaspoon black pepper and 2/4 teaspoon paprika.
- 3
Add 4 chicken thighs to the bowl and coat them evenly with the seasoning mixture. Set aside.
- 4
Peel and slice 2 medium carrots into thin rounds. Cut 1 zucchini and 1 bell pepper into bite-sized pieces. Chop 1 onion into wedges. Mince 4 cloves garlic.
- 5
In a separate bowl, toss together the carrots, zucchini, bell pepper, onion, and minced garlic with a drizzle of olive oil and a pinch of salt and pepper.
- 6
Spread the seasoned vegetables on one side of a large baking dish. Place the coated chicken thighs on the other side of the dish.
- 7
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75 °C) and the vegetables are tender.
- 8
Remove from the oven and let rest for 5 minutes before serving.
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