Savory Vegetable and Chicken Bake
A hearty and nutritious dish featuring tender chicken and colorful vegetables, all baked to perfection in one pan for easy clean-up.
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Ingredients
Yields 4 servings
- (4) chicken thighs, bone-in and skin-on
- (2) carrots, sliced into rounds
- (1) zucchini, chopped
- (1) bell pepper, chopped
- (1) red onion, sliced
- (4 cloves) garlic, minced
- (2 tbsp) olive oil
- (1 tbsp) dried Italian herbs
- (1 tsp) paprika
- (1/2 tsp) black pepper
- (1/2 tsp) salt
- (1/2 cups) chicken broth
- (2 tbsp) fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, toss the (2 tbsp) olive oil, (1 tbsp) dried Italian herbs, (1 tsp) paprika, (1/2 tsp) black pepper, and (1/2 tsp) salt together to create a marinade.
- 3
Add the (4) chicken thighs to the bowl and coat them well in the marinade. Let them sit for about 10 minutes to absorb the flavors.
- 4
In a large baking dish, arrange the (2) sliced carrots, (1) chopped zucchini, (1) chopped bell pepper, and (1) sliced red onion.
- 5
Add the (4 cloves) minced garlic on top of the vegetables and mix everything together.
- 6
Place the marinated chicken thighs on top of the vegetables in the baking dish.
- 7
Pour (1/2 cup) chicken broth around the chicken and vegetables to keep everything moist during baking.
- 8
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
- 9
Remove the foil and bake for an additional 15-20 minutes, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F or 75°C).
- 10
Once done, remove from the oven and let it rest for a few minutes before garnishing with (2 tbsp) fresh parsley.
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