Tags
baked chicken, chicken recipes, easy meals, one pan chicken, one pan dish, poatato, quick preparation meals, roasted chicken, vegetable
Chicken Roasted on a Bed of Vegetables – The Perfect One-Pot chicken recipe, my all the time escape when I’m short on time.
For me, roast chicken is one of those satisfying meals. This one-pot dish is pure comfort from start to finish, even the prep work of chopping vegetables calms me down somehow. Yes, one pan 10 min. of preparation, make it perfect for busy schedule mom, while it’s easy to prepare and all delicious healthy meal.
I made this with a few basic vegetables I had on hand: potato, onions, zucchini, tomato, bell pepper. Flavoured with fresh thyme leaves to complete the authentic taste of mediterranean cuisine. Once I have it at dinner, I just know I’m going to have a mouth-watering meal, that all my family will humble around.
Roasted Chicken and Vegetable pan
chicken, cut into pieces
a mix of vegetables (like onions, potatoes, tomato, bell pepper and/or any vegetable you like, like broccoli, zucchini, eggplant…)
2 tablespoon olive oil
1-2 tablespoon lemon juice
salt and pepper, to taste
Mix of spices like: (paprika, all spice, cardamom, coriander)
fresh thyme
1 tablespoon tomato paste
1\2 cup water
Heat the oven to 425°F.
Wash and prep your preferred vegetables and cut into bite-sized pieces. Sprinkle with olive oil, salt, pepper and spices.
Clean the chicken, cut into pieces, rub with some lemon juice to make it smell goodthen wash again. Rub the chicken pieces with olive oil, salt, pepper and spices. Arranging on the bottom of a baking dish.
place the vegetables between and around the chicken. sprinkle with lemon juice. Add the thyme on between and on top.Mix the tomato paste and water sprinkle it over the chicken.
Cover the pan with aluminum foil, and bake for 1 1\2 hour or until chicken is done. After it’s done, take off the foil and place the chicken pan under the broiler, and brown for about 10 min. or until the chicken brown a little. Let the chicken pieces rest on a serving platter.
Mom Meets Blog said:
Looks delicious! Wish I had read this before I put my chicken in the oven today – I’m pinning this for the future!
Good Cooks said:
Hehehe…but at least you Know it now, happy to see you
Nami | Just One Cookbook said:
Oh yeah this is definitely scrumptious! I love chicken and veggies are done in the same dish – all we need is rice or bread to go with it. YUMMY reacipe Samah!
Good Cooks said:
Thank you Nami, yes we usually have bread with it, I eat it alone kind of healthy no carbs …
tanyamhudson said:
Oh, yum! I’ve got some chicken in the freezer that just might have to get this treatment soon…
Good Cooks said:
glad to hear that, hope you’ll like it then.Thanks for stopping by.
kat said:
that looks so good! i love how it’s all one big pot! saved this on my pinterest board
Good Cooks said:
Thats the easiest one pot dish ever, right?
Thanks Kat for stopping by.
Caroline said:
Gorgeous!! So many lovely colors and flavors going on here. I love roasted chicken. I’m gonna have to make this soon.
Good Cooks said:
You’re right sweety, it’s easy and quick too, you don’t have to worry about the time it took to make the dinner.
Sawsan@ Chef in disguise said:
One my all time favorites and the best part is that it is all in one pot. Easy, yummy and quick
Good Cooks said:
yeb, It’s that easy, thats why my kids will know what they’ll eat when I bussy, they even don’t bother me asking whats for dinner tonight, hehehe, isn’t that goregous…
halal786 said:
Yummy
The Stamping 'Roo said:
This absolutely sounds scrumptious! Think I will need to add this to my list of recipes to try. I love the ease of one pot cooking so that is an added plus!
Bonnie said:
Can’t wait to try. Love all the veggies and spices!
albertocook said:
I’ mhappy to find your blog.
Your recipes are great.
i like change my italian flavors.
Bye from Italy
jertwo said:
Was a good recipie till I saw the tomatoe paste who wants to open a can for a tablespoon not knocking yours just when i cook I hate open stuff in fridge after i cook, I replaced the paste and water with chicken broth, yours was gr8 but what do u do with remaining paste make red sauce next day?
Good Cooks said:
Hi…
Yes, I’m with you, I hated too, as it’s not healthy to store the food in an opened can. But I have a trick in saving the rest of the paste to another use in about a week long or more.
I always transfer the paste to plastic container with a lid, and make sure to cover the surface of the paste with olive oil.
Thanks for dropping by, have a nice day:)