One-Pan Chicken and Veggie Bake
This one‑pan chicken and veggie bake is the kind of weeknight hero every household needs—simple to prep, budget‑friendly, and packed with wholesome flavour. Juicy chicken thighs roast alongside a colourful mix of vegetables, creating a complete meal with minimal effort and even less cleanup. It’s hearty, nutritious, and reliably delicious, making it a go‑to option for busy families who still want something homemade and satisfying at the end of the day.
One-Pan Chicken and Veggie Bake
4
10 minutes
40 minutes
139
American
Ingredients
Boneless, skinless chicken drumsticks
2 carrots sliced into rounds
1 Courgette sliced into half-moons
1 red capsicum diced
1 cup Broccoli Florets
1 sliced Red Onion
1 Lemon juiced
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2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
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Casserole or Baking Pan
Chef’s Knife
Baking Sheet
Directions
Preheat your oven to 200°C.
In a large bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Mix well to create a marinade.
Add the chicken drumsticks to the bowl, coating them evenly with the marinade. Let it sit for about 10 minutes while you prepare the vegetables.
On a large baking sheet, arrange the sliced carrots, Onions, capsicum, courgette, and broccoli florets in a single layer.
Place the marinated chicken drumsticks on top of the vegetables. Drizzle the lemon juice over everything for added flavor.
Bake in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 75°C and the vegetables are tender and slightly caramelized. You want the chicken to be golden brown and the veggies to look vibrant.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your one-pan meal!