Enjoy a flavorful, wholesome dinner with this Baked Chicken with Vegetables recipe—where juicy, herb-seasoned chicken meets a vibrant mix of roasted veggies. Packed with lean protein, fiber, and antioxidants, this dish offers a balanced, heart-healthy meal that doesn’t skimp on taste. It’s easy to prepare, perfect for family dinners, and even better the next day.
Why You’ll Love This Recipe
- A nutritious one-pan meal full of lean protein, fiber, and colorful vegetables.
- Oven-roasted for a healthier, oil-light alternative to frying.
- Customizable with your favorite seasonal vegetables and fresh herbs.
- Ideal for meal prepping and quick weekday lunches.
Baked Chicken with Vegetables Ingredients
Here’s everything you’ll need:
- Salt and pepper to taste
- 700 g chicken thighs or skinless chicken breast
- 230 g fresh mushrooms, sliced
- 1 red onion, cut into wedges
- 1/2 cup chopped red or green bell pepper
- 2 garlic cloves, minced
- 450 g fresh asparagus or green beans, cut into 5–7 cm pieces
- 450 g canned white beans, drained and rinsed
- 1 cup cherry tomatoes
- 10 pitted olives
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp chopped fresh parsley
- 1 tsp chopped rosemary
- Fresh oregano, chopped
- Fresh basil, chopped
How to Make Baked Chicken with Vegetables
- Preheat the oven: Set to 400 °F (ca. 204 °C). Line two large baking sheets (approx. 37×25×2.5 cm) with foil.
- Prepare the herb mix: In a small bowl, combine parsley, rosemary, oregano, basil, 1/4 tsp salt, and 1/4 tsp ground pepper.
- Season the chicken: Place the chicken pieces on one baking sheet and sprinkle with half the herb mixture.
- Prep the vegetables: In a large bowl, toss mushrooms, onion, bell pepper, and garlic with olive oil. Spread them out on the second baking sheet.
- Bake the chicken and vegetables: Roast both sheets in the oven for about 30 minutes. Stir mushrooms once midway. Remove chicken when cooked through and cover to keep warm.
- Add remaining vegetables: To the mushroom tray, add asparagus (or green beans), cherry tomatoes, white beans, olives, balsamic vinegar, and the remaining herb mix. Toss well and roast for another 15 minutes.
- Serve: Slice the chicken into smaller pieces and serve over the roasted vegetables. Garnish with additional herbs if desired.
Recipe Tips and Tricks
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165 °F (ca. 74 °C).
- Swap asparagus for zucchini, eggplant, or broccoli depending on the season.
- For extra richness, drizzle with a touch more balsamic vinegar before serving.
Substitutions and Variations
- Replace white beans with chickpeas or lentils for a different legume base.
- Add crumbled feta or shaved Parmesan after baking for a Mediterranean twist.
- Use boneless thighs for extra juiciness, or tofu for a plant-based version.
What to Eat With This Recipe
This hearty dish pairs perfectly with a side of quinoa, couscous, or warm crusty bread. For a lighter option, serve with a crisp garden salad and a lemon vinaigrette.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350 °F (ca. 177 °C) until warmed through, or microwave for a quick meal.
Nutritional Facts (per serving)
- Carbohydrates: 27 g (9 g fiber, 6 g sugar)
- Fat: 12 g (2 g saturated fat)
- Protein: 43 g
- Sodium: 524 mg
- Cholesterol: 161 mg
Baked Chicken with Vegetables
Enjoy a flavorful, wholesome dinner with this Baked Chicken with Vegetables recipe—where juicy, herb-seasoned chicken meets a vibrant mix of roasted veggies.
Ingredients
- 2 tbsp chopped green parsley
- 1 tsp chopped rosemary
- 700 g thigh or skinless chicken breast
- 230 g fresh mushrooms cut into slices
- 1 red onion cut into wedges
- 1/2 cup chopped red or green bell pepper
- 2 garlic cloves minced
- 1 tbsp olive oil
- 450 g fresh asparagus or green beans cut into 5-7 cm pieces
- 450 g canned white beans drained and rinsed
- 1 cup cherry tomatoes
- 10 pitted olives
- 1 tbsp balsamic vinegar
- fresh oregano chopped
- fresh basil chopped
- pepper
- salt
Instructions
- Preheat the oven: Set to 400 °F (ca. 204 °C). Line two large baking sheets (approx. 37×25×2.5 cm) with foil.
- Prepare the herb mix: In a small bowl, combine parsley, rosemary, oregano, basil, 1/4 tsp salt, and 1/4 tsp ground pepper.
- Season the chicken: Place the chicken pieces on one baking sheet and sprinkle with half the herb mixture.
- Prep the vegetables: In a large bowl, toss mushrooms, onion, bell pepper, and garlic with olive oil. Spread them out on the second baking sheet.
- Bake the chicken and vegetables: Roast both sheets in the oven for about 30 minutes. Stir mushrooms once midway. Remove chicken when cooked through and cover to keep warm.
- Add remaining vegetables: To the mushroom tray, add asparagus (or green beans), cherry tomatoes, white beans, olives, balsamic vinegar, and the remaining herb mix. Toss well and roast for another 15 minutes.
- Serve: Slice the chicken into smaller pieces and serve over the roasted vegetables. Garnish with additional herbs if desired.
Notes
Nutritional value
- Carbohydrates: 27 g (9 g fiber, 6 g sugar)
- Fat: 12 g (2 g saturated fat)
- Proteins: 43 g
- Sodium: 524 mg
- Cholesterol: 161 mg
