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