Best One Pan Chicken And Veggies Recipe By Tasty Recipes
ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: medium yellow onion, medium carrots, tuscan kale, extra virgin olive oil, kosher salt, black pepper, white wine, whole chicken, fresh rosemary, fresh thyme, lemon, cast iron pan, kitchen twine
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
- Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
- Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
- Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
- Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 40 grams, Sugar 4 grams
ONE-PAN BALSAMIC CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: italian salad dressing, balsamic vinegar, honey, red pepper flakes, chicken breast, olive oil, salt, pepper, fresh asparagus, carrot, grape tomatoes
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
- Season chicken with salt and pepper.
- Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
- Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
- Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
- Enjoy!
Nutrition Facts : Calories 717 calories, Carbohydrate 37 grams, Fat 28 grams, Fiber 8 grams, Protein 77 grams, Sugar 25 grams
ONE-PAN CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: chicken breast, broccoli, carrots, tomatoes, potatoes, salt, pepper, garlic salt, onion salt, dried rosemary, dried thyme, herbs de provence, olive oil
Provided by Lucia Plancarte
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400ºF (200ºC).
- Cut the broccoli, carrots, tomatoes, and potatoes in small pieces.
- For the seasoning, combine the salt, pepper, garlic salt, onion salt, rosemary, thyme, and Herbes de Provence.
- Put the olive oil in the vegetables and sprinkle the seasoning, stir to combine.
- Put the chicken breast cut in half with the vegetables. Add seasoning to chicken on both sides.
- Bake 35-40 minutes, or until the chicken is cooked through.
- Serve the chicken with some of the roasted vegetables.
- Enjoy!
Nutrition Facts : Calories 1010 calories, Carbohydrate 133 grams, Fat 38 grams, Fiber 19 grams, Protein 39 grams, Sugar 14 grams
ONE-PAN PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large zucchinis, cherry tomato, garlic, olive oil, salt, pepper, pesto, shredded mozzarella cheese
Provided by Jordan Kenna
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking tray with aluminum foil.
- Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
- Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss veggies to coat.
- Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
- Bake in a preheated oven for 25-30 minutes.
- Rest chicken 10 minutes before serving. Lay chicken on bed of vegetables and sprinkle mozzarella to serve.
- Enjoy!
Nutrition Facts : Calories 590 calories, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 61 grams, Sugar 4 grams
ONE-PAN CHICKEN AND VEGGIE MEAL PREP 2 WAYS RECIPE BY TASTY
Here's what you need: red pepper, yellow pepper, small red onion, boneless, skinless chicken breasts, carrots, broccoli floret, snow pea, black beans, brown rice, olive oil, lime juice, honey, garlic, chipotle powder, cumin, salt, pepper, soy sauce, honey, fresh ginger, fresh garlic, sesame oil
Provided by Matthew Johnson
Categories Lunch
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 425˚F/220˚C.
- Spray a parchment paper-lined baking sheet with cooking spray. Place the red pepper, yellow pepper, and red onion on the left half of the sheet and the carrots, broccoli, and snow peas on the right half. Set aside.
- Mix all the ingredients for teriyaki sauce together.
- Pour teriyaki sauce into container and seal.
- Mix the ingredients for the chipotle lime sauce together.
- Pour chipotle lime sauce into container and seal.
- Place chicken on baking sheet with vegetables and coat one half with chipotle lime sauce and the other half with teriyaki sauce. Bake for 25 minutes.
- Remove chicken and slice. Place chicken in containers with a bed of rice and a bed of black beans. Add vegetables and sauce containers. Label each container and refrigerate.
- To serve, microwave each container for two minutes and cover in sauce.
- Enjoy!
Nutrition Facts : Calories 1802 calories, Carbohydrate 310 grams, Fat 41 grams, Fiber 21 grams, Protein 56 grams, Sugar 98 grams
ONE-PAN HERBED CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, asparagus, cherry tomato, olive oil, dried basil, dried thyme, dried rosemary, salt, black pepper
Provided by Joey Firoben
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
- Place the chicken breasts in the middle section of the baking sheet.
- Drizzle the veggies and chicken with the oil.
- Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
- Bake for 25 minutes or until chicken's internal temperature reaches 165˚F (72˚C).
- Allow the chicken to rest for 5 minutes before slicing.
- Place the chicken breast on a plate with portions of the roasted veggies and serve.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 52 grams, Sugar 8 grams
EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY
Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
- Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
- Sprinkle remaining salt and pepper on either side of each chicken thigh.
- Arrange chicken thighs skin-side up on top of the vegetables.
- Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
- Enjoy!
Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams
ONE-PAN CHICKEN & VEGGIE MEAL PREP RECIPE BY TASTY
Here's what you need: sweet potato, brussels sprouts, carrot, broccoli, chicken breast, olive oil, fresh rosemary, fresh thyme, garlic, salt, pepper
Provided by Claire Nolan
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425˚F (220˚C).
- Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.
- NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.
- Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.
- Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.
- Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
- Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
- This meal works great with brown rice, so feel free to add some to your meal prep as well.
- Unwrap and slice the chicken.
- Separate veggies into each tupperware with chicken.
- NOTE: If using plastic tupperware, allow food to cool down first
- Can be refrigerated up to 4 days.
- Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams
- Enjoy!
Nutrition Facts : Calories 310 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 37 grams, Sugar 3 grams
ONE-PAN HONEY LEMON CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, olive oil, salt, pepper, green beans, carrots, cherry tomatoes, lemon juice, olive oil, honey, garlic
Provided by Melissa Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine lemon juice, olive oil, honey, and garlic. Set aside.
- Preheat oven to 400˚F (200˚C).
- In a cast-iron skillet, brown chicken for 2-3 minutes on each side. Add olive oil, salt, and pepper. Remove from pan and set aside.
- Add the green beans, cherry tomatoes, and carrots to the pan. Return chicken to pan on top of the vegetables.
- Pour the sauce on top of the chicken and veggies.
- Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C).
- Serve immediately and enjoy!
Nutrition Facts : Calories 815 calories, Carbohydrate 53 grams, Fat 45 grams, Fiber 7 grams, Protein 57 grams, Sugar 42 grams
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