Baked Chicken with Vegetables

A delightful one-pan dish featuring tender chicken and a medley of colorful vegetables, cooked in a savory sauce. Perfect for family dinners or meal prepping.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 large large chicken breast (approximately 250 g / 8.8 oz)
4 pieces potatoes (approximately 600 g / 21.2 oz)
1 large large onion (approximately 150 g / 5.3 oz)
5 cloves cloves of garlic Keep unchopped for flavor
2 pieces green peppers (approximately 200 g / 7 oz)
2 pieces red peppers (approximately 200 g / 7 oz)
1 bowl bowl of peas (approximately 200 g / 7 oz)
2 pieces carrots (approximately 200 g / 7 oz)

Cooking Essentials

60 ml Half a tea glass of olive oil (approximately 60 ml / 2 fl oz)
to taste none Salt
to taste none Spices
1 tablespoon tomato paste (approximately 15 g / 0.5 oz)
1 teaspoon thyme (approximately 1 g / 0.04 oz)
500 ml 2 glasses of water (approximately 500 ml / 16.9 fl oz)

Method

Preparation

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
Wash and dice the carrots, red pepper, green pepper, potatoes, onion, and chicken breast into evenly sized pieces. Place all the diced ingredients in a large baking dish.
Add 1 cup of peas and the 5 cloves of garlic to the baking dish, keeping the garlic unchopped for flavor.
In a separate bowl, mix together all the spices, olive oil, and water. Stir until the tomato paste is dissolved.
Pour the sauce over the ingredients in the baking dish, ensuring everything is coated evenly.
Cover the dish with greased parchment paper to retain moisture.

Cooking

Bake for about 40 minutes or until the chicken is cooked through and the vegetables are tender.

Notes

Serve hot from the oven, garnished with fresh herbs like parsley or thyme. This dish is also great for leftovers that can be enjoyed the next day.