Chicken With Vegetables Recipes Easy


Chicken with Vegetables Recipes Easy – easy recipes chicken and vegetables with potatoes, carrots, peas and corn. Delicious and healthy dinner recipes to impress your family members!

Chicken is a tasty and healthy food which is easy to cook and goes well with any side dish. We have selected for you the best chicken, vegetable and rice dishes. Here are just a few chicken recipes, there are many more in this recipe book!

Braised Chicken & Fall Vegetables

It doesn’t get much simpler than this to make a simple chicken supper. One skillet may be used to prepare the entire dinner, which makes cleanup simple. In order to give this dish a variety of colors and flavors, we combined parsnips and carrots; but, if you want, you can exclude the parsnips and use more carrots instead.

Braised Chicken & Fall Vegetables

Recipe Summary

Active: 35 mins

Total: 55 mins

Servings: 8


Ingredient Checklist

  • 2 tablespoons olive oil
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed and halved
  • 1 teaspoon salt, divided
  • 1 teaspoon ground pepper, divided
  • 6 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1 pound carrots, peeled, halved lengthwise, and cut into 2-inch pieces (3 cups)
  • 1 pound parsnips, peeled, quartered lengthwise, and cut into 2-inch pieces (3½ cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 teaspoon smoked paprika
  • ½ cup dry white wine
  • 1 cup low-sodium chicken broth, divided
  • 5 sprigs fresh thyme or ½ tsp. dried


Instructions Checklist

  • Step 1 set the oven to 450 degrees.
  • Step 2 Over medium-high heat, warm oil in a sizable ovenproof pan, preferably one made of cast iron. Chicken should be dried using paper towels. Salt and pepper to taste, 12 tsp each, over the chicken. Cook for about 5 minutes total, or until both sides are browned. Place the chicken on a fresh dish and reserve.
  • Step 3: Add the garlic and shallot to the pan and heat, stirring frequently, for approximately a minute, or until aromatic. Add the remaining 12 tsp of salt and pepper as well as the carrots, parsnips, and Brussels sprouts. Cook for 6 to 8 minutes, stirring periodically, until the veggies are browned but still crisp (add a little water, if necessary, to prevent scorching). Wine is added while scraping the pan to release browned bits. Mix in the broth. If using fresh thyme, put the sprigs in a cheesecloth bag or knot them together with butcher’s twine. Gently massage the thyme bundle into the broth as you add it to the pot (or sprinkle in the dried thyme).
  • Step 4 Place the pan inside the oven. For ten minutes, bake. Place the chicken into the vegetable mixture and bake for a further 10 minutes, or until the vegetables are cooked and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F. If using, take out and throw away the thyme sprigs. Before serving, give the vegetables a stir.


To ensure consistent cooking, cut the vegetables into pieces that are roughly the same size. Look for small to medium-sized parsnips; avoid buying huge ones because their cores are frequently rough and woody.


Butcher’s twine or cheesecloth

To make ahead

Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Serving Size: 

2 ½ oz. chicken + about ¾ cup vegetables

Per Serving:

261 calories; fat 10g; cholesterol 57mg; sodium 405mg; carbohydrates 22g; dietary fiber 6g; protein 19g; sugars 7g; saturated fat 2g.

Easy Tandoori Chicken with Vegetables

This rendition of the traditional Indian chicken dinner is roasted on a sheet pan with Indian-spiced vegetables for a complete meal any night of the week. Traditional tandoori chicken is prepared in a clay oven.

Tandoori Chicken and Vegetables on white serving platter

Sheet Pan Tandoori Chicken

Chicken dinner ideas that are full of flavor but easy to make are definitely my idea of weeknight success.

What I refer to as my dinner flavor jam. Absent the actual jam.

Everyone will enjoy the simple and quick midweek supper of this creamy and cheesy potato soup with broccoli.

Each recipe is a traditional family favorite that has been made healthier and Weight Watchers compliant. Like this simple, all-in-one sheet pan tandoori chicken dinner, they can all be prepared in a skillet, slow cooker, Instant Pot, air fryer, or on a sheet pan in the oven.

What is Tandoori Chicken?

We didn’t eat a lot of Indian food growing up, so I had to ask a buddy what tandoori style was when I had my first dinner at an Indian restaurant. It simply involves cooking directly over charcoal in a tandoor oven with a ceramic wall where the heat can get smokey hot, comparable to but distinct from a pizza oven.

However, you don’t need a tandoor oven to make this recipe for tandoori chicken and vegetables.

An oven that is already heated and a sheet pan will do.

What’s in This Tandoori Chicken and Vegetables?

The tandoori chicken itself, the vegetables that are cooked with the meat, and the creamy yogurt sauce that is drizzled on top just before serving make up the three primary ingredients of this Indian chicken meal.

The ingredients for this recipe for tandoori chicken and vegetables are:

  • Plain yogurt
  • Lemon juice
  • Onion
  • Garlic
  • Fresh ginger
  • Chicken thighs
  • Carrots
  • Cauliflower
  • Olive oil
  • Fresh cilantro

In addition to fresh garlic and ginger, dry spices give the chicken its signature Indian flavor. What is tandoori spice mix? It’s a simple mix of the classic Indian spices:

  • Garam masala
  • Turmeric
  • Cayenne pepper
  • Paprika
  • Kosher salt

Garam masala is the warming flavor that comes from toasted spices (coriander, cardamom, cinnamon, nutmeg, cumin, cloves) and varies upon region.

How to Make Tandoori Chicken in the Oven

Yogurt is used as a marinade to tenderize and flavor boneless, skinless chicken thighs. Yogurt adds enzymes and exactly the right amount of acid to chicken when marinated, helping to break down the protein without making the chicken tough. It’s what produces a delicate and delicious bite, similar to buttermilk.

This recipe does not contain red dye, in contrast to classic tandoori chicken. Instead, paprika provides the traditional hue. Tandoori chicken isn’t spicy either, despite what you may assume based on its peculiarly brilliant red color.

Together with the chicken, the vegetables are roasted to finish the meal. The garam masala spice blend is used to coat carrots and cauliflower, which caramelizes while they roast.

A garlicky yogurt sauce is provided with the chicken and vegetables for dipping. When I made it, I doubled it since I didn’t want to cut corners.

Can I Use Chicken Breasts Instead?

Most likely, yes. However, you may want to cut them down a little thinner depending on the original thickness of the breasts.

Can I Use Other Veggies in This Dish?

Absolutely! You are encouraged to use whichever vegetables you have on hand when making this Indian baked chicken and vegetables recipe, which asks for rainbow carrots and cauliflower.

Additional vegetables that go well with this chicken meal from India are:

  • Carrots
  • Cauliflower
  • Onion
  • Bell pepper
  • Zucchini
  • Squashes (like butternut or acorn)
  • Brussels sprouts
Easy Tandoori Chicken with Vegetables on #easy #baked #oven #recipe #chicken #indian #sheetpan

Tips for Making Tandoori Chicken in the Oven

It’s acceptable to marinate the chicken for as little as an hour, but you may also keep it in the refrigerator for the entire night. If you leave the chicken in the marinade for any longer, it’ll get tough and chewy.

Instead of using Greek yogurt, Gina advises using full-fat whole yogurt to prevent the sauce from separating or becoming watery.

Also take note that this dish benefits greatly from using freshly grated ginger and lemon juice. These vibrant flavors are essential to bringing this dish’s spices into balance.

Roasted Chicken and Vegetables

Few meals are as filling, cozy, and mouthwatering as this one-pan Roasted Chicken and Vegetables. This hearty recipe is tough to beat and a terrific choice for a winter dinner because it has a ton of herbs, all your favorite winter vegetables, and the ideal ratio of sweet, spicy, and savory.

Sliced roasted chicken on a plate next to roasted vegetables.

An Easy Oven Roasted Chicken Dinner

Bring out your preferred Dutch oven or a sizable cast-iron pan, preheat the oven, and soon you’ll be able to smell a delicious meal roasting. Less cleanup is involved when making this delicious and simple chicken meal in one dish, and everyone will like the rustic aesthetic.

The kitchen is it cold? This chicken recipe is ideal for winter since it will warm your kitchen and fill it with a delicious perfume.

Ingredients for roasted chicken and vegetables.

What You’ll Need To Make Roasted Chicken with Winter Vegetables

The best part of this recipe is its versatility. I use a combination of turnips, sweet potatoes, beets, and parsnip, but you can mix and match to add your favorite root vegetables. To ensure that everything cooks equally alongside the oven-roasted chicken, chop everything into roughly the same-sized pieces. It’s a simple recipe, too. What you’ll need is as follows:

  • Chicken breasts – I use boneless and skinless chicken breasts to cut down on the prep time. You could also use bone-in, but you’d have to add to the cooking time. Chicken should be cooked to an internal temperature of 165F.
  • Garlic – Fresh garlic is best in this recipe!
  • Parsley – You’ll need the leaves from 3-4 sprigs.
  • Thyme – Fresh thyme. Use the leaves from 6-8 sprigs.
  • Lemon – You’ll need the zest from one lemon.
  • Sweet Potato – One is all you need.
  • Parsnip – Parsnips become so sweet and delicious when roasted, and you’ll only need one for this chicken and roasted vegetables recipe. Peel it first, like you would a carrot.
  • Golden beet – You can also use a red beet, but the golden beets are just so beautiful.
  • Turnip – One medium-sized turnip is all you need. Turnips have a slightly bitter flavor but we’re going to temper that with a bit of honey.
  • Honey – Your favorite honey is just fine in this recipe.
  • Olive oil – Olive oil will help the vegetables become perfectly roasted.
  • Salt and pepper – I love freshly ground black pepper and coarse kosher salt, but use what you have.

For this hearty roasted chicken and vegetables recipe, I recommend the following to help you make it perfectly, every time:

  • Chef’s knife – there’s a fair bit of chopping in this recipe, so make sure you’ve got a good knife
  • Cutting board – Put a damp paper towel under your cutting board to stop it from slipping while chopping.
  • Large roasting pan – I like to use this cast-iron skillet or a Dutch oven
  • Digital meat thermometer – Take the guesswork out of cooking chicken with an instant read probe thermometer.
Chicken and vegetables prepared and ready to go into the oven.

How To Make Roasted Chicken and Vegetables

The chicken stays moist and the vegetables are deliciously tender because they are covered in a rich and zingy chicken, herb, and lemon rub. This dish for roasted chicken and veggies can be made as follows:

  1. Warm up the oven. Set your oven to 425°F and coat the bottom of the pan with a thin amount of your preferred high-heat frying oil (avocado oil is my go-to.)
  2. Prepare the chicken and make the garlic-herb paste.
  3. Take the leaves off the parsley and thyme, mince the garlic, and zest the lemon. Chop everything together, then, in a small bowl with the salt and pepper, mix it all together to create a paste using a mortar and pestle or simply the back of a spoon. Place the chicken breast in the baking dish after applying the garlic-herb paste all over it. The chicken should be close but not touching.
  4. Vegetables should be prepared and added to the pan.
  5. To make the vegetables roughly the same size, cut them into rounds, half moons, or quarter moon shapes that are 1/4 inch thick. Sprinkle the vegetables with salt, honey, and olive oil before layering them in the same skillet next to and around the chicken. Pour any liquid that is still in the bowl’s bottom evenly over the vegetables.
  6. Roast.
  7. For 25 to 30 minutes, or until the chicken reaches a temperature of 165°F inside, roast the chicken and veggies in the center of the oven.
  8. the broiler to complete.
  9. For a few minutes to crisp up the veggie edges and caramelize the garlic, turn the broiler to high. Prior to serving, give the chicken five minutes to rest.

How To Use Your Broiler

Your oven’s broilers are a crucial component. A device known as a salamander, which is effectively a powerful broiler, is used in professional kitchens. You can accomplish the same thing with your broiler in a home kitchen. How to make the most of your oven’s broiler is as follows:

  1. Broiler-safe dishes. Broilers use direct and intense heat to caramelize, brown, and bubble. Make sure your ovenware is safe for use under the broiler.
  2. Adjust the oven rack. To get the most from your broiler, your food should be fairly close to it, but not touching. Aim for a distance of a few inches between the broiler and the food surface.
  3. Watch closely! Broilers can cook quickly! Keep an eye on your food as it broils and don’t walk away until the dish is out of the oven.
Overhead shot of roasted chicken and vegetables.

Tips for Success

This roasted chicken and veggies dish is a simple one, but these tips will help you master this one-pan chicken recipe in one try.

  • create the paste. If you don’t like doing a lot of chopping, create the garlic-herb paste in a food processor or blender.
  • Make all the cuts the same size.
  • Try to maintain the size of all the vegetables roughly uniform for even cooking.
  • Get the honey warm.
  • It will be simpler to mix the honey if you microwave it for a brief period of time.
  • Put a meat thermometer to use.
  • Before eating, chicken must be cooked properly; nevertheless, overcooking chicken breasts will result in dryness and toughness. To consistently achieve precisely cooked chicken, use a digital meat thermometer.


There are so many ways to prepare this simple and humble roasted chicken and vegetables recipe. Here are a few of my favorite variations:

  • Alternate the herbs. In this nutritious chicken recipe, the herbs rosemary, tarragon, chives, and marjoram all blend so well with the protein. Additionally, you can experiment with seasoning mixes like poultry spice, Italian seasoning, and Herbs de Provence.
  • Replace the fresh vegetables. This recipe can be made using rutabagas, carrots, normal potatoes, kohlrabi, and even radishes. Use your preferred methods or experiment!
  • Roast an entire chicken.
  • For this dish, butcher a whole chicken rather than just using chicken breasts; alternatively, use chicken legs or chicken thighs.
  • Go all out.
  • For a stronger roasted chicken flavor, use bone-in chicken. Chicken legs, thighs, and breasts with the bones are all suitable. Because bone-in chicken will require a little more time in the oven, use your digital meat thermometer to help you decide when the chicken is done.
  • Create a sheet pan recipe for it.
  • Change your roasting pan for a baking sheet with a rim. The chicken and vegetables should then be placed on the parchment-lined pan. With this technique, there will be little to no liquid in the pan’s bottom since it promotes better air circulation. As specified in the recipe, roast your chicken dish in a sheet pan.
Single serving of roasted chicken and vegetables, with the platter in the background.

Serving Suggestions

Even while this dish of roasted chicken and vegetables is a filling and substantial meal on its own, I still enjoy pairing it with a piece of my Grandma’s cornbread. It has a slight sweetness to it but not too much, and it works well to remove any remaining sauce from your dish. Since the cornbread and the roast chicken dish cook at the same time and temperature, finishing them all at once in a large oven is simple.

How to Store and Reheat

You may slice leftover chicken thinly and serve it cold for sandwiches or reheat it in the oven. It can also be heated up in the microwave, but be careful not to overheat it or it might get rubbery.

Vegetable leftovers can be quickly made into soup, roasted in the oven, or heated on the stovetop. Simply mix the vegetables with some chicken stock or vegetable broth in your blender. Then, heat while adding more broth as needed to achieve the desired consistency.

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