This is the ultimate Chicken With Vegetables Recipes guide provides you with the best chicken with vegetables recipes available. This guide will provide you detailed information on how to prepare and cook chicken with vegetables so you can make them in your own kitchen. My goal is to help you find the right Chicken With Vegetables Recipes that are easy to make and taste great.
ROASTED CHICKEN AND VEGETABLES TURKISH STYLE
Roasted chicken and vegetables is perfect for a healthy weeknight dinner. Chicken is flavored with spices and roasted on a bed of vegetables with a tasty sauce all in one dish. It’s a simple classic dinner that everyone loves.
Chicken is a great option for weeknight dinners. Some of our readers’ favorites are it’s Mediterranean garlic chicken, baked Greek chicken and homemade shawarma. This roasted chicken and vegetables is another family favorite that I cannot wait to share with you. It’s easy, made in one pan and unbelievably tasty. Also, don’t forget to check out collection of 50+ chicken recipes for dinner, so many delicious options!
WHY THIS RECIPE WORKS
Chicken in widely used in the Mediterranean cooking since it’s a lean protein with very little fat content. Fırında Sebzeli Tavuk (meaning chicken and vegetables in the oven) is a popular Turkish dish that’s flavored with spices and cooked in a tasty sauce made with olive oil, garlic and tomato paste.
This is a hand-off recipe, everything is cooked in one dish which means cleaning up would be a breeze, making this the perfect option for busy weeknights. It’s packed with a lot of vegetables that you can modify to your liking and every bite is so flavorful!
INGREDIENTS NOTES AND SUBSTITUTIONS
Chicken – I used boneless skinless chicken thighs, however you can also use boneless skinless chicken breast. If using bone-in chicken pieces, the cooking time will be longer.
Spices – We’re using a combination of oregano, paprika, cumin, coriander, Aleppo pepper or pul biber and salt. You can use red pepper flakes instead of Aleppo pepper.
Vegetables – This recipe calls for lemon, white or yellow onion, red, green and orange bell peppers, tomatoes and potatoes. Any kind of tomatoes would work for this dish and you can use russet, red or Yukon gold tomatoes.
Sauce – To make the sauce, you need tomato paste, garlic, spices, extra virgin olive oil and water. The vegetables and chicken will cook in this sauce.
HOW TO MAKE ROASTED CHICKEN AND VEGETABLES
Season the chicken – In a large bowl mix the lemon juice and olive oil with oregano, paprika, cumin and coriander. Add the chicken and using a pair of tongs, toss it to make sure every piece is coated with the marinade.
Arrange – Chop all the vegetables into pieces. Arrange the potatoes, onions and half of the peppers in a deep oven safe dish. Top with the chicken and the remaining peppers, onions and tomatoes. Make the sauce by mixing the olive oil and water with garlic and spices. Drizzle over the chicken and vegetables.
Roast and serve – Roast the chicken and vegetables in the oven at 375 degrees F for about 1 hour until the chicken and vegetables are fully cooked and tender.
What I love the most about this dish is that you can modify it to your liking. You can use other cuts of chicken such as boneless skinless chicken breast or bone-in thighs. As for the vegetables, you can use almost any vegetables you have in the fridge. Here are a few suggestions:
- Green beans
- Green peas
Roasted chicken with vegetable medley is a complete meal on its own. You can serve it with a fresh side dish such as Mediterranean salad or Turkish tomato salad (gavurdagi). I also love having it with some cacik (Turkish yogurt and cucumbers) and some freshly baked pide bread. If looking for starchy sides, you can try my favorite Turkish bulgur pilaf or rice pilaf with orzo.
FREQUENTLY ASKED QUESTIONS
What kind of dish works for this recipe?
You can use any oven safe dish that’s deep enough for layering the chicken and vegetables. A 9×13 pan, a dutch oven or a cast iron skillet would work too. I opted for an oval ceramic dish that’s oven safe.
How long does roasted chicken and vegetables keep?
Store the leftovers in an airtight container and refrigerate for up top 3 days. To reheat, place the leftovers in a small pan and cover with a lid. Heat over medium low until fully warm.
Can I freeze this dish?
Yes, you can freeze the leftovers in a freezer-safe container or a freezer bag for up to 3 months. To serve, thaw in the fridge overnight and reheat in a pan over medium low heat. You can also put the frozen cooked chicken and vegetables directly in a pan and heat it until fully thawed and warm, stirring occasionally.
What can I do with the leftovers?
You can serve the leftovers as is or heat it and then add serve with some leftovers rice or some bread.
Can I use stock instead of water for the sauce?
Yes, I you can use chicken or vegetable stock to make the sauce.
Can I make this on the stove top?
Yes, simply place all the ingredients in a Dutch oven instead of an oven safe dish and cook over medium heat for about 1 hour 30 minutes. Check to make sure both the chicken and vegetables are fully cooked.
TERIYAKI CHICKEN AND VEGETABLES
TERIYAKI CHICKEN AND VEGETABLES IS AN EASY AND HEALTHY MEAL THAT’S PERFECT FOR A BUSY WEEKNIGHT! HOMEMADE TERIYAKI SAUCE MAKES THIS DISH, AND YOU CAN USE YOUR FAVORITE VEGGIES!
When I’m not sure about what to make for dinner, I often end up with stir-fry. I love that it’s such a versatile dish and a great way to use up whatever meat and vegetables you happen to have around. Teriyaki Chicken and Vegetables is one of my favorites! The homemade sauce is SO much better than what you’d get in a jar, and it puts panda express teriyaki chicken to shame.
I use cubes of chicken breast for this teriyaki chicken recipe, but chicken thighs work well too. I’ve even used thinly sliced beef or shrimp if I don’t have chicken on hand. I like to use a colorful assortment of vegetables. Broccoli is often in the mix, because my kids love it, and I also love using bright red bell peppers. Other great veggie options are thinly sliced onions, carrots, mushrooms, snow peas or even greens like spinach and cabbage. This teriyaki chicken is a great way to get your kids to eat their veggies!
The homemade sweet and savory teriyaki sauce makes this recipe special. It’s made with ingredients that you probably already have in your pantry, but the flavor is so much better than what you’d buy at the store, and there are no preservatives either! Best of all, the sauce only takes 5 minutes to make, and you can even make it up to a week in advance and store it in the fridge for later use.
While the chicken and vegetables are cooking away, I put a pot of rice on to boil and make the teriyaki sauce. It’s a complete meal that can be on the table in just 30 minutes! This chicken teriyaki tastes like something you’d order at a restaurant, but it’s healthier and cheaper to make it at home.
Tools used to make this Teriyaki Chicken and Vegetables recipe
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
Cutting Board: A good-sized cutting board is a must for home cooks. This board is thick & sturdy and makes recipe prep a breeze.
Small Saucepan: While I use bigger saucepans for everyday cooking, having a small saucepan lets me make syrups, toppings, and sauce add-ins without taking over the stovetop.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Teriyaki Chicken and Vegetables
Teriyaki Chicken and Vegetables is an easy and healthy meal that’s perfect for a busy weeknight! Homemade teriyaki sauce makes this dish, and you can use your favorite veggies!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Main Dish
Servings: 4 servings
For the sauce:
- ¼ cup soy sauce
- ½ cup water
- 2 teaspoons minced garlic
- 1 teaspoons minced ginger
- 2 tablespoons of honey
- 1 tablespoon brown sugar
- 2 teaspoons toasted sesame oil
- 1 tablespoon + 1 teaspoon cornstarch
For the stir fry:
- 1 1/4 lbs chicken breast cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper cut into1-inch pieces
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
For the sauce:
- Place the soy sauce, water, garlic, ginger, honey, brown sugar and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
For the stir fry:
- Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the broccoli and red peppers and season with salt and pepper. Cook for 4-5 minutes or until the vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp & tender, remove them from the pan and set aside; cover to keep warm.
- Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
- Place half of the chicken in the pan and season generously with salt and pepper. Cook for 3-4 minutes on each side or until cooked through. Set the first batch of chicken aside and repeat the process with the rest of the chicken.
- Add all of the chicken and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium-high heat until warmed through.
- Sprinkle with sesame seeds and serve.
This Chicken Stir-Fry is packed with nutritious veggies and coated in a flavorful stir-fry sauce. It’s easy to make and great way to use up all those veggies in the fridge. I first shared this recipe nearly 5 years ago but it’s one of those classics I don’t want you to miss out on so decided it’s worth revisiting.
Chicken Stir-Fry Recipe
I think we all need one or two tasty and easy stir-fry recipes in our dinner rotation. Because not only do they taste delicious, but they’re also a great way to get a generous serving a vegetables in one meal.
This healthy chicken stir-fry is no exception! It’s packed with veggies and it’s perfectly filling and flavorful.
And this version is perfectly saucy, because isn’t that a must? Plus it’s easy to customize with your favorite vegetables or others you may have on hand.
Chicken Stir Fry Video
I think we all need one or two tasty and easy stir-fry recipes in our dinner rotation. This healthy chicken stir-fry is no exception! It’s packed with veggies and it’s perfectly filling and flavorful.
You can also swap out the chicken breasts for chicken thighs if that’s what you prefer.
Skip going out and enjoy this delicious take-out style dinner at home instead!
Chicken Stir-Fry Ingredients
- Low-sodium chicken broth – unsalted chicken broth will work great too. Just be sure not to use regular sodium broth or dish may end up too salty for your liking since the soy sauce and oyster sauce in the recipe have added salt.
- Soy sauce – I used to use twice the amount of low-sodium soy sauce here so that will work too if that’s what you have on hand.
- Oyster sauce – look for the green label without added MSG.
- Toasted sesame oil – you can find this in the Asian section of most grocery stores.
- Cornstarch – this is a crucial ingredient as it helps thicken up the sauce. A little goes a long way.
- Honey or brown sugar – if you want a sweeter stir fry feel free to double or even triple the amount.
- Chicken breasts – as mentioned before boneless skinless thighs will work great too.
- Vegetable oil or light olive oil – to make it healthier go the olive oil route.
- Vegetables including carrots, yellow onion, bell pepper, sugar snap peas, broccoli florets, garlic and ginger – this makes for a colorful, nutritious blend.
How to Make Easy Stir-Fry
- Make stir-fry sauce: In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside.
- Heat skillet and prepare chicken: Heat 1 Tbsp oil in a non-stick 12-inch skillet (that’s deep, or use a saute pan or wok) over medium-high heat. Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.
- Cook chicken: Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.
- Saute extra crisp vegetables: Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
- Saute remaining vegetables: Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
- Cook with sauce: Whisk soy sauce mixture once more, then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 1 – 2 minutes.
- Return chicken: Toss in cooked chicken. Season with more soy sauce to taste if desired.
- Garnish and serve: Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.
Can I Add Different Vegetables to This Stir-Fry Recipe?
Yes, you can add other vegetables you may already have on hand. These other vegetables will work well too:
- bean sprouts
- green beans
- bok choy
- baby corn
- water chestnuts
Do I Have to Use Oyster Sauce?
If you don’t have oyster sauce or prefer not to add it, feel free to leave it out. I used to be nervous about cooking with oyster sauce because I don’t like the taste of oysters, but you really don’t taste it in this stir-fry.
Oyster sauce just adds a subtle umami flavor to this dish. But it will still be good without. If you’d like to boost flavor with something else try adding a little hoisin sauce.
Tips for the Best Stir-Fry
- Work to cut chicken into even size pieces so it cooks evenly. And be careful not to over-cook the chicken or it will be dry and tough.
- Make sure the sauce comes to a simmer after you add it to the chicken and vegetable stir-fry. If the sauce doesn’t get hot enough, it won’t thicken properly.
- Start low with soy sauce then add more to taste. It’s salty and you can always add more but you can’t remove once added.
- Saute vegetables until tender crisp not super soft and mushy for the best texture.
- Serve right away as the vegetables start to break down and make the sauce watery.
- Add red pepper flakes if you like it spicy.