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One Pan Baked Chicken & Veggies

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4.2 from 277 reviews

A complete, flavorful one-pan meal featuring juicy marinated chicken thighs or drumsticks baked with colorful bell peppers, tender potatoes, and onions. This dish combines bold spices and simple preparation for a delicious, hassle-free dinner.

Ingredients

Scale

Chicken Marinade:

  • 1 kg (2.2 lbs) chicken (bone-in thighs or drumsticks recommended)
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp curry powder
  • 2 tbsp olive oil
  • 2 tbsp plain yogurt
  • 1/2 cup water

Vegetables:

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 3 medium potatoes, peeled and cut into wedges

Instructions

  1. Marinate the Chicken: In a large bowl, combine salt, paprika, black pepper, onion powder, garlic powder, cumin powder, curry powder, olive oil, plain yogurt, and water to create the marinade. Add the chicken pieces and coat them thoroughly with the marinade. Cover and let it rest for at least 30 minutes or overnight to maximize flavor absorption.
  2. Prepare the Vegetables: Slice the red, yellow, and green bell peppers and the onion evenly to ensure uniform cooking. Peel and cut the potatoes into wedges. Toss all the vegetables lightly with olive oil, salt, and a pinch of black pepper for seasoning.
  3. Assemble the Pan: Preheat your oven to 180°C (350°F). In a large white ceramic baking dish, arrange the marinated chicken pieces. Scatter the prepared vegetables evenly around the chicken. Pour any remaining marinade over the contents in the dish for added moisture and flavor. Cover the dish tightly with foil.
  4. Bake & Grill: Place the foil-covered dish in the oven and bake for 30 minutes. After this initial baking, carefully remove the foil. Switch your oven setting to grill or broil mode and continue cooking, uncovered, for another 15 minutes. This final step helps the chicken skin become golden and slightly crisp while the vegetables finish cooking and tenderize.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness.
  • Use bone-in chicken thighs or drumsticks for the best texture and juiciness.
  • If you don’t have grill/broil function on your oven, increase oven temperature to 220°C (425°F) and bake uncovered for the last 15 minutes.
  • For easier cleanup, line the baking dish with parchment paper or foil before assembling.
  • Adjust spice levels by modifying the amount of curry powder or adding chili powder for heat.

Find it online: https://yumfoodusa.com/one-pan-baked-chicken-and-veggies/