Oven Baked Chicken and Vegetables

This Oven Baked Chicken and Vegetables recipe is what I call a “One-Pot Wonder.”  Dinner is simple when all you need is one pot, a cutting board, and a knife.  The after dinner, clean-up is even easier.

A meal where you can literally prep it and forget it until the oven timer goes off telling you dinner is served.

These meals free me from the kitchen – from the labors of cooking dinner – and allow me to spend more, quality time with my family, especially my son.

My son will only be a little boy once.  In a blink of an eye, he will be a grown boy.  Anything I can do to spend more time with him and my husband are a must.

The more after-school activities get in the way of dinner time, the more prep, crock-pot meals, instant pot meals, and one-pot-wonders will be in the works.

This Oven Baked Chicken and Vegetables recipe is one of the few magic tricks I store up my sleeve when time runs low.  It’s how I’m able to lead this Paleo lifestyle without giving up what is really important.

serves 6

Ingredients:

  • 2 pounds chicken thighs
  • 2 yellow onions
  • 4 carrots
  • 2 sweet potatoes
  • 1 pound brussels sprouts
  • 1 pound green beans
  • 8 oz mushrooms
  • 1/4 cup sugar-free broth of choice
  • 1 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Heat the oven to 375-degrees.
  2. Chop the onions, carrots, and sweet potatoes into 2-inch cubes.
  3. Cut the brussels sprouts, green beans, and mushrooms in half.
  4. Place all vegetables in a large, oven-safe pot.
  5. Arrange the chicken thighs on top of the vegetables.
  6. Add the broth and season the vegetables and chicken thighs with salt and pepper.
  7. Bake in the oven for 45 minutes, or until the vegetables are soft and chicken registers an internal temperature of 165-degrees.

Variation:

Check out this great stove-top Chicken with Spinach and Carrots.

Still can be done in one-pot, which makes clean-up a breeze.

Chicken with Spinach and Carrots

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