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.
- 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
- Heat the oven to 375-degrees.
- Chop the onions, carrots, and sweet potatoes into 2-inch cubes.
- Cut the brussels sprouts, green beans, and mushrooms in half.
- Place all vegetables in a large, oven-safe pot.
- Arrange the chicken thighs on top of the vegetables.
- Add the broth and season the vegetables and chicken thighs with salt and pepper.
- Bake in the oven for 45 minutes, or until the vegetables are soft and chicken registers an internal temperature of 165-degrees.
Check out this great stove-top Chicken with Spinach and Carrots.
Still can be done in one-pot, which makes clean-up a breeze.