One Pan Chicken and Vegetables | Easy Homemade Recipe | Rockin Robin Cooks recipes

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

bell peppers

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash provides similar texture, while cabbage is more economical.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash is a similar vegetable, while cucumbers are often cheaper.

Preheat the oven to 425°F.

Chop the chicken breasts into half-inch pieces.

Chop broccoli into bite-sized pieces and add to the pan.

Peel and slice the carrot into coins and add to the pan.

Cut the onion into half-inch chunks and add to the pan.

Cut the zucchini into larger chunks and add to the pan.

Chop asparagus into small pieces and add to the pan.

Drizzle olive oil over the chicken and vegetables.

Sprinkle basil, granulated garlic, oregano, marjoram, ancho chili powder, and salt over the mixture.

Mix everything together with hands to ensure even coating with olive oil and spices.

Spread the mixture out on the pan, avoiding overcrowding.

Place the pan in the oven and bake for 15 minutes without stirring.

Check the chicken for doneness by cutting into a piece to ensure it's not pink.

Remove from the oven and garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary