Practical One-Pan Baked Chicken & Vegetables
602kcal
Ingredients
The Main Mix
- 2 large Chicken breasts, cubed
- 2 medium Eggplants, peeled and cubed
- 2 medium Potatoes, peeled and cubed
- 1 large Red bell pepper, diced
- 2 medium Green peppers, diced
- 1 medium Onion, finely chopped
- 5 cloves Garlic, minced
- 1 cup Crushed tomatoes (canned) or 3 fresh tomatoes, peeled and diced
The Zesty Sauce
- 1 tbsp Tomato paste
- ½ cup Vegetable oil
- ½ cup Water
- 1 tsp Dried thyme
- 1 tsp Red pepper flakes
- ½ tsp Black pepper
- 1 tsp Salt
- 1 tbsp Butter, cut into small pieces (for topping)
Equipment
- Large Baking Sheet: To spread everything out in a single layer.
- Parchment Paper: For easy cleanup and to prevent sticking.
- Large Mixing Bowl: To toss the chicken and veggies with the marinade.
- Chef's Knife: For chopping those colorful vegetables.
Method
- Peel the eggplants in stripes and cube them. Soak them in salted water for 10 minutes to remove any bitterness while you prep the other veggies.
- Dice the potatoes, onions, peppers, and garlic into bite-sized cubes. Try to keep them similar in size so they cook evenly.
- Cut the chicken breast into small cubes. If you prefer juicier meat, you can use boneless chicken thighs instead!
- Combine the chopped chicken and all the vegetables in a large baking tray. Pour the crushed tomatoes over them.
- In a bowl, whisk together the tomato paste, oil, water, and spices until smooth. Pour this sauce over the ingredients in the tray.
- Use your hands to mix everything thoroughly so every piece of chicken and vegetable is coated in that delicious sauce. Smooth the top with a spoon and place small pieces of butter on top.
- Wet a sheet of parchment paper, crumple it up, and cover the tray tightly. Bake in a preheated oven at 210°C (410°F) for 40 minutes.
- Remove the paper, give it a gentle stir, and bake for another 10-15 minutes uncovered to let the tops brown and the flavors intensify. Serve with rice or fresh lavash!
Nutrition
Calories602kcalCarbohydrates47gProtein32gFat34gSaturated Fat7gPolyunsaturated Fat17gMonounsaturated Fat8gTrans Fat0.3gCholesterol82mgSodium668mgPotassium1885mgFiber13gSugar16gVitamin A2031IUVitamin C138mgCalcium93mgIron4mg
Notes
Cut the vegetables and chicken into similar-sized pieces so they cook evenly in the oven. Larger chunks may remain undercooked while smaller pieces overcook.