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A colorful baking tray filled with roasted chicken cubes, eggplants, potatoes, and peppers in a rich tomato sauce.

Practical One-Pan Baked Chicken & Vegetables

A healthy and incredibly easy one-pan meal featuring chicken breast and seasonal vegetables roasted in a savory tomato-thyme sauce.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean, Turkish
Calories: 602
Ingredients Equipment Method Video Notes

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
 

  1. 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.
    Cubed eggplants soaking in a bowl of salted water to remove bitterness before baking.
  2. Dice the potatoes, onions, peppers, and garlic into bite-sized cubes. Try to keep them similar in size so they cook evenly.
  3. Cut the chicken breast into small cubes. If you prefer juicier meat, you can use boneless chicken thighs instead!
  4. Combine the chopped chicken and all the vegetables in a large baking tray. Pour the crushed tomatoes over them.
    Combining cubed chicken and all vegetables in a large baking tray with crushed tomatoes.
  5. In a bowl, whisk together the tomato paste, oil, water, and spices until smooth. Pour this sauce over the ingredients in the tray.
    Whisking together tomato paste, oil, water, and dried thyme in a small bowl for the sauce.
  6. 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.
    Mixing the chicken and vegetables with the sauce and placing small butter pieces on top.
  7. 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.
  8. 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!
    The finished oven-baked chicken and vegetables with a golden-brown roast, ready to serve.

Video

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.