Garlic Herb Chicken & Veggie Bake

• 4 boneless, skinless chicken thighs
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup baby carrots
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 3 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 cup chicken broth

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss zucchini, bell pepper, and carrots with 2 tablespoons olive oil, salt, and pepper.
3. 3 Arrange vegetables in a single layer in a baking dish.
4. 4 Season chicken thighs with remaining olive oil, paprika, oregano, salt, and pepper.
5. 5 Place chicken thighs on top of the vegetables.
6. 6 Scatter minced garlic, parsley, and thyme over the chicken and veggies.
7. 7 Pour chicken broth around the chicken and vegetables.
8. 8 Cover the dish with foil and bake for 30 minutes.
9. 9 Remove foil and bake for an additional 10 minutes, until chicken is cooked through and veggies are tender.
10. 10 Let stand for 5 minutes before serving.

Equipment

• baking dish
• foil

Variations

• Add a splash of white wine to the broth for extra flavor.
• Use chicken breasts for a leaner option.

Substitutions

• Substitute fresh herbs with 1 teaspoon dried herbs.
• Use vegetable broth for a vegetarian option.

Pairings

• Quinoa
• Crusty bread
• Green salad

Nutrition

Tips

• Feel free to swap in your favorite veggies.
• For crispier chicken, broil for an extra 2 minutes at the end.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered in the oven.

Serving Suggestions

• Serve with a side of quinoa or crusty bread.
• Pairs well with a simple green salad.

FAQ