A Flavorful and Easy-to-Make One-Pan Chicken and Veggies That’s A Weeknight Wonder
Looking for a quick and easy dinner that doesn’t compromise on taste? Look no further than this one-pan chicken & veggies dish. Specifically, this recipe is a perfect blend of flavors, textures, and convenience, making it a go-to meal for busy weeknights.
Simple Ingredients You’ll Need for this One-Pot Wonder:
To create this delicious One-Pan Chicken & Veggies dish, you’ll need just a few simple ingredients. First, choose the right size chicken. A smaller 4 1/2 to 5 pounds chicken works best. Next, the marinade ingredients are easily found in local supermarkets and online. For maximum flavor, start with fresh garlic, ginger, thyme and for heat habanero pepper. Additionally, extra virgin olive oil, soy sauce, Chinese white wine and sesame oil produces an umami flavor. Further, five spice powder adds a slightly sweet taste and freshly ground black pepper and kosher salt are necessary to round-out the delightful flavor profile. You’ll also need some fresh organic carrots, baby yellow gold potatoes and onion.
Get RecipeHow to make this Easy Flavorful One-Pot Cast Iron Recipe:
To start, the marinade fresh ingredients are pureed in a mini food processor – ginger, garlic, thyme and habanero hot pepper. Further, olive oil, soy sauce, Chinese white wine and sesame oil are added, creating an amazingly delicious flavor profile for this one-pan chicken & veggies. To assemble the dish, dump the veggies – carrots, potatoes and onions – into a cast iron pot. Further, the veggies are seasoned with some of the marinade.
Get RecipeLastly, marinate the whole chicken with remaining marinade and add it on top of the vegetables. Importantly, to finish up this easy recipe, cover the cast iron pot and bake this one-pan chicken & veggies in a preheated 450F (232C) degrees. Get the full
Recipe Here!Customization Tips for this One-Pan Chicken & Veggies:
First, this one-pan chicken & veggies dish is mildly spicy. But for a less spicy flavor remove seeds from habanero pepper. Don’t have fresh hot pepper, use red pepper flakes or cayenne powder. Additionally, if you don’t have a cast iron pot, a dutch oven or covered roasting pan works too. Lastly, this juicy, tender, succulent chicken and veggies is best served on its own. However, for a more robust dinner, serve on top of noodles, rice or a side of salad.
This one-pan chicken & veggies recipe is a delicious and easy way to get a healthy and satisfying meal on the table. Moreover, with minimal prep time and cleanup, this dish is perfect for busy weeknights. Give it a try and enjoy the flavors!
Love this One-Pan Chicken & Veggies? Then, Check Out More One-Pan Recipes:
Cupcakes Video Tutorial:
Disclosures:
Terms of Use
The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.
Product disclosures
Some of the links in this post are affiliate links. This means that, at zero cost to you, JulietKitchen may earn an affiliate commission if you click through the link and finalize a purchase.
Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
One-Pan Chicken and Veggies
Equipment
Ingredients
- 4 1/2 pounds whole organic chicken
For the Marinade:
- 2 inches piece fresh ginger rinsed thoroughly and chopped roughly
- 8 – 10 cloves fresh garlic peeled and chopped
- 4 Broad leaf thyme aka: Cuban oregano or Mexican mint
- 1 habanero pepper with or without seeds
- 2 – 3 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Chinese white wine
- 2 teaspoons sesame oil
For the Spices:
- 1 teaspoon five spice powder
- 1 teaspoon freshly ground black pepper
- 4 teaspoons kosher salt
For the Vegetables:
- 4 – 6 medium carrots peeled and cut into thirds
- 10 ounces baby potatoes I used yellow baby potatoes. Washed thoroughly
- 1 medium onion peeled, halved and quarter each half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Preheat Oven 450F Degrees:
Make the Marinade and Season the Chicken:
- In a mini food processor, puree the ginger, garlic, thyme and habanero pepper with the extra virgin olive oil.2 inches piece fresh ginger, 8 – 10 cloves fresh garlic, 4 Broad leaf thyme, 1 habanero pepper, 2 – 3 tablespoons extra virgin olive oil
- Transfer the pureed aromatics into a mixing bowl and mix in the soy sauce, Chinese white wine, five spice powder, freshly ground black pepper and salt.2 tablespoons soy sauce, 1 tablespoon Chinese white wine, 2 teaspoons sesame oil, 1 teaspoon five spice powder, 1 teaspoon freshly ground black pepper, 4 teaspoons kosher salt
- Reserve 2 tablespoons of the marinade for the vegetables. Add the chicken to the bowl with the remaining marinade. Rub the marinade all over the chicken.4 1/2 pounds whole organic chicken
Season the Vegetables and Bake the Vegetables and Chicken:
- Add the carrots, potatoes, onions to the cast iron pot. Season with salt freshly ground black pepper and the reserved 2 tablespoons marinade. Toss the vegetables to coat with the seasoning.4 – 6 medium carrots, 10 ounces baby potatoes, 1 medium onion, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Place the marinated chicken on top of the vegetables. Cover the pot with the tight lid. Transfer to the oven and bake 1 hour.
- Remove the cover and continue baking the chicken for 15 to 20 minutes until it's golden brown and cooked to 175F – 185F internal temperature.
- Carve the chicken and serve with the vegetables. Enjoy.
Video
Nutrition
