When you’re looking for a hearty and nutritious meal that’s easy to prepare and packed with flavor, a chicken and vegetable bake is the perfect solution. This one-pan dish combines tender, juicy chicken legs with an assortment of roasted vegetables, all cooked together in a rich tomato sauce. The result is a comforting and flavorful meal that’s both satisfying and simple. Ideal for a weeknight dinner or family gathering, this recipe offers a balance of protein and veggies, with a vibrant taste from fresh parsley and a hint of spice from paprika. Best of all, the oven does most of the work, giving you a stress-free meal!
Ingredients:
- 6 chicken legs
- 1 large onion, sliced
- 3 medium-sized potatoes, peeled and chopped into bite-sized pieces.
- 2 carrots, peeled and sliced
- 1 bell pepper, sliced
- Fresh parsley, chopped (for garnish)
- 2 tbsp butter (or olive oil)
- Salt to taste
- Black pepper to taste
- 1 tsp paprika
- 1 tsp sugar (optional, to balance acidity of tomatoes)
- 1 eggplant, cubed
- 400 ml canned or fresh chopped tomatoes
- 200 ml water (or chicken broth for extra flavor)
Instructions:
Step 1: Preheat the Oven
- Preheat your oven to 200°C (400°F).
Step 2: Prepare the Vegetables
- Wash, peel, and chop the potatoes, carrots, onion, and eggplant. Slice the bell pepper into strips.
- Arrange the chopped vegetables evenly in a large ovenproof baking dish or roasting tray.
Step 3: Season the Chicken
- Pat the chicken legs dry with paper towels and season generously with salt, black pepper, and paprika on all sides.
- Heat 2 tablespoons of butter or olive oil in a large skillet over medium heat. Brown the chicken legs on all sides for about 4-5 minutes per side until they are golden but not fully cooked through.
Step 4: Assemble the Bake
- Once the chicken is browned, place the legs on top of the vegetables in the baking dish.
- In a separate bowl, mix the chopped tomatoes, water (or chicken broth), and 1 teaspoon of sugar (if using). Season with a pinch of salt and pepper. Pour this tomato mixture over the chicken and vegetables, ensuring everything is evenly coated.
Step 5: Bake the Dish
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. This allows the chicken to cook through and the vegetables to become tender.
- After 45 minutes, remove the foil and continue baking for an additional 20 minutes or until the chicken skin is crispy, and the vegetables are lightly caramelized.
Step 6: Serve
- Once fully baked, remove the dish from the oven and allow it to rest for a few minutes.
- Garnish with freshly chopped parsley and serve hot. This dish pairs well with crusty bread, rice, or a simple salad on the side.
Conclusion:
This chicken and vegetable bake is the ultimate comfort food, offering a medley of flavors and textures that make it a delightful meal for any occasion. The tender chicken, paired with perfectly roasted vegetables and the rich tomato sauce, creates a dish that’s both hearty and wholesome. With minimal prep and cleanup, it’s a great option for busy days when you want something delicious and nutritious without spending hours in the kitchen. Serve it straight from the oven and enjoy the perfect balance of savory and slightly sweet flavors in every bite!