1-Pan Chicken & Veggies

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Fire up the oven. This easy one-pan dinner is coming your way!

Camille C.
Camille C.

7 minutes

Prep time

30 minutes

Cook time

395 cal.

Per serving


Oven, Baking dish, Colander


Step 1

Preheat the oven to 400°F.


Step 2

Peel & cut the shallot into quarters.

Carrots (fresh)

Step 3

Peel & slice the carrot into rounds.


Step 4

Chop off the ends of the leek, keeping only the white & light green section. Cut the leek into rings & rinse thoroughly in a colander.

Chicken leg (quarters)
Carrots (fresh)

Step 5

Add a drizzle of olive oil to a baking dish. Add the chicken, carrots, leek & shallots.

Butter (unsalted)
Thyme (dried)
Broth (chicken)

Step 6

Top with dabs of butter & a sprinkle of thyme. Pour in the stock. Season with salt & pepper. Bake for 15 min at 400°F.

Step 7

After 15 min, remove the dish from the oven. Stir the veggies. Baste the chicken with the pan juices. Return the pan to the oven for another 10-15 min, or until the chicken is cooked through. Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy395 cal.
Fat27 g
Carbohydrates11 g
Protein27 g
Fiber4 g

On average, one serving of the recipe "1-Pan Chicken & Veggies" contains 395 Energy, 27 g of Fat, 11 g of Carbohydrates, 27 g of Protein, 4 g of Fiber.

1-Pan Chicken & Veggies