Onepot Chicken & Veg Ovenbake

This open-pan chicken & veg oven-bake yields a fragrant, tender, and utterly finger-licking delicious chicken recipe.

And there’s more to be happy about, to prepare it is as simple as searing the chicken and layering it in a casserole dish with vegetables and stock then leaving it to do its thing in the oven while you do other things that bring you joy.

You could also add potatoes to the chicken ovenbake recipe, though I suggest you dice them at least twice the size of the other vegetables to avoid them getting mushy.

There is one catch though, the skin stays on for the chicken to retain its dripping juiciness which keeps it ‘ripping moist’!

The measurements in the recipe card can be tweaked by using equal amounts of onion, celery, carrots, and bell pepper. Then use enough vegetable stock to cover the chicken and veg.

You don’t need to cook the chicken until all the stock is absorbed. Leave some to use as sauce.

Options to Accompany Your One-pan Chicken & Veg

Serve with more greens: I am an absolute sucker for a serving of creamy spinach with parmesan.

Make it into a salad: shred the oven-baked chicken onto a luscious bowl of crunchy romaine salad with homemade herbed croutons and a creamy salad dressing perhaps?

Perhaps a wrap/sandwich? Yap, carelessly tear the meat off the bone and use it in wraps or sandwiches.

If you liked the onepot chicken & veg ovenbake. Please give it a thumbs up below, or share it with someone who might enjoy it just as much or more 

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Sweet and Sour Chicken

Diced chicken, lightly coated with egg and corn starch then deep fried and sauteed in a sweet and tangy sauce with onions, sweet red bell peppers, and pineapple chunks.

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Onepot Chicken & Veg Ovenbake

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Lunch/Dinner – International

By Angela – Serves: 3

Prep Time: 5 minutes – Cooking Time: 1 hr 15 minutes – Total Time: 1 hr 20 minutes

A hearty and filling chicken ovenbake dish with vegetables

Ingredients

• 500g chicken thighs with skin
• 3 Carrots
• Red and yellow bell peppers ( 1 of each)
• 1 litre Vegetable stock
• 1 Brown onion
• 2 Celery sticks
• Salt and pepper to taste
• 1 tablespoon of Peppercorns

Instructions

1

Dice the onions, carrots, celery and bell peppers to roughly the same size.

2

Sauté the onions over medium heat until soft and translucent, then tip in the celery, carrots and bell peppers to cook for a further 2 minutes

3

Set the vegetables aside

4

In the same pan, heat some olive oil and sear the chicken until browned on all sides

5

Preheat the oven to (250°C / 482°F). Put half of the vegetables in the casserole dish then add in the chicken and top that with the vegetables.

6

Heat up your vegetable stock in the same pan you cooked the chicken, add salt to taste then pour it over the chicken and veggies until they are submerged.

7

Sprinkle in the black peppercorns if using, cover and cook it in the oven for an hour or until the chicken is cooked through and the stock is almost all used up (reserve a little as a sauce).

8

Remember to turn the chicken at least once during cooking and uncover the casserole dish 10 minutes before taking it out to brown the chicken a bit. If you don’t like skin, this would be a good time to remove it and dollop some butter knobs over the chicken to brown.