One-Pan Baked Chicken with Vegetables Recipe
This is an easy to make one-pan dinner recipe, perfect for the whole family to enjoy together. The chicken thighs are an excellent source of protein for diabetics. The veggies add healthy carbs to this dish, soaking up all the delicious juices from the chicken as they cook. Healthy yet scrumptious, this dish can be served with a side of chunky whole-wheat bread, brown rice, quinoa, or even simply enjoyed by itself.
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
  • 4 Chicken Thighs
  • 1medium CarrotDiced into quarter inch pieces
  • 2Stalks Spring OnionsChopped finely
  • 5Cloves garlicNot peeled but gently crushed
  • 1Large Red Bell PepperCut into dices
  • 1Medium ZucchiniCut into dices
  • 1tsp Salt
  • 1tsp Ground Pepper
  • 1tsp Italian Seasoning
  • 1tsp Paparika
  • 2tbsp ParsleyChopped and fresh
  • 1tbsp olive oil
  1. Preheat the oven to 400 degree F for about 5 minutes.
  2. In an over-proof casserole dish or baking tin, spread out the vegetables, and lay the chicken thighs flat over the bed of veggies. Spread the crushed garlic cloves throughout the tin; these will be removed later.
  3. Drizzle the olive oil generously all over the vegetables and chicken. Sprinkle salt, paprika, Italian seasoning, and pepper evenly over this.
  4. Pop the dish into the oven and cook until the chicken is tender and evenly cooked. This may take about 25 to 30 minutes. Poke a fork into the meat to check that the juices run clear and the center of the chicken is cooked; it should not be pink.
  5. Once cooked, remove the garlic cloves. Garnish with chopped parsley and serve hot.