Chicken and Vegetable Bake Recipe

Name: Chicken and Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken thighs (about 8); 2 medium potatoes, scrubbed and cut into wedges; 2 medium carrots, cut into chunks; 2 medium parsnips, cur into chunks; 2 tablespoons olive oil; 1 teaspoon dried thyme leaves; 1 pinch dried rosemary; 1 pinch salt and pepper; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard

Servings: persons

1
Remove skin and any excess fat from chicken thighs.
2
Line roasting pan with parchment paper or lightly oiled foil.
3
In large bowl, combine chickn, potatoes, carrots, and parsnips.
4
In small dish, combine oil, thyme, rosemary, salt and pepper; pour over chicken and vegetables, tossing to coat evenly.
5
Arrange in a single layer in prepared pan.
6
Bake in 350F oven for 40 minutes, stirring occasionally, until vegetables are almost tender and juices run clear when chicken is pierced.
7
Stir maple syrup with mustard; drizzle over chicken mixture and bake for 10-15 minutes to glaze.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs chicken thighs (about 8), 2 medium potatoes, scrubbed and cut into wedges, 2 medium carrots, cut into chunks, 2 medium parsnips, cur into chunks, and more.

Yes, Chicken and Vegetable Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Vegetable Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions