Description
Savor the convenience and flavors of a home-cooked meal with this quick and easy one-pan recipe. Perfect for busy evenings, this dish features succulent chicken thighs paired with vibrant bell peppers and zucchini, all roasted together in a single pan. The simplicity of preparation allows you to enjoy quality time with family while reducing cleanup hassle. Drizzled with a tangy balsamic vinegar sauce, each bite bursts with flavor, making it an instant family favorite. With just 10 minutes of prep time and an oven doing the work, you’ll have a delicious dinner ready to serve in no time.
Ingredients
- 4 chicken thighs (bone-in or boneless)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium zucchini
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a large baking sheet and arrange chicken thighs skin-side up.
- Chop the bell peppers and zucchini into bite-sized pieces; scatter around the chicken.
- Season with garlic powder, salt, pepper, and drizzle olive oil over everything.
- Mix balsamic vinegar with optional seasonings; pour over the chicken and vegetables.
- Bake for 35-40 minutes until chicken reaches an internal temperature of at least 165°F (74°C) and veggies are tender.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 130mg
Keywords: Use fresh seasonal ingredients for enhanced flavor. Swap proteins or add spices like thyme or rosemary for variety. Let cooked meats rest before slicing to retain juices.