Chicken and Vegetable Bake with Herb-Infused Potatoes

This Chicken and Vegetable Bake combines tender chicken filets, roasted potatoes, and zucchini, all infused with flavorful herbs and spices. It’s a wholesome and delicious one-pan dish that’s perfect for a hearty meal. Simple to prepare and packed with nutrients, it’s a crowd-pleaser for any occasion.

Preparation Time

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes

Ingredients (Cups and Grams)

For the Chicken:

  • Eggs: 3-4 large
  • Mayonnaise: 40 g (3 tablespoons)
  • Flour: 70 g (1/2 cup)
  • Parsley: 2 tablespoons, finely chopped
  • Chicken filets: 2 (400 g total)
  • Salt: To taste
  • Black pepper: To taste
  • Oregano: 1 teaspoon

For the Potatoes:

  • Potatoes: 4-5 medium, peeled and diced
  • Salt: To taste
  • Black pepper: To taste
  • Rosemary: 1 teaspoon
  • Garlic powder: 1/2 teaspoon
  • Sweet paprika: 1/2 teaspoon
  • Olive oil: 2 tablespoons

For the Vegetables:

  • Zucchini: 1 medium, sliced
  • Salt: To taste
  • Olive oil: 1 tablespoon
  • Onion: 1, finely chopped
  • Garlic: 2 cloves, minced
  • Button mushrooms: 100 g (3.5 oz), sliced

Directions

Prepare the Chicken:

  • In a bowl, beat eggs with mayonnaise and parsley. Gradually whisk in flour to form a smooth batter.
  • Season chicken filets with salt, black pepper, and oregano. Let marinate for 10 minutes.

Prepare the Potatoes:

  • In a bowl, toss diced potatoes with salt, black pepper, rosemary, garlic powder, sweet paprika, and olive oil. Let sit for 7-10 minutes to absorb flavors.

Prepare the Vegetables:

  • Sprinkle zucchini slices with salt and let sit for 7-10 minutes to release moisture. Pat dry with a paper towel. Toss with olive oil.
  • Heat olive oil in a skillet and sauté onion until soft. Add minced garlic and sliced mushrooms, cooking until tender. Season with salt.

Assemble the Bake:

  • Preheat the oven to 190°C (375°F).
  • In a greased baking dish, layer potatoes, zucchini, and the sautéed onion-mushroom mixture.
  • Dip marinated chicken filets into the batter, ensuring they are well coated, and place on top of the vegetables.

Bake:

  • Bake in the preheated oven for 25 minutes, or until the chicken is golden and cooked through, and the vegetables are tender.

Serve:

Serving Suggestions

  • Pair with a fresh green salad or a side of garlic bread.
  • Serve with a creamy dipping sauce or a dollop of sour cream.
  • Enjoy as a stand-alone dish for a wholesome, hearty meal.

Cooking Tips

  • Ensure chicken filets are of even thickness for uniform cooking.
  • Use fresh herbs like thyme or dill for added flavor.
  • Add grated Parmesan to the batter for a cheesy twist.

Nutritional Benefits

  • Chicken: High in protein and low in fat.
  • Potatoes: Provide complex carbohydrates and potassium.
  • Zucchini: Rich in vitamins and low in calories.

Dietary Information

  • Gluten-free if flour is substituted with gluten-free flour.
  • Dairy-free if mayonnaise is replaced with a plant-based alternative.

Nutritional Facts (Per Serving, Approx.)

  • Calories: 320
  • Protein: 25 g
  • Carbohydrates: 28 g
  • Fat: 12 g
  • Fiber: 4 g
  • Sodium: 300 mg

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave before serving.
  • Not suitable for freezing due to the zucchini’s high water content.

Why You’ll Love This Recipe

  • One-pan convenience makes cleanup a breeze.
  • Balanced and flavorful with protein, carbs, and veggies.
  • Customizable with your favorite herbs and vegetables.
  • Perfect for a family meal or entertaining guests.

Conclusion
This Chicken and Vegetable Bake with Herb-Infused Potatoes is a delicious and nutritious dish that’s sure to please. With its tender chicken, roasted vegetables, and perfectly seasoned potatoes, it’s a satisfying meal that’s both simple and elegant. Whether for a weeknight dinner or a special occasion, this recipe will quickly become a favorite in your kitchen!

Frequently Asked Questions

  • Can I use sweet potatoes instead of regular potatoes?
    Yes, sweet potatoes are a great alternative and add a natural sweetness.
  • Can I replace the zucchini with another vegetable?
    Absolutely! Eggplant, bell peppers, or carrots work well.
  • How do I know the chicken is fully cooked?
    Use a meat thermometer; the internal temperature should reach 165°F (74°C).
  • Can I prepare this dish ahead of time?
    Yes, assemble the bake and refrigerate for up to 12 hours before cooking.
  • What can I use instead of mayonnaise?
    Substitute with Greek yogurt or sour cream for a lighter option.
  • Can I use other meats?
    Yes, turkey or thinly sliced pork can be used instead of chicken.
  • What if I don’t have fresh rosemary?
    Use dried rosemary or other dried herbs like thyme or oregano.
  • Can I bake this in a glass dish?
    Yes, a glass baking dish works perfectly for this recipe.
  • How can I make the dish spicier?
    Add chili flakes or cayenne pepper to the seasoning.
  • Can I add cheese to this recipe?
    Sprinkle grated mozzarella, cheddar, or Parmesan over the top before baking for a cheesy crust.