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:
- Garnish with fresh parsley and serve warm.
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.